The Armenian Highland was located at a commercial, cultural, and political crossroads of western Asia. Because of this, Armenian culture reflects the influences of the other peoples with whom Armenians came in contact. Additionally, as Armenians moved beyond the Highland due to persecution and massacres, they developed communities in these new lands and incorporated local influences into their lives. Recipes incorporated new ingredients and new cuisine was introduced into Armenian cooking. This amalgamation of cultures was passed down to each successive generation and so you will notice that the recipes below use terminology and ingredients that are not specifically Armenian, but that have become part of the Armenian lexicon and kitchen. These recipes reflect Armenia’s rich and diverse history, and the adaptability of an enduring people. Where possible, we have compared the recipes to the traditional Armenian versions and provided you with a link to the original recipe in order that you may see how these dishes have changed over time. Enjoy, and happy cooking!
Koulenje from Gesaria
This is an Armenian quickbread which originated in the region of Gesaria in Armenia. Koulenje is not well known among Armenians in the U.S.--most Armenians are more familiar with choereg, which is a similar bread but made with yeast instead of baking powder. The seeds on the koulenje are called sev dzandig (or sev goundig), which translates as “little black seeds.” My grandmother measured ingredients by eye and feel; this version approximates her amounts.
INGREDIENTS: All ingredients should be at room temperature.
6½ cups flour, or a little more
6 large eggs
6-7 heaping teaspoon baking powder
1 cup melted butter
1 tablespoon salt
1 to 1- 1/3 cups milk
1 cup sugar
1 tablespoon ground mahleb
1 tablespoon sev dzandig (black seeds)
GLAZE:
1 egg
About 1 additional tablespoon sev dzandig (black seeds)
DIRECTIONS:
Sift flour, baking powder, salt, and sugar together. In a separate bowl, beat 6 eggs, then blend in the butter and milk.
Sprinkle one tablespoon of sev dzandig (black seeds) and all the mahleb on top of the dry ingredients. Make a hole in the center of the dry ingredients and pour the wet ingredients in all at once, mixing with a few strokes until the dough can be turned out onto a floured board. Add more flour if necessary; it shouldn't be too sticky.
Knead the mixture gently, just a few times, and then roll it out until it is ½" thick. Cut it into diamond shapes, circles, or long strips which can be rolled and braided into loaves. Prick each piece several times with a fork.
Beat the seventh egg with additional sev dzandig (black seeds) added. Brush each piece of koulenje with this glaze and place on cookie sheet covered with baking parchment.
Bake at 400° for 12-15 minutes until slightly golden. Cool on a rack. These are best eaten warm. You can reheat them by wrapping in foil.
Recipe Credit: Janice Okoomian (from her grandmother Goldie Nakashian)
To read more about the important role that choreg has played in Armenian cuisine, tradition, and identity, please visit: https://www.diningindiaspora.com/food/2018/3/30/choreg-for-armenian-americans-identity-is-braided-into-this-bread
Nana's Stuffed Grape Leaves
INGREDIENTS:
1 cup rice
2 cups chicken stock
1 cup tomato sauce
1/4 cup olive oil
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1 medium chopped onion
1/2 cup currants or raisins
1/2 cup fresh chopped dill
1/2 cup pine nuts
Juice of 1 lemon
Salt and pepper to taste
DIRECTIONS:
Wash rice in cold water until water runs clear.
Sauté onions in olive oil until tender.
Add spices and stir until fragrant.
Add remaining ingredients.
Bring to a gentle boil, then simmer for 30 minutes until all stock is absorbed and rice is tender.
Serve as a side dish or filling for dolmas.
Recipe Credit: Susan Berberian
Summer Tolma/Ամառային տոլմա
INGREDIENTS:
75 preserved grape leaves, plus 12 for lining the pot (top and bottom), rinsed
4 cups chopped onions
1 cup short-grain white rice
1/2 teaspoon dried mint
3/4 to 1 cup oil
1/4 bunch fresh dill, chopped, or 1 teaspoon dried dill
Juice of one lemon
Coarse sea salt and black pepper, to taste
2 cups warm water
DIRECTIONS:
Heat 1/4 cup of oil and cook onions in a large pot on low-medium heat until they are translucent, 7 to 10 minutes. Add salt and cook for a few more minutes.
Add rice and stir well, cooking together for a few minutes. Pour in remaining oil, stir well, and add black pepper. Turn off heat and stir in juice of one lemon, dill, and dried mint. Remove the pot from heat and allow it to cool.
