Community Cook: The Caucasus

Community Cook THE CAUCASUS

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How to Community Cook The Port Townsend Food Coop invites you to Community Cook with recipes created by our Culinary Educator, Sidonie Maroon. We're heading into winter with delicious Caucasus recipes! Community cook builds ties among community members through learning new techniques, sharing tips and discovering the joy of cooking.

For more info go to www.foodcoop.coop/community-cook Join the group at www.facebook.com/cookingwiththecoop 2

Caucasus 101 The Caucasus Region is a captivating area situated at the crossroads of Europe and Asia, renowned for its stunning landscapes, diverse cultures, and rich history. The mountainous region is nestled between the Black Sea to the west and the Caspian Sea to the east. It spans across several countries, notably Georgia, Armenia, Azerbaijan, and parts of Russia.

Its breathtaking landscapes encompass towering peaks, verdant valleys, and lush forests.

Home to various ethnic groups, the Caucasus boasts a mosaic of cultures and languages. Georgians, Armenians, Azerbaijanis, and smaller indigenous groups contribute to the region's diverse population.

The culture is deeply rooted in traditions, folklore, and hospitality. Each ethnic group has its unique customs, dances, music, and art. The region's cultural diversity is reflected in its religious heritage, with Christianity, Islam, and other belief systems coexisting harmoniously. Caucasus cuisine is renowned for its flavorful and diverse dishes.

Popular Foods Khachapuri: A savory pastry filled with cheese, often served with an egg on top.

Dolma): Grape leaves stuffed with a mixture of rice, meat, and spices.

Kebabs: Grilled skewered meat, commonly lamb or beef, seasoned with spices and herbs.

Lavash: Thin, soft flatbread that's an essential part of Armenian cuisine, used for wrapping various dishes or enjoyed with dips.

Adjika: A spicy, aromatic paste made from chili peppers, garlic, herbs, and spices, used as a condiment to add flavor to various dishes.

Hospitality plays a significant role in Caucasian culture. Meals are often communal, and guests are warmly welcomed with an abundance of food and drinks. Sharing meals with family and friends is an integral part of social gatherings, where conversations and connections thrive. The Caucasus Region benefits from a diverse climate, allowing for the cultivation of various fruits and vegetables throughout the year.

Seasonal Produce Spring: Artichokes, asparagus, spring greens, radishes, peas, spring onion Summer: Berries (strawberries, raspberries), tomatoes, cucumbers, eggplants, and cherries.

Autumn: Grapes, apples, pomegranates, figs, pumpkins, and various nuts like walnuts and hazelnuts.

Winter: Citrus fruits, root vegetables like carrots and potatoes, and preserved fruits from the summer and autumn harvests.

This region offers a tapestry of experiences, blending natural beauty with cultural richness, making it a captivating destination for explorers and a haven for food enthusiasts seeking new flavors and traditions.

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Sidonie Maroon community chef, recipe developer, culinary educator and artist Born and raised in Southern Oregon, Sidonie shares her creativity and cooking expertise with everyone she meets. Never aspiring to be a restaurant chef, she instead flourishes in her kitchen laboratory where she cooks, blogs, and develops original recipes.

The heart of her cooking practice is a dedication to starting from scratch and building techniques from traditional world food wisdoms. She was an artisan long before it was popular: gardening, foraging, working on organic farms, living off-grid, preserving, fermenting and grain-free baking from scratch.

You can find her recipes, classes, column and blog posts on The Food Coop’s website https://www.foodcoop.coop/blog

Caucasus Recipes Recipes original to Sidonie Maroon

Soups Stews and Mains

One Dough, Many Breads

Kharco Beef Stew Split Pea Soup with Roasted Onions Spicy Georgian Chicken and Tomato Stew Chemen Chili Chicken in Walnut Sauce Leaf Wrapped Dolma Fresh Herb Baked Egg

Lavash Bread Nouveau Baking Lavash and Pita Dough for Wheat Flour Lahmajo Armenian Pizza Parcel Wrapped Kofta

Sides, Pickles and Yogurt Red Kidney Bean Dip Walnut and Olive Tapenade Spinach and Walnut Pate Lacto-Fermented Mixed Pickles Yogurt Instant Pot

Sauces and Salts Svaneti Salt Red Adjika Salt Tarragon Adjiki Herb and Walnut Adjiki

Kharcho Spice Mix For a Georgian Beef Stew

Kharcho Beef Stew Serves 6

Kharcho is a spicy sour beef stew flavored with sour plum sauce, spices and fresh herbs like dill, cilantro, mint and parsley. A toasted walnut paste thickens it.

