2 eggs (beaten)
1/2 cup vegetable oil
1/4 cup lukewarm water
2 1/4 teaspoons (1 packet) dry yeast
1/2 teaspoon sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
5-6 cups or more flour (enough to make a medium dough)
1 egg for egg wash
Gum
filling:
1/2 pound melted butter
1 cup Chemen (recipe below)
8 ounces of bastelma, thinly sliced and chopped
Preparation:
In a large bowl or the bowl of your mixer, combine the milk, water, melted butter, eggs and oil. Meanwhile, mix the yeast in the warm water, add ½ teaspoon of sugar, stir to dissolve and cover with plastic wrap. Allow to rise and then add to the liquid mixture.
Combine the baking powder, salt, and flour and gradually add to the mixer. Knead the dough well, cover with a kitchen towel or plastic wrap, and let rest for 1 hour. Once the dough has risen and doubled in size and is soft to the touch, divide into balls a little larger than an orange, or about 5 ounces each.
Roll each ball out into a rectangle about 8 x 7 inches. Add the filling ingredients in the following order: Brush the surface of the dough with melted butter, spread a thin layer of 2 tablespoons of chemen on top of the butter, then sprinkle 1 to 2 tablespoons of finely chopped bastelma on the surface. Start rolling from the short end, tucking the edge in, like a jelly roll. Slice into 1-inch thick slices and place on a tray lined with baking paper. Using two fingers, press down on each roll so they are about 1/2 inch high, spacing them 1 inch apart on the tray.
Brush top with egg wash and bake in a preheated 375°F oven for approximately 10 minutes. Flip tray, reduce temperature to 350°F and bake for an additional 7-10 minutes or until golden brown. Serve warm.
Chemen:
3/4 cup ground fenugreek (available at most Middle Eastern stores)
2 tablespoons kosher salt
3/4 cup paprika
2 tablespoons cumin (kimion)
1 teaspoon cayenne pepper
1/2 teaspoon pepper
3-4 medium cloves of garlic, crushed
1 1/4 to 1 1/2 cups water
Combine all ingredients except garlic and water in a medium bowl. Add crushed garlic if desired. Gradually add water and mix until mixture is moist enough to spread. Store in an airtight jar in the refrigerator or freezer.
Note: This mixture can be used to make a variety of gelagoa (dinners) with spinach, lamb, etc., Armenian burgers, and even meze puff pastry. It can be stored in the freezer in a plastic bag or bottle to be used as needed. This recipe can be doubled or tripled.
Women’s Guild of St. John’s Armenian Church:
Armenian Cuisine: A Cookbook Preserving Traditions
Over 450 tested recipes from the Armenian community in metro Detroit are updated using the latest technology and equipment. Detailed cooking and baking instructions and preparation tips are included. This cookbook has a wipeable cover that lies flat when opened. This cookbook is built to last and will become a treasured addition to your collection. $35, free shipping. To order, visit https://stjohnwomensguild.square.site/.
Pomegranate Apron
With two convenient pockets and an adjustable strap, it’s perfect for the kitchen, garage or garden. Free shipping on orders over $20.
Please consider making a donation to support the mission of the St. John Armenian Church Women’s Guild. The Women’s Guild strives to foster fellowship and service to the church and community through a variety of activities and events. Your donation will help continue our outreach efforts, including helping orphans in Armenia and supporting Mer Doon, which provides a safe home and teaches life skills to young women.
For further information, please contact:
Women’s Guild of St. John’s Armenian Church
22001 Northwestern Highway
Southfield, MI 48075
Phone: (248) 569-3405
Fax: (248) 569-0716
Send email to: sjacwg@gmail.com
About This Site
See also:
https://thearmeniankitchen.com/?s=chaimen
https://www.facebook.com/people/St-John-Armenian-Church-Womens-Guild/100064532686242/
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