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St. Sarkis |
On the feast day of Saint Sarkis the Warrior, a special
liturgy is held in all churches named after him. This year, St. Sarkis Day
falls on Saturday, February 8th.
On Sunday, February 9th, the Divine Liturgy at St. Sarkis Armenian Church in Charlotte, NC will be conducted by His Grace Bishop
Daniel Findikyan – a very special occurrence!
Along with this day of remembrance and celebration come two distinctive recipes
relating to youth and love: Aghablit (salty cookies or wafers) and St. Sarkis Halva.
With the permission of Lena Tashjian, author of the newly released ‘The Vegan Armenian Kitchen
Cookbook’, I offer her St. Sarkis Day Special video and two of her related recipes – vegan style.
Aghablit (Salty Cookies or Wafers)
Mix together 1 ¼ cup flour with 2 or so tablespoons of
table salt until combined. Add enough water to make a dough. Roll dough out on
a lightly floured work surface to about ¼ to ½-inch thickness. Cut free-style
shapes or use cookie cutters. Line baking sheet with parchment paper. Bake at
350°F until golden brown, about 20 to 30 minutes depending on thickness of
cookie.
Lena Tashjian’s Vegan St. Sarkis Day Halva
Ingredients:
¾ to 1 cup sugar
1/3 cup water
1 Tbsp. lemon juice
2 tsp. rose water
5 cups vegan marshmallows (gelatin-free)
1 cup walnut halves
2 to 3 cups white sesame seeds (Note: You won’t use them
all, but a good amount is needed to coat halva pieces.)
Directions:
Place white sesame seeds in the refrigerator to cool.
In the meantime, combine the sugar and water in a pot and
bring to a boil. Once the water boils, reduce heat to low-medium and add the
lemon juice.
A few minutes later, add the rose water. Once mixture
becomes golden in color, add marshmallows, stirring until completely smooth.
Turn off heat.
Pour chilled sesame seeds on a large tray.
While mixture is still hot, pour scoops of it as round and
flat as possible, on top of the sesame seeds.
Pour as many scoops as you can fit onto the tray. Place
walnut halves in the middle of each scoop. Let the halva cool for 45 seconds to
1minute, as it will be easier to roll and handle. Then fold one side of the
scoop over, followed by the other.
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