3 ½ lb beef chuck roast 1 large onion, chopped 2 cups plum tomatoes, chopped 1 cup sour plum puree or 2 to 3 tablespoons tamarind paste 1 cup walnuts, toasted ¼ cup fresh dill, chopped ¼ cup fresh cilantro, chopped ¼ cup fresh mint, chopped ¼ cup fresh parsley, chopped

½ teaspoon celery seed 3 tablespoons paprika 2 tablespoons whole coriander 1 tablespoon winter savory 2 teaspoons whole caraway seed 1 tablespoon dried garlic 1 teaspoon black peppercorns 1 teaspoons red chili flakes 1 teaspoon whole toasted fenugreek seeds

Toast the fenugreek until golden brown. Grind all the spices together and keep near the stove to flavor stews and beans.

Toast the fenugreek until golden brown. Grind all the spices together and keep near the stove to flavor stews and beans.

Make a rich beef stock (2 quarts worth) with 3 ½ pounds of beef chuck roast. Simmer for 2 ½ hours, or until the beef is tender. Strain the stock and reserve the tender meat, removing the fat and gristle.

Saute the onion. Add the plum tomatoes, and a cup of sour plum puree. If you don’t have the puree, then add 2-3 tablespoons of tamarind paste.

Toast a cup of walnuts and puree them with 1 cup of the stock.

Add the walnuts to the onion saute. Add 2-3 tablespoons of the spice mix and let the saute-sauce meld and thicken for about 5 minutes.

Add the beef and saute to the beef stock, and season it to taste with sea salt. Taste and correct the flavors as needed. Bring the stew up to a simmer, add a pinch more of the spices, taste again until you say yum, and wow! Serve with the fresh herbs and lavash.

Split Pea Soup with Roasted Onions and Walnut Adjika Makes 1 quart For Instant Pot 1 cup yellow split peas or red lentils 2 carrots, roughly chopped 2 stalks celery, roughly chopped 4 cloves garlic, chopped 1 teaspoon sea salt 1 quart water

Combine the split peas, salt, carrots, celery, and garlic in the Instant Pot with a quart of water.

Set to high pressure for 30 minutes with a natural release.

For Oven 2 yellow onions, chopped 2 tablespoons olive oil

While the onions are roasting, make the walnut adjika sauce (recipe included).

Preheat the oven to 425°F and line a sheet pan with parchment paper. Rub the chopped onion with olive oil and roast until golden and sweet but not burnt, about 25 minutes.

When the split peas are done, puree them until velvety smooth in a blender.

To Finish 2 tablespoons or more fresh lemon juice 1 tablespoon honey

Correct the seasoning with the lemon and honey and more salt if needed.

To Serve Walnuts and Herb Adjika Sauce Chopped herbs like dill, cilantro and parsley

Serve the soup topped with roasted onions, dollops of the sauce, and the fresh herbs.

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Spicy Georgian Chicken and Tomato Stew Called Chakhokhbili, Serves 4 Oven saute 1 onion, chopped 4 cloves garlic, minced 2 stalks celery, cut into sticks and diced 2 medium carrots, cut into sticks and diced 2 tablespoons olive oil 2 teaspoons adjika wet salt (recipe included) Spices for sauce 1 teaspoon coriander seeds 2 tablespoons sweet paprika 1/4 teaspoons cayenne pepper Sauce and Chicken 28-oz can of crushed tomatoes ½ cup water or wine 3 tablespoons of tomato paste 4 boneless and skinless chicken thighs, cut into bite-sized pieces To Finish 2 tablespoons apple cider vinegar 1 and 1/2 teaspoons sea salt 1/2 cup Italian parsley, chopped Plain yogurt for serving

Preheat the oven to 425° F. Prepare a sheet pan with parchment paper. On the sheet pan, toss the onions, carrots, and celery with the olive oil and two teaspoons of the adjika wet salt. Roast for 20 minutes.

While waiting, grind the coriander seeds, paprika, and cayenne together in a spice grinder. Stir the spices, tomato paste, crushed tomatoes and water or wine together. Cut up the chicken and prepare the parsley.

Keep the oven at 425° F and combine the roasted vegetables with the tomato sauce and chicken in a large lidded casserole. Bake for 30 minutes.

Important: Stew with two tablespoons of apple cider vinegar and 1 and 1/2 teaspoons of sea salt. Serve with the chopped parsley and yogurt.

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Try any of these recipes yourself?

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Chicken in Walnut Sauce Satsivi, Serves 4 I've adapted this classic chicken dish from the Caucasus and Turkey for weeknight dinners without compromising the flavors. The dish features fall apart tender chicken thighs and a creamy walnut sauce. People often serve Satsivi at room temperature, and it tastes even better the next day when the flavors have had time to develop.

Adding a touch of acid, like vinegar or lemon right before serving also heightens flavor.

For Instant Pot 2 lbs boneless, skinless chicken thighs 5 cloves of garlic, chopped 1 teaspoon salt ¼ teaspoon black pepper 2 cups water Walnut Sauce 2 cups walnuts, toasted 1/4 teaspoon cayenne pepper 1 tablespoon sweet paprika 1/4 cup dehydrated onion flakes 1/2 teaspoon sea salt 2 to 3 tablespoons red wine vinegar Add the chicken thighs to the Instant Pot with the chopped garlic, salt, black pepper, and water. Set to high pressure for 30 minutes with an instant release.

