Bulgur with Dried Cranberries

I have a box of bulgur wheat in my cabinet which I will use when I make stuffed grape leaves next week.  I decided to try something different.  This recipe is EASY to say the least.  Sweet, nutritious and tasty.  




Serves 4


2 cups water
1 cup dry bulgur
1 tablespoon chicken bouillon granules
2 teaspoons butter
1/2 cup dried cranberries

• Bring water to boil and mix in bulgur, bouillon and butter
• Cover pot and reduce heat to simmer
• Cook until all water is absorbed
• Fluff bulgur with a fork, and gently mix in dried cranberries

-Queenie Cuisine

Lebanese Beef and Green Beans with Homemade Marinara Sauce

 I must admit,  the beef recipe is an altered version from Barefeet In the Kitchen.  A recipe to make again!  My 8 year old son gave me a thumbs up.  I saved time by making the marinara sauce, and cleaning the beans while the kids were in school.  The rest was easy to assemble. The marinara sauce recipe will follow:
DELISH!

Makes approximately 8 servings

Lebanese Beef and Green Beans:

1 tablespoon butter
1 tablespoon olive oil
1/2 sliced onion
2 sliced garlic cloves
1 lb ground beef  (I used lean ground turkey)  Tastes good with ground lamb
1 recipe marinara sauce (or 1  28 oz jar)
1 tablespoon worcestershire sauce
2 tablespoons red wine
1 lb cut up green beans
1/2-1 teaspoon salt (optional)
Ground pepper to taste

• In a large skillet, melt butter and oil over medium heat
• Add onions and cook until tender
• Add garlic and saute until fragrant
• Add beef and break up any clumps while cooking
• Stir in marinara, worcestershire sauce, wine, salt and pepper
• Bring to a boil and reduce heat to a low simmer
• Cover and simmer for 20 minutes
• Add green beans, stir and cover
• Add more water if needed
• Cook beans until desired consistency, approximately 10 minutes

Serve over pasta, rice or mashed potatoes

Marinara Sauce:

3 tablespoons extra virgin olive oil

3 sliced garlic cloves

1  16 oz can crushed tomatoes

1/2 cup red wine

1/2 cup water

1 teaspoon salt (optional)

1 teaspoon sugar

6 fresh basil leaves, torn

• Heat oil in a skillet over low heat and saute garlic for 2 minutes
• Remove heat from pan as garlic turns brown.  Let pan cool
• Add tomatoes, wine, water, salt and sugar
• Bring to a boil and reduce heat to a low simmer
• Cover and cook for 20 minutes
• Remove from heat and stir in basil

-Queenie Cuisine

Chicken Spanakopita

I had two things in mind today,  use up some cooked chicken and a box of phyllo dough, and make it fun Saturday night food. Mission accomplished! While this is not low calorie or low cholesterol,  it is delicious!  This is one of the first times I have used phyllo dough,  so only one came out in a triangular shape.  I know this is a Greek dish,  but these would taste great dipped in warm marinara sauce!

Enjoy!





Recipe makes 20 pieces.


1 package 12 oz. fresh spinach
2 eggs, beaten
    1/4 cup feta cheese
    1/2 shredded mozzarella cheese
    1 lb shredded, cooked chicken
    Ground pepper to taste
    3/4 cup butter
    1/2 cup vegetable oil
    1 package defrosted phyllo dough

• Boil spinach and squeeze dry to remove excess water
• In a large bowl, combine spinach, chicken, feta, mozzarella, eggs and pepper, set aside
• In a small sauce pan, (or in the microwave)  melt butter and oil, mix together
• Place a piece of phyllo dough on wax paper and brush on butter mixture
• Repeat to make a layer of 4 pieces total
• Cut phyllo in half lengthwise
• Place 1/4 cup of mixture onto 1 end, and roll up diagonally as if folding a flag.  (first diagonal and then straight until the end of the sheet)
• Place on a greased baking sheet, seam side down
• Once finished, brush tops with remaining butter mixture
• Bake at 375 degrees 30-35 minutes, or until the phyllo dough is nicely brown and crisp. 

-Queenie Cuisine

Lamb Pastitsio

This recipe was delicious! (I must admit, the pictured does not justice to the dish)  Ground beef could actually be used, but to me the ground lamb made the dish.  I used rice noodles, because I am trying to go wheat free.  This is the reason why the noodles looked mushy. 

