Lentil Soup

Lentil Soup

1 cup Chopped onion
½ cup Sliced carrots
½ cup Sliced celery
1 cup Diced green pepper
3 cups Peeled; cubed eggplant
6 Cloves garlic; minced
6 cups chicken stock
1½ cup Lentils
1½ cup Chopped tomato
4 ounces Dried apricots; sliced
¼ teaspoon Cinnamon
¼ teaspoon Allspice
¼ teaspoon Cayenne
1 tablespoon Paprika
1½ teaspoon Salt
3 tablespoons Parsley
1 tablespoon Mint

Saute onion, carrots, celery, eggplant, green pepper and garlic in oil until lightly browned. Add remaining ingredients except parsley and mint and simmer until lentils are tender.

Add parsley and mint before serving

Harissa

Harissa


1 whole chicken
8 cups water
2 cups whole wheat kernels, rinsed and drained
2 tsp. salt, or to taste
cumin
paprika
butter

Rinse chicken and place in large pot with 8 cups water and salt. Bring to a boil, then reduce heat to medium. Cook for about 45 minutes to 1 hour, with the pot partially covered until chicken is cooked.

Remove chicken from liquid; place on platter and allow to cool enough to handle. Discard skin, bones and fat. Shred chicken; cut into smaller pieces, if necessary.

Strain broth. Measure broth, and add enough water to make a total of 8 cups

Place broth in large pot. Add wheat, shredded chicken, and salt if necessary. Bring to a boil; reduce heat to low. Remove any foam which rises to the surface.

Simmer on a very low heat, without stirring, covered, for about 4 hours

Beat vigorously with a sturdy, long-handled, wooden spoon, mashing the wheat and chicken until they resemble thick oatmeal. Adjust salt, if needed.

To serve: place in bowls. Add a pat of butter, if desired. Sprinkle with a dash of cumin or paprika to taste.

Armenian-style Rice

Armenian-style Rice
 
4 tablespoons Butter
1 cup plain rice, uncooked
2 cups Chicken stock
2 ounces Egg noodles
Basil (optional)

Melt the butter in large saucepan, add egg noodles and cook until browned. Add rice, stir to coat with butter. Cook on medium-high heat for approx one minute. Add chicken stock and basil, and stir to mix.

Reduce heat, cover and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving.