A very special package arrived in the mail last week–Favorite Recipes: A collection by Ladies Aide Society-Armenian Memorial Church.* It was sent to me by Bev, a friend I’ve never met in person, but who has offered support during some difficult times in our adoption.

Bev is one of several amazing women whom I’ve only “met” in a virtual sense, because we live on opposite sides of the country. Yet despite the miles that separate us, we share a bond: we’ve walked the same long and difficult path to adoptive parenthood via Armenia. It’s a small cadre of women who share this journey with me and, an even smaller circle where there’s a feeling of friendship that belies the fact we’ve never met face-to-face. It’s been tough to stay in the game. I don’t know how I would have made it without my new friends who have “been there” for me even if they couldn’t be here, with me.

The minute I opened ‘Ladies Aide,’ I slipped into culinary fantasy land. The recipes triggered memories of dining in Armenia, and now—with my aide in hand–I can recreate some of that deliciousness right in my own home. I loved reading the notes Bev included to mark favorite recipes, some from childhood and several that had come down through her family. It was like she was right there beside me saying, “You’ve got to try this one.”

I’m grateful for the friendships I’ve made in the years we’ve waited to become adoptive parents. When I struggle with our uncertain future as we walk this road, all I can do is rely upon the comforts I know. Good friends—and good food—rise to the top. Thank you ladies! I appreciate all the aid I get!

I selected four recipes to make over this past weekend:

• Kufteh Yaghenee: a yogurt-base soup with lamb meatballs
• Fattush: a salad with veggies
• Shisk Kebab: lean lamb with eggplant and a tomato marinade
• Taboule: bulgur wheat and veggie salad

This week, I’ll post recipes for the first two dishes and next week, I’ll post the second two. All four were delicious and Big Papa and I agree they’ll be in our cooking repertoire for years to come.

Kufteh Yaghenee (NOTE: This made about 32 of the kufteh though mine may have been more “golf ball” size; I think this recipe would easily serve 6-8. We froze half the kufteh for another dinner)

This looks like a lot of work, but it’s really not…or at least is more in the kufteh prep. The final soup prep only took a few minutes. It is SO GOOD.

Filling (prepare in advance)

• ¾ cup butter, cut into small cubes
• ½ teaspoon allspice
• ¼ teaspoon red cayenne pepper or paprika
• 1/8 teaspoon black pepper
• Pinch cloves
• ¼ cup walnuts chopped, optional (I did use them)

Kufteh

• 1 lb. very lean lamb or beef (or both) , ground fine
• 2 cups bulgur wheat
• 1 medium onion, chopped fine
• ½ teaspoon red cayenne pepper, optional
• 2 teaspoons salt

Broth

• 3-lb. chicken, cooked, skinned and deboned (okay – true confession…I used skinned, boned chicken breasts)
• 2 quarts chicken or lamb stock
• 1 quart Madzoun (Yogurt! I used Greek Fage yogurt)
• 1 egg
• 1 tablespoon dried mint (I used fresh)

How to

(Traditionally lamb fat or beef suet were used with ground walnuts and some seasonings) Knead butter and spices until soft and pliable. In a bowl put 1 cup cold water. Dipping your fingers into the water, pinch off small pieces of butter the size of chickpeas and shape into small balls. If the mixture gets too soft to handle, chill it. Roll balls until mixture is gone. Refrigerate (can also keep two weeks in freezer).

In a large flat bowl or basin mix meat, bulgur, onion and seasonings. In another bowl put 2 cups of ice water. Dipping your hands in the water, sprinkle the meat and bulgur mixture with the water and then knead for 5 minutes, sprinkling water gradually from time to time, using approximately 1 cup of the water. Knead mixture until soft and well blended. Put the mixture to one side of the pan and top with a few drops of water to keep moist.

Pinch off a piece the size of a pecan. Holding it in your left hand, make a dent in the middle large enough for 1 butter ball. Seal and smooth the surface with wet hands. Repeat until all the butter balls are covered. If there is any Kufteh mixture left, roll into unfilled balls. Balls can be frozen to use at another time.

Bring the broth to a boil. Carefully drop the balls into the broth with a slotted spoon and cook for 1 minute (my Kufteh were larger and took about 4 minutes…I took one out periodically and cut it open to check cooking progress). Remove Kufteh balls with slotted spoon.

Beat the Madzoun/yogurt and egg together. Add 2 ladles of hot broth one at a time and mixing well each time. Slowly add the Madzoun/yogurt mixtures to the broth, stirring constantly. Warm slowly to prevent curdling (mine curdled a bit but was still tasty).

Remove from heat and add kufteh balls and mint. Serve in bowls with the cooked chicken (and I think the soup would be fine without the addition of the chicken too).

 

Fattush (serves ~6)

• 1 head romaine lettuce, broken in pieces
• 1 small green pepper, chopped
• 1 small red pepper, chopped
• 1 small red onion, chopped
• 2 medium cucumbers, quartered and slices
• 1 tomatoes, chopped
• ¼ cup parsley, chopped
• 1/3 cup fresh mint, chopped
• 1 medium Syrian bread (or pita) split and roasted, broken into pieces

Put chopped vegetables into a salad bowl. Add dressing and toasted bread. Serve.

Dressing:

• 2 cloves garlic minced
• Juice of one lemon
• 3 tablespoons olive oil
• 1 tablespoon sumac powder (available at many Middle Eastern and specialty grocery stores)

Blend all ingredients.

*Note: A heartfelt THANK YOU to those who contributed recipes to “Favorite Recipes: A collection by Ladies Aide Society-Armenian Memorial Church” in Watertown, Massachusetts!!

Want more aid in the kitchen? Check out Wanderfood Wednesday!