Easy to make, and ethnic tasting.... tastes better the second day!

Makes 6 adult servings

8 oz uncooked penne pasta
1 lb ground lamb or sirloin
1 tablespoon olive oil
1  onions or shallots  (I used shallots since I am not a big fan of onion flavor)
5 minced garlic cloves
1/2 teaspoon salt
1 tablespoon flour
2 cups fat free milk
1  14.5 oz can diced tomatoes, drained
7 oz low fat cream cheese
1/4 cup part skim shredded mozzarella cheese
2 tablespoons chopped fresh parsley

• Turn oven on to 350 degrees
• Cook pasta, drain and set aside
• In a large skillet, coat with cooking spray.  Add lamb to pan, saute until browned, crumbling.  Remove meat from pan and drain
• Wipe pan clean with paper towels
• Add oil to pan.  Add onion and saute for 4 minutes
• Add garlic and saute for 1 minute, stirring constantly
• Add lamb and sprinkle with salt
• Add flour and cook for 1 minutes
• Stir in milk tomatoes and cream cheese.  Stir until smooth
• Bring to a simmer and cook 2 more minutes, or until thoroughly heated
• Stir in pasta
• Spoon mixture into 13 x 9 inch pan (which has been coated with cooking spray)
• Sprinkle with cheese
• Bake until melted
• Sprinkle with parsley

-Queenie Cuisine

Boregs

   Yes, these look absolutely delicious, don't they!  For anyone who may be wondering,  I only ate one....These are sinfully good, with the cheese oozing out of the puffed up pastry.  The fig preserves gives it a little bit of added sweetness.  I highly recommend it!
   I tripled the recipe,  so I used 1 - 16 oz block of cheese and 1 - 16 oz jar of preserves to make 3 batches.  
   1 batch makes 24 boregs

1 package puff pastry squares (in the freezer section next to phyllo dough)
1 measuring cup of Monterrey jack cheese
2 eggs
5 oz fig preserve 

• Grate cheese and mix with 1 raw egg to bind
• Spread out puff pastry and cut into 12 squares.  There are 2 puff pastries per box. (mine were more like rectangles.  I used a pizza slicer)
• Scoop 1 teaspoon of cheese mixture into the middle of the square, along with a dollop of fig preserves)
• Form into triangles and pinch the sides to close
• Beat remaining egg and brush over the boregs
• Place boregs on a greased cookie sheet and bake at 350 degrees for about 20 minutes. (until golden brown)
• Cool on a cookie sheet. (the boregs will "deflate" once out of the oven)

-Queenie Cuisine

Stuffed Grape Leaves (Sarma, Dolma)

These are beauties!   As seen in my Wednesday, June 12th posting,  I used fresh grape leaves.  Stuffed grape leaves that are found in an olive or salad bar are greasy, because the grape leaves are jarred with oil.  These have no grease at all!  Time consuming, but extremely easy to make!  Serve warm, not hot.  


Makes 48 stuffed grape leaves

1 lb lean ground lamb (2 cups)
1 cup bulgar  (not softened)
1/2 cup fresh parsley, chopped
1/2 small onion, chopped
1  1/2 squeezed lemons 
1/2 cup pine nuts
1/2 cup fresh mint, chopped
1/3 cup tomato sauce
Water
Salt

• In a large bowl, mix together lamb, bulgar, parsley, onion, pine nuts, mint and tomato sauce (the picture with white on the leaf is salt deposit from when I boiled the leaves before freezing)

•  Open up a grape leaf and place between 1 and 2 teaspoons of mixture in the center of the grape leaf. (the amount will vary, depending on size of the leaf)
• **Roll leaf half way up the long way, fold in the two side and finish rolling to top of leaf
• Place 2 rows of grape leaves in a large pan (leave a little space between each one, because the bulgar will expand)
• Cover grape leaves 2/3 of the way up with water and a pinch of salt
• Place a metal weight on top of grape leaves  (I used a metal pot cover which was smaller then the pot I was using)
• Add lemon juice to water
• Cover.  Bring to a boil and then lower temperature to a simmer
• Cook for 45 to 50 minutes
• Check frequently, you may need to add more water
• Remove from heat

-Queenie Cuisine

How To Freeze Grape Leaves (for Stuffed Grape Leaves)

 This time of year is when grape leaves are at their finest.  If they are to small, they are hard to stuff and roll. If they get to big, they get tough.  Next week is the last week before the kids get out of school for the summer, so I will make stuffed grape leaves.  My Armenian grandmother (Granny)  used the Turkish name "Sarma."  The Armenian name for them is "Dolma."

