Doug and I met Rubina Sevadjian Kingwell last April at the
London Book Fair. Rubina is the author of the exciting novel “In the Shadow of the Sultan”. Her book, and Doug’s “Stories My Father Never Finished Telling Me”, were featured at the event’s Armenian Pavilion along with many other selections. Since then Rubina and I
have become good friends via Facebook.
| Doug and Rubina hold each other’s books at the London Book Fair 2015 |
When Rubina posted a salad recipe featuring eggplant and pomegranate seeds,
I asked if I might share it on The Armenian Kitchen.
Rubina
agreed, as long as I mentioned that the recipe was given to her by a friend.
| Aubergine and Pomegranate Salad |
Store the salad in
the fridge for at least 4 hours before serving.
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Hi, Robin. This is Marash Girl! Didn't know how to reach you by email, so I decided to try reaching you by posting a comment. I've been trying to make choreg with my mother's recipe, and it never comes out light and fluffy the way hers did; always dense, no matter how wet I make the dough. Any suggestions?
Hi Marash Girl, Please email me at robyn@thearmeniankitchen.com for my response. Thanks!
Here are some possible reasons your chorag and your mom's came out differently:
1. The type or even brand of flour could be a factor. Flour types have different levels of gluten (protein) which can affect the texture.
2. Crazy as it may sound, the humidity can affect the final product. It's best to bake on a day with lower humidity.
If you wouldn't mind emailing your mother's recipe to robyn @thearmeniankitchen.com, perhaps I could offer you some other suggestions.
Doug. I just watched your video on Armenian coffee. As simple as it really is, I want to say you did it with such great taste and class. And the words at the end nearly made me cry thinking of my family not with mw anymore. Great job. Aram Gadarigian.
Aram, Doug and I both thank you sincerely for your kind comment - and - for following The Armenian Kitchen!