Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I’ve ordered it in restaurants, I’ve been served either a rack of lamb or individual grilled lamb chops. What made either…
Category:
Armenian Food
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This recipe closes my trilogy of “Lake Sevan’s Gifts” (see here and here for the first two parts). Common whitefish, locally called sig, was introduced into Lake Sevan from Lake Ladoga, and…
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Here’s the second dish in my trilogy of Lake Sevan’s Gifts (the Trout Kutap was my first)! Lyulya kebabs are originally an Azerbaijani dish consisting of a mixture of ground lamb cooked…
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Zhingalov khats, a flatbread with a variety of fresh herbs, is a specialty from Nagorno-Karabakh (literally, it means bread with herbs in Armenian). If you ever visit the market in Stepanakert, you can…
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Lavash is a large flatbread popular in both Armenia and Azerbaijan, where it’s commonly used to wrap food like kebabs. The etymology of the word is unclear, and various scholars alternately mention…
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This recipe is the first of my own interpretations of the mythical “Lake Sevan Gifts” that I talked about in my last Armenian Adventures post. It was the perfect thing to do…
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Related to my recent trip to Armenia, here’s a recipe for apricot preserves with a Caucasian twist. As you can see from the picture above, apricots are plentiful in Armenia. Why not…