kebbeh
- March 24, 2014
- Armenian Recipe, Made by Me, My Food Roots, Recipe Box, Seasonal Celebrations, The Khohanotz, Vegan
- 40 days of Lent, armenian food, armenian recipe, bulgur, dairy-free, kebbeh, keufteh, kibbeh, kufta, Lenten recipe, levantine cuisine, make-ahead, meatless, middle eastern food, mint, parsley, pomegranate molasses, recipe, red pepper paste, semolina, step-by-step recipe, sumac, swiss chard, vegan, vegetarian, բանջարով պահքի կոլոլակ, Հայկական բաղադրատոմսեր, Հայկական խոհանոց, Հայկական Ճաշատեսակներ, ճաշեր, պահքի ճաշեր, պահքի ուտեստ, տոնական սեղանի ուտեստներ, քյուֆթա, كبة
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.
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