Daughters of Vartan D.C. Chapter Fundraiser Features Chef Aret Sahakyan’s Menu

2 garlic cloves, minced

2 teaspoons kosher salt

1 1/2 cups vegetable stock or water

1/4 cup fresh chopped dill, or to your taste

1/2 cup chopped Armenian red prunes, or any dried prune

Lemon juice

Preparation:

In a sieve, rinse the rice under cold running water until water runs clear.

In a medium pot, heat the olive oil and butter over medium heat. Add the onion and cook until translucent, tossing, for about 5 minutes. Add the garlic and salt and sauté for 1 more minute.

Stir, add the rice and the stock, increase the heat to medium-high, and bring to a boil. Reduce heat to low, cover, and cook until the water has evaporated, about 12 minutes. Fluff with a fork, then fold in the dill, prunes, and a squeeze of lemon juice. Serve hot.

Harissa Crusted Broiled Salmon

Ingredients:

4 (6-oz.) wild salmon fillets

Harissa:

5 large red bell peppers

2 tablespoons white wine vinegar

1/2 cup olive oil

1 bird’s eye chili

1 large clove garlic, peeled

1 teaspoon cumin seeds, toasted in a dry pan

1 teaspoon coriander seeds, toasted in a dry pan

1 teaspoon sweet paprika

1 teaspoon kosher salt

1/4 teaspoon Spanish smoked paprika

Preparation:

Set oven to broil. Line baking sheet with aluminum foil. Add red peppers to pan. Toss with 3 teaspoons olive oil. Sprinkle with 1 teaspoon salt. Broil until skin is charred so you can peel easily.

For the harissa: In a blender or food processor, combine all the ingredients and blend until the mixture forms a smooth paste.

Meanwhile, remove salmon from refrigerator, sprinkle with 1/2 teaspoon salt and let stand at room temperature for 15 minutes. Brush the salmon fillets with harissa.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, brush the baking paper with 1 tablespoon olive oil. Place the salmons skin side down. Roast to desired level of doneness, 8 to 9 minutes for medium. Serve with Lentil-Beet Salad and Prune and Dill Rice.

Lentil-Beet Salad

Salad:

3 small beets, peeled

1 1/2 tablespoons red wine vinegar

1 1/2 tablespoons honey

1 1/2 strips orange zest

1/2 teaspoon coriander seeds

1 1/2 teaspoons kosher salt

1 cup French lentils, rinsed

1 bunch fresh cilantro, finely chopped (optional)

1 shallot, finely chopped

1 cup chopped toasted almonds

Dressing:

2 tablespoons pomegranate molasses

1 teaspoon red wine vinegar

Grated zest of 1 lemon

1/2 garlic clove, minced

1 1/2 teaspoons kosher salt

1/2 teaspoon chili flakes

1/4 teaspoon fresh ground black pepper

1/4 cup extra-virgin olive oil

Preparation:

Make the salad. Preheat oven to 350 degrees.

In a medium bowl, combine the beets, vinegar, honey, orange zest, coriander seeds, 1/2 teaspoon salt and 1/2 tablespoon water. Toss to coat.

Arrange beets on a rimmed baking sheet and cover the beets with baking paper; tightly cover the tray with foil.

Roast until the beets can be easily pierced with a knife, about 45 minutes. Remove foil and swirl the beets in the sticky sauce to coat. Once the beets are cool enough to handle, cut then in 1/2-inch cubes.

Meanwhile, rinse the lentils under cold water. Place them in a medium pot with 2 1/2 cups of water and remaining 1 teaspoon salt. Bring to a boil over high heat, reduce to simmer, and cover. Cook lentils over medium-low heat until they are tender but not mushy, about 20 minutes. Drain well and allow to cool slightly.

In a large bowl, toss together the lentils, beets, cilantro, shallot and almonds.

Make the dressing: In a medium bowl, whisk together the pomegranate molasses, vinegar, lemon zest, lemon juice, garlic, salt, chili flakes, and black pepper. Continue whisking as you stream in the olive oil. Whisk until the dressing is emulsified. Taste and adjust the seasoning with more lemon juice, chili or salt. Drizzle the dressing over the salad, and toss.

St. Mary Armenian Apostolic Church

Rev. Fr. Hovsep Karapetyan

4125 Fessenden St. NW.

Washington, DC 20016

Office: (202) 363-1923

Email: stmarychurchdc@gmail.com

https://www.stmaryaac.org/

https://www.facebook.com/stmaryarmenianchurchdc/?rf=114124931952360

See:

https://www.macakizi.com/

https://www.macakizi.com/eat

https://www.picuki.com/tag/chefaretsahakyan

https://www.facebook.com/macakizihotelbodrum/videos/meet-chef-aret-sahakyan-the-man-behind-the-mhhhm-oh-my-god-thats-delicious-culin/1781503075222306/

https://www.youtube.com/watch?v=eZSk3-45glU

https://www.youtube.com/watch?v=TnvHOowZemA

https://www.youtube.com/watch?v=h29Y1qhEi5U

https://www.youtube.com/watch?v=B_GfBMqJGxo

*“The Insurance Foundation for Servicemen, also known as 1000+, was created to alleviate the economic hardship many families face when a soldier is injured or killed in combat. They do this by providing monetary compensation to soldiers who sustain injuries while in combat and now live with disability, or to eligible family members of soldiers either killed in combat or declared missing. Using in-kind donations and 1,000 AMD donated every month from the income salaries of every registered worker in Armenia (hence the nickname 1000+), the foundation supports military families who have suffered losses first with an upfront lump sum, then with monthly disbursements for 20 years.” (See: https://www.onearmenia.org/)