It might not be hot where you are, but — believe me — Florida is HOT, a good portion of the year. So, we try…
Browsing Category Eggs, Cheese, & Yogurt
An Armenian breakfast: Tomato and eggs
Breakfast was rarely elaborate when I was growing up. Most school days, I ate cereal. Mom and Dad shared coffee, bread and Armenian cheese before…
Homemade Madzoon, or Yogurt to non-Armenians
I don’t know of any Armenian family that hasn’t made homemade madzoon at one time or another. I know how easy it is to BUY…
Yogurt: An Ancient Food
People have been eating yogurt for something like 4,500 years. For 4,420 of those years, they had to make it themselves. Then in 1929, commercially…
Banerov Hatz, a Cheese-Onion Flatbread
There is one bread that my grandmother, Yeranuhe Nanny, made that was truly outstanding — Banerov Hatz (Cheese-Onion Flatbread) — another one of her labor-of-love…
Yogurt and mint: A natural combo – and- a recipe for chilled Yogurt-Mint Soup (Madzoon Abour)
Chilled Yogurt-Mint Soup Armenians love the rich, tangy taste of creamy yogurt. Add some mint, and it’s out of this world! Chilled Yogurt-Mint Soup (Madzoon…
Zucchini and Egg
Some glorious tastes of childhood can never be recaptured. Mostly, that’s a good thing. For example: It’s undoubtedly for the best that I’ve overcome my…
Armenian Cheese with Dill, the subtle Armenian seasoning
Dill, an annual herb that grows to about three feet, is one of the quiet seasonings of Armenian cuisine. It’s a subtle yet distinct background…
Armenian leftovers: Eggs, lamb
Almost everyone has a few uncracked Easter eggs in the fridge, along with a nice portion of cold roast lamb. If you’re like us, neither…
Armenian Easter treats
Most people think of chocolate bunnies or marshmallow “peeps” when it comes to Easter treats. Armenians think of Easter eggs and chorag. (OK, so we…