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armenian food


Vegan Grape Molasses Rice Pudding | ZERDE, PRINTSOV KAGHTSERABOUR

 

Vegan Grape Molasses Rice Pudding | ZERDE, PRINTSOV KAGHTSERABOUR

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Braised Green Beans | Tzit’abdghi Yughov (Tzitayoughov) Gananch Lubia

 

Braised Green Beans | Tzit’abdghi Yughov (Tzitayoughov) Gananch Lubia

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Green Beans, Mushroom + Beef Tri-Tip Stew with Basmati Rice

 

Green Beans, Mushroom + Beef Tri-Tip Stew with Basmati Rice

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TAHINOV BAHKI GOLOLAG | Vegan Kibbeh with Tahini-Onion-Walnut

 

TAHINOV BAHKI GOLOLAG (Թահինով Պահքի Կոլոլակ) | Vegan Kibbeh with Tahini-Onion-Walnut

Vegan Kibbeh with Tahini-Onion-Walnut Stuffing

Meatless does not, by any means, translate to boring, and 4o days of Great Lent is the perfect time to get creative with nutrition packed vegan meals.

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Armenian Leek + Meatball Yogurt Soup | Prassa ev Gololag Tahnabour

 

Armenian Leek + Meatball Yogurt Soup | Tahnabour, Spas

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Oven-Roasted Beet, Pomegranate + Walnut Salad

 

Oven-Roasted Beet, Pomegranate + Walnut Salad

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Oven-Roasted Wild Cod + Potatoes with Cilantro-Garlic-Lemon Sauce

 

Oven-Roasted Wild Cod + Potatoes With Cilantro-Garlic-Lemon Sauce.

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Cabbage Rolls with Legumes, Spelt + Rice | Kaghampi Pasuts (Bahki) Dolma

 

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Vegan Chard Kebbeh | Panjarov Bahki Gololag [Keufteh]

 

Vegan Chard Kebbeh and its numerous adaptations is a staple food on Armenian tables during the 40 days of Great Lent, known as [ Medz Bahk ] or [ Karasnok ] in Armenian and sometimes referred to as [ Aghouhatzk ] by the Armenian Church.

 

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Now that Mid-Lent [ Michink ] is just around the corner, I found it befitting to post this Lenten recipe. Mid-Lent is considered a special day amongst Armenians; it is the 24th day of Lent and happens on the Wednesday of the fourth week, hence March 26th.

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Watermelon Wedge Salad with White Brined Cheese

 

Watermelon Wedge Salad with Nabulsi Cheese, Orange Zest, Black Caraway Seeds and Green-Tea Infused Citrus Dressing.

 

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K’YALAGYOSH | Armenian Yogurt Soup with Lavash Bread

 

Rural cooking in Armenia

K’yalagyosh / Քյալագյոշ is an ancient traditional Armenian dish that is made throughout almost all regions of Armenia.  This yogurt soup is also known as Chortandjash / Չորթանճաշ or Kelegyosh / քելեգյոշ in Artsakh (Nagorno-Karabakh).  In the old days, villagers used dried strained-yogurt to make this hearty soup and served it to guests early in the morning – with dried lavash bread pieces, green onions or white onion wedges and Vodka.

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Mock SU BEUREG, Spinach + Cheese Pie | SPANAKHOV BANRADZAGH

 

Su-Borek is a savory cheese pie made with lasagna-like sheets of dough.  In this simple recipe, a spinach and Feta cheese filling is sandwiched between layers of store-bought phyllo dough.

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