48 Grape leaves
1 part salt to 4 parts water (I used 1 cup of salt, 4 cups of water)
Ice water

• Rinse leaves well and pat dry. 
• Bring water/salt solution to a boil and blanch leaves in small batches. (I blanched 10 at a time)
• Gently push under water using a wooden spoon for 2 - 3 minutes
• Gently remove leaves, and place in ice water until completely cooled
• Use a slotted spoon and remove cooled leaves.  Place on a clean, dry towel
• Once dry, place in stacks in freezer bags of no more then 15 leaves

These will keep for up to 6 months.  To thaw, place in a colander.  Use as soon as they are defrosted.

-Queenie Cuisine

I will post the recipe and finished product on the day they are made.

Lamb in Almond Apricot Glaze

  To say this was tasty is an understatement!  You may actually get away feeding this to your children because it is sweet.  I invited one of my friends over for dinner, and she gave it a thumbs up. (She is a chef,  so that must be a good sign!) I don't see why you can't substitute the lamb for chicken. 
  I am not saying that this recipe is specifically Armenian, but it is certainly Middle Eastern.  
  Please don't go by the look of the picture,  It is a colorful dish.  (I need better lighting) Enjoy!


4  1/2 tablespoons butter
2 tablespoons cooking oil
1  1/4 lbs butterfly or leg of lamb  (cut into 20 pieces)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1  1/2 cups water
1 cinnamon stick
9 ounces dried apricots
1/4 cup sugar
1/2 teaspoon ground cinnamon
1  3/4 oz sliced almonds (about 7 tablespoons)

• Melt 3 tablespoons butter along with 1 tablespoon oil in a pan or skillet over medium-high heat.  Brown the lamb
• Half fill the pan with water (about 1 cup) and add the cinnamon stick and bring it to a boil
• Cover and cook for 1/2 hour over low heat
• Add salt, pepper and ginger, mix
• Cut apricots into quarters
• Mix 1/2 cup water with sugar, cinnamon, 1  1/2 tablespoons butter and apricots in a small saucepan. Bring to a boil
• Cook over low heat until the sauce thickens a little, about 5 minutes
• Heat 1 tablespoon oil in a skillet and toast almonds, stirring regularly
• Transfer almonds to paper towels
• Remove the lamb and discard it's liquid
• Cover the lamb with the apricot sauce and sprinkle with almonds on top

Serve with Bulgur or rice.

Serves 4

-Queenie Cuisine

Lamb Burger Sliders

Another thumbs up recipe from all 3 kids.  I used 1.25 lbs of lamb, so I adjusted the ingredients accordingly.  Since the rolls were rectangular,  I made 6 rectangular burgers.  No need for cheese or ketchup,  these tasty burgers had just a hint of mint and onion.  I rarely buy frozen french fries anymore.  (who knows what's in them/)  I cut up potatoes, mix them with olive oil and bake them at 425 degrees until crispy.  (I sometimes add salt, pepper, onion powder and garlic powder)  They come out as crispy as frozen or restaurant style fries.  

1 lb ground lamb
1/4 cup minced onion
1 garlic clove, minced
2 tablespoons fresh, chopped parsley
2 teaspoons finely chopped fresh mint leaves
1/2 teaspoon cayenne pepper (I used less because of the kids... I could not even taste it)
1/2 teaspoon ground pepper

• Combine all the ingredients in a mixing bowl.  
• Form 4 - 6 burgers (depending on size)
• Bake at 350 degrees for approximately 20 minutes, or until inside is just slightly pink

-Queenie Cuisine

Rosemary, Garlic and Lemon Chicken

I found this recipe in a Middle Eastern Cookbook.  It is easy to make.  The recipe calls for a whole chicken,  I used a family pack of legs and thighs.  I cooked it with the skin on, and then removed it before serving.  My kids ate everything on their plates!  Serve with fresh asparagus.  