Toast the walnuts in a 350°F oven for 5 to 8 minutes, watching carefully so they don’t burn.

Grind the dehydrated onion flakes, sweet paprika, cayenne pepper, salt, and black pepper in a spice grinder.

When the chicken is done, remove the meat and break it apart.

Reserve the broth for the sauce.

In a blender, puree the toasted walnuts with the spice powder and the chicken broth until smooth.

Chemen Chili Makes 3 Quarts For Instant Pot 1 cup dry navy beans 1 cup dry pinto beans 6 whole cardamom pods 1 teaspoon sea salt 5 cups water For Saute 1/4 cup olive oil 1 medium onion, chopped 4 cloves garlic, minced 2 medium zucchini, chopped 1 red bell pepper, chopped 1 bunch kale, finely chopped 14-ounce can chopped tomatoes 2 tablespoons red wine vinegar 1 lb ground beef 2 tablespoons tomato paste

Chemen Spice Mix for Beef 2 tablespoons sweet paprika 1 teaspoon fenugreek 5 allspice berries 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 2 teaspoons cumin seed 1 teaspoon coriander seed 1 teaspoon sea salt

Add the navy beans, pinto beans, sea salt, and cardamom pods to the Instant Pot with 5 cups of water. Set to high pressure for 30 minutes with a natural release. Remove the cardamom pods and discard.

Prepare the ground beef by grinding the spices in a spice grinder and mixing them into the beef with the tomato paste.

Meanwhile, in a large sauté pan, warm the olive oil over medium-high heat and sauté the onion until translucent.

Add the red pepper to the pan and sauté until soft. Add the zucchini and sauté until tender. Add the kale and sauté for a few more minutes until soft. Add the spiced ground beef to the pan with the vegetables and cook until browned and cooked through. Add the chopped tomatoes and red wine vinegar to the pan with the beef and vegetables.

Add the cooked veggies and beef to the beans and broth in the Instant Pot. Stir everything together and bring to a simmer to warm if needed.

Correct the seasoning by adding red wine vinegar and more salt if needed.

Taste and adjust the seasoning as needed, but remember that the flavors will settle and develop with time and a chili is always better the next day.

Pour the walnut sauce over the chicken.

Serve hot with chopped cilantro or parsley as garnish.

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Fresh Herb Baked Egg Dish Goyerti küküsü “goy-er-tee kyu-kyu-sue" Makes a 9 inch round

1/3 cup dried chopped cranberries 1/2 cup coarsely chopped walnuts 4 tablespoons butter plus 1 tablespoon for pie plate 1 large onion cut into a small dice 6 large eggs 2 cloves garlic peeled and finely chopped 1 cup baby spinach 1 cup finely chopped fresh parsley 1 cup finely chopped fresh cilantro 1 cup finely chopped fresh dill Spices and dry ingredients 1 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon toasted and freshly ground cumin seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon freshly ground coriander seeds 6 black peppercorns 2 tablespoons potato starch

Preheat oven to 350°F (180°C) Preheat skillet on stove top for sauteing onions, put 1 tablespoon of butter in a 9-inch pie plate and let it heat in the oven.

In the preheated oven, toast chopped walnuts and dried cranberries separately from each other on a parchment paper lined baking sheet, for approximately 5 to 6 minutes. Set aside Toast cumin and coriander seeds until fragrant. Grind all the dry ingredients in a spice grinder and set aside.

Heat 4 tablespoons butter in a large skillet over medium heat and sauté the onions until lightly golden, and allow them to cool. Chop the herbs and garlic while onions are cooking and set aside.

Break the eggs into a large mixing bowl. Add the dry ingredients and whisk everything with a fork. Fold the garlic, spinach, herbs, walnuts and sautéed onions into the eggs.

Pour into the hot buttered baking dish and bake uncovered for 25-28 minutes or until the eggs are set.

Remove and let it rest for 5 minutes. Loosen the edges with a knife, cover with a plate and invert onto the plate, Garnish with the chopped cranberries.

Cut the kuku into slices and serve hot or cold with lavish bread and yogurt.

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Yogurt in the instant pot Lacto-Fermented Makes 2 quarts unstrained or 1 quart Greek style Pickles Armenian Style Yogurt is popular in the Caucasus region and is often consumed as a side dish or used as an ingredient.

2 quarts whole milk, (I use local raw Jersey milk from Dungeness Valley) 1/2 cup plain yogurt with active cultures Add two quarts of milk to the inner pot. Close and lock the lid.

Set the valve to sealing.

Press the Yogurt button and then press the Yogurt or Adjust button until the display reads “Boil.” When it’s finished it will beep, and you can push cancel.

