Tuesday, March 20, 2018

Sulkhamud, or Sour Spinach and Rice, a Lenten Recipe

Pat and John Nashmy have been sharing their Assyrian family recipes with The Armenian Kitchen for a long time.

During our recent move, John emailed me to let me know his wife, Pat, was at it again. By that he meant she was cooking a Lenten recipe, Sulkhamud, or Sour Spinach and Rice, from The Assyrian Cookbook.
The Nashmy's 'Sour Spinach and Rice' recipe 

First, I’ll give you the recipe as described in the cookbook.

Pat adapted the original recipe for use in the Ninja Cooking System, a slow cooker, so her preparation was done in reverse. Her method appears after the cookbook’s version.

Sulkhamud, or Sour Spinach and Rice
Serves 4 to 5

1 lb. fresh spinach
¼ cup rice
1 medium-sized can tomatoes (15 to 16 oz.)
2 cups water
Juice of 1 lemon
2 or 3 large onions, minced
Salt, to taste
3 Tbsp. oil

Wash spinach carefully, and cut into pieces.
In a saucepan, combine spinach, rice, tomatoes, and water. Mix well.
Cover and simmer approximately 20 minutes or until spinach and rice are tender. Add lemon juice.
In a skillet, sauté onions in oil until lightly browned. Add to spinach mixture.

Pat’s slow-cooker steps:

1) Added Oil
2) Browned the Diced Onions
3) Added the Rice
4) Added the Tomatoes
5) Added the Lemon Juice
6) Cover and let simmer 20 minutes
7) Added the spinach last and let cook for an additional 10 minutes
8) Adjusted by adding more lemon as we like it more on the sour side
9) Also, no salt as the Tomatoes contained enough already

Final note: The recipe was doubled.

Thursday, March 1, 2018

Bulgur and Potato Kufteh - Musa Daghtsi Style

My grandmother's recipe for Bulgur and Potato Kufteh

Please forgive my delay in posting. 

Doug and I are living out of suitcases as we begin a new chapter of our lives in a new location. 
After spending almost 40 years in south Florida, we finally decided to move to South Carolina, just outside of Charlotte, NC where there is an Armenian Church (St. Sarkis) and Middle Eastern stores with our favorite ingredients which will allow us to continue our mission of cooking and preserving Armenian recipes.

We will miss St. David Church and the friends we've known for so long, but they will forever be with us in our hearts.

We haven't actually moved into our new home yet, but once we have unpacked and set up our new kitchen, we'll be back in full swing.

In the meantime, please enjoy a Lenten recipe my grandmother, Yeranouhe, used to make.

Bulgur and Potato Kufteh
Yield: 8 pieces, depending on size


½ cup #1 (fine) bulgur
3 Tbsp. olive oil
½ cup finely chopped red peppers (NOTE: a combination of red and green peppers can be used)
1 cup finely chopped onion
½ lb. boiled, peeled potatoes
¼ cup finely chopped parsley
1 Tbsp. red pepper paste softened with 1 Tbsp. water (tomato paste with a dash of cayenne pepper can be substituted)
½ tsp. cumin
Dash of black pepper
1 tsp. salt

NOTEThis recipe can easily be doubled.


1. Place bulgur in a bowl adding just enough warm water to cover it.  Cover bowl with plastic wrap. Allow to sit for about 10 minutes, or until water is absorbed. Test bulgur to make sure it has softened to a tender, yet slightly chewy texture.  Drain any excess liquid.

2. In a skillet, heat the olive oil over medium-high heat. Sautė the peppers and onions until they soften, about 10 minutes. Set aside to cool.

3. Gently mash the boiled potatoes and set aside.

Bulgur - potato mixture prior to shaping
4. Once the bulgur has softened enough and the excess liquid is drained, add the peppers, onions, mashed potatoes, parsley, and the rest of the ingredients. Knead until well-combined. Adjust seasonings, if necessary.

5. Shape as desired –cigars; round, flat patties, etc. Arrange on a platter

To serve:  wrap in lettuce or grape leaves - or simply eat with a fork!

Sunday, February 18, 2018

Apricot - Walnut Bites: a Three - Ingredient Lenten Confection

If you’re looking for an easy treat to satisfy your sweet tooth during Lent, try this recipe for Apricot-Walnut Bites. Pitted dates add a natural, sticky sweetness which would otherwise come from brown sugar.

Remember, Lent is all about moderation, so don't eat these all at once!

