This updated version of Armenian dolma is from a recipe from the late Dr. Harold H. “Buzz” Baxter at, his comprehensive Armenian and international food and cultural website. In Armenian[...]

1 cup lentil 1/2 cup rice 2 medium onions chopped 2 medium onions sliced 1/2 cup avocado oil + some to fry the sliced onions 1 tsp salt 1 tsp cumin 3-4 cups water Wash the lentils with cold water then add it to a pot and boil with the 4[...]

WATERTOWN – The authors of The Vegan Armenian Kitchen Cookbook: Recipes and Stories from Armenia and the Armenian Diaspora, presented their book on March 10 at an event organized by New Paths-Bridging Armenian Women hosted at the Tekeyan[...]

The Vegan Armenian Kitchen Cookbook (released in January 2020) is a joint project between the creator of YouTube’s Vegan Armenian Kitchen, Lena Tashjian, a writer and vegan recipe developer based in Toronto, and Siroon Parseghian, a[...]

Bean Pilaki Salad Bright, crunchy, and infinitely pairable — healthy spring salads bring a lot to any table. Here are two salad recipes that go with any meal. Spring salads can be as simple as tender, leafy greens tossed with a[...]

Here’s an updated version of Christine Vartanian Datian’s award-winning recipe that was Sunset Magazine Editor’s Selection in June 2014. The salad, similar to a Middle Eastern fattoush salad, is especially crisp if you use crushed[...]

Ingredients: 1 lb. eggplant (you can fit up to 2 lbs. eggplant per baking sheet if you want to double the recipe), peeled or unpeeled, cut into 1-inch cubes 2 medium zucchini, peeled, cut into 1/4-inch-thick rounds 1 each medium green and[...]

Farro is an ancient wheat grain that originated in Mesopotamia. Farro is loved for its nutty flavor and unique, chewy texture. It’s a great alternative to other popular grains, such as rice, quinoa, buckwheat and barley, among[...]

Ingredients: 1 cup fine bulgur (use medium bulgur for a more coarsely textured pudding) 2 cups water Combine ingredients in a pot and bring to a boil; simmer over low heat for 10-15 minutes until water is completely absorbed.  Combine the[...]

By Chef David Vartanian Crust: 1 egg 1/4 cup sugar 1 teaspoon vanilla 2 2/3 cups all-purpose flour 1/8 teaspoon salt 8 oz. unsalted butter, cut into small pieces   Caramel Filling: 1 cup heavy cream 1 1/2 cups walnut pieces 1 3/4 cups[...]

 Kadayif is finely shredded phyllo dough which is used in many popular Middle Eastern desserts. In this case, it is also the name of the dessert itself. Kadayif dough is commonly available in one-pound packages in either the refrigerator[...]