Put the inner pot, with milk, in a large bowl filled with cold water and allow the temperature to drop to between 110 F and 95 F. This will take about ten minutes. Put the inner pot with cooled milk back into the Instant Pot and stir in ½ cup of plain yogurt.

Press the Yogurt button for 8 hours. I make my yogurt before going to bed and let it culture while sleeping. Drain the yogurt through a fine mesh or cheese cloth until it’s as thick as you want. Save and use the whey! I always drink mine.

Makes 1 Quart

Choose vegetables like carrots, cauliflower, celery, onions and green beans to fit snugly in a quart mason jar.

4 garlic cloves, peeled and crushed 2 bay leaves 10 black peppercorns 1 teaspoon coriander seeds 2 sprigs fresh dill 2 tablespoons sea salt 4 cups water Cut the vegetables into bite-size pieces. Mix them with the herbs and spices and pack into a quart mason jar with 4 inches of headroom.

Dissolve the salt in the water and pour it over the vegetables, leaving 1-inch of headroom at the top of the jar. Tuck a cabbage leaf over the vegetables. Push it under the brine and set a baggie filled with water, or a pickle weight on top of the cabbage leaf. I use a narrow jelly jar filled with water as a pickle weight. Place the quart jar in a rimmed glass casserole dish to catch any spills. Keep it at a cool room temperature, between 60F and 70F, for 3-5 days.

Taste the pickles after 3 days or when you see lots of bubbles, spillage, or the brine gets cloudy. You will also smell pickled aromas. If they’re tangy to your liking, transfer the jar to the refrigerator to slow down fermentation and enjoy your pickles!

If you prefer a stronger tang, leave them out for up to 4 days before transferring to the refrigerator. They should taste more sour than salty.

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Spinach and Walnut Pate Pkhali (p-khah-lee) Georgian Makes 1 ½ cups

This vibrant green plant-based pate would make a stunning addition to any holiday buffet table, especially when served with lavish crackers.

6 cups packed washed fresh spinach 1 cup packed flat leaf parsley, chopped 2 cups walnuts, toasted (other nuts and seeds will work) 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh cilantro 1 teaspoon sea salt Pinch of cayenne 1 teaspoon coriander seed 2 tablespoons dehydrated onion flakes 1 clove garlic, minced 1 to 2 tablespoons lemon or apple cider vinegar Pomegranate seeds for decoration

Pkhali (p-khah-lee) is a Georgian group of vegetable pâtés each made from a single boiled or roasted vegetable. Most of these pates taste better the second day. We can make them with a variety of vegetables, including radish tops, cabbage, onion, thistles, beet greens,

Toast the nuts in a 350°F oven for 5 minutes. Watch closely that they don’t burn. Chop until fine.

Grind the onion flakes, coriander seed, cayenne, and salt together in a spice grinder.

Steam the spinach and parsley together in a large frying pan with a covered lid over medium heat. Put the veggies in the pan with a little water and cover with a lid until soft, about 3 or 4 minutes. When they’re cooked, squeeze all the liquid out of them with your hands.

Add the veggies, spice blend, garlic, and vinegar or lemon and nuts to a large food processor. Pulse the mixture until it holds together like a rough-textured pâté.

Mold it into an oval shape and cut an across-hatch pattern onto the top. Sprinkle with pomegranate seeds.

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Leaf Wrapped Dolma Basics What is Dolma Dolma is a traditional dish that is popular in various regions, including the Caucasus. It typically involves stuffing vegetables, and sometimes fruits, with a mixture of ingredients such as rice, meat, herbs, and spices. The filling is then wrapped in leaves, such as grape leaves, collard greens, kale, chard, or cabbage leaves, and cooked to perfection.

The exact preparation and ingredients used for dolma can vary across different cultures and regions. In the Caucasus region, dolma is a cherished culinary tradition and holds cultural significance. It is often served at special occasions and family gatherings, showcasing the hospitality and generosity of the people in the region.

Dolma dishes are not limited to the Caucasus region. They can be found in Balkan, Middle Eastern, North African, Persian, Turkish, Central Asian, and Mediterranean cuisines. Each region puts its own unique twist on dolma, incorporating local flavors and ingredients.

Prepare the Leaves Use any of these types of leaves for stuffing and baking: Collards, Kale, Chard or Cabbage Remove any damaged or wilted leaves from the vegetables. For collards, kale and chard: remove the tough stem that runs down the center of each leaf by folding the leaf in half and cutting along the stem with a sharp knife. For cabbage, cut out the core by making a V-shaped cut around it with a sharp knife.

Blanch the Leaves Bring a large pot of salted water to a boil. Blanch each vegetable in the boiling water until it is tender but still firm: Collards: 3-5 minutes, Kale: 2-3 minutes, Swiss chard: 2-3 minutes, Cabbage: 2-3 minutes. Use tongs or a spider strainer to remove the leaves from the boiling water and immediately transfer them to a bowl of ice cold water to stop the cooking process. Once the vegetables have cooled, drain them and pat dry with a clean towel.

