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Kadin Boudi, a Meat and Rice Croquette Recipe from Charles Kasbarian
Not long ago, I posted a recipe for Khatoon Boodhi from Araksi Dinkjian. In that same post I mentioned Charles Kasbarian’s recipe of the same name, but with a slightly different spelling. Charles is in...
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Koolunja, Koolenja, or Kooroonja: No Matter Which Name You Use, it’s Still an...
In the early days of The Armenian Kitchen, I received an email from a gentleman in MA asking if I had a recipe for Koolunja, a Kharpertsi variation of choreg. He went on to say that unlike the...
View ArticleArmenia needs help and support more than ever
The war in Artsakh has ended badly for Armenians. Prime Minister Nikol Pashinyan signed an agreement that cedes territory to Azerbaijan in exchange for the presence of Russian troops to enforce a...
View ArticlePumpkin Geragoor, a Pumpkin Casserole recipe
With Halloween behind us and Thanksgiving just a few days away, you’ve most-likely eaten your fill of pumpkin dishes already. Before I share today’s Pumpkin Geragoor recipe, here’s some background...
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Thanksgiving Menu for Two
So much has gone wrong in 2020 – the dreaded virus, thewrath of Mother Nature, and the devastation in Artsakh and Armenia. Despite it all, we must keep our faith, count our blessings, and be thankful...
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Post-Thanksgiving Pumpkin Purée & Pumpkin Custard
In late October, my friend Linda gifted me with two small pie pumpkins – not pumpkin pies, but pumpkins from which pies – or other pumpkin goodies – could be made. They are the same type of pumpkins...
View ArticleWelcome to our (In-Progress) Updated Website!
The Armenian Kitchen originally launched in March, 2009 and has reached a global audience Doug and I never could have imagined. With this refresh, we are proud to introduce the next generation to our...
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Lentils with Butternut Squash
If you’re looking for a healthy, filling, meatless main or side dish, look no further! The combination of earthy lentils and slightly sweet butternut squash create just the right balance of flavors...
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Meet Maral, an artist with an appetite.
While searching for inspiration for our recent website refresh, I stumbled upon the artwork of talented food illustrator, Maral Varolian. She’s Armenian, loves food, and makes illustrations of food....
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What is Kef and how did it get into our Kitchen?
Picnics were important to Armenian immigrants early in the last century. As soon as the weather warmed, they eagerly fled their crowded tenements and boarding houses for fields or parks where they...
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Michael Aram’s Family Cheese Boereg Recipe
I’ve been a great admirer of Michael Aram and his artistry since I first heard about him in 2007. I had the good fortune to meet him in person in 2010 and again a few years later, when he was having...
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Lamb for Easter? It just seems right!
Everyone is Armenian on Easter. At least, that’s how it seemed when I was growing up. We Armenians eat lamb all year long in every way you can imagine, plus a few more. Skewered, stewed, broiled,...
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Easter Spinach Salad
If you’re looking for a special dish to serve for Easter, try this salad/side dish featuring fresh spinach and plain madzoon (yogurt). It’s healthy, creamy, and only takes a few minutes to make! Print...
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Chef Nathan Kibarian’s Gata Pastry Recipe
Two words drew me to Nathan Kibarian – ‘chef’ and ‘pastry’. In addition to being a professional pastry chef, Nathan is young, dedicated to his profession, and Armenian. What a great combination! A few...
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Roasted Asparagus Salad Recipe
I’m always looking for different ways to prepare usual ingredients. When I came across springtime-fresh asparagus at the market, I knew it would be part of our Easter menu – and- I wanted it to be...
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Kadayif Two Ways – Cream Kadayif and Kadayif with Cheese
Kadayif (kadaif, knafe) is finely shredded phyllo dough used in many popular Middle Eastern desserts. In this case, it is also the name of the dessert. Kadayif dough is commonly available in one-pound...
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Armenian Apricot Pie for Mother’s Day
Years ago, my dad wrote a post about his maternal grandfather, Haroutyun Bichakjian. The story tells of Haroutyun’s arrival to America and of his work in his own restaurant. A dessert he was famous...
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Zucchini Recipe, Fassoulia-style
My sous chef, Doug, made a healthy, yet hearty dinner inspired by fassoulia, a savory tomato-based sauce with ground meat, but instead of using string beans, he used zucchini as the star of the...
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Beet Hummus a recipe perfect for entertaining
Hummus is an easy crowd-pleaser for social events. However, if you want to mix it up this beet hummus recipe takes a classic favorite and adds a bold color and unique flavor. I have to give my sister,...
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Gatnabour (Rice Pudding) with Peaches and Pistachios
Back in March, The Peach Truck, a Nashville-based company that delivers fresh sweet Georgia peaches from small family farms in the south across America, reached out to The Armenian Kitchen. Their...
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