Armenian Potatoes Food

ARMENIAN-STYLE POTATO SALAD

Steps:

• Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
• Transfer cooked potatoes to a large mixing bowl and let cool slightly.
• While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
• Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
• Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
• Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

ARMENIAN STYLE KUFTA WITH POTATOES AND TOMATOES RECIPE

Steps:

• Turn on the broiler. Soak the bread in milk until all milk is absorbed, then mash it into a paste
• Process the parsley in a food processor and add to a large bowl with ground lamb and set aside.
• Process onion and garlic until very finely chopped. Add to bowl with bread and lamb mixture.
• Add the salt, cumin, sumac, cayenne pepper, allspice, pepper and mace and mix gently until the ingredients are well-combined.
• Put the mixture into a casserole dish and place under the broiler until browned, about 15 minutes.
• Remove from oven and reduce heat to 375 F.
• Slice the potato and tomato into pieces about 1/4-inch thick and add to the meat mixture, first a layer of potatoes and then of tomatoes.
• Cover the casserole with aluminum foil or a lid and cook on the middle rack of the oven for 40 minutes.

ARMENIAN POTATO SALAD

Steps:

• Steam the potatoes for about 30 minutes.
• Allow to cool, then.
• peel off the skin.
• Cut potatoes into a 1 inch uneven dice shape.
• Chop the parsley and mix with the other salsa ingredients.
• For a spicier salsa, substitute 1/2 of the parsley with watercress.
• Mix the potatoes with the salsa.

ARMENIAN POTATO SALAD

Steps:

• Boil potatoes until done.
• Slice when cool.
• Add all the ingredients together.
• Toss and chill about 2 or more hours.