Dried apricots

Walnut pieces

Apricot - Walnut Bites
Yields about 12, depending on the size 

6 oz. dates, pitted and coarsely chopped**
1 cup dried apricots, coarsely chopped** (Note any other dried fruit may be substituted)
1 cup walnut pieces

Optional coating: powdered sugar or additional finely chopped walnuts

**Note: Coat the knife with vegetable spray before chopping the dates and apricots. This will make the task easier.


Place the chopped dates, apricots and walnut pieces in the bowl of a food processor. Pulse until ingredients are finely chopped and will stick together.  

Roll mixture into a large ball. Pinch-off pieces and roll into 1-inch balls. 

If you wish, you can roll the balls into powdered sugar or additional finely chopped walnuts.

Serve immediately or store the balls in an airtight container in the refrigerator.

Sunday, February 11, 2018

An easy recipe for Lent: Carrot-Onion Sauté

The BAND at St. David Armenian Church Mardi Gras dance!

Guess who??
My sister, brother-in-law, Doug and I enjoyed an Armenian-style Mardi Gras dance at St. David Armenia Church in Boca Raton last night. The musical entertainment was great (can’t miss with John Berberian, Leon Janikian, Ken Kalajian, Mike Gregian – and, of course  singer, Khatchig Jingirian!). Homemade mezzas and desserts were delicious, and the company was so much fun!

We’re recovering slowly today from the event, but are keeping the Lenten season, which begins tomorrow, in mind.

I’m starting off with a really easy vegetable recipe that’s served as a side dish, and can be made anytime - in minutes!

Carrot-Onion Sauté 

Carrot - Onion Sauté

2 Tbsp. olive oil
1 large onion, finely chopped
1 lb. carrots, peeled, and coarsely chopped or grated
1 clove garlic, minced or mashed
Dash of salt, or to taste
1 Tbsp. lemon juice or vinegar (optional)
Garnish: ½ tsp. dried dill (chopped fresh dill or parsley may be used)


In a skillet heat olive oil over medium heat until oil begins to shimmer. Add onions and a light sprinkling of salt; sauté until soft, but not brown, stirring often. (To expedite the onion-softening, cover the skillet, but be sure to check that onions don't burn.)

Add carrots, garlic and another sprinkling of salt; cook, covered, about 5 or so minutes, until carrots are tender, stirring now and then.

Remove from heat; add lemon juice, if using; toss to combine.

Garnish with dill (or parsley).

Note: May be served at room temperature or chilled.

Wednesday, January 31, 2018

Armenian Dancing and Armenian Eating - Sounds like a winning combo to me!

Before you know it, Lent will be here. This year it begins on Monday, February 12th in the Armenian Church.

While New Orleans hosts their world-famous Mardi Gras with dancing, music, singing, drinking, and eating, St. David Armenian Church in Boca Raton, FL, celebrates, too, but on a much smaller scale.

On Saturday, February 10th, the Women’s Guild will host their annual dance with a Mardi Gras theme. One week later the Church will have its annual Art and Food Festival on February 17th and 18th.

Keep these dates in mind and join us for 2 fabulous weekends on FUN!

Tuesday, January 23, 2018

St. Sarkis Day - Armenia’s version of St. Valentine’s Day

St. Sarkis Day is this Saturday, January 27! 
Not familiar with this celebration? It’s Valentine’s Day -Armenia style.

Click here to read all about St. Sarkis, the warrior, and a special tradition young adults in Armenia follow to find that someone special.   

Please take time to watch this sweet, 7- minute, made-in-Armenia film, 'Paper Valentine or Happy St. Sargis Day', depicting their St. Sarkis (Valentine) tradition.

Some traditional recipes prepared to mark this special occasion are Sonia Tashjian's Kumba Cake, Aghablit - Salty Wafers, and St. Sarkis Halva, a recipe from the mother of Armand Sahakian of Nory Locum

Salty wafers aside, Kumba cake and St. Sarkis Halva will make this day especially sweet!

Sonia Tashjian's Kumba Cake
The Armenian Kitchen's Aghablit - or - Salty Wafers
Mrs. Sahakian's St. Sarkis Halva

Friday, January 19, 2018

I was wrong in thinking a bit of bad news would spoil my appetite for dolma. Really, nothing could!

I’ve been slacking in my consumption of Armenian coffee lately, so I’m moving slowly. That’s the best excuse I have for not writing sooner about Azerbaijan’s claim to victory over Armenia in the quest for international dolma supremacy.

Stuffed grape leaves, also known as sarma, yalanchi, yaprakh ...
Our friend Lucine Kasbarian passed along news a few weeks back that UNESCO, the UN’s cultural arm, had included Azerbaijani dolma on its cultural heritage list. I replied at the time that it's a good thing I didn’t read her email before dinner or I’d have lost my appetite.

