Way back, in the early days of The Armenian Kitchen’s existence, we’d posted a story about the ARAM sandwich and how it got its name….
Posts tagged armenian recipes
Chilled Chickpea and Tahini Soup
Since the temperature has been on the rise, I’ve been focusing on using the oven and stovetop less often by preparing recipes which keep the…
Aveluk (Wild Sorrel) – a Uniquely Armenian Herb
Aveluk (Rumex crispus) -or- wild sorrel is indigenous to certain regions of Armenia. It’s popular in authentic Armenian cuisine – especially in restaurants which serve…
Grilled Halloumi Cheese and Tomato Salad
I’m a Jersey girl – born and raised in The Garden State. As a child, I remember going to the Paterson Farmers’ Market with…
Reader Feature: KHEYMA – Ourfatsi-style from the family of Ara Kassabian
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…
Baneerov Halva (Cheese Halva)
As our close friends Barbara and Ed Dorian drove us home from the food festival at St. Mary Armenian Church a few weeks ago, we…
Today’s lesson: Soujouk
Question: What is soujouk? Answer: It’s an Armenian sausage that is dried, cured, and usually made out of ground beef or lamb. (Some countries make…
Roasted Butternut Squash and Chickpea Salad with Tahini Dressing
During the cold winter months, most folks don’t usually think of serving traditional light, crisp tossed green salads. Instead, a ‘winter salad’ is more appropriate…
The Armenian Kitchen’s first ‘Reader Feature’: Mike Minassian and his Perfect Lahmajoun Dough Experiment #3
Our first Reader Feature of 2015 is Mike Minassian, from Cordoba, Argentina. After a hiatus of several months, Mike has resumed his search for the…
New Year Bread – DAREHATS (pronounced ‘dar-ee hots’)
Two years ago, I posted a recipe and background information provided by Sonia Tashjian for a bread specifically reserved for New Year’s Eve – Dare…