Whenever I find lamb bones or boneless stewing lamb at the meat counter, I can’t resist buying as many packages as I can (without hoarding,…
Browsing Category Classic
Lule Kebab ala Father Vartan Joulfayan
When my husband Doug, friends Bonnie and David, and I attended St. Mary Armenian Church Food and Music Fest in April, we feasted on some…
Khashlama, a newly discovered, very old Armenian recipe
Have you ever heard Khashlama (Hashlama)? I hadn’t, until recently. Khashlama, simply put, is a boiled meat dish, generally beef or lamb (or mutton, where…
Midia Dolma – A big hit at St. Nersess Seminary Christmas Party
Early last December I received an email from reader Karen who had an urgent request for a Midia Dolma recipe. Midia Dolma prepared at St….
Sini Kufteh (Oven-Baked Kufteh)
Baked Sini Kufteh In the past the Armenian Kitchen has prepared kufteh in two ways – heart-healthy, and kufteh deconstructed. One method we haven’t made –…
It’s Christmas Baking Time!
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 your favorite holiday sweets. Need…
Nut-filled Kadaif (Kinaffeh)
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 was quite a welcome change. The…
Katah (Gata) with Filling
A request came from Azam for filled katah (gata). His description was a bit vague, but I managed to find a recipe in my copy…
Tolma Festival, Armenia
On several occasions, we’ve written about the fine art of dolma-making, the traditional Armenian stuffed meal. We’ve made dolma the usual way by scooping and…
The Perfect Pilaf (video!)
Confession: I’m a pot peeker. At least, I used to be. For many years, my pilaf-making was hampered by my natural curiosity as well as…