From the grape leaves, select 12 smaller or damaged ones and set aside. Use half of these to line the bottom of an oven-safe pot or dish. Organize your workstation. Bring the cooled-off pot of rice, grape leaves, and baking pot or dish.
Place a grape leaf in your palm or on a flat plate, veiny side facing up, and gently remove the stem piece that sticks out. Depending on the size of the leaves, place 1⁄2 to 1 tbsp of the rice mixture on the side closest to where the stem was and roll them tightly. Pack them tightly in the pot, working in circles, layer by layer, only beginning a new layer once there is no room left.
Preheat oven to 350F (180C). Pour the leftover oil from the rice mixture over the rolled grape leaves. Spread the remaining smaller or damaged grape leaves over the rolled ones and place a large heavy plate on top.
Pour in the warm water and cover the pot. Cook for one and a half hours. Using oven mitts, remove the plate but leave the grape leaves in and secure the lid on again. Allow the stuffed grape leaves to cool completely, then remove the top layer of leaves.
When ready to serve, remove the rolled grape leaves gently from the pot, arrange them on a tray, pour over the liquid remaining from the pot, and serve with lemon wedges. Enjoy!
Tolma is one of the most famous traditional Armenian dishes and comes in over 60 varieties! Leaves are usually grape, or cabbage and the filling is a rice and spice mixture that may be left vegetarian or feature ground beef or lamb. In fact, Tolma are so important to the Armenian table that there is an entire festival dedicated to the dish each spring in Yerevan, Armenia where attendees can sample many of these varieties and major chefs compete for the honor of best Tolma!
Recipe credit: Lena Tashjian
Photo credit: Lena Tashjian
Lahmajoun (Meat Recipe)
Lahmajoun Meat (10 -12 total)
INGREDIENTS (Mix in a large mixing bowl):
1 pound of lean ground [not fatty, but not too lean]
1 cup of finely chopped parsley
1 cup finely chopped mixture of ¾ red & ¼ green pepper
2 large cloves of garlic or 2 teaspoons of minced garlic (I like garlic, so I use 3-4 teaspoons)
1 teaspoon allspice or ¾ teaspoon allspice plus ¼ teaspoon cumin (as with garlic, I used a bit more allspice than the recipe calls for – do it to your taste)
¼ teaspoon black pepper
¾ teaspoon of Near East red pepper (or ½ teaspoon paprika mixed with ¼ teaspoon cayenne)
1 ½ to 2 cups canned tomatoes
6 oz can of tomato paste
1 teaspoon of salt
Optional: 1teaspoon fresh mint leaves, crushed (I usually use)
DIRECTIONS:
Let the meat mixture marinate at least 6 hours (I usually do overnight)
Spread meat mixture thinly on dough (Flour tortillas can be used, but they are not as good). Fingers work best. You want it so thin that any thinner will leave bare dough. Thick meat will fall off the tortilla/dough and also bleed grease onto the baking sheet.
Bake first in hot preheated oven (450˚) ½ to 1 inch above the bottom heat. Bake for 5 to 8 minutes. Then place baking sheet to upper part of oven (about 4 inches from the top heat) and bake for 4 to 6 minutes or until the meat is light brown. Bake alternately in this manner (1 tray on the bottom and another on the top- be sure to brown on the bottom first.
Recipe Credit: Dawn Essegian Lajeunesse
Anoushabour
INGREDIENTS:
1/2 cup Barley (gorgod)
7 cups water
3/4 cups dry apricots
3/4 cups golden raisins
1 cup sugar
1 cup walnut meats
1/2 cup blanched almonds
DIRECTIONS:
Combine barley and water in a saucepan, bring to a boil, remove from heat, and set aside to soak overnight.
Next day, cook the barley and water over low heat for 1.5 hours. Cut the apricots in half and add to saucepan along with raisins & sugar. Mix & simmer for 1/2 hour longer.
Place walnuts & almonds in baking dish & toast in 300 deg oven for 10 min.
Save 1/2 cup of nuts for garnish, stir remaining nuts into anoushabour.
Serve in a deep dish with nuts as garnish - room temp or cold.
I often throw in whatever dry fruit or nuts I have lying around that I need to get rid of before they go!
Recipe Credit: Rose Hart Shahan
Cherek
INGREDIENTS and DIRECTIONS:
Cream: 1/2 lb butter, 1 cup sugar
Add 7 eggs and beat mixture
Add 2 cups of lukewarm milk
Dissolve 2 yeast cakes in 1/2 cup warm water
Add 1 teaspoon maghlep + dash of salt.
Gradually add 11.5 - 13 cups of sifted flour, beating at first then kneading.
Let rise 2 hours; punch down.
