Last week I heard from Ron Takakjian, one of my Dikranagerdtsi cousins. He wanted to share a kufteh preparation method he’d never tried, and wanted…
Browsing Category Main Dishes
Oroogh (aka Orouk or Ouroukh) – a Meat and Bulgur Recipe
The cookbook, “Armenian Cuisine“ by Aline Kamakian and Barbara Drieskens has a recipe called ‘Ouroukh Tzavarov” and refers to this dish as ‘kuftah with bulgur…
It’s Pumpkin Time!
Reader Karen emailed me a newsletter from the Seroonian Armenian Community Center, (outside of Philadelphia, PA.) which read: “Come to the Seroonian Armenian Community Center…
Celery Stew with Kufteh Balls and Egg-Lemon Sauce
When one has a craving for a certain recipe, they’re not satisfied until they experience the lingering flavor of that special food. Aunt Arpie Such…
Apple Dolma
It’s autumn in North America which means the new crop of apple varieties are readily available in the markets. One of The Armenian Kitchen’s readers/contributors,…
A Rekindled Friendship and a Gift of Saffron
Iranian saffron threads Saffron is not commonly used in Armenian cuisine, so why am I even writing about it? Here’s my story: In 1969 to…
What is Etchmiadzin Dolma?
In answer to a recent inquiry about how Etchmiadzin dolma differs from regular dolma, Ara Kassabian offered a brief explanation and recipe. Ara notes that…
Versatile Spice Mix and Spicy Baked Fish recipes
Ed Becharian, a Florida resident, is trying to recreate a spicy fish rub recipe once handed down to him by his mother. Here’s what he’s…
In Search of an Authentic Recipe for Etchmiadzin Dolma (Tolma)
A comment recently posted on our dolma story from 2009 presented the following questions: “Robyn, can you explain, please – what the difference between (your)…
Losh Kebab – Jazzed-up Armenian Hamburgers for an American Holiday
It’s summertime which means grilling time! Our recipe of choice for the upcoming Fourth of July celebration is our good-old standby, losh kebab – an…