Wednesday, April 14, 2010
To refresh your memory...Pam Moroukian was looking for a type of pancake, souvazogh. In answer to this, 2 readers indicated that it sounded like “dzevadzegh”, an omelet or French toast-type recipe.
Here’s what Shushan has sent in. Pam, let us know if this hits home.
“Here's the recipe for Dzevadzegh (French Toast) from the ‘Tasty Armenian Dishes’ cookbook:
2 eggs, beaten
1/3 to 1/2 cup milk
Pinch of salt, optional
Sugar and cinnamon, maple syrup or favorite jam
4-6 slices day old white bread
1 tbsp butter or margarine
Combine eggs, milk and salt. Heat frying ban and grease lightly. Soak bread slices on both sides in egg mixture. Melt 1/2 tbsp butter for each slice of bread, fry soaked bread on both sides until golden brown. Sprinkle sugar and cinnamon, or spread with jam or maple syrup. Serves 2-3.
Hope this helps!”
Here’s a recipe option I found in Sonia Uvezian’s cookbook, “The Cuisine of Armenia”. It’s called, ‘Armenian Pancakes’, or Dabagaplit.
1 egg, beaten
1 ½ Tbsp melted butter, cooled to lukewarm
½ cup water
2 cups sifted all-purpose flour (approximately)
½ tsp salt
1 ½ tsp baking powder
1. In a mixing bowl combine the egg, melted butter, and water; blend well.
2. Gradually stir in the flour salt and baking powder until a soft, smooth dough is formed.
3. With the hands lightly floured, shape into 1 1/4 inch balls.
4. Using a rolling pin on a floured surface, roll each ball into a circle about 5 inches in diameter.
5. In a small, heavy skillet, melt a little clarified butter. Add the circles of dough and fry one at a time until golden brown on each side. Keep the cakes warm while the others are cooking.
6. Add more butter to the pan as needed.
7. Sprinkle with sugar and serve hot.
** Clarified Butter: Melt 1 pound butter in a heavy saucepan over low heat. Don’t let butter turn brown. Remove any foam which rises to the surface. Remove from heat. After a few minutes remove any foam that remains on the surface. Transfer the clear butter to a storage container. Discard any residue from the bottom of the saucepan.
Cover the clarified butter and refrigerate. Use for frying or baking.
OK, Pam, it's up to you to let us know which one is closer to what you're looking for.
If anyone has another recipe option, we're open to suggestions.