Just thought I'd post this for fun. The full and confirmed menu of what I'll be cooking next week to share the food of my homeland (Armenian Musa Dagh) with my friends. All I can say is: yum yum yum!
lahmacun - a flavorful "pizza" topped with ground lamb mixed with onion, tomato, mint, parsley and other delicious things, topped with raw onion, tomato slices, parsley and lemon juice
stuffed grape leaves - assuming I can get grape leaves from Yi Wei foods in time. My grape leaves are stuffed with white rice mashed a bit with ground pine nuts, salt, black pepper, lemon juice, garlic, olive oil and a touch of black pepper (I also cook the rice with some of the tattered grape leaves to imbue a full flavor).
If I can't get the grape leaves I'll make something else - possibly yoghurt kofta (meatballs in yoghurt sauce), possibly something with phyllo, maybe stuffed tomato dolma
muhammara - a zesty red pepper walnut dip
hummus - chick peas ground to a fine dip with sesame paste, garlic (both raw and roasted), cumin, paprika, lemon juice, olive oil salt and pepper and topped with a dusting of fiery cayenne powder
babaghanoush - the same, except with roasted eggplant instead of chick peas
All of the above served with baguette rounds (cheaper and tastier than imported pita in Taipei, my relatives would appprove of the change considering that pita sold here tends to be stale) and assorted vegetables
cucumber mint yoghurt salad - just what you think it is, with some raw garlic and spices to give it a punch
tabbouleh - bulgur salad with mint, parsley, bell pepper, cucumber, onion and tomato among other seasonings
pilaf - rice cooked with fried pasta in butter and chicken broth with a few spices
fish cookies - named for their herringbone design, these syrup-dipped butter cookies are filled with a walnut-cinnamon sugar mixture
lahmacun - a flavorful "pizza" topped with ground lamb mixed with onion, tomato, mint, parsley and other delicious things, topped with raw onion, tomato slices, parsley and lemon juice
stuffed grape leaves - assuming I can get grape leaves from Yi Wei foods in time. My grape leaves are stuffed with white rice mashed a bit with ground pine nuts, salt, black pepper, lemon juice, garlic, olive oil and a touch of black pepper (I also cook the rice with some of the tattered grape leaves to imbue a full flavor).
If I can't get the grape leaves I'll make something else - possibly yoghurt kofta (meatballs in yoghurt sauce), possibly something with phyllo, maybe stuffed tomato dolma
muhammara - a zesty red pepper walnut dip
hummus - chick peas ground to a fine dip with sesame paste, garlic (both raw and roasted), cumin, paprika, lemon juice, olive oil salt and pepper and topped with a dusting of fiery cayenne powder
babaghanoush - the same, except with roasted eggplant instead of chick peas
All of the above served with baguette rounds (cheaper and tastier than imported pita in Taipei, my relatives would appprove of the change considering that pita sold here tends to be stale) and assorted vegetables
cucumber mint yoghurt salad - just what you think it is, with some raw garlic and spices to give it a punch
tabbouleh - bulgur salad with mint, parsley, bell pepper, cucumber, onion and tomato among other seasonings
pilaf - rice cooked with fried pasta in butter and chicken broth with a few spices
fish cookies - named for their herringbone design, these syrup-dipped butter cookies are filled with a walnut-cinnamon sugar mixture
1 comment:
That sounds great. I'm looking forward to leaving the hostel behind for an apartment so I can actually cook.
You are an amazingly prolific blogger.
Post a Comment