From Christine Vartanian Datian

Christine Vartanian Datian

Christine Datian, a Fresno native, is a copywriter and technical writer who has been published in Sunset and Cooking Light Magazines for over a decade. Christine is a graduate of California State University, Fresno (CSUF) with a Master of Arts Degree in Mass Communications. She attributes her accomplishments and interests in writing and creating new recipes to her mother Alice, and her late grandmother, Mrs. Peppy Sarkisian, a native of Adana, Turkey.

Armenian Khash (or pacha) is a traditional winter dish, and one of the tastiest Armenian national dishes. This distinctive soup has an interesting tradition of preparation, and also a unique[...]

Ingredients: 2 cups shredded zucchini (from about 2 medium zucchini) 2 cups flour 3 large eggs, beaten 1 cup vegetable oil 1 cup sugar 3/4 cup brown sugar 1 tablespoon[...]

Variations of this delicious appetizer dish are popular throughout the Mediterranean region.  We like the thick, creamy texture of yogurt in this version.  Letting the dip stand before refrigerating it[...]

Ingredients: 2 lbs. stew meat (beef or lamb) 2 large cloves garlic, chopped 1 large onion, sliced 1 small can tomato sauce 3-4 cups chicken or vegetable broth or water[...]

Ingredients: 3 pounds white fish, any kind 2 medium yellow onions, sliced or chopped 3 medium tomatoes, seeded, chopped or 1 1/2 cups crushed canned tomatoes, drained 2-3 large cloves[...]

Yield: About 45 pieces. Ingredients: 4 cups flour 1 cube butter at room temperature (Note: 1 cube is equivalent to 1 stick or 1/2 cup) 3/4 cup shortening 1/4 teaspoon[...]

Arousiak Avedyan says this traditional Armenian recipe for grape leaves (“yalanchi”) stuffed with a tantalizing mixture of onions, rice and dill is an Avedyan family favorite. She says “delicious” is[...]

By David Vartanian, chef, The Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs.*   Batter: 3/4 cup all-purpose flour 3 tablespoons sugar 1/4 teaspoon salt 2[...]

  Ingredients: 1 cup olive oil, to taste 6 cups onion, finely chopped 1/2 cup roasted red bell pepper, chopped 2 cups uncooked white rice (Uncle Ben’s, for example) 1[...]

  Writer and author C.K. Garabed (a.k.a. Charles Kasbarian) shares his version of a traditional Dikranagerdtsi recipe from his Armeniapedia.org Dikranagerd Cookbook, which is currently under development.     Saghi[...]

Aunt Arpie’s Celery Stew (Geragoor) with Kufteh Balls and Egg-Lemon Sauce Retired culinary teacher Robyn Kalajian received this recipe from her beloved Arpie Vartanesian, who lived in Florida, and who[...]