There is a wonderful mingling of many Near Eastern cultures that have influenced Armenian cooking throughout the years, particularly from their Greek, Turkish, Syrian, Persian and Arabic neighbors. The fact that Armenia is believed to be the first Christian nation as well as it being completely surrounded by Moslems and nomadic tribes impacted its people's diets as related to farming methods and also religious beliefs.
Armenia has been occupied and divided by Russia, Greece, Turkey and Persia which is reflected in their cuisine which is complicated by name and ingredients. The people who fled Armenia during the Turkish oppression brought with them to many countries throughout the world not only their own cuisine, but that of the Turks, which explains the obviously Turkish names for many of their dishes.
Armenian cookbooks are rare with most recipes being handed down from parent to child and relative to relative. These recipes are forever changing in the translation because of the ingredients that are available and the country in which Armenian immigrants have come to call home.
Although the origin of the dishes is not always clear, there is no doubt about the excitement, warmth and good taste to be found in Armenian cooking.
Armenia has been occupied and divided by Russia, Greece, Turkey and Persia which is reflected in their cuisine which is complicated by name and ingredients. The people who fled Armenia during the Turkish oppression brought with them to many countries throughout the world not only their own cuisine, but that of the Turks, which explains the obviously Turkish names for many of their dishes.
Armenian cookbooks are rare with most recipes being handed down from parent to child and relative to relative. These recipes are forever changing in the translation because of the ingredients that are available and the country in which Armenian immigrants have come to call home.
Although the origin of the dishes is not always clear, there is no doubt about the excitement, warmth and good taste to be found in Armenian cooking.
Mamoul (Nut-filled Cookie)
1 lb. sweet butter, melted
1 sm. box farina
½ cup water or milk
3 tbsp. sugar
½ tsp. vanilla
2 cups flour
Filling:
1 cup nuts, finely chopped
¼ cup sugar
1 tbsp. butter
½ tsp. cinnamon
Mix melted butter with farina and let set overnight.
Mix water or milk together with sugar and vanilla. Combine all ingredients with flour, kneading thoroughly. 
Shape pieces of dough into large oval shaped serving spoon or mamoul mold, leveling dough evenly across top of spoon. Make a slight indentation in center of dough. Place 1 teaspoon of filling into indentation. Gently press dough around filling. Arrange on ungreased baking sheet, pinch with fingers along seam on top of each mamoul.
Bake in preheated 400F oven for 15-20 minutes. Remove from pan immediately. Cool on racks to lukewarm and cover generously with confectioners sugar, handling gently.
Makes 4 dozen
Recipe courtesy of Akaby Yaylaian
