Ara Kassabian is one of my go-to people for certain Armenian recipes. A few years ago, he shared several Lenten- appropriate recipes with The Armenian Kitchen in the comment section of another post. Since readers might not have seen it, I’m presenting his family’s Kheyma recipe as a Reader Feature. I have already posted Ara’s Turluh (tourlou) recipe, which is really delicious. Kheyma isn’t just for Lent; it can be served any time of the year.
Kheyma – Ourfatsi-style |
In reference to Kheyma Ara stated, “This is a recipe that
comes from my aunt’s sister-in-law (Digin Arshalouys). My aunt married into a
family of Ourfatsis and this recipe is from that region. I am reproducing the
recipe as I received it from my mom.”
Draining chickpeas; saving its liquid for Step #1 |
Chickpeas mashed with fork |
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