Lenten Recipe Guide

To help get you through the next few weeks of Lent, I’m re-posting an item we did which reveals some Armenian Church Lenten guidelines and recipe options.


Grape Leaves stuffed with Rice

Recap:

  • The Western Church’s less strict Lenten practice excludes
    meat from the diet. The stricter Lenten diet of the Eastern Church excludes
    meat, fish, poultry, dairy, dairy products or eggs.
  • To make some of our recipes into a Lenten
    version, substitute water or vegetable broth for any beef, lamb or chicken
    broth mentioned.
  • You’ll
    notice that breads and desserts have been omitted from the menu list,
    but if you’re interested in either of these, just look for recipes which
    use oil or margarine in place of butter.  

Since this was originally posted, we have added a number of Lent-friendly recipes to our list. Feel free to scroll through our 2 sections of Armenian recipes in the right-hand column of this page where you will be led to the story and appropriate recipe. Refer to the points listed above to help determine the recipe’s suitability for Lent.


Below are menu options from our original collection of recipes to help you. 


For those of you
following the Western Church’s meatless diet, I’ve placed a “W” next
to the recipe’s name in the list below. If you are leaning toward the stricter,
Eastern Church Lenten diet, you’ll find an “E”, next to the recipe’s
name. Those are suitable for anyone to eat.

Use the following as a basic guide to “Mix-n-Match” your
Lenten menu
:

Appetizers: Hummus (E), Muhammara (E), Stuffed grape leaves
(E), Cheese or spinach boregs (W), Dill cheese (W), Cilantro – Tahini Dip (W)

Salads: Armenian chick pea salad (E), Armenian potato-egg
salad (W), Armenian potato salad (E), Armenian salad (E), Cardamom fruit salad
(E)

Side Dishes: Tabbouleh (E), Plaki (E), Fassoulia (green
beans) without meat (E), Jajik (W), Bulgur or rice pilaf (E), Zucchini and eggs
(W)

Soup: Cabbage soup (E), Lentil soup (E)

Entrees: Eggplant – zucchini bake (E), Mujadarra (E),
Parsley, onions and eggs (W), Tomatoes and eggs (W), Plaki with Fish (W)

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

1 month ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

3 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

4 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

5 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

10 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

10 months ago

This website uses cookies. find out more.