Roll The Dolmas Preheat your oven to 350°F (175°C). Prepare the dolma filling according to your preferred recipe. This can include a mixture of rice, minced meat, herbs, spices, and seasonings.

Take a blanched leaf of collard greens, kale, chard, or cabbage and place a spoonful of the dolma filling in the center. Roll the leaf tightly around the filling, folding in the sides as you go. Place the rolled dolmas seam-side down in a baking dish. Repeat the process with the remaining leaves and filling until all the dolmas are prepared.

Bake the Dolmas Pour vegetable broth or water into the baking dish until it reaches about halfway up the dolmas. Cover the baking dish with foil or a lid. Bake for approximately 45 minutes to 1 hour, or until the dolmas are tender and fully cooked. Remove the foil or lid during the last 10 minutes of baking to allow the dolmas to brown slightly. Once baked, remove from the oven and let them cool for a few minutes. Drizzle lemon juice over the dolmas before serving for a tangy flavor.

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Sidonie's Dolma Filling with Pork 1 lb ground pork 1 tbsp sweet paprika 1/4 tsp black pepper 1 tsp sea salt 2 tablespoons tomato paste 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/4 cup minced onion 1/2 cup flat leaf parsley, chopped 1/2 cup dill, chopped 1/4 cup currants 1 tablespoon apple cider vinegar In a large mixing bowl, combine the ground pork, sweet paprika, black pepper, sea salt, tomato paste, cinnamon, allspice, minced onion, flat leaf parsley, dill, currants, and apple cider vinegar.

Mix all the ingredients together until well combined.

Use the filling to stuff blanched leaves of your choice (such as cabbage, kale, chard, or collard greens) and roll them up into dolmas. Follow directions for baking

Walnut and Olive Tapenade Makes 1 ½ cups This tapenade pairs well with the red kidney bean dip and will make many tasty lavash roll-ups. You could also spread it on lavash crackers, or stuff it with veggies into a pita.

1 cup walnuts, toasted 2 cloves garlic, minced 1/4 cup fresh mint 1 cup flat leaf parsley, chopped 1/4 teaspoon red pepper flakes 1/4 cup olive oil 1 cup green olives, plain pitted 2 tablespoons red wine vinegar 1 tablespoon honey

Red Kidney Bean Dip Makes 1 ½ cups For Instant Pot 1 and 1/4 cups dry kidney beans 1 teaspoon sea salt For Sheet Pan 2 medium onions, chopped 1/4 cup olive oil

Spice mix 1 teaspoon cumin seed 1/4 teaspoon cayenne pepper 1/2 teaspoon fenugreek seeds

This red kidney bean dip is an everyday standby recipe that is perfect for using on lavash crackers in roll-ups or stuffed into pita breads. Serve with fresh tomatoes, cucumbers, or the olive and walnut tapenade

Toast the walnuts in a 350°F oven for 5 to 8 minutes, watching carefully so they don’t burn.

In an Instant Pot, cook the kidney beans with salt and water to cover by 2 inches at high pressure for 30 minutes with an instant release. You can also cook the beans using the stovetop.

You’ll want 3 cups of cooked beans. If you use canned beans, rinse them well.

Combine all the ingredients in a food processor and pulse until it's finely chopped like a tapenade.

Preheat the oven to 425°F and ready a sheet pan lined with parchment paper.

Refrigerated it will last up to a week or longer.

Grind the spice mix in a spice grinder. Toss the onions in the olive oil and spices and roast for 30 minutes, stirring after 15 minutes.

Stir the tomato paste and vinegar together and mix into the roasted onions.

Roast for another 5 minutes.

In a large food processor, pulse the beans, roasted onions, and herbs together. You want them to be chunky smooth.

They can also be mashed by hand, but will be more on the chunky side.

Combine all the ingredients in a food processor and pulse until it's finely chopped like a tapenade.

Scoop into a bowl and enjoy with lavash crackers or in lavash roll ups with cheese and herbs.

Refrigerated it will last up to a week or longer.

Svaneti Salt

Red Adjiki Wet Salt

Makes 2 Cups

Makes 1 ½ cups

In the Svaneti region of Georgia, with the highest mountains in Europe, live the Svans. The story goes that Svans prized salt so much that in olden times a measure of salt was worth as much as a cow in trade. Valuable salt couldn’t be wasted and so it was parsed and stretched by adding in herbs and spices. Svaneti salt has become much beloved throughout Georgia and perhaps the world, where it is offered in little bowls to be sprinkled on salads, sides, beans, grains, potatoes and meats.

Red adjiki is a salty aromatic chili condiment, not dissimilar to Tunisian Harissa. This version is for a moist salt and is useful for anything from roasted vegetables, meats, soups, stews and beyond. Make yourself up a batch and you won’t regret it.