Let rise again until doubled in bulk (1.5 hours)
Shape loaves. Bake in 300 degree oven for 1/2 hour
Notes from my mother (Leslie Shahan) or my grandmother (Myra Shahan):
Makes 8 loaves; sections of braids should be well separated30 mins rising after shaping, brush with egg yolk.
Recipe Credit: Rose Hart Shahan
My family’s Musa Daghsi version of Tabbouleh – Sarma Gurgood
INGREDIENTS:
2 cups (#2 or #3) Bulgur
Warm tap water (see directions for amount)
Cumin, to taste
Paprika, to taste
Allspice, to taste
Aleppo red pepper, to taste
¼ teaspoon cayenne pepper, optional
Salt, to taste
3 scallions, chopped
1 medium onion, chopped
¼ cup fresh mint leaves, roughly chopped (2 tsp. dried mint may be substituted)
1 bunch flat leaf parsley, stems removed, thoroughly washed and roughly chopped
4 Tablespoons red pepper paste, diluted in 2 to 3 tablespoons of water (tomato paste or a combination of the two may be substituted)
Juice of one lemon (or more)
Approx. ½ cup extra virgin olive oil
DIRECTIONS:
Place bulgur in a large mixing bowl. Pour enough tap water to just cover the bulgur. Cover the bowl with plastic wrap. Allow the bulgur to soak up the water at room temperature, until it is soft and slightly chewy, about 20 - 30 minutes. Strain any excess water.
Stir in the spices, onions, scallions, mint, parsley, diluted red pepper paste, and lemon juice to the bulgur. Add the oil a little at a time, tossing until well-combined.
Cover and refrigerate until ready to serve. (NOTE: This recipe is best when made ahead of time so the flavors can blend.)
Prior to serving, adjust seasonings, lemon juice and olive oil, according to your taste.
Recipe credit: Robyn Kalajian
Our Mother’s Meatballs with Chaimen
INGREDIENTS: recipe can easily be halved
5 lbs. ground beef
5 small onions, chopped
1 cup chopped fresh parsley, or ½ cup dried
2 eggs
¼ to ½ cup chaimen (see recipe below)
3 to 4 tsp. salt
1 teaspoon. pepper
2/3 cup plain or seasoned breadcrumbs
2 to 3 small cans tomato sauce
DIRECTIONS:
Mix all ingredients well, except for tomato sauce. Shape into balls. Either line in a tray and broil, turning them as they brown, or cook them in a large frying pan until they are browned all around. Save the juices. (At this point, you can divide into smaller portions and freeze after they have cooled.) Put the meat and its juices into a large pot. Add the tomato sauce. Cook together on low heat for 30-45 minutes, allowing the taste of the meatballs to go into the sauce. This actually tastes better the next day.
Serve with bulghur or rice pilaf, putting the sauce over the pilaf if desired.
Chaimen Recipe
INGREDIENTS:
3 T ground fenugreek
3 T paprika
½ T salt
½ T black pepper
½ T cumin
¼ T cayenne or red pepper
¼ T allspice
3 cloves crushed garlic or 3/8 teaspoon of garlic powder
DIRECTIONS:
Combine all ingredients. Add water, a little at a time, to make a thick mixture, blending well so there are no lumps. You can freeze whatever you do not use for your next batch of meatballs.
Recipe submitted by Siran and Adreena Tamakian
Recipe credit: Madeleine Aram Tamakian
Our Mother’s Armenian Potato Salad
DIRECTIONS:
Boil potatoes until soft. One, large potato is enough for two people
Place into cold water bath
Peels will come right off
Then cut into cubes
ADD INGREDIENTS:
½ chopped onion
½ bunch finely chopped parsley
½ cup olive oil
¼ cup white vinegar
¼ cup lemon juice
Salt, pepper to taste
Refrigerate until ready to serve – tastes better when it has time to marinate (a couple of hours, or overnight)
Recipe Submitted by Siran and Adreena Tamakian
Recipe credit: Madeleine Aram Tamakian
Mom’s Tabouleh Salad
INGREDIENTS:
One 8-ounce can tomato sauce
1.5 cup fine bulghur
6 tomatoes, finely chopped
4 large green onions, finely chopped
2 bunches parsley, finely chopped
2 cucumbers, peeled and finely chopped
1 green pepper, finely chopped
½ c. finely chopped fresh mint leaves
¾ c. olive oil
¾ c. lemon juice (fresh would be 4-5 lemons)
2 T. vinegar
3 t. salt, or to taste
DIRECTIONS:
Mix tomato sauce and bulghur in a large bowl and set aside 1 hour. Add all the vegetables and oils and seasonings. Cover and chill several hours before serving.
