American lamb

Braised Lamb Shanks with Vegetables

We’re finding it harder and harder to find American lamb. So, when Doug and I were strolling through the meat…

6 years ago

Pumpkin Rice – Stuffed Lamb Roast

Two weeks ago, Pam Aghababian, fellow Armenian and food blogger (Cave Cibum) informed me that The American Lamb Board asked her…

13 years ago

The passing of an Armenian lamb apostle, George Stanley Kooyumjian

It's not often that reading an obituary makes you hungry, but the Fresno Bee newspaper's story on the passing of…

14 years ago

Onnik Dinkjian’s Kavourma

Like many Armenian food terms, Kavourma can mean something different depending on the region or even village your family comes from. It's always some…

14 years ago

Getting ready for Easter

Easter -or anytime - Chorag! Are you ready yet? What are you waiting for? Easter is almost here! Did you…

14 years ago

Goulougoos, The Armenian Kitchen Version

After having read the recipes for Goulougoos from Dr. Jantzen’s mother-in-law, Isgouhi Sarkahian, and the one from the Magzanian sister’s…

14 years ago

Goulougoos: A new one on me!

It’s funny how one little e-mail can start an avalanche of questions, phone calls, and some interesting answers. Not long…

14 years ago

Brain Food: How to eat like champ

Armenian chess champions are nothing new. Former world champions Tigran Petrosian and Garry Kasparov (Kasparyan) are prime examples. Levon Aronian…

15 years ago

Fans of Lamb

Fans of LambAs you know, we, at TheArmenianKitchen.com, are big lamb-fans. We’ve just been alerted to a lamb grilling contest…

15 years ago

Lamb: Just the facts

A few facts about our favorite meat, courtesy the U.S. Department of Agriculture and the American Lamb Board: *Lamb is…

15 years ago

This website uses cookies. find out more.