I bumped into an old friend, Joe Zeytoonian, teacher and musician, at the Armenian Genocide program last week in Boca Raton. We began to reminisce…
Date Archives April 2009
My dinner at Omar Khayyam’s
It was the summer of 1967; my 18th birthday was on the horizon. Every year our family vacationed at the Van Hotel, an Armenian hotel…
Mujadarah, our favorite adopted lentil dish
In June of 2001, my husband and I went to Paris to visit his cousin Arsene Dirkelessian. Before we arrived, Arsene warned us that he…
Lentils, they’re not just for Lent
Lentils are classified as a legume because they come from a plant that has a seed-pod that splits when ripe. Red Lentils The same goes…
Dolma, the Armenian meal in a vegetable
If there’s anything Armenians love to stuff more than their tummies, it’s vegetables. Sure, we’ll stuff just about any part of a lamb, from the…
Sumac: Poison or Spice?
Poison or spice? It depends. I knew to stay away from poison sumac (poison oak) because I learned that from my parents – especially when…
Nanny’s Armenian Potato Salad
Now that you know how to make red pepper paste, I’ll share some ideas on how to use it in everyday fare. Yeranuhe Nanny (my…
Red Pepper Paste – the Armenian secret ingredient!
Red pepper paste is one of those secret ingredients that a cook might neglect to mention when sharing the recipe with someone else. My maternal…
Borag, bereg, boreg, boereg … they all spell delicious!
No matter the dish, the pronunciation – as well as the recipe – will vary depending on the chef’s regional roots. In the case of…