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    RecipesManiac.com   >   National + Regional Cookbooks   >   Eastern European   >   Armenian
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    How to Cook dishes from Armenia


    Armenia Armenia is a landlocked country in the southern Caucasus mountains. Armenia itself has a population of about 3 million. A further 130,000 people or so, live in Nagorno-Karabakh (a de facto independent republic, which is legally part of the Republic of Azerbaijan, and has a majority Armenian population). However, most Armenians live in other countries, and there is perhaps 8 million people in the Armenian diaspora, including large Armenian populations in countries such as Argentina, Australia, Brazil, Bulgaria, Canada, France, Germany, Georgia, Greece, Iran, Jordan, Lebanon, Poland, Russia, Syria, Turkey, Turkmenistan, Ukraine, and Uzbekistan, as well as the United States.

    Some popular Armenian dishes and recipes include:
    • Amarva khorovadz - A traditional Armenian salad made from barbecued vegetables.

    • Chechil - Pickled string cheese. It is eaten as an appetizer.

    • Eetch - A salad made from wheat (bulgur), pureed tomatoes, onions, bell peppers and olive oil, flavored with parsley, lemon and paprika.

    • Lahmajoun - A thin-pizza topped with ground meat.

    • Mutabal - A paste made from mashed eggplant, tahini and spices.

    • Boeregs - Savory pies made from phyllo pastry. They are stuffed with cheese, spinach or ground beef, and the filling is often spiced. Boeregs are popular as a snack and fast food.

    • Arganak - Chicken soup with meatballs. It is garnished with beaten egg yolks, parlsey and lemon.

    • Brndzapour - A soup made from rice and potato. It is garnished with coriander.

    • Karshm - A soup made from walnuts, red and green beans and chickpeas. It is flavored with spices and garnished with garlic and red pepper.

    • Khash - A clear broth soup containing from ham and herbs.

    • Snkapur - Mushroom soup.

    • T'ghit - A soup made from sheets of roll-up plum puree (t'tu lavash). The sheets are cut into small pieces, boiled in water, and then onions added. Lavash (Armenian flatbread) is placed on top of the mixture.

    • Basturma - Air-cured raw beef - similar to pastrami.

    • Gharsi khorovats - Slivers of grilled meat eaten with lavash (Armenian flatbread) - similar to Turkish cuisine's doner kebab.

    • Ghapama - Pumpkin stew.

    • Harissa - A porridge made of stewed and boned chicken with coarsed ground wheat. It is traditionally served on Easter day.

      Harissa

    • Khorovats - Meat cooked by barbecuing. Typical items include meat grilled on a skewer (shashlik), steaks, lamb or pork chops, or sausage-shaped patties made from ground meat on a skewer (which are usually known as "kebab" in Armenia, but as "lule kebab" among the Armenian diaspora).

    • Kiufta - Meatballs.

    • Ishkhan - Sevan trout (now an endangered species) from Lake Sevan in Armenia. It may be stuffed and baken, or eaten grilled or steam.

    • Mujaddara - Lentils and rice.

    • Tjvjik - Fried liver and kidneys with onions.

    • Yershig - A spicy beef sausage.


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    Armenian Cookbooks

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    The Armenian Cookbook

    By Rachel Hogrogian

    CreateSpace Independent Publishing Platform
    Paperback (176 pages)

    The Armenian Cookbook
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    Product Description:
    Armenian cuisine is a far better thing than the bit of pilaf or stuffed grape leaves that the casual diner in Near Eastern restaurants has timidly sampled. And here it is in all its dazzling variety - piquant appetizers to stir the taste buds; good, rich soups to nourish the soul; succulent meat, fish and poultry dishes for hearty entrees; exciting different combinations of grains and vegetables. Rachel Hogrogian has made attainable those splendid breads and pastries that may have seemed too great a challenge to the intermediate baker. And her meltingly delicious desserts will be the perfect climax to any meal.

    Cooking With My Armenian Family

    By Mariam Pashayan

    Brand: CreateSpace Independent Publishing Platform
    Paperback (80 pages)

    Cooking With My Armenian Family
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    My family style cookbook features 28 great recipes that were passed from my grandmother to my mother and from my mother to me. Every recipe has a story that tells little something about my family and my childhood back in Armenia.

