Whenever I find lamb bones or boneless stewing lamb at the meat counter, I can’t resist buying as many packages…
When my husband Doug, friends Bonnie and David, and I attended St. Mary Armenian Church Food and Music Fest in…
Have you ever heard Khashlama (Hashlama)? I hadn't, until recently. Khashlama, simply put, is a boiled meat dish, generally beef…
Early last December I received an email from reader Karen who had an urgent request for a Midia Dolma recipe.…
Baked Sini Kufteh In the past the Armenian Kitchen has prepared kufteh in two ways – heart-healthy, and kufteh deconstructed. One…
Kahke Flour…check. Sugar…check. Butter…double-check – and don’t forget the kadaif dough! It’s time to roll up your sleeves and start baking…
Doug and I did not host this year's Thanksgiving gathering. For the first time in many years, we were someone else's guests. It…
A request came from Azam for filled katah (gata). His description was a bit vague, but I managed to find…
On several occasions, we’ve written about the fine art of dolma-making, the traditional Armenian stuffed meal. We’ve made dolma the…
Confession: I'm a pot peeker. At least, I used to be. For many years, my pilaf-making was hampered by my…
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