1 1/2 cup dried apricots soaked in
1/2 cup water for 1 hour.
1/2 cup dried garbanzo beans soaked
1 overnight in water
5 cup water
1 cup lentils
3 onions sliced
2 tbsp malt syrup or molasses
Directions
1. in a Large Pan, Bring Soaked Apricots and Their Water To a
Boil. add Soaked, Drained Garbanzo Beans and 1 C. Water. Bring To a
Boil and Cook for 30 Minutes.
2. add the Lentils, Onions and 4 C. Water To Pot. Bring To a Boil.
Lower Heat, Cover and Cook Ubout 2 Hours until Garbanzos Are Tneder.
add 2 t. Malt Syrup. Mix in Well. Serve Over Brown Rice.
Servings: 4 servings
Armenian Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Experts have traced the existance of recipes way back into the far past, in fact as far as ancient Egypt, and quite possibly further than that. However, in the main part, these early cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
During Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the cooks of his times used a good variety of aromatic flavours, including a few you will know like bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices like rosemary and coriander. These new herbs and spices prompted a torrent in manuscripts on food, the majority of which still exist in private cookery archives. By the arrival of the 1900s, cooking books are starting to become popular mostly as a result of higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Armenian Stew recipe.
