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Note from Webmaster. These recipes all use the English (American) system of measurement, as opposed to metric. So below is a link to a site which will help you convert. If you want to buy a normal Armenian cookbook, you can buy one on-line by clicking here.
Convert US weights to metric
THE COOKBOOK COMMITTEE
Thanks to all who contributed their recipes to this cookbook; especially to those talented cooks who have always cooked "achkee chahp" (by the eye) and took the time to measure and test their recipes before submitting them.
Thanks also to the many typists, proofreaders and aides who helped in the many miscellaneous jobs that were necessary in compiling this cookbook.
All proceeds from the sale of this cookbook will benefit St. Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts.
There is a wonderful touch of many Near Eastern cultures intermingled with Armenian cooking.
An Armenian cookbook would not be complete without acknowledging the influence, throughout the years, of Greek, Turkish, Syrian, Persian and Arabic neighbors.
Although the origin is not always clear, there is no doubt about the excitement, warmth and good taste to be found in Armenian cooking.
[Map of where in Historic Armenia all of the recipe contributors are from.]
This book is dedicated to all who enjoy the delights of cooking; with special appreciation to the Armenian women who have passed their treasured recipes down through the generations. Although some of the recipes have been adapted to using modern ingredients and methods, the spirit of traditional Armenian cooking has been kept. We hope the good feelings Armenian Cooking has given us, is passed on to you through this book.
THE FOLLOWING RECIPES MAY ALSO BE USED AS APPETIZERS
SALADS: Fassoulia Plaki, Fassoulia Piaz, Tabouleh Salata, Fassoulia Salata
MEATS: Kharpet Porov Kufta, Lahmajoon, Kherna, Patlijan Kufta, Meat Boerag
VEGETABLES: Irnan Bayeldi, Hamov Patlijan, Engtiinar, Dapkadz Karnabede
MEATLESS DISHES: Sou-Boerag 58
BREADS - In the Armenian tradition, the many varieties of breads are used with cheeses, olives, etc.as appetizers. The following three recipes are for breads with cheese filling: Tapsi Banir Boerag, Banir Boerag, Peynirlee
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