When my friend Sonia Tashjian read my recent post about ways to use leftover Easter eggs in recipes, she was quick to respond with two of her own family-favorite leftover Easter egg dishes.Her first recipe was handed down from her grandmother, Vartuhi Aroyan, whose origin is from Jibin (a town between Marash and Aintab). She used to prepare ‘Havgitov Gololag’-a very special food - after Easter, using leftover Easter eggs. The second recipe is one of Sonia’s own creation – ‘Eggs with Herbs’. They both look and sound extremely delicious. Thanks, Sonia!
Here are Sonia's offerings:
#1: HAVGITOV GOLOLAG (gololag with egg)
½ kg (approx. 1 lb.) of finely ground beef
½ cup of dry bread crumbs
1 teaspoon of all spices
black and red pepper, to taste
salt, to taste
6 Easter eggs, peeled and left whole
Ghee or butter to fry
1. In a food processor, mix the meat, 2 eggs, bread crumbs and the spices. Separate the meat into 6 equal portions.
2. With wet hands, completely cover each egg with meat mixture, then fry in hot ghee on all sides until meat is cooked.
3. Serve with rice pilaf and tomato sauce (an onion, a glove of garlic, a pepper and 3 tomatoes).
NOTE: If you prefer, you can boil the gololags in the sauce for 2-3 minutes.
|Sonia's Eggs with Herbs|
#2: Sonia’s left-over Easter egg creation - Eggs with Herbs
1/2 kg (approx. 1 lb.) of chard leaves thoroughly washed, and chopped
1 onion, chopped
1 table spoon of butter or ghee
1/2 teaspoon of sumac
1/2 teaspoon of black pepper
red pepper, to taste
salt, to taste
200 gm (approx. 8 oz.) of cheese, shredded ( any good melting cheese will do)
3 or 4 Easter eggs, peeled and sliced
Melt 1 Tablespoon of butter or ghee in a skillet. Fry the onion, then add the chopped chard, sumac, black pepper, salt and a pinch of red pepper; cook for 5 minutes. Spread the onion –chard mixture in a baking dish, arrange the sliced eggs on top of the onion and chard, then top with the shredded cheese. Bake in a moderate oven (350 degrees), until the cheese is melted.