Chaimen is a unique spice blend that gives Armenian meats, vegetable dishes and casseroles their unmistakable flavor. It’s a simple mix to prepare and can be stored, tightly sealed, for months in your spice cupboard.
The basic dry mix consists of :
- 1 part Allspice
- 1 part Cayenne Pepper
- 1 part Fenugreek
- 1 part Cumin
- 2 parts Paprika
- 1 part cinnamon (optional)
When preparing Armenian meat dishes, the dry spice mix is added to crushed garlic cloves, parsley, and tomato paste and then thinned to the consistency of a thick cream, either with olive oil or plain yoghurt.
The mixture to then rubbed on lamb or chicken and allowed to marinate for at least an hour before grilling or roasting.
For vegetable dishes or casseroles, (often using eggplant or green beans), add the spice mix (to taste – but remember, it’s strongly flavored), along with chopped garlic, parsley and tomato paste and stew, covered, on top of the stove. Onions added to such dishes prior to the cooking process is also very traditional.
A Traditional Armenian Lamb Roast, using Chaimen
One leg of lamb, approximately 3 – 5 pounds.
Chaimen mix, with the crushed garlic, parsley, tomato paste and either olive oil or plain yoghurt (prepare approximately half a cup of the mixture.
- 6 small potatoes (whole) or 3 – 4 large ones, quartered
- 6 small onions (whole) or 3 – 4 large ones, quartered
- 1, 1 – 2 pound eggplant, cut into approximately 2 “ pieces
- 1 pound of whole, fresh green beans
- 1, 1-2 pound green or yellow squash, cut into approximately 2” pieces
Method:
- With your hands, thoroughly rub about ¼ cup of the Chaimen mixture into eh leg of lamb, taking care to rub the mixture into every part of the meat.
- In a large bowl, mix the remaining ¼ cup of the Chaimen thoroughly with the vegetables .
- Place the lamb in the center of a roasting pan and then mound the vegetables around it.
- Seal the pan, either with a tight fitting cover or with aluminum foil.
- Marinate the dish, by letting it sit in the refrigerator for at least a hour, and up to overnight
- Bake in an oven set at 350 degrees (F) for around 2 hours – or until the lamb is tender and cooked through, and the vegetables are soft, but not mushy. The meat and vegetable juices, together with the Chaimen mixture, will provide a nice sauce for spooning over the meat at the table.
Serve warm from the oven.
Serves about 4 – 6 people
Please note: Chicken may be substituted for the lamb and is also a delightful roasted dish.
For more recipes using Chaimen: Shish Kebab
For more about Armenian Cooking, please see: Essential Armenian Food
