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Bulgar with Vermicelli (Arishdaov Tzavari Yeghintz)
From Armenia/Middle East
Editor's note: A special thank you to cookbook author Miriam Hopodar, who was kind enough to take these pictures in her home and e-mail them to me for use with her recipes.
Yield: 4 to 6 servings
An Armenian dish that is traditionally served as part of the Christmas Eve feast. The meal also includes creamed spinach.
1. Melt the ghee or butter in a 1-quart saucepan. Add the vermicelli. Saute on a low heat, stirring constantly, until the pasta is golden-brown.
2. Add the bulgar and saute for 1 minute, stirring constantly.
3. Pour in the stock or water. Add the salt. Stir to distribute the grains and vermicelli. Bring to a boil. Cover, reduce the heat, and simmer until the liquid is absorbed and the grain is tender, about 20 minutes.
4. Remove from the heat and allow to stand, covered, for 5 minutes. Fold in the toasted pine nuts, if desired.
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