When the American Lamb Board invited TheArmenianKitchen.com to enter its annual grilling contest, we immediately started sharpening our “shishes.” Is there a grilled-lamb recipe anywhere…
Browsing Category Main Dishes
Gouvedge: Lamb, veggies — and memories
Doug’s cousin, Alice Bakalian, sent us the gouvedge recipe of his mother’s family. Alice remembers her sister, Rose Shamlian, making it in the summer at…
Pork: The other Armenian meat
Cubed pork marinating We went to a local barbecue joint last week with our favorite dining-out partners. They’re both Jewish but they don’t keep a…
Fassoulia, Lupia- Recipe and Video
My mother used to hum a little ditty when we were kids, a catchy tune. The words went something like this: Yer-goo-shap-tee, Fa-ssoul-ia (repeat) Then…
Hamburger or lamb burger? No contest!
Lule Kebab and Vegetables on the grill Sometimes meals just sort-of happen. I was in the supermarket the other day, heading for the two-for-one chicken…
Lamb, the Secret Ingredient: Kinz, and a recipe for Tass Kebab
We grew up eating lamb – and loving it. My American friends who had eaten lamb, said they couldn’t stand it. How could anyone not…
Dolma, the Armenian meal in a vegetable
If there’s anything Armenians love to stuff more than their tummies, it’s vegetables. Sure, we’ll stuff just about any part of a lamb, from the…
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…