In my last post, a reader named Steph inquired about a recipe her mother and grandmother used to make – a type of choreg, she…
Browsing Category Appetizers
Rose and Virginia’s ‘Lentil Kufta’
Today the Women’s Guild of St. David Armenian Church (Boca Raton, FL) resumes its schedule of activities after a relatively quiet summer. To kick-off the…
Grilled Eggplant and Tomato Stacks
You might have noticed an increased number of eggplant recipes on The Armenian Kitchen recently. Well, that’s due to the thrilling news that my husband…
Spicy Middle Eastern Meat Pies
Way back, in the early days of The Armenian Kitchen’s existence, we’d posted a story about the ARAM sandwich and how it got its name….
Our Eggplant Experiment
Eggplant allergy? The doctor emphatically said, “No!” What a relief! After years of avoiding eggplant, my husband was informed by his doctor that he is…
Caramelized Onion, Cheese and Za’atar Spread
Just in time for summer gatherings, here’s the latest recipe from Christine Datian. This, along with some of Christine’s special notes, were featured in the…
Today’s lesson: Soujouk
Question: What is soujouk? Answer: It’s an Armenian sausage that is dried, cured, and usually made out of ground beef or lamb. (Some countries make…
Reader Feature: Christine Datian’s Stuffed Roma Tomatoes with Three Cheeses
Today’s Reader Feature comes from regular contributor, Las Vegas, NV resident, Christine Datian. She shares with us her recipe for ‘Stuffed Roma Tomatoes with Three…
Media Pore – an original recipe from the Hye Hotel, Asbury Park, NJ
Do you remember Asbury Park back in its hey-day? No? Well, I sure do. Van Hotel, Asbury Park My family on the front porch of…
Grape leaves stuffed with brown rice: A healthy choice
Looks can be deceiving, or in this case just not very revealing. Brown rice-stuffed grape leaves What you see are stuffed grape leaves, but what…