Quote from Dining in Diaspora - read the article and the accompanying recipe By Treasured Armenian Recipes, 1949, Detroit Women's Chapter of the Armenian General Benevolent Union 10 eggs 2 cups sugar 2 cups milk 2 cups butter 15 cups flour 1 teaspoon baking powder 2 teaspoons ground mahleb 2 packages of dry yeast to make yeast cakes 1 tablespoon salt Sift flour and put in a large bowl. Make a hole in the center. Dissolve yeast: combine each package of dry yeast with a 1/2 cup warm water in a measuring cup, add 1 tsp. sugar and whisk to combine. Cover the top with a plastic wrap. Wait 10 minutes until the yeast starts to get foamy, which is how you’ll know it’s active (and not dead) and ready to be used. Melt the butter, beat the eggs and pour all of this into the hole in the flour. Add the rest of the ingredients. Blend the flour with liquid gradually, first with spoon, then with your hands. Knead the dough for about 1/2 hour or until your hands stay free of dough. Cover the dou
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