Photos and recipe by the late Mrs. Makruhi Movsesyan* 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[...]
“My immigrant grandparents and American-born parents often served delicious eggplant and lamb dishes at our dinners in 1950s New Jersey,” says Robyn Kalajian. “Some of our family’s traditional recipes featured only eggplant, and in[...]
By Rick Nelson MINNEAPOLIS (Star Tribune) — Would-be bread bakers, you’re not mistaken. The spike in demand for flour and yeast that you’re witnessing in supermarkets is real. “At the beginning of the COVID-19 crisis, people[...]
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[...]
Esther Bagdasarian’s Grape Leaves (Yalanchi Sarmas) Ingredients: 1/2 cup olive oil 1/2 cup vegetable oil 1 large onion, sliced, plus 1 medium onion, sliced 1 cup long-grain or converted rice 1 8-oz. can tomato sauce Juice of 4 lemons 1[...]
Photo and recipe 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. Robyn adapted this delicious[...]
Some say Armenian and Middle Eastern pickled vegetables (toorshi or torshi) has been an effective way to preserve vegetables for thousands of years. Not only are homemade assorted pickles simple to make, they can easily be customized and[...]
This updated version of Armenian dolma is from a recipe from the late Dr. Harold H. “Buzz” Baxter at http://www.thegutsygourmet.net/dolma.html, 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[...]
