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The Armenian Kitchen has a new home!

In case you’re wondering why my posts have been infrequent
lately, it’s because Doug and I have recently relocated.

After 40 years in South Florida, we decided it was time to
‘spice’ things up in our lives. Don’t get me wrong, we had a wonderful life in
FL. We left mainly due to the three ‘H’s’ – heat, humidity, and … hurricanes –
plus we wanted to be a bit closer to our family in the northeast, without
actually being in the northeast.

We struck a happy medium moving to South Carolina, just
across the border from Charlotte, North Carolina where there is an Armenian
community and St. Sarkis Armenian Church.

Our time has been spent setting up our home, and exploring
the area. We are pleased to report that there are several Middle Eastern stores
in the area, so shopping for our necessary ingredients is easy.

I’ve been having fun cooking on our gas stove, something I haven’t done since 1986. For Easter I made Doug’s mother’s recipe for Lavash, and last week I made dozen Lahmajoun from scratch. The gas oven is a joy to use!
Sylvia Kalajian taught me how to make her lavash recipe over 40 years ago. I still make it today.
Homemade lahmajoun topped with parsley, onion and fresh lemon
To my surprise –and- delight, I found that our local grocer
carries American lamb, so when we invited our new friends, Karen and Charlie
Guzelian to dinner, I served Fassoulia with Lamb, rice pilaf, salad – and mini paklava for dessert! Charlie paid me the sweetest compliment when he said my cooking was as good as his mother’s.

Our new friends and neighbors, Karen and Charlie Guzelian

Fassoulia with Lamb and Rice Pilaf
Mini Paklava

It’s great to be home!

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