Here are some suggestions with links to the recipes.
Happy cooking - and - Happy Easter everyone!
Chorag, simit, lavash, Armenian string cheese, Easter eggs, olives, juice, coffee
Appetizers: cheese or spinach boregs, hummus, eggplant spread, yalanchi
Entrée: Lamb roast or shish kebab- (no other meat will do!), fish plaki
Accompaniments: pilaf of your choice, Armenian potato salad
Vegetables/salad: Easter spinach salad**, Armenian salad
Dessert: Paklava, boorma, "Love Cake"
Beverages: Tahn, Rose Water Cooler, Armenian coffee
** Here is a recipe for Easter Spinach Salad from Rose Baboian's 'Armenian-American Cook Book'; it is traditionally served on Easter.Yield: 4 to 5 servings
10 to 12 oz. fresh spinach, washed and chopped
1/4 cup cold water
1 1/2 quarts (6 cups) plain madzooon (yogurt), drained
3/4 cup chopped parsley
1 small clove garlic, finely chopped
2 tsp. salt
1/2 to 3/4 tsp. sugar
- In a 2 quart pot place the washed, chopped spinach. Add the cold water and bring to a boil. Simmer for 15 to 20 minutes until spinach is soft. Drain, cool, and set aside until ready to use.
- Drain the madzoon following these directions: Spread layers of cheesecloth in a colander which has been placed over a saucepan or a bowl. Pour madzoon inside the cloth. Let stand for about 2 to 3 hours or until thick, mixing with a spoon once every half hour. Liquid will drain through the cloth into the saucepan or bowl. Discard liquid. Use the thickened madzoon as directed in the recipe.
- In a pot mix together the chopped parsley, cooked spinach, drained madzoon, garlic, salt and sugar.