It doesn’t matter which way you spell it, but please: Pronounce it “fee-low.” “Phyllo” means leaf in Greek. In culinary terms, fillo is a paper-thin…
Date Archives April 2009
Midia Dolma: Armenian Stuffed Mussels
My first encounter with midia dolma was in autumn 1968 at an upscale Armenian wedding reception on Long Island. It wasn’t a large affair, but…
Years ago, the Big Apple tasted Armenian
Armenian food was everyday food when I was growing up, but it could also be something mysterious and special if it involved a trip to…
Tools of the Trade
Too many kitchens are cluttered with stuff that isn’t needed, or tools & equipment that are either broken or down-right cheaply made. Be honest, how…
Armenian Cheese with Dill, the subtle Armenian seasoning
Dill, an annual herb that grows to about three feet, is one of the quiet seasonings of Armenian cuisine. It’s a subtle yet distinct background…
Bulgur: The Armenian Almost-Instant Meal
Bulgur might have been the original ready-made meal in a box, if boxes were as old as bulgur. Instead, it was the original ready-made meal…
Armenian leftovers: Eggs, lamb
Almost everyone has a few uncracked Easter eggs in the fridge, along with a nice portion of cold roast lamb. If you’re like us, neither…
Keep Armenian food as safe as any other
Time and temperature are two extremely important points to remember when keeping foods safe from micro-organisms. Does the temperature range of 41° F to 135°…
We’re all connected to Musa Dagh
This past Christmas, my mother gave a me a cookbook. Not just any cookbook. This one, Secrets from an Armenian Kitchen, was written by Jack…