Meat Boregs - Detroit style
I'm back!After two years of preparation and anticipation, the 111thDiocesan Assembly and Clergy Conference held in beautiful Boca Raton FL concluded on Sunday, May 5th.It was a whirlwind week of events...
View ArticleA new Armenian Cookbook: “HAYGAGAN AVANTAGAN KHOHANOTS” –“Armenian...
I am delighted and excited to announce the release of a new Armenian cookbook. This one was created by Sonia Tashjian, and I have no doubt that it is marvelous. The catch is this: it’s written in...
View ArticleA Golden Opportunity!! Please read on...
Sonia's new cookbookIn my last post, I announced the publication of Sonia Tashjian’s new Armenian cookbook, “HAYGAGAN AVANTAGAN KHOHANOTS” –“Armenian Traditional Cuisine”, the catch being that it’s...
View ArticleEasy Roejig (Rojik) a.k.a 'Sweet Soujuk' - is that even possible?
I love roejig (aka 'sweet soujuk'), a traditional Armenian candy made from walnuts which are strung on long strings and thickly coated in fruit syrup. I ate a piece of roejig a few weeks ago, and with...
View ArticleChilled Cream of Zucchini Soup with Fresh Basil
This 'chilled cream of zucchini and basil soup' recipe was handed down to me by a former culinary colleague. I came across it as I was going through my vast recipe collection, and thought it a perfect...
View ArticleCrunchy Cauliflower Broccoli Slaw
Robyn (L) Maro (R)When I met a cousin, Maro Nalabandian, through my website, I was excited. When I learned she had a culinary background, I was thrilled! Since meeting her face-to-face this past April,...
View ArticleGarden-Fresh Recipes from Maro Nalabandian
This past June, Maro Nalabandian (my newly discovered cousin whom I mentioned in a previous post) was the guest chef at the University of Maryland’s Master Garden “Grow It; Eat It” open house event. A...
View ArticleGrilled Watermelon with Yogurt Topping
Michael PsilakisDo you remember the post where Doug and I met ChefMichael Psilakis? We were thrilled to have met him in person and receive an autographed copy of his cookbook, “How to Roast a Lamb”....
View ArticleIn Search of an Authentic Recipe for Etchmiadzin Dolma (Tolma)
Holy EtchmiadzinA comment recently posted on our dolma story from 2009 presented the following questions:“Robyn, can you explain, please - what the difference between (your) dolma and Etchmiadzin dolma...
View ArticleVersatile Spice Mix and Spicy Baked Fish recipes
Ed Becharian, a Florida resident, is trying to recreate a spicy fish rub recipe once handed down to him by his mother. Here’s what he’s looking for:“Once upon a time my Mom had given me a recipe for an...
View ArticleWhat is Etchmiadzin Dolma?
In answer to a recent inquiry about how Etchmiadzin dolma differs from regular dolma, Ara Kassabian offered a video link (in Armenian) showing how to make Etchmiadzin dolma, and the recipe, which he...
View ArticleMutabal - Beet Dip or Spread
When I posted a recipe for babaganoush, someone commented that they only knew the recipe as ‘mutabal’. I suppose the name difference is due to one’s familial region of origin. To most, both babaganoush...
View Article‘Agra Hadig’, another Armenian tradition - or is it?
Is the tradition of ‘Agra Hadig’ Armenian, or one that Armenians have adopted?That’s the question I’m trying to answer for Dan Stepanian-Bennett. Dan came across my April post about Agra Hadig and...
View ArticleTipplers in Teheran Chose Armenian-made Arak as Their Beverage of Choice
Although strongly discouraged by Iran’s conservative Muslim government, discreet alcohol consumption remained popular in some suburbs of the nation’s capital until international sanctions caused the...
View ArticleIntroducing … Loussine Agopian
Nothing thrills us more than when we receive an email from a reader no matter where they live. We recently heard from Loussine Agopian, an Armenian living in Italy. Loussine organizes cooking...
View ArticleBasil, the Armenian Church, and Zesty Vegetable Soup
Photo from the Eastern Diocese of the Armenian ChurchToday, September 15th, the Armenian Church celebrates the Feast of the Exaltation of the Holy Cross (Khachveratz). At the end of the service,...
View ArticleAvocado Hummus
There’s no better gift to give (or receive) than fruit that is home-grown. Doug and I were the fortunate recipients of just that kind of gift, complements of our guests, Onnik and Araksi Dinkjian....
View ArticleApple Dolma
It’s autumn in North America which means the new crop of apple varieties are readily available in the markets.One of TheArmenianKitchen’s readers/contributors, Lindsay Peckham, asked me to recommend an...
View ArticleCelery Stew with Kufteh Balls and Egg-Lemon Sauce
When one has a craving for a certain recipe, they’re not satisfied until they experience the lingering flavor of that special food. Aunt ArpieSuch was the case recently with my aunt Arpie. We discuss...
View ArticleChicken Noodle Soup with Lemon and Egg - and How to Temper an Egg WITH A NEW...
Some cooking techniques sound more daunting than they actually are. ‘Tempering’ is one of them. If a recipe instructed you to ‘temper an egg’, would you know what to do? Chicken Noodle soup with Lemon...
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