I’m ready to argue with anyone who thinks dolma isn’t Armenian, although I’ve more often argued with Armenians who have different ideas about dolma.
The Armenian Kitchen's Eggplant dolma
When Mom said she was cooking dolma for dinner, I expected stuffed baby eggplants. Sometimes she’d stuff peppers, too, or zucchini or even cucumbers. Armenians will stuff just about any vegetable fat enough to be hollowed out and small enough to be tucked in a pot and covered in broth.

It’s all good, and its even better the next day.

The dolma Armenia and Azerbaijan have been tussling over in recent years  is the stuffed grape leaf variety, which no one I knew called dolma. It was sarma or yalanchi or yaprakh or . . . well, the list just seems to go on.  

Don’t bother to tell me that this name is Turkish or that one’s Arabic, or that the Greeks call their version dolmades while the Persians call theirs dolmeh. As I said, it’s all good.  

So I’m not going to get into a stew about Azerbaijan’s boast but I do think the outcome raises an important point for Armenians to consider before we move on to the next dispute over culinary origins—and make no mistake: there will surely be a next dispute.

Simply put, international recognition can be both sweet and sour.

After all, Armenians celebrated this same group’s recognition of lavash as an Armenian heritage food just a few years ago. Reading through the cultural heritage list, it’s clear to me that the honors aren’t necessarily based on science.

Read the text closely and you’ll see that UNESCO does not conclude that Azeris invented dolma. It basically recognizes dolma’s rolling-and-stuffing ritual as a national tradition. Yet that’s also clearly the case within the borders of any country between Iran and Hungary.

It’s also important not to get too wrapped up (so to speak) in the varied naming protocols noted above. The folks at UNESCO did just that and wound up taking a wrong turn before cresting the Caucuses.

The UNESCO citation states that the word dolma is derived from the "Turkic word" doldurma, meaning stuffed. I don't speak Turkish, so I won't dispute their root.

But to accept that explanation you'd have to believe the Azeris and their Turkish cousins came up with a name identical to ours by sheer coincidence before ever encountering an Armenian.

In fact, Armenian scholars note that our word tolma (remember that Eastern Armenian transliteraion reverses the "t" and "d" sounds) dates to our Urartuan ancestors, long before the first Turkic nomads arrived in Asia Minor. It is derived from the name for Armenia's wild grape vines, toli. 

You can read more about this but I'm satisfied that we're right. I'll be even more satisfied by a large bowl of dolma with a portion of lavash for dinner.

(Note to Robyn: I'll get the pot on the stove if you make sure there's plenty of madzoon to go with it!)

Tuesday, January 9, 2018

Braised Lamb Shanks with Vegetables

We’re finding it harder and harder to find American lamb. So when Doug and I were strolling through the meat department at BJ’s, we were delighted to see various forms of American lamb – ground, chops, and shanks.

We opted to purchase a package of ground lamb and a twin-pack of shanks. Ground lamb can be used for so many recipes – lule kebab, various meatball recipes, lahmajoun topping, kufteh, kufteh balls, lamb burgers, etc.

One lamb shank is often a hearty meal on its own. The two that we purchased were meaty enough to feed a small army!

My sous chef, Doug, chose to make braised lamb shanks with vegetables – a two-day process.

Our lamb shank and vegetable dinner!

Here’s what he did:

Day 1: Doug parboiled the shanks in a large pot in lightly salted water for about 2 hours. By doing this, he cut down on the cooking time on serving day, and ended up with a large bowl of lamb broth for future recipes – soup, lamb and string bean stew, or whatever we were inspired to prepare.

NOTE: The broth was allowed to cool a bit, then placed in a large bowl with a cover. He refrigerated it overnight. Next day, he skimmed any fat that rose to the top. Some broth was used to prepare the shanks; the remaining broth was stored in smaller containers and placed in the freezer for future recipes.

Day 2 – Serving Day:
Lamb shanks and vegetables ready to serve
First, Doug sautéed 1 medium onion - chopped, 3 chopped carrots, 2 stalks chopped celery and 2 chopped garlic cloves in 2 Tbsp. olive oil in a large pot. Then he added the shanks, 2 bay leaves, 2 cups of the lamb broth, and seasoned with salt and pepper to taste.

He placed a cover on the pot; brought it to a boil, then reduced the heat to simmer -at this point the pot cover was tilted. The shanks simmered for about 1 to 1 1/2 hours while Doug checked periodically to make sure there was still enough liquid and that everything was cooking without burning. He checked to see if the seasonings needed to be adjusted.

