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…
Avocado Hummus
There’s no better gift to give (or receive) than fruit that is home-grown. Doug and I were the fortunate recipients of just that kind of…
Basil, the Armenian Church, and Zesty Vegetable Soup
Today, September 15th, the Armenian Church celebrates the Feast of the Exaltation of the Holy Cross (Khachveratz). At the end of the service, parishioners receive…
Tipplers in Teheran Chose Armenian-made Arak as Their Beverage of Choice
Although strongly discouraged by Iran’s conservative Muslim government, discreet alcohol consumption remained popular in some suburbs of the nation’s capital until international sanctions caused the…
‘Agra Hadig’, another Armenian tradition – or is it?
Is the tradition of ‘Agra Hadig’ Armenian, or one that Armenians have adopted? That’s the question I’m trying to answer for Dan Stepanian-Bennett. Dan came…
Mutabal – Beet Dip or Spread
When I posted a recipe for baba ganoush, someone commented that they only knew the recipe as ‘mutabal’. I suppose the name difference is due…
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)…