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Bulgar with Vermicelli (Arishdaov Tzavari Yeghintz)

From Armenia/Middle East

Editor's note: A special thank you to cookbook author Miriam Hopodar, who was kind enough to take these pictures in her home and e-mail them to me for use with her recipes.

Yield: 4 to 6 servings

An Armenian dish that is traditionally served as part of the Christmas Eve feast. The meal also includes creamed spinach.

  • 3 tbsp ghee or butter
  • 1/2 cup vermicelli, broken into 1 inch lengths
  • 1 cup bulgar
  • 2 cups vegetable stock or water
  • 1 tsp salt (if using stock containing salt, reduce to 1/2 tsp)
  • 1/4 cup toasted pine nuts (optional)

  RECIPES FROM HEAVEN'S BANQUET
  • Bulgar with Vermicelli (Arishdaov Tzavari Yeghintz)
  • Weihnachtstriezel (Christmas Eve Braid)
  • Moors and Christians (Moros y Cristianos)
  •  
    Click here to return to the Holiday special

    1. Melt the ghee or butter in a 1-quart saucepan. Add the vermicelli. Saute on a low heat, stirring constantly, until the pasta is golden-brown.

    2. Add the bulgar and saute for 1 minute, stirring constantly.

    3. Pour in the stock or water. Add the salt. Stir to distribute the grains and vermicelli. Bring to a boil. Cover, reduce the heat, and simmer until the liquid is absorbed and the grain is tender, about 20 minutes.

    4. Remove from the heat and allow to stand, covered, for 5 minutes. Fold in the toasted pine nuts, if desired.

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