1 garlic head
1 lemon
1+ tablespoon of olive oil
1/2 teaspoon turmeric (will turn your hands yellow)
1  3 1/2 to 4 1/2 chicken
Salt and pepper to taste
2 sprigs rosemary
2 tablespoons butter
2 tablespoons flour

• Separate the cloves of garlic without peeling them
• Cut the lemon into quarters
• Place the chicken in the center of the casserole dish or Dutch oven and arrange the garlic cloves, rosemary sprigs and lemon quarters around it.  
• Mix the oil and turmeric.  Brush the chicken with the mixture
• Season with salt and pepper
• Cover and place in a cold oven.  Heat the oven to 300 degrees and cook between 2 1/2 and 3 hours, or until the meat is cooked.
• Strain the pan juices (including the garlic and lemons) to make the sauce:
• Melt butter in a sauce pan and add flour.  Mix
• Add the chicken juice and stir until it boils and thickens
• Pour over chicken

-Queenie Cuisine

Lamb and Bulgur (Cracked Wheat) Meatballs

This is my own doctored up version.  It is a good way to get your kids to eat bulgur.  (Just tell them they are eating meatballs;  the texture is different, but they will eat it anyway...well mine did)  Even though the bulgur is considered a carbohydrate, (and my kids did not know that they were eating it)  they would be expecting a starch with their meal.  Since there is garlic in this recipe,  I made whole wheat garlic bread English muffins as a side.  The lamb is very mild, so even my husband (who is not a big lamb eater)  liked it.  

**I know this is not very Armenian, but the meatballs would also taste good with some ketchup or Parmesan cheese sprinkled on top.  (my 100% Armenian grandmother must be turning over in her grave after hearing this comment...sorry Granny)

**A handful of pine nuts adds a nutty flavor and crunch

2 cups water
1 cup uncooked bulgur
1/2 cup or to taste chopped, fresh parsley
1/2 cup or to taste chopped, fresh mint (this is what makes it taste so good!)
3/4 teaspoon salt (In this case, it needs it)
1/2 teaspoon ground black pepper
1 lb lean ground lamb
2 egg whites
2 garlic cloves, minced (or to taste)

• Boil the water and add the 1 cup of bulgur, cover
• Cook until bulgur is el dente, and the water is gone.  (you may have to add more water, about 10 minutes)
• Place the lamb, parsley, mint, salt, pepper, garlic, and egg whites in a bowl and mix
• Once the bulgur is cool enough, add to mixture
• Spray pan with cooking spray and make 12 meatballs out of mixture
• Bake at 350 for approximately 20 minutes.  (until there is no pink on the inside)

-Queenie Cuisine

Cracked Wheat Pilaf With Vermicelli

 (adult-oriented recipe #4)

Armenians eat a lot of cracked wheat.  "Bulgur" can be found in either a health food store, or in the supermarket aisle where other grains such as Quinoa are sold.   I grew up eating this staple.  It is a nice change from pasta.

"Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient. Bulgur wheat is not suitable for those on a gluten-free diet."

1/2 cup 1 inch pieces of vermicelli
3 tablespoons olive oil or butter
1 small onion, finely chopped
1 cup medium or coarse bulgur
2 cups hot chicken or beef broth (Since I made salmon,  I used chicken broth)
Salt to taste

• In a heavy saucepan, heat the olive oil over medium heat.  
• Add the onion and saute until soft, but not browned.  Stir frequently.
• Saute the vermicelli until lightly browned.
• Add the bulgur and saute until the grains are thoroughly coated with the fat and are lightly browned, stirring constantly.
• Add the broth and salt and bring to a boil, stirring.  
• Reduce heat to low and cover and let simmer for about 20 minutes, or until the liquid has been absorbed and the bulgur is tender.  
• **I can not fully put the lid on the pot, or it will boil over.  Since some of the water evaporates,  I end up adding a little more water so that the bulgur becomes soft.  Do not add to much, or the bulgur will end up mushy. (it will taste the same, but it won't look as appetizing)

-Queenie Cuisine

Fassoulia (Armenian Green beans with lamb or beef)

My mother used to make this recipe with cut up pieces of beef.  I personally love it with lamb.  This is a healthy, and fairly low calorie meal.  (which is great if you plan on making the previous recipe of Chocolate Silk Pie for dessert!)

