Tuesday, February 8, 2011

Spinach Bulgur with Basterma


A few weeks ago, Diane Aginian wrote asking for my help in finding a recipe containing spinach, bulgur and chaimen from basterma.

After locating a promising recipe for her to try, I asked Diane for her opinion once she’d made it. She promised she would, but said it might be a while since she had to wait for husband to bring basterma from Detroit to her in Florida.
Diane's photo of the final product looks absolutely delicious!
Here is Diane's evaluation:
“Dear Robyn,
The recipe was very good, only a few changes. I used frozen spinach well drained. Fresh would have been better because it needs more moisture. I did use the juice from the tomatoes but still not enough (liquid). I really cut down the butter (just my way) but next time I would have used olive oil with it. The taste was perfect and like I remembered but not a lot of juice (which would have been from the butter). Therefore the recipe was very good and I can't wait to serve it to my 97 year old Dad. My Mother- in- Law and Armenian girl friend were here and loved it. My husband's aunt use to make it also. Thank you for connecting me to my past. Diane"

We're so pleased whenever we help reconnect our readers with lost family recipes.
Thank you, Diane, for participating in this search!


2 comments:

  1. You guys are killing me. You had a recent post discussing this which piqued my curiosity, then I saw another post somewhere talking about Sujouk and Basterma. Sounds like I need to make a trip to Boston soon and stock up!! I'm not a huge fan of Bulgar Pilaf, but will definitely have to try this one sometime!

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  2. Sorry, Chris! A recipe for Chor Mees is coming soon, too. BTW, if you're not crazy about bulgar, try rice instead. See if that works for you.

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