Robyn Kalajian

Robyn Kalajian from TheArmenianKitchen.com suggests these two traditional Lenten or Easter recipes: Armenian Chorag and Mahlab Cake.  Each contains mahlab (or mahlepi), an aromatic spice derived from the ground kernel of the St. Lucie[...]

BEIRUT — In April 2012, co-authors Aline Kamakian and Barbara Drieskens wrapped up a month-long, AGBU-coordinated tour across the U.S. and Canada to promote their widely acclaimed publication Armenian Cuisine. Equal parts cookbook, photo[...]

“In the Armenian Church, Lent is a time of joyfulness and purification through repentance. The Western Church’s less-strict Lenten practice excludes meat from the diet. The stricter Lenten diet of the Eastern Church excludes meat,[...]

“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[...]