Once done, the tender, falling-off-the-bone lamb, was served in individual bowls over a bed of cooked noodles (rice or bulgur pilaf would be great side dishes, too!) with plenty of the veggies and cooking liquid from the pot.

Crusty bread (for dipping into the juices) and salad accompaniments helped make this a most-satisfying meal!

By the way, one shank fed the two of us!

Some of the meat from the second shank was shredded and added to a string bean stew, while smaller bits of leftover meat were turned into a breakfast hash with over-medium eggs on top!

Wednesday, January 3, 2018

Lamb Meatballs with Pomegranate Glaze - a tasty holiday appetizer!

Armenian Christmas is almost here!

Two recipes which are must-haves for Armenian Christmas Eve and Armenian Christmas Day include Nevik (spelling varies!) and Anoush Abour.
Nevik, an Armenian Christmas Eve specialty
Anoush Abour, literally meaning 'sweet soup' which is traditionally  served on Armenian Christmas Day - January 6th.
For a delicious addition to your celebration menu – or anytime, you might like to try these lamb meatballs with pomegranate glaze as an appetizer. This recipe was adapted from one found in the NY Times. For a little something extra, prepare a minty-yogurt sauce to serve as a dip.

The Armenian Kitchen wishes you and yours, Shnorhavor Nor Dari yev Soorp Dznount – Happy New Year and Merry Christmas!
Lamb Meatballs with Pomegranate Glaze (Photo from the NY Times)

Lamb Meatballs with Pomegranate Glaze

1 pound ground lamb
1 small clove garlic, minced
1/2 tsp. lemon zest
1 to 2 tsp. lemon juice
1 tsp. dried mint, crushed
1/2 tsp. kosher salt
1/2 tsp. black pepper
 Olive oil, for cooking

Glaze: 3 tablespoons pomegranate molasses (sold in Middle Eastern stores, or you can make your own)
Garnish: finely chopped fresh mint, parsley, and/or pomegranate arils, if desired


In a large bowl, gently mix together the lamb, garlic, lemon zest and juice, crushed dried mint, salt, and pepper until combined. Form into 1-inch meatballs.

Heat 2 tbsp. olive oil in a large skillet over medium-high heat. Arrange meatballs so that they are not touching. Cook on all sides until browned on the surface and cooked through in the center. (About 7-10 minutes.) NOTE: If meatballs begin to get too brown, reduce heat to prevent burning.

Place cooked meatballs on a paper towel-lined plate to remove any excess grease.
Arrange meatballs on a serving dish and brush with pomegranate molasses. 

Garnish with chopped mint, parsley, and/or pomegranate arils, if desired. 
Serve using frilly toothpicks for a festive touch!

Minty Yogurt Sauce
(Make this at least one hour before serving so that flavors can combine.)

3/4 cup plain yogurt
dash of kosher salt
3 Tbsp. fresh mint, finely chopped, or 1 tsp. dried mint, crushed

Mix the ingredients together until blended. Cover and refrigerate until serving time.

Friday, December 29, 2017

It’s time to revisit two traditional Armenian recipes for the New Year!

Sonia Tashjian has been a contributor and friend  to The Armenian Kitchen for many years. 

Today, I am re-posting two of her special recipes which are traditionally served in celebration of the New Year.

Dare Hats, a traditional bread, and Tsal-Tsul, paklava. (Click on the recipe names to view each post.)

Sonia Tashjian's Dare Hats

Sonia's Tsal-Tsul

We at The Armenian Kitchen wish you a New Year filled with Joy, Peace, Love, and Good Eating!

Friday, December 22, 2017

It’s not too late to make these sweet treats for Christmas!

Christmastime conjures up images of tables filled with beautifully adorned cookies, candies and sweets. Over the years, The Armenian Kitchen has posted a fair share of specialty desserts suitable for holidays – or any day!

Because Christmas Day is near, here a just a few simple recipes you might like to make.

Armenian Cookies (Kahke)

3 Tbsp. butter, softened
¾ cup sugar
4 ½ to 5 cups flour (perhaps a little more)
2 eggs
½ tsp. vanilla
2 heaping Tbsp. baking powder
½ tsp. salt
½ cup warm milk

1. Using an electric hand or stand mixer, cream together butter and sugar, until blended.
2. Add eggs, vanilla, baking powder, salt, and milk. Mix until blended.
3. Add flour, one cup at a time, mixing well after each addition until a dough forms. At this point, gently work dough with your hands on a lightly floured surface. If the dough is too sticky, you might need to add a little more flour.
4. Pinch off about a walnut-size piece of dough and roll it into a 6 inch rope. Shape into a circle (doughnut-shape) with lightly floured hands by pressing rope ends together. Continue this process until all dough is used.
5. Place cookies on a lightly greased baking sheet.
6. Place baking sheet on bottom rack in the oven. Bake in a preheated 375°F oven for about 20 minutes or until golden brown.
7. Cool completely on a wire rack.
8. Store in an air-tight container.