1 cup coarse sea salt 2 tablespoons garlic, chopped 1 tablespoon caraway seeds, toasted 2 tablespoons coriander seeds, toasted 2 teaspoons black peppercorns 2 teaspoons fenugreek seeds, toasted 1 tablespoon dill seeds 2 tablespoons sweet paprika ½ teaspoon cayenne pepper Briefly toast the caraway, fenugreek and coriander seeds together until fragrant.

Using a spice grinder, grind all the spices together into a rough powder.

Grind the garlic into the salt, it’ll make a moist salt.

Stir in the ground spices. Store in a jar within reach, because you’ll want to use this salt often.

2/3 cup course Celtic sea salt 2 tablespoons coriander seeds 1 teaspoon turmeric powder 2 teaspoons fenugreek, toasted 1/2 teaspoon celery seed 2 tablespoons fresh or dried peppermint 5 cloves garlic, minced 4 tablespoons sweet paprika 1 teaspoon cayenne pepper or to taste Toast the fenugreek on a medium heat in a heavybottomed skillet. Toast until they’re lightly browned with a maple syrup aroma.

Using a spice grinder, in two batches: grind the coriander seeds, turmeric powder, toasted fenugreek, celery seed, fresh or dried peppermint, garlic, sweet paprika, and cayenne pepper until somewhat smooth. Store in a jar and use within 3 months.

Tarragon Adjiki

Herb and Walnut Adjiki

Makes 1 ½ cups

Makes 3 ½ cups

An herby green sauce to use with beans, eggs, meats, veggies or whatever else you can imagine.

The tarragon version is excellent, but try it with mint or a combination of dill, mint, parsley, and cilantro.

This sauce is like a pesto, but definitely has its own identity. It’s so creamy and versatile that we use it on raw vegetables, drizzled on soups, smeared on toast, with eggs, and over roasted veggies. I also make it with cashews and it turns out super creamy. Cashews aren’t traditional, but not everyone can eat walnuts.

1 cup fresh tarragon leaves 2 cloves garlic, chopped 1 tart apple, cored and quartered 1/4 cup roasted green chilies, medium heat 1 1/2 teaspoons sea salt 1 teaspoon apple cider vinegar 1/2 cup water Blend everything together in a high-speed or regular blender until smooth.

Refrigerate and use within one week.

1 cup fresh tarragon leaves, or a mix of herbs like cilantro, dill, mint and basil 1 cup parsley, chopped 2 cloves garlic 1 tart apple, cored and chopped ¼ cup roasted green chilies, medium heat 1 ½ teaspoons sea salt 2 cups walnuts, toasted 1 tablespoon raw apple cider vinegar Toast walnuts until fragrant.

Combine ingredients in a blender and blend until creamy.

The sauce will keep for a week or longer refrigerated or you can freeze it in small containers.

Nouveau Baking-Lavash Gluten-free, Makes 10 breads You can bake many wonderful things with this dough. It’ll last up to three days in the fridge, so you can pull off enough to bake one lavash or pita as wanted!

To make amazing pitas: Roll the dough out thicker, and bake for 3 minutes per side. In a hot oven, they’ll even puff up beautifully.

Dry Ingredients for Flour 1/2 cup dry chickpeas 1/2 cup dry buckwheat groats 1/2 cup pre-washed quinoa 1/4 cup tapioca flour 1/4 cup flax seeds 2 tablespoons psyllium seed husk powder 1 teaspoon sea salt Other Ingredients 1 teaspoon active dry yeast 1 and 1/2 cups warm water ½ cup pre-washed quinoa to grind into flour for rolling out the breads.

Using a high-speed blender (Vitamix): Grind the dry ingredients, except the yeast, together into a flour and sift into a large mixing bowl.. Grind the extra quinoa into flour, sift and set aside to use when you roll out the dough.

Stir the dry yeast into the flour. Pour in one and a half cups of warm water and stir until the dough forms. Let the dough proof in a warm place for one hour.

Preheat the oven to 480°F and place a baking stone inside.

Divide the dough into ten balls and roll out each ball with the quinoa flour into very thin rounds.

Use a pizza peel to place a lavash on the preheated baking stone and bake for 2 ½ minutes per side.

Remove the flatbreads from the oven and continue to bake the others. Serve Immediately. Breads can be rewarmed.

Lavash Crackers Make a batch of lavish dough and proof it for one hour.

Preheat the oven and baking stone to 480 F. (A baking sheet will work fine.)

Divide the dough quarters. On a floured board, roll each quarter as thin as for the lavash bread. Cut into strips 2-inches wide, or whatever cracker shapes you’d like.

Bake batches on the stone or sheet pan at 450 to 480 F. for 2-4 minutes. Put in a test cracker and time how long it takes to arrive at a perfect golden brown before committing to burning a whole batch. Alternately, bake at 350 F for 7-8 minutes.

