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[...]
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[...]
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[...]
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[...]
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[...]
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[...]
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[...]
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[...]
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 [...]
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[...]
