The Armenian Weekly recently ran an article written by (and about) Canadian Lena Tachdjian, a Certified Nutritional Practitioner (C.N.P.) who arrived in Armenia in 2011…
Browsing Category Main Dishes
Don’t know what to do with your leftover turkey? Make Keshkeg!
It’s the day after Thanksgiving, and you’re probably wondering what to do with that mound of leftover turkey. Never fear, keshkeg is here! Keshkeg (aka…
Kufteh prepared “Ravioli style”
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…
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…