Pam Moroukian wrote in asking for a recipe for payleh bereg (spelling varies). She referred to a story she’d read on The Armenian Kitchen written…
Browsing Category Meatless
Left-over Lentil-Bulgur Kuftas, the Armenian ‘Breakfast of Champions’?!?
I am pleased to report that the lentil-bulgur kuftas were well-received at our Women’s Guild Welcome-Back luncheon this past weekend. (Thank you, ladies!) I made…
Grilled Eggplant and Tomato Stacks
You might have noticed an increased number of eggplant recipes on The Armenian Kitchen recently. Well, that’s due to the thrilling news that my husband…
Baked Broccoli and Cauliflower
To start you off on the right foot this Lenten season, here’s a very simple, tasty vegetable side dish you’ll want to make. To cut…
Quinoa with Pomegranate and Pistachios – A Gluten-free Thanksgiving recipe from Stanley Tucci
Did you ever see the movie, “Big Night” with Stanley Tucci and Tony Shalhoub? It was released in 1996, and to this day is one…
Marinated Red Onions with Sumac
How would you describe the taste of a raw red onion? Sweet? Sharp? Bitter? I’ve heard chefs refer to the red onion as being sweet….
TTVEBAS – A Holy (Maundy) Thursday Armenian Recipe
Cooking enthusiast and Armenian cookbook author, Sonia Tashjian, sent me a recipe for a special food traditionally served on the last Thursday before Easter (Zadik)….
Jingalov Hats (Lavash bread stuffed with herbs) – a Specialty from Artsakh (Karabagh)
After reading a recipe for Jingalov (Djingialov) Hats in the AGBU cookbook, “Flavors with History – Armenian Cuisine”, I thought it might be interesting to…
Chickpea Lentil Burgers with Yogurt-Tahini sauce
We’re eating a lot less meat these days – yes, that even includes lamb. We haven’t become vegetarians, but we’re certainly including more veggies, legumes,…
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,…