Best Madzoon Armenian Yogurt Recipes

MADZOON -ARMENIAN YOGURT

Steps:

• Pour the milk into a saucepan and bring to a boil, stirring constantly.
• When it comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish.
• When it is lukewarm, stir the madzoon starter with a spoon until it is smooth and dilute it with some of the warm milk.
• Pour this mixture into warm milk and stir.
• Set your oven to 200F degrees.
• When heated, turn off oven and place bowl in oven.
• Check in 2 hours for firmness.
• Variation: Use skim milk instead of whole milk and eliminate cream.
• Note: You may use commercial plain yogurt as your starter.

MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)

Steps:

• Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter.
• For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted.
• Once broth is nearly boiling add meatballs and heat for ten minutes.
• Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.

MADZOONOV GARGANTAG (ARMENIAN YOGHURT CAKE)

Steps:

• Cream the butter and sugar together until light, then beat in the yoghurt.
• Beat in the eggs, one at a time.
• Add the lemon juice and lemon zest.
• Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
• Pour the mixture into a lightly greased and lined 23mm spring-form pan.
• Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
• Cool.
• To serve: decorate with whipped cream and strawberries.