Roll out the next batch as you bake.

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Lavash and Pita Dough with Wheat Flour 12 small lavash or pitas 2 ½ cups bread flour 1 teaspoon active dry yeast 1 cup warm water (90 to 110 F) 1 teaspoon sea salt In a mixing bowl, stir the yeast and salt into the flour. Gradually add the warm water while stirring until it makes a shaggy dough.

Knead on a floured board until it’s smooth and elastic for about 5 minutes.

Divide the dough into 12 evenly sized balls. Place the balls on a floured surface. Press each ball flat with your fingers, keeping it round. On a floured board and with a floured rolling pin, roll from the center outwards, giving a quarter turn as your roll. For lavash you are aiming for a 9-inch round. Remember, you’ll want it to fit on your baking stone. For pitas, roll to between 5 and 6 inches.

When all 12 breads are rolled out, allow them to proof in a draft free warm place for 45 minutes, covered with a clean lightweight tea towel.

Preheat the oven to 480 F or as high as your oven will go. If you have a baking stone, let it preheat. If not, bake the breads on a baking sheet.

For the lavash, bake for 2 minutes per side, and for pita 3 minutes per side. You may need to adjust the timing depending on your oven. They should be golden brown, and the pita hopefully will puff up.

Repeat the process until all the breads are baked.

Alternatively, refrigerate the dough after it’s kneaded and portioned, but not rolled out. It will slowly rise overnight. You can bring it to room temperature, roll and bake the breads right away.

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Georgian Cheese Boat Breads Makes 12 cheese filled breads Khachapuri is a Georgian cheese-filled bread that’s shaped like a boat. The specific name for the boat-shaped khachapuri is Adjaruli Khachapuri (pronounced ah-jar-oo-lee ha-cha-poo-ree), which originates from the Adjara region of Georgia. Traditionally, an egg is cracked into the opening, but I’ve skipped that part.

Cheeses 1 cup grated mozzarella 1 cup crumbled feta Make one batch of lavish dough and proof it for one hour.

Preheat the oven and baking stone to 480 F. (A baking sheet will work fine.)

Divide the dough into 12 evenly sized balls. On a floured board, roll the balls into 6-inch rounds.

Put 1/4 cup of cheese filling in the center of a round, and bring up both sides to pinch and seal together in the middle. It’ll look like a football shape. Turn it over so the smooth side is up, and cut a slit between one narrow end to the other. Gently, pull the slit open to reveal the cheesy interior.

Bake as many boats as will fit on the stone without touching for 8 to 15 minutes at 450 to 480 F. Allow them to cool before cutting them in half to serve. Keep making and baking batches until all the dough is used. Alternatively, coat the boats with olive oil and bake on a sheet pan at 350°F for 20 minutes. The dough is done when it reaches 200 F.

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Parcel Wrapped Kofta Forming and Baking Adjaruli Khachapuri, Makes 12 cheese filled breads These delightful meat stuffed buns use the same filling and dough as the Armenian pizza. They’re easy to form once you’ve got the shape down. Forming them reminds me of bringing wrapping paper up around a round object. You’ll pleat the dough together around the meat and pinch it all together at the top. You can bake them in a hot oven, or for longer in a medium oven. These dumplings are great for picnics, lunchboxes, potlucks or dinner. They also freeze well baked.

Make one batch of lavish dough and proof it for one hour. Make one batch of the meat filling.

Preheat the oven and baking stone to 480 F. (A baking sheet will work fine.)

Divide the dough into 12 evenly sized balls. On a floured board, roll the balls into 6-inch rounds.

Put 1/4 cup of the meat filling in the center of a round, and pleat the edges up around the meat. Gently squeeze at the top, as if to tie a ribbon around a gathered package, but the dough sticks it together instead.

Bake as many parcels as will fit on the stone without touching for 8-10 minutes at 450 to 480 F. Allow them to cool before cutting them in half to serve. Keep making and baking batches until all the dough is used. Alternatively, coat the parcels with olive oil and bake on a sheet pan at 350°F for 20 minutes. Check the internal temperature of the meat filling; it should be 160 F. The dough is done when it reaches 200 F.

Lahmajoon-Armenian Pizza

BY LOREN ALEXANIAN, FOOD CO-OP MARKETING ASSISTANT My grandfather, Paul Alexanian Sr. worked for fifty years as an executive chef with the Sheraton Hotels in the northeast. He was also a 1985 runner up for the National Chef of the Year. It’s no wonder I like to cook food.

When our food culinary educator Sidonie said she was going to maybe try the Caucasus Regional food, which includes Armenia, she and I had a conversation about Armenian food.

What did I eat? What do I remember? What was my favorite?

Unfortunately, in my family, knowledge of my grandparents history doesn’t go back very far (mostly because their stories were never passed on). So, I don’t have the recipes or stories about the food we ate or where it came from. I only have my memories from my childhood.

