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New Year’s Manti and Tabbouleh
This is one of my all-time favorite Armenian dishes. Manti are crispy little canoe-shaped dumplings stuffed with ground beef, onion, and allspice. After baking them, you put them in a bowl and add...
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Grape Leaves and Fattoush
Lisa made this delicious dish tonight.Grape leaves, zucchini, and squash stuffed with a mixture of ground beef, rice, and various spices, a garlic and yogurt dipping sauce, and fattoush, a Lebanese...
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Tabbouleh
This parsley and bulgur salad is a great summer side dish. Unlike Americanized versions that contain mostly bulgur, this traditional recipe from The Complete Armenian Cookbook focuses more on the...
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Manti (hooray!) and Swiss Chard with Bulgur
We’ve been looking forward to making manti again (okay, I’ve been looking forward to Lisa making manti again), and the first day of fall sounded like a perfect excuse to make this Armenian favorite:...
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Lahmajoun / S’fiha / Meat Pies
This evening Lisa successfully tackled an all-time favorite dish, lahmajoun (also, lahm bi ajeen, s’fiha). These little flatbread “pizzas” feature a crispy crust and ground beef mixed with tomatoes and...
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Big Steaming Bowl: Armenian Stew with Pilaf
This recipe is from Moosewood Restaurant Low-Fat Favorites: a hearty vegetarian stew with Mediterranean spices atop a bed of bulgur pilaf. It was nice and filling, and delicious for lunch the following...
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Baba Ghanoush
This particular recipe for baba ghanoush (or baba ghannouj, moutabal, etc.) comes from a book called Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d’Oeuvres, Meze,...
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