Armenian Vegetable Casserole Recipes

ARMENIAN VEGETABLE CASSEROLE

Armenian Vegetable Casserole image

This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe.

Provided by ewilli

Categories Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb green beans
3 carrots
2 large potatoes
1 green bell pepper
2 stalks celery
1 medium eggplant
2 medium onions
1 (14 ounce) can tomatoes
1/2 cup catsup
1 1/2 teaspoons sugar
1 teaspoon basil
2 teaspoons salt
1/4 teaspoon pepper
3 small zucchini
1/2 cup plain yogurt (optional)

Steps:

Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
Cover and cook for 1 1/2 hours.
Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.

Nutrition Facts : Calories 155.5, Fat 0.6, SaturatedFat 0.1, Sodium 789.1, Carbohydrate 36, Fiber 7.9, Sugar 11.8, Protein 5

ARMENIAN STUFFED VEGETABLES (DOLMA)

Armenian Stuffed Vegetables (Dolma) image

Make and share this Armenian Stuffed Vegetables (Dolma) recipe from Food.com.

Provided by Mark Marcarian

Categories One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs ground round or 1 1/2 lbs lamb and lean ground top round beef
1/2 cup rice (preferably a combination of the two) or 1/2 cup cracked bulgur wheat (preferably a combination of the two)
1/4 cup green bell pepper, chopped fine
1/4 cup parsley, chopped
8 ounces crushed tomatoes or 8 ounces tomato sauce
cayenne pepper
1/4 cup lemon juice
1 teaspoon basil
1 teaspoon black pepper (to taste)
1 teaspoon salt (to taste)
1 medium yellow onion (chopped)
1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth, enough to cover the vegetables

Steps:

PREPARATION OF VEGETABLES:.
A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
See my Mahdzoon recipe -- ENJOY!

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