armenian food
Cabbage Rolls with Legumes, Spelt + Rice | Kaghampi Pasuts (Bahki) Dolma
- April 28, 2014
- Armenian Recipe, Made by Me, My Food Roots, Pulses + Grains, Recipe Box, The Khohanotz, Vegan, Vegetables
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Vegan Chard Kebbeh | Panjarov Bahki Gololag [Keufteh]
- March 24, 2014
- Armenian Recipe, Made by Me, My Food Roots, Recipe Box, Seasonal Celebrations, The Khohanotz, Vegan
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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.
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.
Watermelon Wedge Salad with White Brined Cheese
- September 24, 2013
- Cold Appetizer, First Course Dishes, Made by Me, Party Food, Recipe Box, Salads, Summer, The Khohanotz
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Watermelon Wedge Salad with Nabulsi Cheese, Orange Zest, Black Caraway Seeds and Green-Tea Infused Citrus Dressing.
K’YALAGYOSH | Armenian Yogurt Soup with Lavash Bread
- September 8, 2013
- Architecture, Film Photography, Made by Me, Recipe Box, Soup + Stew, The Khohanotz, Travel + Places
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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.
Mock SU BEUREG, Spinach + Cheese Pie | SPANAKHOV BANRADZAGH
- June 29, 2013
- Breads + Savory Pastries, Breakfast + Brunch, Made by Me, Noodles + Pasta, Recipe Box, The Khohanotz
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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.
Aghi Gesgoudz (Plit, Txvatsq) | Savory Armenian Cookie
- October 26, 2012
- Breads + Savory Pastries, Cookies, Made by Me, Recipe Box, The Khohanotz
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Copy-Cat Manti | Phyllo Dough Roses with Yoghurt + Chili Oil
- August 13, 2012
- Breads + Savory Pastries, Made by Me, Main Courses, Meat, Recipe Box, The Khohanotz
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Manti is a type of dumpling made with unleavened pastry dough and filled with minced lamb or beef. It can be prepared a number of ways, which I will cover in future posts. This recipe for phyllo dough roses, or rosettes, is meant to mimic the experience of savoring manti without all the hustle and bustle of making it. But why roses one might ask? Because rolls are not pretty enough!
According to some researchers, manti first reached Cilician Armenia as a result of the cultural interaction between Armenians and Mongols during their alliance in the 13th century. However, some researchers do not discount the possibility that manti may have originated in the Mid East and spread eastward to Korea and China through the Silk Road (source).
Sambousek Ouzi | Deep Fried Savory Hand Pies
- August 7, 2012
- Breads + Savory Pastries, Hot Appetizer, Made by Me, Party Food, Recipe Box, The Khohanotz
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These savory hand pies can be passed along as finger food or set up as part of a Middle Eastern mezze table with other small bites. Perfect for parties, sambousek can be made ahead of time and refrigerated or frozen; simply deep fry when needed and serve warm or at room temperature.
Out & About | Big Bear Lake
- July 10, 2012
- Landscape Photography, On Location, Photographic Interpretation, Travel + Places
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Bulgur Wheat Pilaf with Meat and Vegetables | A Traditional Armenian One-Dish Meal Recipe
- June 1, 2012
- Made by Me, Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz
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