armenia

Haygagan Gargantas (Armenian Nutmeg Cake)
This cake is sweet and spicy with a crunchy base and light cake topping.

2 cups firmly packed brown sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1 cup milk
1 egg, beaten
1 teaspoon nutmeg
½ cup walnuts, chopped

Preheat oven to 350F.

Combine sugar, flour, baking powder, and salt. Rub in butter until mixture resembles fine bread crumbs. Press half the mixture into a well-greased 8inch square pan.

Dissolve baking soda in milk. Add egg and nutmeg. Pour over remaining sugar and flour mixture. Mix well, then spoon into pan over pressed in mixture.

Sprinkle walnuts over mixture. Bake for one hour. Allow to stand in pan for 15 minutes before turning on to a wire rack to cool.

Source: http://www.fooddownunder.com

Dolma (Stuffed cabbage)

Core and boil large head of cabbage until leaves are loose and softened and pull apart easily. (Do not overcook)
Filling:

1½ lbs. ground lamb or beef, or mixture of both
2 large onions, chopped fine
1 cup rice
salt, pepper to taste
½ tsp. cinnamon
½ can (15 oz.) tomatoes, crushed
Knead together filling ingredients dampening hands as you knead. Separate cabbage leaves. Trim any thick portions of leaves for easy folding. Place full tablespoon of filling on center of each leaf, adjusting amount of filling according to size of leaf. Bring four corners to center covering filling. Turn folded sides down and place into saucepan. Sprinkle remainder of canned tomatoes and enough water to barely cover cabbage. Bring to boil and simmer approximately one hour.
Serves 6

Source: Andrew Golda
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