One of our go-to recipes is good-old losh kebab – an Armenian ‘hamburger’ which is much like lule kebab. ‘Lule’ means ‘rolled’ and clearly refers…
Posts Published by Robyn Kalajian
Roasted Grapes with Yogurt and Whipped Cream
Grapes grown in Armenia are known for their special sweetness. We’ve never eaten grapes from Armenia, but all grapes taste a little sweeter in August…
Gatnabour (Rice Pudding) with Peaches and Pistachios
A recipe for rich, creamy rice pudding enhanced with sweet, fresh diced peaches and crunchy pistachio nuts.
Beet Hummus a recipe perfect for entertaining
Hummus is an easy crowd-pleaser for social events. This beet hummus recipe takes a classic favorite and adds a bold color and unique flavor.
Zucchini Recipe, Fassoulia-style
Based on a classic Armenian recipe, fassoulia, this variation uses zucchini instead of string beans and ground turkey instead of lamb.
Kadayif Two Ways – Cream Kadayif and Kadayif with Cheese
Kadayif (kadaif, knafe) is finely shredded phyllo dough used in many popular Middle Eastern desserts. In this case, it is also the name of the dessert.
Roasted Asparagus Salad Recipe
Asparagus, a vegetable associated with springtime, is paired with fresh, diced tomatoes, crumbled Feta cheese, and bits of fresh basil for a tantilizing salad.
Understanding Mastic
I’ve been eating choreg my entire life, which amounts to a LOT of choreg!The recipe I know -and love- is savory – not sweet, and…
Chef Nathan Kibarian’s Gata Pastry Recipe
Chef Nathan Kibarian’s recipe for Armenian Gata, an elaborately decorated sweet, rich pastry filled with a mixture of flour, butter, and sugar.
Baghaj, Bagharj, Pagharch, Nazook, Katah – are they different or one in the same?
According to Irina Petrosian, author of “Armenian Food: Fact, Fiction and Folklore” bagharj is defined as an ‘unleavened flatbread made without salt’. As much as…