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Greenhouse Bazaar: A Hidden Gem Found in Greenacres

By Robyn Kalajian
FLArmenians Cuisine Contributor

When a Middle Eastern grocery store opened in our hometown of Boynton Beach a few years ago, Doug and I couldn’t have been more pleased. We were able to purchase the must-have Armenian ingredients in order to make our cherished family recipes. The store’s owner, ‘Ken’ had a meat counter, some fresh produce, frozen items, housewares – you name it. He was even planning to have a bakery oven installed for daily-baked pitas, and eventually, a kitchen for freshly prepared food. Sadly, things didn’t turn out as Ken expected and the business came and went after a short two-year run.

With the arrival of more ethnicities requiring the same cooking ingredients as we use, we’re puzzled by the severe shortage of Middle Eastern specialty shops in this area.

Several years ago, Doug and I stumbled upon a place called Green House Bazaar in Greenacres, a suburb of West Palm Beach, and not far from our home. At the time it was a partially open-air produce stand with a sprinkling of Middle Eastern items on their meagerly stocked shelves, and a kebab counter that didn’t seem to have anyone running it. The place was ok, but we never bothered to return … until …

… our friend, Adele Abbott, alerted us to the fact that the Persian-owned Green House Bazaar had been enclosed, still had fresh produce, housed numerous shelves of ‘interesting food items’, a refrigerated and frozen food section including phyllo dough, kadaif dough, etc. – and best of all – the kebab café, which she claimed was very good!

This is the only made-in-Armenia product we found

Doug and I swung by one afternoon to check it out. We were delighted to find lavash, basturma, paklava, and a myriad of ingredients that would be useful in The Armenian Kitchen. They were, however, lacking in products imported from Armenia (we found only one) and items such as prepared lahmajoun and Armenian string cheese.

Our take-out combo plate

Salmon kebab take-out dinner with green rice

While there, we decided to buy two kebab meals-to-go for dinner that night, and are we glad we did! We chose the combo platter with chicken kebab and beef lule kebab, and the second with salmon kebab. Both meals contained salad, rice – white, or green rice, which was studded with fava beans and lots of dill (we got one of each), grilled tomatoes and red peppers, a piece of freshly made lavash, and a side of a garlic-dill sauce. The salads and veggies were particularly fresh –as the produce stand is just steps away from the kitchen!

Lavash is made right on the premises

Would we return? You bet, but I plan to have a chat with the owner to see about stocking some more of our personal favorites!

The Greenhouse Bazaar is located at 5100 10th Ave N, Greenacres, FL 33463. Check out their website here.

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Meat Boregs – Detroit Style

By Robyn and Doug Kalajian
FLArmenians Cuisine Contributors

After two years of preparation and anticipation, the 111th Diocesan Assembly and Clergy Conference in beautiful Boca Raton concluded on Sunday, May 5, 2013.

Boreg-Lahmajoun Table

It was a whirlwind week of events with hundreds of attendees from Mid-Western, East Coast, and Southern states. In addition to the planned sessions and meetings, guests participated in luncheons, kef time (featuring the music of Johnny Berberian), area sightseeing, and a gala banquet honoring Armenians of the Year – Janet and Edward Mardigian, and Friend of the Armenians – former Florida Governor Jeb Bush. The week-long gathering culminated with a lavish farewell Sunday brunch for departing Very Rev. Fr. Nareg Berberian of St. David Armenian Church.

I had a mini part in the grand scheme of things, but it was exciting just the same. Many of our seasonal visitors rolled up their sleeves alongside local parishioners to help create the massive menu for the farewell brunch.

Serving stations were set with assorted salads, yalanchi, lahmajoun, cheese boregs, meat boregs, and hummus. A carving station offered sliced-to-order roast beef, ham and turkey. Desserts included kourabia cookies, paklava, semolina cakes, fruit kabobs, and more. The beverage station served-up Mimosas (orange juice and champagne), plain orange juice, and coffee to help wash everything down.

Weeks before the brunch, I was at church working on another aspect of the preparation while a group of seasonal parishioners from Detroit were in the kitchen making the meat boregs. They made Dolly Matoian’s recipe which came from St. John Armenian Church (Detroit) cookbook. This is not a ‘home version’ recipe as it yields 375 to 400 boregs, and requires 20 workers over a 2-day period to complete.

Desert Table

Instead of using phyllo dough or puff pastry, the dough was more chorag-like. The meat filling had a nice ‘kick’ from the blend of black pepper and cayenne pepper in the filling. I got to sample a test boreg as it came out of the oven – it was soft, warm, and so delicious!

