Ratatouille is a popular recipe from the French region of Provence, consisting of eggplant, tomatoes, onions, bell peppers, zucchini, garlic, herbs, simmered in olive oil. It…
Browsing Category Main Dishes
Vospov Kufteh – Red Lentils with Bulgur
Here’s a simple Lenten dish, Vospov Kufteh. Think of it as Hoom Kufteh without the meat. Serve it with a salad, and you’ve got a delicious, nutritious, vegetarian…
Meatless Imam Bayeldi -or- Baylee Baghlee
I absolutely LOVE Imam Bayeldi, or to some, Baylee Baghlee! One bite and you’ll know why the “Imam fainted”, it’s literal translation. It is stuffed eggplant traditionally filled…
More on Hoom Kufteh
Last week we posted a recipe and video for making “Hoom Kufteh”. We received a number of comments, and an e-mail from Tom Merjanian, who provided…
There’s nothing fishy about Armenian liver
When I was probably six or seven, my father tried to trick me into eating lamb’s liver by telling me it was Armenian fish. This…
Hoom Kufteh (Armenian Sashimi?) With VIDEO!
Tired of cooking? Here’s the ultimate uncooked Armenian delicacy. Some call it hoom kufteh, some call it chi kufteh, while others call if keyma. Armenians…
Harissa, Herriseh, Keshkeg – Armenian-Style Stew
No matter what you call this dish, it’s one of the best stick-to-your-ribs winter meals ever! I can recall Yeranuhe Nanny making herriseh with lamb…
Sud Keebah
Keebah is an ancient recipe in which lamb stomach or intestine is stuffed with ground meat, bulgur, dried mint and seasonings, then boiled. It’s kind-of…
Dolma Deconstructed
Deconstructed Dolma I love stuffed vegetables. I love them even more when someone else does the stuffing. All that mixing and scooping can be a…
Quince: The confoundingly delicious Armenian fruit – and – a recipe for Hyvah, a quince and lamb stew
Have you ever taken a bite out of a quince? You’d remember if you did. Like olives, quince is not edible when first picked. It…