I know you’re familiar with basturma – the dried, spice-covered meat cut paper thin, and served with pita bread or lavash as an appetizer. But,…
A Request for Chiltik – an eggplant, tomato and garlic dish
Can anyone help? Beth Lewis is looking for a specific dish called Chiltik. Here’s her request: “Years ago, my husband had a dish in Germany…
Meat and Bulgur- Stuffed Grape Leaves (Sarma)
In the past we’ve posted recipes for meatless stuffed grape leaves (yalanchi), which make terrific appetizers, but if you’re looking a a heartier meal, the…
St. Sarkis Day, January 26th, 2013
Thank goodness for email! My dear friend Sonia Tashjian reminded me that tomorrow is St. Sarkis Day. If you haven’t baked kumba cake or made…
Dolma Soup!
Doug and I were in the mood for dolma but neither of us felt energetic enough to make it the traditional way. Instead, Doug made…
Armenians satisfy Beirut’s thirst for sweetness
The Badguer, from the Lebanon Star It’s hard to imagine, but Armenians have come up with a new contribution to tastes of Lebanon: pomegranate wine….
Carmantyuc or Kndzmdzuk: Does anybody know what this is???
Catherine, a new reader of The Armenian Kitchen wrote asking for a common name of a specialty herb she came across. Here’s her request: “While…
Red Quinoa Tabbouleh
Doug, Mandy and I were invited to a pot-luck party during the holidays. My natural instinct was to make tabbouleh, but after having had a…
A Traditional Recipe for Armenian Christmas Eve – Nevik
It never hurts to re-post a timely recipe, so in case you missed Ara Kassabian’s recipe for Swiss Chard with Chick Peas (Neeveeg, Nevik) from…