Main Dishes

Lamb Shank Gouvedge

Patience is vital when making Gouvedge – at least the way we make it. It takes time to prep and…

2 years ago

Fresh from the Farm: American-raised Lamb for Armenian Lamb Shank Recipe

Doug and I just got back from Fox Trot Farm in Lancaster, SC, less than 30 miles from our home.…

2 years ago

Chef Dan Janjigian’s Kofta

The following story and recipe come from Chef Dan Janjigian, as a special to the Armenian Mirror-Spectator. As soon as…

2 years ago

Bitlis Tutoo (Sour Cabbage Stew) from ‘Breaking Bread with William Saroyan’

The following recipe for Bitlis Tutoo (Sour Cabbage Stew) from 'Breaking Bread with William Saroyan' was posted in The Armenian…

2 years ago

Stanley’s Shish Kebab & Baked Lamb Shanks

Stanley Kooyumjian's story and recipes recently appeared in The Armenian Mirror-Spectator. I share this with you, thanks to Christine Datian.…

2 years ago

Lamb Hash (and Video!)

Leftovers can be dreary if all you do is heat and eat. But if you enjoy cooking, you probably enjoy…

2 years ago

Armenian Mixed Vegetable Dolma – a recipe from The Gutsy Gourmet

Today's post, which Christine Datian recently submitted to The Armenian Mirror Spectator, features an updated version of Armenian dolma created…

2 years ago

“A Hundred Years and Still Cooking” Cookbook

I love a good cookbook, especially those created by church organizations, and if it’s an Armenian church cookbook, even better!…

2 years ago

Sonia Tashjian celebrates the foods of Dikranagerd, helping preserve culture and memories

We’ve all experienced a rush of emotion while eating foods familiar from our childhood. For immigrants, especially those who escaped…

2 years ago

Khash: Hangover Cure?

‘A Brief History of Khash, Armenia’s Love-It-or-Hate-It Hangover Cure’ a story by Benjamin Kemper, and ‘Khash’, a recipe by Samvel…

2 years ago

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