Friday, August 15, 2008

Armenian Kidgeri.

Soak a cup of split peas for several hours, then fry with two thinly-sliced onions and a cup of rice. When slightly brown, cover with water and boil. The water should be three inches above the peas and rice; also add a little bag of mixed spices. Fry some meat in a separate pan. It may be either beefsteak, Hamburg, or mutton. When rice and peas are soft, place a layer of meat in a dish and cover with a layer of the rice and peas. Repeat until all are used, being careful to have the rice and peas on top. Steam together and serve with coconut and fried onions sprinkled over the top.

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