Achot (Garlicky Farmer's Cheese with Walnuts)
Process the farmer's cheese, finely chopped walnuts, and yogurt in a food
proces sor until smooth.
Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into
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Anoushabour (Christmas Pudding)
Serves: 8-10 Cooking time: 2-1/2 hours
Wash barley well, place in a bowl and cover with 4
cups cold water. Soak overnight.
Next day put barley, soaking wat... Read More
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Ararat Home Kadayif
Source: Reflections of an Armenian Kitchen
Cut and fluff 1 lb of Kadayif dough in bowl with hands.
Add half melted butter and mix until strands are evenly coated.
S... Read More
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Armenian Cracker Bread
Sprinkle yeast into warm water in large bowl and stir
until dissolved. Add salt. Combine all-purpose and
whole wheat flours and add enough to yeast mixture to
make stiff dou... Read More
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Armenian Eggplant Dip
Preheat oven to 400 F.
Prick eggplant with a fork in 10-12 places and rub with olive oil.
Bake uncovered for about an hour, or until the pulp feels quite soft.
Scoop ... Read More
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Armenian In-Law Dessert
--=====SUGAR SYRUP=====--
2 c Sugar
1 c Water
1/2 c Lemon juice
==========================================================================
... Read More
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Armenian Nutmeg Cake
Sprinkle walnuts over. Bake in preheated oven at 350F for 1 hour.
Allow to stand 15 minutes before turning out on to a wire rack to
... Read More
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Armenian Potato Salad
Source: Armenian and Selected Favorite Recipes
==========================================================================
Boil potatoes. Slice when cool.
Add all the ingr... Read More
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Armenian Pumpkin Stew
1. Combine coriander, cardamom, cinnamon, cumin and
clove in a spice mill or coffee grinder. Grind until
smooth. Set aside. Head a tblsp of oil in large,
heavy-bottom sa... Read More
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Armenian Rice
Melt butter in large saucepan, add egg noodles and cook until browned. Add
rice, stir to coat with butter. Cook on medium-high heat for 1 minute. Add
chicken stock and optional ba... Read More
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Gatnabour
Wash the rice . Cook in one cup of boiling water until the water is
absorbed. Add cooked rice (or bulghour) to the warm milk and cook on a low
fire for 40 minutes, stirring frequently. Ad... Read More
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Lentil And Bulgur Cakes
A vegetarian "kibbeh" with lentils in place of the meat. From "The
Cuisine of Armenia," by Sonia Uvezian.
Combine lentils, water and dash salt in heavy saucepan. Bring to b... Read More
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Manoush Simonian's Shish Kebab
Source:Reflections of an Armenian Kitchen
Remove all visible fat and gristle from lamb and cut into 1 1/2" cubes.
Thinly slice 1 onion. Combine sliced onion, parsl... Read More
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Midia (Mussels) Appetizer
Prepare mussels and set aside. Saute onions in olive oil until soft.
Add rice and mix thoroughly. Add salt, pepper, spices, currants and
pine nuts. Mix well. Add water, bring to a b... Read More
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Rogig (Grape Walnut Candy)
First, string the walnut halves on thread. Using medium to heavy
cotton thread, cut thread to about 24 inches long. With a thin
needle, carefully pass the thread through the walnut ... Read More
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Sauerkraut-Bulgur Soup
Armenian culture is rich in soups, many of them made tart with yogurt
and thickened with bulgur. This version is flavored with sauerkraut.
From "Armianskala Kulinaria," by A.S. Piru... Read More
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String Cheese
Place cheese in a Teflon saucepan and add a dash of mahleb and salt
and a sprinkling of black seeds. Heat on low until cheese is melted
thoroughly. Remove from heat and drain excess... Read More
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Tahnabour (Yogurt Soup)
Tahnabour is a traditional soup served in most regions of Armenia. It
is a light soup said to aid digestion and often fed to those ill with
a "sick stomach."
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Middle Eastern 