Dandeegeen DiariesColumns
Dandeegeen Diaries—Chapter 9: Bulghur Pilaf

We are fast approaching summer. Memorial Day has come and gone and that means kebob season is upon us. Though we may be social distancing, we can still have our outdoor family bar-b-ques with grilling and expanded menus of mezze. Lamb and chicken kebob are generally accompanied by mouth-watering grilled onions, peppers and tomatoes garnished on the side. Armenian “khorovadz” is not complete without a buttery carbohydrate side dish: rice pilaf. It’s like a food trifecta, a meat-veggie-carb




Pray tell, what is a dandeegeen? A housewife? Besides softened onions, I add tomatoes,
as did my Harpoot grandmother.
Along with onions, my Ma used tomato sauce, I think, 50/50 with broth. Alternative to chicken can also be College Inn Beef Broth for more savory flavor. Since browned noodles add so much flavor, I would use 5X as much as show in photo. My Mama’s yogurt made everything perfect! Erivan brand out of Pennsylvania tastes very much like hers.
I’m looking forward to the “mock khema” recipe.
My Grandmother’s pilaf recipe always called for College Inn broth…Does anyone know where someone living in Colorado can get College Inn broth?? Help
Who uses one stick of butter anymore? WE laughed at that amount in the early 1970’s!