1 lb cut up pieces of lean beef or lamb
2 tablespoons oil
2 medium onions, chopped (I am not a big onion fan, so I use about a 1/3rd of that)
1 1/2 teaspoons salt (I used the salt in this recipe)
1/2 teaspoon black pepper (more to taste)
2 garlic cloves, minced.  (my mother used to cut the pieces in larger slivers, so that they could be removed if one wished)
2 lbs of fresh or frozen green beans.  (when my mother used frozen, she used French style)
1 15 oz can diced tomatoes
3 oz tomato paste diluted in cup of water

• In a non-stick skillet, brown meat, stirring frequently.  Drain excess fat.  Place meat in a separate bowl, and set aside
• Using the same skillet, saute onions in olive oil until soft and slightly brown
• Return meat to skillet.  Add salt, pepper and garlic.  Cover and cook for 10 more minutes.
• In a large pot, add the green beans, tomatoes and diluted tomato paste.  Stir
• Add the meat mixture to the green beans and mix together
• Bring to a gentle boil, then cover and simmer for 1 hour, or until beans are tender.  Add more water if needed.
• Serve with rice, bulgur (cracked wheat) or crusty bread. (bulgur can be found where quinoa or other grains are sold)

** My mother used to take cut of squares of bread and saute them in butter until crunchy.  She then added them to the cooked bulgur.  She called them "squigglies."

-Queenie Cuisine

Khaka (The Turkish name for Choereg, an Armenian Sweet Bread)

My grandmother "Granny Apelian" (talk about an Armenian last name!!)  used to make this delicious bread in the shapes of stop signs or braids.  She would heat them up until they were warm, and then melt either muenster or American cheese on top.  I always liked them plain.  These are rich, so there is no reason add additional butter.

It takes about 5+ hours from start to finish to make these delights.  I start the process after the kids are on the bus, and I finish about an hour before they get home.  They are easy to make, just very time consuming.  For this reason,  I make them about twice a year.  My kids love them, and they are easy to freeze.

** Mahlab (which is what makes the bread have it's unique flavor)  and Charnushka (small black seeds from India) can be purchased on line at www.Penzeys .com.


**Mahlab or mahlepi is an aromatic spice made from the seeds of the St Lucie Cherry (Prunus mahaleb). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction, but ground to a powder before use. The flavour is similar to a combination of bitter almond and cherry.^[1]
It has been used for centuries in the Middle East and the surrounding areas as a flavoring for baked goods. In Greek American cooking, it is the characteristic flavoring of Christmas cake and pastry recipes. Thanks to renewed interest in Mediterranean cooking it has been recently mentioned in several cookbooks.- Wikipedia



5 lbs gold medal flour minus approximately 1/2 a cup
1 lb butter
1/2 lb margarine
2 tablespoons liquid Crisco or vegetable oil
2 cups warm milk
2 tablespoons sugar
3 packages dry yeast
3/4 cup water
6 eggs
Mahlab (1/2 to full bottle strained or ground... I like ground better,  but don't add grindings to the recipe,)
Charnushka
Sesame Seeds
3 teaspoons salt

• Melt butter, margarine and oil. 
• Dissolve yeast,  and a tablespoon of sugar in luke warm water
• Beat eggs, mix butter, milk, eggs, sugar, salt and yeast
• Add mahlab liquid.  (grind it, soak it in luke warm water)  (I do not have a specific amount of water,  just eye it)
• Add flour, knead for 15 minutes.  Pour a little oil in the bottom of a bowl and turn oil side up. Cover and let rise until double.  **Make dough at 8:00, 8:30 am.  make balls, let rest until covered for 15 minutes to 1/2 hour.
• Make balls smaller then a fist and shape dough into stop signs, (pinched edges) or braids.
• Make water, sugar syrup.  When cool, beat egg into it.
• Toast sesame seeds
• Moisten tops of buns with syrup and add either Charnushka or sesame seeds on top
• Prick with fork
• Grease tray, cover, let stand, and rise for 1 1/2 hours.
• Heat oven at 350. 
• Bake bottom shelf until tops are golden brown, then place on the top shelf to finish browning. 
• Egg wash top.  (egg with 2 tablespoon sugar and 1 tablespoon water

Do not store until completely cooled.

 I do not know how to say "good eating" in Armenian... sorry..   : )

-Queenie Cuisine