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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Armenian Casserole Recipe

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This recipe for Armenian Casserole is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs lamb shoulder, boned, cubed
1/2 cup olive oil
1 cup minced onions
1/2 cup minced green peppers
1 cup rw rice
3 lbs eggplant, (2 medium)
71/2 cups canned tomatoes
1 cup Burgandy wine
1/2 cup grated parmesan cheese
1/8 tsp cinnamon
2 tsp salt
1/2 tsp garlic powder
1/2 cup grated parmesan cheese
Directions:
Directions:
In heavy pot, brown lamb thoroughly in oil; add onions and green peppers; saute until tender. Cook rice as package directs. Pare and dice eggplant; cook covered in 1" of boiling water for 5 minutes; drain well. Into lamb, stir rice, eggplant, tomatoes, wine, 1/2 cup cheese, cinnamon, salt and garlic

Turn mixture into a lightly greased casserole; top with the remaining cheese.
Bake at 350º until hot and bubbling. (about 1 hour)
Number Of Servings:
Number Of Servings:
8

 

 

 

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