I'm re-posting a story from the early days of The Armenian Kitchen. This time it's a Dikranagerdsi favorite - 'Sokhov Boghdonosov Dabag' (Parsley, Onions, and Eggs) - also known as 'Ejjeh' to those from other regions.
Besides our recipe, Onnik Dinkjian's recipe for this dish as well as my muffin-cup version are included.
Muffin-style Parsley, Onions, and Eggs served with Basturma!
The story
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