Madzoon Armenian Yogurt Recipes

MADZOON -ARMENIAN YOGURT

Steps:

• Pour the milk into a saucepan and bring to a boil, stirring constantly.
• When it comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish.
• When it is lukewarm, stir the madzoon starter with a spoon until it is smooth and dilute it with some of the warm milk.
• Pour this mixture into warm milk and stir.
• Set your oven to 200F degrees.
• When heated, turn off oven and place bowl in oven.
• Check in 2 hours for firmness.
• Variation: Use skim milk instead of whole milk and eliminate cream.
• Note: You may use commercial plain yogurt as your starter.

MADZOONOV GARGANTAG (ARMENIAN YOGHURT CAKE)

Steps:

• Cream the butter and sugar together until light, then beat in the yoghurt.
• Beat in the eggs, one at a time.
• Add the lemon juice and lemon zest.
• Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
• Pour the mixture into a lightly greased and lined 23mm spring-form pan.
• Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
• Cool.
• To serve: decorate with whipped cream and strawberries.

MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)

Steps:

• Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter.
• For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted.
• Once broth is nearly boiling add meatballs and heat for ten minutes.
• Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.