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Nicoise orzo salad
Because of their geography and shared histories, many Armenian dishes can also be found in similar forms in the cuisines of its neighbors like Georgia, Turkey, Azerbaijan, Iran, and the North Caucasus.

The cuisine is rich in vegetables, meat, and fish; however, eggplant, lamb, and lavash (flatbread) make up its primary components. In addition, cracked wheat, or bulgur, is often used instead of rice and maize in Armenian cuisine.

Armenian food traditions were formed over thousands of years in the Armenian Highlands, a fertile region well-suited to growing wheat, lentils, apricots, figs, and pomegranate. However, its location made it a prime place for conflict between warring empires which in turn made Armenian food culture subject to constant change.

Main
Chicken salad with couscous  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
4 boneless, skinless chicken breast halves
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium cucumbers, peeled, seeded and chopped
1 cup fresh mint leaves, chopped fine
1 green pepper, cut into small chunks
4 green onions, tops included, chopped
1 package (10 ounces) couscous, prepared according to package directions
Dressing: recipe follows
mint leaves for garnish

Dressing:
In blender or processor, place
1 large chopped garlic clove
1 chopped green onion
1 tablespoon rice vinegar
2 tablespoons freshly squeezed lime juice
2 teaspoons Dijon mustard and 2 teaspoons sugar.

Heat olive oil in a large frying pan over medium high heat. Sprinkle chicken with salt and pepper; dredge in oil in pan to coat. Cook about 10 minutes on each side until chicken is fully cooked.
Remove chicken from pan and cut into bite-size pieces; place in large bowl. Add cucumber, chopped mint, green pepper and onions. Place prepared couscous in large bowl and fluff with fork. Add chicken mixture and stir gently.
Pour Dressing over all and toss gently to mix well. Garnish with mint leaves.

Dressing:
In blender or processor, place
1 large chopped garlic clove
1 chopped green onion
1 tablespoon rice vinegar
2 tablespoons freshly squeezed lime juice
2 teaspoons Dijon mustard and 2 teaspoons sugar.

Process until blended, slowly adding
1/3 cup extra virgin olive oil.

Main
Nicoise orzo salad  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:25 minutes
1 cup long grain orzo
1/2 pound green beans cut into 1/2-inch pieces

For dressing:
3 teaspoons red wine vinegar
1 teaspoon lemon juice
4 anchovy fillets, chopped
1 teaspoon dijon mustard
1 garlic clove, minced
1/3 cup virgin olive oil
1/4 teaspoon ground black pepper

6 ounce jar artichoke hearts, drained and chopped
7 ounce can tuna, drained, flaked
1 red bell pepper, chopped
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh thyme leaves
1/3 cup kalamata or brined-cured black olives, chopped
2 cups chopped arugala, washed and spun dry
Cook orzo in salted boiling water until tender. Drain in a colander, and rinse under cold water. Drain again.
Transfer to a large bowl. Cook beans in salted boiling water until crisp-tender. Cool and drain. Add to orzo.
In a blender, combine Red wine vinegar, Lemon juice, anchovy fillets, Dijon mustard, garlic clove, olive oil, and pepper. Blend until dressing is smooth. Add dressing to orzo mixture. Blend in the remaining ingredients. Serve as a main course.

Main
Orzo pilaf with green onions  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:20 minutes
3 1/4 cups low salt chicken broth
1 pound orzo
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese
Bring broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper.
Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer to large bowl and serve.

Main
Orzo salad with lemon and herb  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 cup orzo pasta
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped green onion
1 tablespoon olive oil
1/2 teaspoon grated lemon rind
1 2 tablespoon lemon juice
salt and pepper
In large pot of boiling salted water, cook orzo until tender but firm; drain well.
Toss with dill, parsley, onions, oil, lemon rind and juice. Season with salt and pepper to taste.

Side Dish
Lavash  Print Recipe


Serves: 4
Preparation time: 1 hour
Cooking time:10 minutes
3/4 cup plus 2 tablespoons water
3/4 cup milk
3/4 teaspoon active dry yeast
3/4 cup durum flour
3/4 cup bread flour
1/2 cup cake flour
1/2 cup plus 2 tablespoons whole-wheat flour
1/8 teaspoon salt
2 teaspoons molasses
1 tablespoon honey
1 tablespoon olive
oil Sesame seeds, poppy seeds, or salt, as needed
Parchment paper
Preheat oven to 400 F.
Combine water, milk, and yeast into bowl of a heavy-duty mixer. Stir with a spoon to dissolve the yeast. Add flours, salt, molasses and honey. Attach dough hook and mix at low speed for 10 minutes.
Scrape dough into a large bowl and cover tightly with plastic wrap. Allow dough to rise for an hour at room temperature.
Turn dough out onto a floured surface and gently punch to remove most of the air.
Cover dough with a clean cloth and let rest for 15 minutes. Divide dough into 4 pieces. Stretch, or roll with a rolling pin, each piece to paper thin.
Brush each piece with olive oil, and sprinkle with seeds or salt. Place a piece of parchment paper on top of dough and roll seeds in with a rolling pin. Let rest for 15 minutes.
Place pieces on an ungreased cookie sheet. Bake until golden brown, about 7 to 10 minutes.
Cool and break into random pieces. Wrap tightly in plastic wrap.

Side Dish
Orzo salad with lemon and herb  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 cup orzo pasta
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped green onion
1 tablespoon olive oil
1/2 teaspoon grated lemon rind
1 2 tablespoon lemon juice
salt and pepper
In large pot of boiling salted water, cook orzo until tender but firm; drain well.
Toss with dill, parsley, onions, oil, lemon rind and juice. Season with salt and pepper to taste.

Side Dish
Vegetable and herb orzo salad  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:15 minutes
For salad:
6 ounces sugar snap peas, trimmed and cut into 3/4-inch
2 2/3 cups orzo
1 1/4 cups cubed seeded tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel

Dressing:
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil
1 head Boston lettuce
Salad:
Bring large pot of salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon transfer beans to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite. Drain and cool.
Place orzo in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley, mint and lemon peel. Season with salt and pepper.
Dressing:
Combine lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. (Can be made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before serving.)
Toss salad with enough dressing to coat generously. Season with salt and pepper.
Line serving bowl with lettuce. Mound salad in bowl.
conversion of liquids
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Tablespoons - tbsp
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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7 Recipes

4 Main dishes

3 Side dishes