Apricot Crescent Cookies
Apricot Crescent Cookies
Yield: approximately 3 dozen

2 cups sifted flour
½ lb. butter or margarine
1 egg yolk
¾ cup sour cream
¾ cup chopped walnuts (pecans work well in this, too)
One jar apricot preserves
Cut butter into flour, using fingertips. Add yolk and sour cream. Mix well. Dough should be sticky. Shape into ball and sprinkle with flour.

Wrap in waxed paper and chill several hours. Divide dough into 3 parts.

Roll each section out to a large circle like a pie shell. Cut, as you would a pie wedge, into 12 sections or less. Mix nuts into apricot preserves.

Place heaping teaspoon into large section and start rolling toward small point to make crescent-shape (using fingers) as you place on (ungreased) cookie sheet. Bake in 350° oven 15 to 20 minutes until golden brown.

For the record: The procedure I used to make this varied a bit. Here are the changes I made:
1. I used a pastry blender instead of my fingers.
2. After making the dough, I separated it into 3 equal balls, wrapped them individually, then refrigerated as directed. I kept the other balls of dough in the refrigerator until I was ready to use them.
3. After rolling each ball into a 12 inch circle, I spread 1/3 of a 10-ounce jar of apricot preserves on the surface of the dough.
4. Then I sprinkled about 2 or 3 Tbsp. of chopped pecans over the apricot.
5. I used a pizza wheel to cut the dough into 12 wedges. The wheel made this so easy! After that I prepared the recipe as directed.
6. Be sure to cool the cookies on a wire rack. Store in a container with a tight fitting lid.

Kourabia, ala The Armenian Kitchen
Yield: Approx. 2 ½ dozen cookies

2 sticks (1/2 lb.) unsalted butter, softened
¾ cup powdered sugar
1 Tbsp. Arak (or cognac, or whiskey)
1 egg yolk
2 cups flour
½ tsp. baking powder
Dash salt
Sliced blanched almonds
Powdered sugar for dusting, optional

1.    Using a wooden spoon, cream the softened butter until fluffy. Beat in powdered sugar, mixing well.
2.    Beat in egg yolk and Arak.
3.    Stir the baking powder and salt into the flour. Gradually add the flour mixture into butter/sugar mixture. Stir with your hands until a soft dough is formed. (If dough feels too sticky, add a little more flour.)
4.    With lightly floured hands, pinch off pieces of dough and roll into 1- inch balls.
5.    Place on ungreased baking sheets. Flatten slightly and press a blanched almond slice in the center of each cookie.
6.    Bake in a preheated 350°F oven for about 20 minutes. Cool completely on baking sheet. Dust with powdered sugar, if desired.

Apricot Logs
Apricot Logs
Yields about 60 pieces
NOTE: The recipe can easily be doubled.

1 lb. dried apricots
1/3 cup powdered (Confectioner’s) sugar (Note: Add up to ½ cup powdered sugar, if you prefer it sweeter.)
4 tsp. orange juice, optional
Coating options: Finely ground pistachio nuts, finely shredded coconut, or powdered sugar

Place apricots in a bowl with enough warm water to cover; soak for 10 minutes or until apricots become plump. Drain; pat dry with paper towels.

In a food processor fitted with a metal “S” blade, pulse half of the apricots a few times. Remove from the processor, and pulse the rest of the apricots.

Place all of the pulsed apricots to the in the processor, along with powdered sugar and orange juice (if using); process until a paste is formed. Make sure all of the sugar is blended in with the apricots.

Place the apricot paste in a bowl; refrigerate about 30 minutes.

Divide the apricot mixture into fourths. Working with ¼ mixture at a time, place it on a piece on parchment paper on a work surface. Shape and roll it into a rope about ½-inch in diameter. Cut the rope into one inch pieces.

Coat each piece in either ground pistachios, shredded coconut, or powdered sugar. Place coated pieces on a parchment-lined plate and refrigerate for about 30 minutes so they can firm-up.

Store in a container with a tight-fitting lid. (Note: If you store the candies in layers, place parchment paper or waxed paper in between the layers to prevent the candies from sticking together.)

To serve: Place each in a mini paper or foil liner.

Special Note: This recipe was adapted from a recipe submitted to the ‘Hovnanian School Cookbook’ by Maral Medzadourian