Recipes

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The following are two treasured recipes from the Armenian and Selected Favorite Recipes Cookbook published by the Holy Trinity Armenian Apostolic Church Trinity Guild Ladies in 1970. The church is located in downtown Fresno, and is[...]

Yogurt is an ancient food, used by peoples in Asia, Europe, and the Middle East across the millennia. Yogurt first appeared during the Neolithic period, around 5,000–10,000 years ago, probably as a result of milk naturally souring in[...]

Asparagus is a versatile spring and summer vegetable that can be cooked and served in a variety of ways. But asparagus is also perfect when cooked on its own, with just a little olive oil, salt and pepper. Roast, broil, braise, grill,[...]

Recipe and photos contributed by Robyn Kalajian at thearmeniankitchen.com Approximate yield: 40 rolled pieces. Apricot leather is one of Robyn Kalajian’s daughter’s favorite treats, so whenever she is in a Middle Eastern store, she[...]

Contributed by Akaby Yaylaian This recipe is courtesy of Adventures in Armenian Cooking. This outstanding collection of 200 recipes was originally published in 1973 by St. Gregory’s Armenian Apostolic Church of Indian Orchard,[...]

Contributed by Der Hayr Guiragossian This recipe is courtesy of Adventures in Armenian Cooking. This outstanding collection of 200 recipes was originally published in 1973 by St. Gregory’s Armenian Apostolic Church of Indian Orchard,[...]

Ingredients: 1/2 pound ground lamb or beef 2 (15 oz.) cans dark red kidney beans (do not drain) 4 medium potatoes, peeled and cut into chunks 3 large cloves garlic, minced 1 large yellow onion, diced 1 large red or green bell pepper,[...]

Recipe and photo courtesy of Robyn Kalajian at TheArmenianKitchen.com Robyn Kalajian says this is one of her favorite summer recipes that her maternal grandmother used to make called Sarma Gurgood. Robyn and her siblings grew up in New[...]

Recipe and photo contributed by Robyn Kalajian at thearmeniankitchen.com. Known as one of the earliest frozen desserts (The Encyclopedia of Jewish Food by Gil Marks dates it back to at least 400 BC), faloodeh was kept in dome-shaped[...]

Recipe, history and photo courtesy of http://www.thegutsygourmet.net/toorshi.html This traditional recipe was handed down to the late Buzz Baxter by his Aunt, Dickie Paul, in Fresno, CA. This delicious medley of pickled vegetables is a[...]

Ingredients: 6 cups sliced celery, tender leaves included, sliced on an angle 2 large avocado, cut into pieces or sliced 2 medium cucumbers, peeled, seeded, diced 2 cups fresh tomatoes, diced or 2 cups cherry tomatoes, cut in half 1 cup[...]