Armenian pilaf and lamb

Lamb, the Secret Ingredient: Kinz, and recipe for Tass Kebab

We grew up eating lamb - and loving it. My American friends who had eaten lamb, said they couldn’t stand…

16 years ago

Armenian leftovers: Eggs, lamb

Almost everyone has a few uncracked Easter eggs in the fridge, along with a nice portion of cold roast lamb.…

16 years ago

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