Ratatouille is a popular recipe from the French region of Provence, consisting of eggplant, tomatoes, onions, bell peppers, zucchini, garlic, herbs, simmered in olive oil. It…
Date Archives March 2010
In any language, our accent is on food
A great email arrived the other day from reader Tom Merjanian, who was nice enough to relay a few kind words about this site and…
Vospov Kufteh – Red Lentils with Bulgur
Here’s a simple Lenten dish, Vospov Kufteh. Think of it as Hoom Kufteh without the meat. Serve it with a salad, and you’ve got a delicious, nutritious, vegetarian…
Vegetable-Stuffed Zucchini Boats
Since I don’t cook with eggplant (which is tricky to do in an Armenian kitchen), I use zucchini in it’s place. Needless to say, I…
Meatless Imam Bayeldi -or- Baylee Baghlee
I absolutely LOVE Imam Bayeldi, or to some, Baylee Baghlee! One bite and you’ll know why the “Imam fainted”, it’s literal translation. It is stuffed eggplant traditionally filled…
The Arshile Gorky stamp
Lucine Kasbarian sent The Armenian Kitchen the following message and article regarding the March 11th issuance of the Arshile Gorky stamp by the U.S. Postal…