Let’s Cook – Armenian Cookbook Review
SARAH SOGHOMONIAN
STAFF WRITER
Hye Sharzhoom
California State University, Fresno,
Armenian Studies Program
December 2004
Hungry? Craving delicious, authentic, traditional Armenian food? Well,
don’t run to the closest Armenian deli, be adventurous, make your
favorite Armenian foods from scratch. Simply Armenian: Naturally
Healthy Ethnic Cooing Made Easy , a new cookbook by Barbara Ghazarian,
is here to guide you through the steps to making delicious Armenian
delicacies.
Simply Armenian contains every recipe you can think of and is divided
into sections and subcategorizes for your convenience.
The first section is titled “Appetizers and Spreads” and has specific
areas focusing on those two subjects. Under “Appetizers” you will find
recipes for Armenian staples, such as, Rice-Stuffed Grape Leaves
(Yalanchi) and Pickle Fresh Vegetables (Tourshi) along with less
traditional, but still Middle Eastern influenced items, such as, Feta
Cheese-Topped Eggplant Rounds and Toasted Pumpkin Seeds and Pine
Nuts. Under “Spreads” one finds recipes for Hummus, Zesty White Bean
Dip, and Black Olive and Yogurt Cheese Spread, to name a few.
After indulging in hors d’oeuvres, one is ready for the first
course. Under the section titled “First Courses” one finds
subcategorizes dedicated to Grains and Vegetables, Salads, Soups and
Stews, and Stuffed Pastries (Boreks). “Grains and Vegetables” offers
recipes from Bulgur and Rice Pilaf to egg plant dishes to a spinach
casserole recipe. There are salad recipes titled Parsley Salad
(Tabouli), Cracked Wheat-Tomato Salad (Eetch), and Four-Bean
Salad. Recipes for Lentil and Swiss Chard Soup, Tomato and Bulgur
Soup, and Lamb and Rhubarb Stew are found in the Soups and Stews
sub-category. Craving Cheese Borek or Spinach Borek? You can find
these and other Borek recipes in the stuffed Pastries (Boreks)
subcategory.
Ready for the main course? What will it be? Lamb, Pork, Fowl,or Fish?
You will find recipe featuring these foods under “Main Courses.” The
sub-category, Lamb, features recipes for Shish Kebab, Armenian Tartare
(Kheyma), and Lamb-Stuffed Grape Leaves (Sarma) and many others that
are sure to fill your tummy.
There is a section of the cookbook titled “Armenian Basics.” It is
divided into the following topics: Flatbreads, Loaf Breads, Pizzas,
Tea Breads, Eggs Sauces, Dairy Basics and Drinks. So, if you want to
make your own Armenian Cracker Bread, Lahmejun. Choreg, Madzoon or
Tahn, Simply Armenian is where to turn.
Everyone loves dessert! Recipes for Cakes and Pastries; Cookies;
Fruits, Spreads and Candy; and Quince lie in the Sweets category. Who
needs the bakery? Make your own Paklava!
Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy is by
Barbara Ghazarian of Hartford, Connecticut. She loves to cook and
hopes to have created an easy way for cooking ethnic
cuisine. Ghazarian states, “The journey into a foreign cuisine is not
necessarily an easy one. Armenian cooking can be intimidating for the
novice.”
After looking over Simply Ar-menian, I can tell you the recipes are
laid out in away that seems to be easy to follow and that is important
no matter how experienced a chief you are.
So, be adventurous; take Armenian Cuisine head on. It will be fun,
filling and will make Grandma proud! Happy eating!