Armenian cuisine

We eat Armenian food all the time but we’ll never forget eating in Armenia

Five years have zipped by since we visited Armenia and reveled in every conceivable style of Armenian food, feasting our…

3 years ago

I was wrong in thinking bit of bad news would spoil my appetite for dolma. Really, nothing could!

I’ve been slacking in my consumption of Armenian coffee lately, so I’m moving slowly. That’s the best excuse I have…

6 years ago

Americans call it okra, we call it Bamiya. I call it delicious. My wife thinks I’m nuts.

Doug's  Home-cooked Bamiya Okra was frequent fare at our house when I was growing up, and I loved it. I’ve…

7 years ago

What makes coffee Armenian? We do, just by drinking it.

Our YouTube video showing How to Make Armenian Coffee is approaching 50,000 views, and the comments keep coming (watch the…

7 years ago

TSAL – TSUL (Paklava): A New Year Recipe from Sonia Tashjian

First, The Armenian Kitchen wishes everyone a truly Happy, Peace-filled 2017! Second, To help ring-in the New Year, my dear…

7 years ago

Who created Lahmajoun?

For many of us in America, lahmajoun is our go-to model of Armenian food. We love basturma, we devour pilaf,…

7 years ago

There’s nothing ratty about letting the world know you’re Armenian

Some people don’t believe in coincidences. I don’t believe in Armenian coincidences. We’re all connected, especially on the Internet. I…

8 years ago

A Shish Kebab Machine Wedding Gift and Recipe

Robyn’s parents, Mary and Andy Dabbakian, flew down for a visit soon after we moved to Florida in 1978. We…

8 years ago

Armenia’s cultural profile is rising along with its bread thanks to new international partnership

Watching village women bake lavash in a sunken tonir oven is a highlight of everyone’s visit to Armenia—everyone except me, of course.…

8 years ago

Sonia Tashjian’s QEMENE BRTUJ – Kololak with Potato – Lenten Recipe

Just in time for Lent, Sonia Tashjian sent me several recipes which I will post from time to time, so…

8 years ago

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