Now you would think I would tell you what my favorite Armenian recipe would be, right? Wrong! I have to tell you about the Lahmajoon (Armenian Pizza) because to a five year old kid in NY back in 1977, pizza had a whole set of rules about it and this Armenian Pizza…WAS NOT PIZZA! Sure it was flat and round, sure it had some tomato mixture on it, but it most definitely was not sauce, and where the heck was the cheese? Like I said NOT PIZZA! Fast forward many, many years and many stories into my own food experience and what I wouldn’t give to try my grandfathers Armenian Pizza now-just the way he made it. I’m sure my experience would be much different.

A simple flat bread dough, simple ground beef and tomato mixture heavily spiced, served with fresh herbs and lemon wedges.

Thanks to Sidonie’s research into this region of food, I’m now going to try and make my own Armenian Pizza.

Lahmajo Armenian Pizza, Makes two 12-inch round bread Meat Filling For Lahmajo and Kufla Seasoning for 1 pound of meat This is a seasoning mix for 1 pound of meat. It’s delicious used for both the lahmajo or the kufla, but it would also serve well for taco night, or as a casserole filling. The ingredient list may look long, but it goes together quickly with a spice grinder and a food processor. Fear not, if you don’t have the power tools, if you’re a mortar and pestle type with a good knife, you’ll do fine.

Dry Spice Mix Wet Flavoring Mix Meat 1/2 teaspoon fenugreek seeds 2 tablespoons tomato paste 1 pound ground beef or lamb 1 teaspoon cumin seeds 1 cup chopped tomatoes (canned 1 teaspoon coriander seeds are fine) 1/4 teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon sweet paprika 1 tablespoon apple cider vinegar 1/4 cup dehydrated onion flakes 1 teaspoon fresh or dried thyme 1 teaspoon sea salt 1/2 cup flat leaf parsley, chopped 1/4 teaspoon celery seed 1/2 cup sweet red pepper, 2 teaspoons sugar chopped .Toast the cumin, fenugreek, and coriander seeds in a heavy-bottomed skillet until golden. Watch so they won’t brown (a couple of minutes.)

Put the toasted spices and other spice mix ingredients into a spice grinder and grind into a rough powder.

In a food processor or by hand, pulse or chop the parsley, thyme, red pepper, tomatoes, paste, vinegar, and oil until fine. Add the dry spices and pulse a few more times.

Work the flavoring mixture into the ground meat by hand or pulse together. We use this mix for both the Kufla and Lahmajo Notes: This recipe would also work well with crumpled tofu or tempeh for a plant-based version.

Other ideas for using the meat filling: stuff vegetables for baking; like blanched Swiss chard, kale, or cabbage, or stuff into delicata squash or sweet peppers.

Putting it all together Yes, the meat’s put on raw to bake. It cooks completely at such a high temperature. Besides the dough, you’ll need the meat filling, crumbled feta, and fresh chopped herbs like mint, parsley and cilantro Prepare the Lavish dough and proof it for 1 hour.

Preheat a baking stone to the highest temperature your oven will go. Mine reaches 480 F If you don’t have a baking stone, a pizza pan will work fine.

Roll 1/4 of the dough on a floured board into a 10-inch round.

Scatter 1/2 cup of the meat filling over the dough.

Use a pizza peel to slide the dough onto the stone for about 8 minutes. The meat should be fully cooked but juicy, and the bottoms and sides of the crust browned.

While one lahmajo is baking, construct the next, so it’s ready to bake.

Serve with feta and fresh herbs.

Title of Recipe Ingredients

Spices

Produce

Fresh Herbs

Dairy

celery seed, sweet paprika, whole coriander seed, dried winter savory, caraway seed, Preparation garlic powder, black peppercorns, red chili asdfasdf flakes, fenugreek seeds, cayenne pepper, cardamom pods, allspice berries, cumin seeds, dehydrated onion flakes, bay leaves, dried thyme, turmeric, dried peppermint

onions, garlic, lemons, celery, carrots, zucchini, red peppers, kale, pomegranates, spinach, cauliflower, green beans, apples

dill, cilantro, Italian parsley, mint, thyme, tarragon, basil

Plain yogurt, whole milk, mozzarella, sheep feta

Canned Goods

Meat

plum tomatoes, crushed tomatoes, tomato paste, chopped tomatoes

Beef, chuck roast, boneless skinless chicken thighs, ground beef, ground lamb

Misc.

Bulk Goods

olive oil, honey, tamarind paste, apple cider vinegar, red wine vinegar, pitted green olives, tapioca flour, bread flour, roasted green chilies, baking yeast

Celtic sea salt, Real Salt, yellow split peas, walnuts, navy beans, pinto beans, chickpeas, raw buckwheat groats, quinoa, flax seeds, psyllium seed husk powder

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