Armenian Cuisine Hye2K Edition, George Family Recipes for by Ed George

By Ed George

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9. Brush bottom of 18" x 11" x 2" pan with oil. Place a sheet of filo dough on the bottom and brush with butter. Repeat until half of dough sheets are used. Spread cheese or spinach filling evenly on top of filo layers. Cover with remaining sheets of filo dough, buttering each sheet lightly. With a sharp knife, cut into individual portions or squares. Pour topping (cheese beoreg only) over entire beoreg. Bake in 350°F oven until golden brown. Note Filo dough dries quickly in the heat of the kitchen.

Mix all ingredients (except stockings) very well. Kneed mixture until smooth. Set aside for 1 hour. Then divide into two parts to make two large sausages. 2. On a flat surface, spread one stocking flat with the openings towards you. 3. Take a hand full of meat mixture and stuff it deep into the stocking. Press well to flatten. 4. Continue stuffing the stocking until full (leave enough stocking to tie the end off). 5. Before you tie the end, pat and press until well pressed and flat (about 1 inch thick and 3-4 inches wide).

Until all the liquid has been absorbed. 8. Place casserole in a preheated 300° F oven for approx. 30 min. 9. Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic. Rice & Vegetables . . Previous | Contents | Next Fassoulia Lupia Juicy Stringbeans Contributed by Mary George Stovetop Serves 4 A simple, but delicious vegetable side dish. May be made with fresh or frozen beans. Chunks of cooked lamb are sometimes added to this dish. Ingredients 10 ounce package 1 small 1/2 1/4 cup 2 Tablespoons 1 15 oz can 1/2 cup 1/2 teaspoon French-cut string beans onion, chopped green pepper, chopped fresh parsley, chopped butter tomatoes, crushed.

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