I’ve been eating choreg my entire life, which amounts to a LOT of choreg!The recipe I know -and love- is…
Many don’t know what MAHLAB is, so I’ll clue you in. Mahlab is an aromatic spice which comes from the…
Way back, in the early days of The Armenian Kitchen’s existence, we’d posted a story about the ARAM sandwich and…
Aveluk (Rumex crispus) -or- wild sorrel is indigenous to certain regions of Armenia. It's popular in authentic Armenian cuisine –…
How would you describe the taste of a raw red onion? Sweet? Sharp? Bitter? I’ve heard chefs refer to the…
After reading a recipe for Jingalov (Djingialov) Hats in the AGBU cookbook, “Flavors with History – Armenian Cuisine”, I thought…
Iranian saffron threads Saffron is not commonly used in Armenian cuisine, so why am I even writing about it? Here’s…
Ed Becharian, a Florida resident, is trying to recreate a spicy fish rub recipe once handed down to him by…
I know you’re familiar with basturma – the dried, spice-covered meat cut paper thin, and served with pita bread or…
Catherine, a new reader of The Armenian Kitchen wrote asking for a common name of a specialty herb she came…
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