In the four years The Armenian Kitchen has existed, we have reached 300,000 readers – in 200 countries and territories – who have clicked our pages over 1 million…
Jack Hachigian – Farewell to a Family Friend
Now that my mother is gone, there’s no one to spread news about family and friends. My mother was the ‘grape vine’ of Armenian activities,…
Food in the News: Chickpeas
How cool is this? In order to keep up with America’s love affair with hummus, former tobacco fields in the state of Virginia are being…
AGAHAMAGH (Dried Eggplant Salad) – from Sonia Tashjian’s new cookbook
Do you recall my request for a volunteer to help translate into English some of Sonia Tashjian’s recipes from her new cookbook, “HAYGAGAN AVANTAGAN KHOHANOTS”…
Deviled Eggs
Deviled eggs are not an Armenian recipe, but that doesn’t mean we don’t like them. My Aunt Arpie, a terrific Armenian cook, often surprised us…
Penerli (Fried Cheese Boreg – or Armenian Fried Ravioli)
I have been remiss in posting a recipe for Penerli, a fried cheese boreg, sent to me ages ago from Mark Gavoor, an occasional reader…
For Memorial Day – Pork Kebab
Another Memorial Day is upon us, signifying – to most – the beginning of summer and backyard barbecues. As you plan your grilling menu, please…
Lamb and Eggplant Meatball Pita Sandwiches
Christine Datian does a lot of cooking. Many of her creations have appeared in ‘Sunset’ and ‘Cooking Light’ online magazines. In fact, several of her…
Easy Roejig (Rojik) a.k.a ‘Sweet Soujuk’ – is that even possible?
I love roejig (aka ‘sweet soujuk’), a traditional Armenian candy made from walnuts which are strung on long strings and thickly coated in fruit syrup….
“HAYGAGAN AVANTAGAN KHOHANOTS” –“Armenian Traditional Cuisine” Cookbook
I am delighted and excited to announce the release of a new Armenian cookbook. This one was created by Sonia Tashjian, and I have no…