More from Recipes

This comforting Armenian soup, Babo’s Abour (also called tahnabour or spas), is courtesy of Vera Sarkissian from Aptos, California. Abour is commonly made and eaten during the winter months, and is known for its nourishing and beneficial[...]

(Photos and recipe courtesy of Linda Peek at English-born Linda Peek has cooked for rock stars, dignitaries, and royalty in her role as a diplomat’s wife and is now sharing her stories and recipes at her amazing Canberra,[...]

“Su-Beoreg & Monta Factory, a tiny family-run business in the Armenian-American stronghold of north Pasadena, is about as far away from a factory than the mind can wander. Yerevan native Evelina Yegiazaryan makes almost every morsel[...]

A classic bread frequently baked in Armenian American communities, katah is sometimes referred to as an “Armenian croissant.” It’s flaky, tender, and enriched with plenty of butter. This particular version is inspired by a recipe[...]