Introduction: Sini Kofte is a baked casserole of two layers of spiced bulgur-and-meat kofta filled with a spiced minced meat and pine nut stuffing, baked in a round tray (sini) and cut into wedges like a pie. Cultural Background: Sini Kofte is a baked casserole of two layers of spiced bulgur-and-meat kofta filled with a […]
Introduction: Harissa is a slow-cooked, thick porridge of wheat and meat, traditionally simmered and beaten for hours until the wheat and chicken or lamb dissolve into a smooth, creamy mass. Cultural Background: Harissa is a slow-cooked, thick porridge of wheat and meat, traditionally simmered and beaten for hours until the wheat and chicken or lamb […]
Introduction: Topik is a Western Armenian Lenten specialty, most closely associated with the Armenian communities of Istanbul, made from a mashed potato and chickpea dough wrapped around a sweet-savoury onion and tahini filling. Cultural Background: Topik is a Western Armenian Lenten specialty, most closely associated with the Armenian communities of Istanbul, made from a mashed […]
Introduction: Eetch is Armenia’s answer to tabbouleh, a bright bulgur salad built on tomato paste and lemon rather than the bulgur-light, parsley-heavy Levantine version. Cultural Background: Eetch is Armenia’s answer to tabbouleh, a bright bulgur salad built on tomato paste and lemon rather than the bulgur-light, parsley-heavy Levantine version. Traditionally eaten during Lent when meat […]
Introduction: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always accompanied by grilled vegetables. Cultural Background: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always […]
Introduction: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with garlicky yogurt. Cultural Background: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with […]
Introduction: Khashlama is a slow-simmered stew of lamb and vegetables cooked with minimal added liquid, relying instead on the natural juices released by the tomatoes and onions as they cook down over hours. Cultural Background: Khashlama is a slow-simmered stew of lamb and vegetables cooked with minimal added liquid, relying instead on the natural juices […]
Introduction: Fasolya is a slow-cooked green bean and tomato stew found throughout Armenia, typically served as a side to grilled meats or as a light vegetarian main during Lent. Cultural Background: Fasolya is a slow-cooked green bean and tomato stew found throughout Armenia, typically served as a side to grilled meats or as a light […]
Introduction: Khyar Lolik — literally ‘cucumber tomato’ — is the everyday salad found on nearly every Armenian table, a simple pairing that reflects the abundance of Armenia’s fertile Ararat valley, famous for its tomatoes and cucumbers. Cultural Background: Khyar Lolik — literally ‘cucumber tomato’ — is the everyday salad found on nearly every Armenian table, […]
Introduction: Puchero is a one-pot boiled dinner of beef, sausages and root vegetables descended from the Spanish cocido, adapted in Argentina with local squash, corn on the cob and sweet potato. Cultural Background: Puchero is a one-pot boiled dinner of beef, sausages and root vegetables descended from the Spanish cocido, adapted in Argentina with local […]