Photos courtesy Serge Madikians at https://serevan.com/ AMENIA, NY — Serge Madikians is the chef and owner of the award-winning Serevan Restaurant in Amenia, NY, where he expresses his passion for Middle Eastern flavors filtered[...]
This traditional Armenian chorek is rich and scrumptious. Its sweet, enticing aroma lingers in the kitchen for days. It’s truly heavenly. This chorek recipe is featured at Cafe Osharak by Noune, a talented and creative Armenian food[...]
Stuffed Eggplant (Melitzanes Papoutsakia) This recipe and photos are courtesy of Eli K. Giannopoulos, the gifted food writer and blogger at My Greek Dish. “If you’re looking for a meal that’s packed with good taste and flavor, then[...]
“Saffeh is basically a parsley salad – since there’s no lettuce in it. What sets saffeh apart from tabbouli is the chickpeas and bulgur. Coarse bulgur is used for saffeh, typically #2 and the chickpeas turn it into a protein[...]
SAN FRANCISCO — The St. John Armenian Apostolic Church in San Francisco offers these traditional Lenten-friendly recipes at its website. “The Great Lent is approaching and the Christian world is preparing for the season of fasting and[...]
TORONTO — Readers will love Sylvia Hagopian’s grandmother’s melt-in-your-mouth Armenian Greek Finikia cookies with the delicious and simple flavors of cinnamon and walnuts. Soaking the cookies in sugar syrup gives them a[...]
A “meaty” vegan salad that can be a delicious part of a larger spread or a satisfying one-dish meal. “The Mediterranean diet, a meal plan that emphasizes fresh produce, whole grains, fish, and healthy fats has proven to not only[...]
Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining. Jenn Segal, professional trained chef, mom, and author of the bestselling cookbook Once Upon a Chef, is known for[...]
LOS ANGELES — “Foul, fool, (or fūl) is an ancient Middle Eastern breakfast going back (some say) to Egypt of the 5th century BC. It was mentioned in the Talmud Yerushalmi, indicating it was used in Middle Eastern countries since the[...]
WYCKOFF, N.J. — “My paternal great-grandmother Hajimom passed into her eternal rest when I was 8 months old,” says Ruth Bedevian. “Anna Najimian Bakalian is sleeping in Flower Hill Cemetery in North Bergen, New Jersey. Indeed, she[...]
BLOOMFIELD HILLS, Mich. — Chef and author George Vutetakis learned “the language of food” as a young boy in his Greek grandmother’s kitchen. It was there that he was first exposed to the value of cultural traditions in cooking. His[...]
