My family and I had the distinct honor of meeting George Mardikian at his restaurant, Omar Khayyam’s, in San Francisco, in the summer of 1967….
Browsing Category Main Dishes
Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings
My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans over a decade when I wrote this piece about him…
The ARAM Sandwich celebrates its 50th Anniversary!
When TheArmenianKitchen.com began in 2009, one of the earliest posts I wrote was about the ARAM Sandwich. I was curious to know who this mysterious…
Tahnabour (Yogurt Soup) from Marian Amiraian
Sometimes people are lucky enough to be in the right place, at the right time. Here’s our story: A number of years ago former neighbor…
Spinach Pie
Spinach pie, or Spanakopita, is, as you know, a deliciously Greek recipe. The combination of cheeses and herbs provides a pleasing flavor while the crispy…
Baked Grape Leaves and Rice Recipe- Shirdov Sini Sarma
My family LOVES stuffed grape leaves, (aka sarma or yalanchi) but the process of stuffing the rice filling into finicky leaves can be somewhat tedious.The…
Armenian Meatloaf
As I was organizing my recipe folder, a small piece of old newspaper flew off the shelf. I was about to throw it away when…
Losh Kebab – an Armenian Hamburger Recipe
One of our go-to recipes is good-old losh kebab – an Armenian ‘hamburger’ which is much like lule kebab. ‘Lule’ means ‘rolled’ and clearly refers…
Zucchini Recipe, Fassoulia-style
Based on a classic Armenian recipe, fassoulia, this variation uses zucchini instead of string beans and ground turkey instead of lamb.
Lamb for Easter? It just seems right!
This roast lamb recipe is a typical Armenian preparation. Serve it with pilaf, salad and fresh bread and you’ll have a grand holiday dinner.