Lule Kebab and Vegetables on the grill Sometimes meals just sort-of happen. I was in the supermarket the other day, heading for the two-for-one chicken…
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Dolma, the Armenian meal in a vegetable
If there’s anything Armenians love to stuff more than their tummies, it’s vegetables. Sure, we’ll stuff just about any part of a lamb, from the…
Borag, bereg, boreg, boereg … they all spell delicious!
No matter the dish, the pronunciation – as well as the recipe – will vary depending on the chef’s regional roots. In the case of…
Phyllo or Fillo? Either way, it’s jolly good!
It doesn’t matter which way you spell it, but please: Pronounce it “fee-low.” “Phyllo” means leaf in Greek. In culinary terms, fillo is a paper-thin…
Midia Dolma: Armenian Stuffed Mussels
My first encounter with midia dolma was in autumn 1968 at an upscale Armenian wedding reception on Long Island. It wasn’t a large affair, but…
Savory or sweet, it’s still chorag!
Chorag is a traditional Armenian braided yeast roll. Some like sweet chorag; others a bit savory, so the recipe (and spelling) varies from household to…
Making Rice Pilaf
It’s so darn easy! I had a request the other day from my cousin in San Francisco asking me to teach her how to make…
Vegetarian Stuffed Grape Leaves
If someone asked you when – or what- your first cooking experience was, would you be able to tell them without thinking? I have no…
Mini Paklava
Armenian recipe preparations tend to be time consuming. Never wanting to spend any more time in the kitchen than necessary, short-cuts had to be created…