I have made an attempt to break down the large-group recipe for the home kitchen, but be warned – I have not tested this version. The new ingredient amounts represent 1/8th the original recipe measurements.

The smaller recipe should yield about 45 to 50 boregs, and I would suggest having one or two extra pairs of hands to assist. Oh yes, it’s important to prepare the meat mixture one day in advance.

Please don’t be discouraged by the lengthy recipe. One thing is for sure, I can certainly appreciate the time and effort the Detroit ladies put into this recipe, and I truly did savor every bite!

Here’s the (untested) home version recipe…

Detroit-Style Meat Boreg

Meat Boreg (Beoreg)

Yield: 45 to 50 pieces

Filling Ingredients:

1 lb. chopped onions

3 Tbsp. vegetable oil

1 ¾ lbs. ground lamb

1 ¾ lb. ground sirloin (or chuck)

¾ tsp. salt

¼ tsp. black pepper

¼ tsp. cayenne pepper

½ tsp. paprika

¾ lb. (3 sticks) butter

¾ c. dried parsley (or 1 cup fresh, chopped parsley)

Dough Ingredients:

¼ lb. (1 stick) butter

¼ cup vegetable shortening

1¼ c. milk

5 eggs

1 Tbsp. sugar

1 Tbsp. plus 2 tsp. dry granular yeast

½ cup warm water

2 ¼ tsp. sugar

1 ½ tsp. salt

3 ¼ lb. all-purpose flour (approx. 12 cups)

Egg wash:

2 eggs, beaten

Topping:

Regular or black sesame seeds

Directions:

Day 1:

1. Heat vegetable oil in a skillet. Saute onions until soft, but not mushy. Strain onions in a colander, pressing firmly to remove any liquid. Set aside until ready to use.

2. In a large frying pan, cook lamb and beef over medium heat until brown. Break meat down with a fork to remove any large lumps. Strain out any excess fat.

3. Place cooked onions and meat in a large mixing bowl. Stir in all of the seasonings. Taste for flavor and spiciness. Make any adjustments, if necessary.

4. Melt the butter in a skillet and add to the meat-onion mixture. Finally, add the chopped parsley.

5. Place mixture in shallow containers; cover and refrigerate until day 2.

Day 2:

Directions for Dough Preparation:

1. Melt butter and shortening in a saucepan. Allow to cool. Add milk to butter mixture; set aside.

2. Using a hand or stand mixer and a large bowl, beat eggs and sugar until well-blended.

3. Begin adding flour, a little at a time, to the egg mixture for a uniform mixture.

4. In a medium bowl, combine the ½ c. warm water, yeast and sugar, whisking to dissolve. Cover with plastic wrap and allow to proof.

5, Add proofed yeast to the flour mixture and knead dough well.

6. Using a food scale, portion the dough into 1 ½ to 2 oz. portions; place on trays, cover with plastic wrap or parchment paper and allow to rest.

7. Portion the meat into 1/12 to 2 oz. portions.

8. On a work surface (no flour should be needed), roll each dough portion into 4-inch circles, and place on platters.

Forming and baking the boregs:

9. Hold each round of dough in one hand; top with meat mixture. Pinch or fold the dough over the meat to completely seal the filling.

10. Place – seam side down – on parchment-lined baking sheets. Lightly press down to make a bun shape instead of a ball shape. Continue the process until the trays are filled. Allow boregs to rest about 15 minutes before baking.

11. Bake in preheated 375°F oven (350°F for convection oven) until golden.

12. Place baked boregs on cooling racks; cool completely. If not serving immediately, place borges in freezer bags in single layers, and freeze until ready to use.

13. Prior to serving, defrost boregs in the refrigerator, and bake in preheated 325°F oven until warmed through.

Robyn Kalajian is a retired culinary teacher and Chief Cook at www.TheArmenianKitchen.com. Douglas Kalajian is a retired editor/journalist and Sous Chef at www.TheArmenianKitchen.com.

Armenian Bible Study, Khashlama Luncheon at St. Mary’s Armenian Church This Sunday

This Sunday, October 7, St. Mary Armenian Church in Hollywood, Florida is pleased to invite you to attend their Bible Study. All children and parents will be listening to a Bible story shared by Fr. Vartan Joulfayan.  Following the Liturgy, a special Armenian dish, Khashlama/Խաշլամա, and hot dogs for kids, will be served in Davitian Hall.  The luncheon will be sponsored and served by Arayik & Armine Kocharian family and friends.

Earlier this year, FLArmenian Cuisine Contributors Robyn and Doug Kalajian shared their Khashlama recipe with our readers and we sure hope you enjoyed it.

FLArmenians encourage you to make a special effort and join them on Sunday. Bon a petit!