    Armenian Vegan: A Pure Vegan Cookbook With 200+ Recipes Using No Animal Products

    By Dikranouhi Kirazian

    CreateSpace Independent Publishing Platform
    Paperback (198 pages)

    Armenian Vegan: A Pure Vegan Cookbook With 200+ Recipes Using No Animal Products
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    Armenian Vegan: A Pure Vegan Cookbook With 200+ Recipes Using No Animal Products Ready to enter a whole new world of nourishing meals? Need a break from steak? Eager to taste the culinary treasures of Armenian hospitality? Armenian Vegan invites you to do all three, in the comfort of your own kitchen. All the meals (and snacks!) are here: Breakfast, Soups, Salads, delicious Entrees, Breads, Desserts, and more—all carefully chosen and offered from the great tradition of meatless Armenian meals. Included are all your favorites: Stuffed Grape Leaves, Rice and Bulghour Pilaf, Vegetable Medleys, Paklava, Hearty Breads--all given with carefully chosen ingredients and easy-to-follow preparations. In addition to all the Classic Armenian vegan recipes, author Dikranouhi Kirazian adds her own delightful touches to these favorites--and to new recipes she herself has created. The results are meals that are healthful, easy to prepare, and appealing to all Vegans. Armenian Vegan will open up a whole new world of culinary delight -- meals that will satisfy discriminating tastes and motivate you to add your own creative touches. Whatever and whoever you’re preparing for, these recipes will be a joy to make and a delight to your family and friends. Welcome to Armenian Vegan! www.armenianvegan.com

    Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond

    By Olia Hercules

    Weldon Owen
    Released: 2017-10-24
    Hardcover (240 pages)

    Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond
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    "A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver

    "Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson

    "This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry

    Award-winning cookbook author Olia Hercules takes a culinary trip through the Caucasus—the vibrant region that bridges Europe and Asia —and share the recipes, stories, and striking images of this rich region. 

    In this gorgeous cookbook, Olia Hercules shares more than 100 dishes that celebrate the food, flavors, and unique culinary heritage of the Caucasus—Georgia, Azerbaijan, Armenia, Iran, Russian, and Turkey. Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new.

    Recipes
    Mint Adjika
    Tsago’s Blackberry & Grape Sauce
    Savory Peach & Tarragon Salad
    Plov with Pumpkin, Chestnut & Walnut
    Zahir’s Stoned Chicken
    Vine Leaf Dolma
    Armenian Cognac Profiteroles
    Red Basil Sherbet

    Secrets of Cooking: Armenian/Lebanese/Persian

    By Linda Chirinian

    Chirinian, Linda
    Hardcover (264 pages)

    Secrets of Cooking: Armenian/Lebanese/Persian
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    Product Description:
    Book annotation not available for this title.Title: Secrets of CookingAuthor: Chirinian, LindaPublisher: Lionhart Inc PubPublication Date: 1986/10/01Number of Pages: Binding Type: HARDCOVERLibrary of Congress: 87169106

    Armenian Cooking Today

    By Alice Antreassian

    St. Vartan Press
    Ring-bound

    Armenian Cooking Today
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    Loose-leaf in a vinyl like cover. Recipes include Chapters on Appetizers, Soups, Main Dishes. Vegetables, Pilafs, Pasta and Pastries, Salads, Sauces, Breads, Desserts, Candies. Lenten dishes. A useful section of hints is at the back of the book.

    Everyday Armenian Cooking

    By The Armenian Community of the Twin Cities

    CreateSpace Independent Publishing Platform
    Paperback (160 pages)

    Everyday Armenian Cooking
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    Armenian food is one of the best, healthiest, and most succulent of the world’s cuisines because of their emphasis on natural taste of the food. The over 120 classic, mouth-watering recipes in this book are written with easy to understand, practical directions. Tips are provided by the authors based on their extensive experience. The ingredients are easy to find with a few rare exceptions. We have included appetizers, lamb, pork, chicken, pilafs, stuffed dolmas, soups, traditional salads, flat and loaf breads, and irresistible desserts.

    Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy

    By Barbara Ghazarian

    Brand: Mayreni Publishing
    Paperback (296 pages)

    Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy
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    Now home cooks can try more than 150 fail-proof Armenian favorites without investing lots of time and effort. With a dash of history, a pinch of nostalgia, and a splash of wit, Ghazarian reveals the secrets of this naturally healthy, olive oil-based cuisine. Delicate line drawings accent clear, easy to follow instructions. This book captures the soul of this ancient yet astonishingly modern ethnic cuisine.

    The Art of Armenian Cooking

    By Rose Baboian

    Doubleday
    Hardcover

    The Art of Armenian Cooking
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    The Art of Armenian Cooking

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