Dear Readers, I have a confession to make.
Half of my crazy family is Armenian.
We are all spread out around the world and almost none of us speak Armenian any more.
As for me, I haven't even been to Armenia.
Yet there is something that keeps us together. Something that seems to be intrinsicly linked to Armenian people and makes them stand out in a crowd.
I'm not talking about Armenian's way of wearing leopard print all the time. I'm not even referring to their overwhelming Christian faith. Or their so-called hatred of the Turks.
No, my friends, there is something much greater, that every Armenian will relate to and shares.
Love for food.
Really. I'm not just making a statement.
I am in fact uncovering a stately truth.
Armenian's have the reputation of being merchants - or to put it in a less PC way, swindlers. They are known for their adaptability and their knowledge of state matters.
The truth is they just care about food. And we are certainly not ashamed of it.
So when my Armenian family plans a gathering, I know I should be expecting something special.
Beureks are handled with so much care and love that they could be mistaken for new born kittens.
Pastourma is basically considered a national treasure and Manti... ah you don't know Manti? Manti is the very reason we Armenian wake up in the morning.
It's our fire, our fuel, our ocean. (I know I'm taking this pretty seriously). We know when we eat it that this could be the food of gods. But then again we're Christians so no blasphemy intended of course.
Yesterday I attended one of these meetings. The food was scrumptious of course and the company jolly.
There was everything I could dream of.
But take a look for yourselves :
Most of these recipes are unfortunately kept secret by my grand-mother (the true head of Armenian mafia according to me), and should would gladly cut my two ears if I were to divulge any of them.
However as she doesn't really understand the concept of Internet and blogging I might try my luck and give you at least the famous Beurek's traditional recipe.
Enjoy !
Filling:
1/2 lb. string or curd cheese, crumbled
1/4 lb. Feta cheese, crumbled
1/4 lb. Halloumi cheese, crumbled
2 eggs lightly beaten
Puff Pastry :
10 5x5 Indo-European puff pastry squares (or cut filo dough accordingly)
2 eggs lightly beaten
Combine the cheeses and the 2 eggs in a mixing bowl, blending well. Set aside.
Beat one egg lightly in a small bowl.
Take the pastry squares
Place one square on work surface
Brush the edges of the square with the beaten egg.
Place 2 tablespoons of filling in the center of the square.
Pick up one corner and fold it over the opposite corner to form a triangle.
Press the edges tightly together with a fork to seal.
Brush the triangle top with the beaten egg.
Place on lightly oiled baking sheets.
Chill for at least 20 minutes.
Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake another 15 minutes or until golden brown.
Serve hot or at room temperature
No comments:
Post a Comment