Zhengyalov (Jengyalov) Hats | Armenian flatbread, a specialty of Artsakh, lavash-dough stuffed with foraged local greens #armenianfood #armenianrecipe

Zhengyalov (Jengyalov) Hats | Armenian flatbread, a specialty of Artsakh, lavash-dough stuffed with foraged local greens #armenianfood #armenianrecipe

Manti recipe with instructional photos #armenianfood

Armenian Manti Recipe: Baked, Open Dumplings with Lamb or Beef

Flat Bread Recipe - Traditional Armenian Lavash

Flat Bread Recipe - Traditional Armenian Lavash

Flat Bread Recipe - Traditional Armenian Lavash. My fave bread. You know you're Armenian when this had to be at the table for every breakfast/lunch/dinner no matter what you were eating.

ARMENIAN RECIPE PILAF  that anyone can make and that everyone LOVES!  Includes tips on how to make the recipe without the MSG that lurks in mixes, bouillon and broths.

ARMENIAN RECIPE PILAF that anyone can make and that everyone LOVES! Includes tips on how to make the recipe without the MSG that lurks in mixes, bouillon and broths.

Grandma's Armenian Boyrek recipe - creamy melted feta cheese baked in crispy puff pastry, with step-by-step photos to make this simple authentic dish at home. | strawmarysmith.com

Armenian Boyrek

Grandma's Armenian Boyrek recipe - creamy melted feta cheese baked in crispy puff pastry, with step-by-step photos to make this simple authentic dish at home. | strawmarysmith.com

Traditional Kourabia - Armenian Shortbread Cookies I'm going to make my mother in law proud!!!

Traditional Kourabia - Armenian Shortbread Cookies I'm going to make my mother in law proud!!!

In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired.

Armenian Stuffed Cabbage (Dolmas)

In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired.

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