Armenian Cuisine.pdf


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Appetizers (Meza) . . .

Hamime
Garmir Bgh-beghi Aghtsan

Red Pepper Salad
Serves 4

Cooks in Armenian homes store away the hamime pepper mixture in the fall when red peppers come
into season and enjoy hamime throughout the year. Red Pepper Paste is quite similar to hamime pepper
mixture, but is dried before storage. It is likely that the original version of hamime used this dried paste
rather than the fresh pepper mixture used here. If you want to try a recipe using the flavor of the dried
paste, Muhamara dip is a close relative of hamime.
Hamime
2 cups
1/4 cup
1 medium
1/4 cup
12
dash
1/4 cup
1/2 teaspoon

Red Pepper Mixture
6 - 8 large
2-8
1/2 cup

red pepper mixture (below)
tomato paste
tomato, cut-up
onion, finely chopped
Kalamata olives, pitted and chopped
lemon juice
olive oil
kamoon
salt and pepper to taste

red bell peppers
red Anahiem chili peppers
walnut pieces
salt to taste

Pepper Mixture
1. Cut up peppers, removing pulp, seeds and stems, and coarsely grind in food processor or meat
grinder with walnuts (about 1/2 cup nuts for each 4 cups of peppers) and a little salt. You may use
all sweet peppers or a mixture of sweet and hot according to your taste.