Recipe Credit: Ruth Hartunian-Alumbaugh
Mom’s Traditional Armenian Cookies: Shahka Lokhmahs
INGREDIENTS:
1-pound unsalted butter (room temperature)
1 egg yolk (add to butter and beat until creamy)
1 teaspoon vanilla, added to the above ingredients
1 cup sifted powdered sugar added to the above ingredients
5 cups sifted flour
DIRECTIONS:
Gradually add flour to mixture. Dough will be stiff. If dough becomes too stiff for your mixer, use your hands! But try not to handle the dough too much. Dough works best if you can use it when it is freshly made.
Optional: Add 1 cup of finely ground toasted pecans OR walnuts. I always do this.
Put flour on the palms of your hands as you roll out small portions of the dough into a log about 12-15 inches long and about ¾ inch in diameter. Cut cookies with a butter knife every 3 inches on an angle. Use leftover dough for the next log that you will roll out (or eat!). Repeat process until all cookies are cut and placed on your UNGREASED cookie sheet. Arrange close together as they will remain the same size when baked.
Bake at 325 degrees for at least 15 minutes. Check bottom of cookie for doneness. Cookies will be done when they look slightly browned. Add more time if necessary. These cookies travel and freeze well.
Recipe Credit: Ruth Hartunian-Alumbaugh
Photo Credit: Lisa Nichols
Jajek
INGREDIENTS:
2 c. yogurt
1 c. cold water
1 clove garlic, crushed
½ t. salt
1 teaspoon crushed, dried mint
1 cucumber, peeled and diced
DIRECTIONS:
Place yogurt, water, garlic and salt in food processor and process for a few seconds. Transfer to a bowl and mix with mint and cucumber. Best served chilled for a few hours.
When serving, add a few ice cubes to add additional refreshment! Makes about four servings.
Recipe Credit: Ruth Hartunian-Alumbaugh
Photo Credit: Lisa Nichols
Leg of Lamb Armenian-Style
INGREDIENTS:
1 leg of lamb, deboned and meat cut into 2-inch chunks (ask your butcher to do the cutting!)
1—2 bulbs, fresh garlic, peeled and chopped
1 1/2 cups, fresh chopped parsley
1 cup chopped onion of your choice
1 tablespoon of freshly ground black pepper
1 cup balsamic vinegar
1/2 cup olive oil
1/8 cup dried mint leaves
Quality salt to taste
DIRECTIONS:
Place all of the above ingredients into your roaster pan at least two days before you want to eat. Stir occasionally throughout the days to distribute marinade evenly. Bake at a 350-degree oven for 1 hour to 1 1/2 hours or until meat is not red when sliced.
You can also make these on skewers if you wish to go through the process of spearing the meat with other veggies to grill. Freezes well.
Recipe Credit: Ruth Hartunian-Alumbaugh
Photo Credit: Lisa Nichols
Armenian Style Rice (Bulgher)
INGREDIENTS:
1 stick of butter
2 large onions
1-2 cups fine egg noodles
3 cups bulgher (cracked wheat, larger size)
1 cup wild, long grained rice
4.5 cups water or broth of choice
Optional frozen or mixed veggies and meat if you wish
DIRECTIONS:
Using a large cooking pot, melt butter at medium high heat on your stove. Add onions and sauté till almost tender, stirring frequently. Add egg noodles and brown them, stirring frequently. They should look brown before you add the bulgher wheat and wild rice, stirring with all other ingredients so they all “roast” for about a minute or so.
Add the water/broth. Mixture should sizzle and steam should rise. Turn heat down to medium for about 10 minutes and let it sit. Keep pot covered. “Fluff” the rice. Turn off heat and allow process to cook till done. Add vegetables/meat and heat through, if desired.
Enough for about 15 hungry people. Freezes well.
Recipe Credit: Ruth Hartunian-Alumbaugh
Photo Credit: Lisa Nichols
Armenian Coffee
INGREDIENTS and DIRECTIONS:
Use 1 Tablespoon finely ground coffee per small demitasse cup
Add ¼-1/2 teaspoon sugar per cup
Measure water using your demitasse cup
Add coffee grounds and sugar (optional) to your coffee pot If you do not have one, use a small saucepan.
Bring ingredients to a boil. After it boils once, remove from heat. Immediately place it on the heat two more times, boiling and then removing from the heat.
Serve immediately.
Recipe Credit: Ruth Hartunian-Alumbaugh
Photo Credit: Lisa Nichols