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From the cookbook ’Armenian Cuisine: Preserving Our Heritage’, St. John Armenian Church, Southfield, Michigan. Recipe submitted by: Nancy Kazarian and Dolly Matoian


  • ½ cup ground fenugreek seeds (chemen)
  • ½ cup paprika
  • 4 tsp cumin
  • 1 tsp cayenne
  • 4 tsp kosher salt
  • ¼ tsp black pepper
  • 2 cloves garlic, large (crushed)
  • 1 cup water


  • Using amount desired, combine in a large bowl, all ingredients except the garlic and water.
  • Add the crushed garlic according to your taste. Begin adding water, a little at a time, so that the mixture has the consistency of cake batter.
  • This mixture can be used in various geragoors  with spinach, lamb, etc., or in Armenian hamburgers, or even in pastry dough for mezza. It can be kept in a plastic bag or bottle in the freezer, to be used as needed. The recipe may be doubled or tripled.
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