Recipes > Meat > Armenian Kidgeri

Armenian Kidgeri


  • 1 cup of split peas
  • 2 thinly-sliced onions
  • 1 cup of rice
  • mixed spices
  • meat


Soak the split peas for several hours, then fry with the onions and rice. When slightly brown, cover with water and boil. The water should be three inches above the peas and rice; also add a little bag of mixed spices. Fry some meat in a separate pan. It may be either beefsteak, Hamburg, or mutton. When rice and peas are soft, place a layer of meat in a dish and cover with a layer of the rice and peas. Repeat until all are used, being careful to have the rice and peas on top. Steam together and serve with cocoanut and fried onions sprinkled over the top.


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The Khaki Kook Book (1917).

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