At the request of several readers, I have been searching for specific recipes. If, after reading the following requests, you find you have any of the recipes mentioned - or something similar, please email them to me at firstname.lastname@example.org. Please note that the spellings of these recipe names are not necessarily exact.
1. Lucine Kasbarian is looking for “Siserov Kufteh”.
2. Pam Moroukian is trying to find “khaveech”, made in a frying pan, and it is creamy; and “soovazogh”, a type of pancake. (Sorry, folks, that’s all the description I have.)
In her message to me, Pam wrote:
So glad I have found your site.
I am in search of a couple of lost recipes for which I only have the names:
khaveech (something creamy in a fry pan) and soovazogh (type of pancake).
Most likely some old Sepastatsi recipe that my grandmother brought with her. My aunts cannot recall how they were made. The gleem in her eyes when she talks about them is worth the journey.
Have you come across anything that sounds like them?
Would you have any suggestions for the search."
Robyn's Note: I found a recipe for “khavitz" a type of halva made with flour, butter, sugar and cream and sent it to Pam. She said this might just be what she’s looking for. Now all she needs is the soovazogh.
3. Linda Torgrimson is on the search for “tutu”, a recipe made with lamb, cabbage and lemon.
I am trying to find a recipe for tutu (don't remember the spelling). My mom used to make it, and I made it many years ago, but I can't remember how. I think it had lamb and cabbage and lemon. Slightly tart. Nothing comes up in a search. I don't even see it on your site. It was delicious and I want to start making it again. Can you help me?"
Robyn's Note: I sent Linda a recipe form Sonia Uvezian’s , "The Cuisine of Armenia", called 'Lamb and Cabbage Stew'. It didn’t quite fit the bill since Uvezian’s recipe called for tomatoes, dill, and no lemon. However, Linda said she is willing to improvize.
4. Leon Kaye of Los Angeles, California wrote:
“My grandmother was a genocide survivor, and passed away in 1990. She was from Sepastia, the region near the town of Sivas. Growing up, when we visited her home in Fresno, she made amazing foods.
But what I miss the most is her gatah (or kahtah?) . . . they were NOT like the doughy lumps you find at middle eastern or Armenian stores. They were so flaky. . . all I remember is that the dough would be a long long loaf, the length or so of a dining table . . .then she would slice them and bake them . . . they were like little semi-circles of goodness.
These were golden brown and crispy on the outside, and flaky like a croissant on the inside--though comparing them to a croissant would be an insult, because these were above and beyond any croissant you can find today . . .
She stopped making them in the early 80s, when her health took a turn, so we're talking 25-30 years since we've enjoyed them. I can find just about anything else she has made, but the gatah is something I have never seen. And it's not the braided chorag . . . "
OK, folks. That's the request list for now. We'll gladly post recipes that fit these descriptions as quickly as we receive them.
Thanks for your help!
Robyn and Doug