“This recipe is adapted from A Book of Favorite Recipes, Daughters of Vartan, an essential Armenian cookbook originally published in 1968 by the Daughters of Vartan (Los Angeles Chapter),” says food and wine writer, blogger, and cookbook author, Barbara Hansen. “It’s my go-to book and resource for Armenian food, given to me by a talented woman who helped compile it many years ago. The original recipe was contributed by Virginia Kidian. “The recipes in this cookbook feature mainly Armenian cuisine but some are favorites from other regions,” adds Barbara. “This updated version is one of my favorite recipes to serve any time of year. Fresh zucchini is definitely the star of this dish.”
A staff member at the Los Angeles Times for many years, Barbara contributed to various publications, including Bon Appetit, Daily Dish, Saveur, and the Cook’s Cook. She is a James Beard Award winner in the wine and spirits category for an article on mezcal in Oaxaca.
Barbara’s six best-selling books include: Mexican Cookery; Southeast Asian Cooking: Menus and Recipes From Thailand, Singapore, Vietnam, Brunei, Malaysia, Indonesia and the Philippines; Cooking California Style; Good Bread, and a revised edition of the Southeast Asian cookbook with new format and new recipes. By request, she wrote Guidebook to Korean restaurants in Los Angeles. She is an avid world traveler and considered an authority on Indian and Mexican food. She has two blogs, www.tableconversation.com and www.eatmx.com, which is devoted to Mexican food.
1 1/2 pounds zucchini
2 medium eggs