Like many Armenian food terms, Kavourma can mean something different depending on the region or even village your family comes from. It’s always some form of cooked lamb, but…
Date Archives March 2010
Michael Aram: Artist, Armenian and nice guy!
Michael Aram and me (March 2010) I felt like a teenager standing in line, waiting to get a rock star’s autograph. The truth is I was…
Getting ready for Easter
Easter -or anytime – Chorag! Are you ready yet? What are you waiting for? Easter is almost here! Did you order the leg of American…
Macar and Sons: Where to order Armenian and Middle Eastern ingredients
Have you ever wondered where Middle Eastern grocery stores and restaurants get all those exotic ingredients? In this part of the country, the source is…
Homemade Whole Wheat Sesame Crackers
Recently, our friend, Steven Aslanian, was visiting his mother who lives near us in Florida. Since we hadn’t seen him in about 10 years, Doug…
Happy Birthday To Us! TheArmenianKitchen.com is one-year old!
It’s hard to believe a year has passed since we first turned on the kitchen lights on March 20, 2009. Our dream was to spread…
Remembering when fat meant happy
Our pantry and diets have little room these days for unhealthy fats. Olive oil takes center stage, with guest appearances by canola, peanut and sesame….
Falafel Gourmet, a really nice Mediterranean Market
It wasn’t so very long ago that we struggled to find the most basic Armenian ingredients such as bulgur here in South Florida — and despite the region’s growth,…
Topig – A very special Lenten appetizer
Have you ever heard of Topig? It’s a Lenten (of course) appetizer recipe that sounds amazing! It’s kind-of-like kufteh, but the outer “shell” is made…
Eggplant Caviar, AKA, “Poor Man’s Caviar”
The “AZAD-HYE biz: Your Middle East Armenian Business Resource” describes Lucine Kasbarian as: “ a New Jersey-based writer and self-syndicating cartoonist whose comics have appeared in…