Sunday, April 21, 2013

Another C.K. Garabed recipe featuring Chormis and Kavourma

While we’re on the subject of chormis and kavourma, here’s another one of C.K. Garabed’s Dikranagerdtsi recipes, choulama – an omelet featuring those two distinctively delicious meats.
(Photos courtesy of Lucine Kasbarian)

Choulama (omelet)  
Serves 4

8 tbs. kavourma
4 slices chormis, diced
8 eggs, beaten
4 tbs. Vinegar
4 tbs. Vegetable oil
Step #1: Chormis, left; kavourma, right

1. Mix kavourma and chormis with eggs in a bowl.
2. Heat vegetable oil in frying pan over flame.
Step #3
3. Ladle small portions of mixture into frying pan.
4. Turn over omelets to cook on both sides.
5. Place in dish and pour drops of vinegar on omelets.
Choulama ready to serve!

1 comment:

  1. barev Robyn jan.
    I have tried CHOULAMA. it has very nice taste. But in my recipe(which I have taken from an old cook-book)it is prepared only with kavourma with it's ghee, & in the vinegar there is a tiny glove of garlic. It's very good combination of ingredients.

    in my family, my mother used to prepare an omelet like this, after the preparation of KLOUR, to clean the pan of the meat filling.
    also when the meat of TEJVEJIK has finished in the pan, but it's is still oily...
    I do remember the wonderful taste & odor of that omelets.