Sunday, May 18, 2014
Just in from Sonia Tashjian… another recipe representing Musa Dagh, my maternal grandparents homeland.
“Have you heard about AGENCHIK (aganch means “ear” ) soup? It’s a Musadaghian traditional soup. The name of the food comes from the shape of the (dumplings which resemble an ear and are added to the soup). Although the ingredients are simple, and the taste is delicious, it is very laborious (to prepare).”
If you’re up to the task, here is the recipe for …
Ingredients and Directions for the Dough:
1 cup of water
1 tablespoon of oil
1 tablespoon of vinegar
Dash of salt
flour as needed
Combine the liquid ingredients in a mixing bowl. Add the salt and enough flour to form a soft, non- sticky dough. Set aside.
300 gr (about 2/3 lb.) of minced (ground) meat
1 onion, chopped
Allspice, to taste
red and black pepper, to taste
chopped parsley (if desired)
Ingredients for the Soup:
1 L. (about 4 cups) of matsuni (madzoon/yogurt)
50 gr (about 3 Tbsp.) of butter
1 tablespoon of flour (or one egg)
1 tablespoon of mint
1. Cook the chopped onion with the meat (until onions are soft and the meat is browned. Drain any excess fat. Add the spices & a little amount of water if needed. Let it cool.
2. Knead the dough, then open it with a rolling pin. Cut circles 3.5 cm (about 1 ½ in.) in diameter, put the filling, close it, by shaping a semicircle, then pinch the edges. Bake them in the oven (set to about 350°F), until they (begin to brown).
3. Then prepare the soup: Mix the matsuni with the flour (or an egg) & bring to the boil. Then add 1 L. (about 4 cups) of boiling water & the butter.
Add the baked dumplings to the soup & serve mint on top.
NOTE: There are three different kinds of soups to in which to add the agenchiks (dumplings)…
1.- In tanabur (only matsuni with mint)
2.- Matsuni & tomato paste mixed soup (it's special only for Musadaghian kitchen) + lemon + mint + garlic
3.- Tomato & pepper paste + garlic + mint + lemon