Robyn Kalajian

Baghaj, Bagharj, Pagharch, Nazook, Katah: are they different or one in the same? This recipe is reprinted with permission from Robyn Kalajian at her essential Armenian food blog, https://thearmeniankitchen.com/. Robyn is a retired culinary[...]

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[...]

Ghapama is a great meatless option for the vegetarians in the family. This recipe and photos are courtesy of Robyn Kalajian at her essential Armenian food blog, thearmeniankitchen.com. “Ghapama (Armenian: ղափամա) is an Armenian[...]

This traditional Middle Eastern dessert recipe is from the late Alice Bezjian’s bestselling The Complete Armenian Cookbook published in 1983, and is reprinted courtesy of influential Armenian food blogger Robyn Kalajian at[...]

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[...]