Photo and recipe from the Vegan Armenian Kitchen Cookbook courtesy of Robyn Kalajian, a retired culinary teacher and food blogger at thearmeniankitchen.com, the essential Armenian recipe and cooking blog that has become an Armenian-American treasure.
Mshosh may be one of the oldest Armenian recipes, and it is thought to come from Van.
This mshosh recipe (also spelled “mshmosh”) is one of the latest vegan recipes featured in the new Vegan Armenian Kitchen Cookbook by Lena Tashjian and Siroon Parseghian. The word “mshosh” originated from the reduction of the word “myshosh” (a variety of wild apricot). Customarily, the apricots would be left whole, but Lena prefers them chopped to ensure a sweet taste in every bite. Mshosh is typically prepared during Lent and is popular among many Western Armenians. (Variations might use pumpkin, green beans, or beets instead of apricots, but the apricot version is the most popular.)