I sent Bob the following recipe, then he began his own journey to find fenugreek in order to bring the recipe to life.
Once Bob read the recipe I sent, he replied: “Thank you so much!!! This seems to be it, as it combines chemen and water as per the name of the sauce. My grandmother used it as a sauce for liver, and we think sometimes for fish too!”
Here is the recipe I sent for Bob to try:
From the cookbook ’Armenian Cuisine: Preserving Our Heritage’, St. John Armenian Church, Southfield, Michigan. Recipe submitted by: Nancy Kazarian and Dolly Matoian
Ingredients:½ cup fenugreek (chemen)
½ cup paprika
4 tsp. cumin
1 tsp. cayenne (red pepper)
4 tsp. kosher salt
¼ tsp. pepper
2 large cloves garlic, crushed
7/8 to 1 cup water
Directions:Using amount desired, combine in a large bowl, all ingredients except the garlic and water.
Add the crushed garlic according to your taste. Begin adding water, a little at a time, so that the mixture has the consistency of cake batter.This mixture can be used in various geragoors (stews) with spinach, lamb, etc., or in Armenian hamburgers, or even in pastry dough for mezza. It can be kept in a plastic bag or bottle in the freezer, to be used as needed. The recipe may be doubled or tripled.
Bob’s final result:
|Chamanichur with Scrambled Eggs|
Here are the pictures of the chamanichur, and also of scrambled eggs with chamanichur.
(I remembered I had had eggs with pastirma in Turkey, so I thought this would be a good combination).