<p>You will find all the classics in The Cuisine of Armenia: dolma, sarma, keufteh, shish kebab, boereg, lahmajoon, lavash, pideh, choereg, gatah, baklava, bourma, tel kadayif, kurabia, and many more. The hundreds of recipes in this definitive volume, which range from traditional favorites to exciting innovations, include Red Pepper and Walnut Dip with Pomegranate (Muhammara); Grapevine Leaves Stuffed with Lentils, Bulghur, Dried Fruit, and Fresh Herbs; Mussels Stuffed with Rice, Pine Nuts, and Currants; Phyllo Pastry Boeregs with Cheese, Spinach-Cheese, or Meat Filling; Dumpling Soup in Yogurt or Tomato Broth (Mantabour); Lamb Soup with Potatoes, Apples, Quinces, and Fresh Herbs (Shoushin Bozbash); Tabbouleh; Basterma or Soudjuk with Eggs; Fish Kebabs Served with Grilled Peppers, Tomatoes, Onions, and Lemon Sauce; Fried Fish with Oranges, Black Olives, and Mint; Oysters in Tomato-Wine Sauce; Pomegranate-Glazed Roast Chicken with Apricot and Chestnut Stuffing; Chicken in White Sauce with Mushrooms, Tarragon, and Walnuts; Roast Turkey with Cinnamon-Glazed Apples; Partridges on a Spit with Grilled Tomatoes and Green Peppers; Roast Rack of Lamb with Rice or Bulghur Stuffing; Broiled Skewered Pork with Pomegranate Syrup; Moussaka with Eggplant, Zucchini, Pumpkin, or Potato; Artichokes Stuffed with Ground Lamb and Pine Nuts (served over Saffron Rice Pilaf); Harput Keufteh; Keufteh in Yogurt Sauce with Sautéed Onions and Mint; Baked Pork and Bulghur Keufteh with Beef Filling (served with Dried Apricot Soup); Eggplants, Green Peppers, Tomatoes, Apples, and Quinces Stuffed with Meat (Echmiadzin Dolma); Melon Dolma (Cantaloupe Stuffed with Ground Meat, Rice, Pine Nuts, and Currants); Rice Pilaf with Flaming Apples and Quinces, Nuts, and Dried Fruits (Ararat Pilaf); Baked Noodles, Spinach, and Cheese with Garlic Yogurt Sauce; Asparagus Fritters; Green Beans in Walnut Sauce; Braised Leeks with Tomato and Dill; Fried Eggplant and Tomato Slices with Garlic Yogurt Sauce; Eggplant with Pomegranate Sauce and Pistachios; Baked Pumpkin Stuffed with Rice, Raisins, Prunes, and Apple; Homemade Pomegranate Syrup or Molasses; Yogurt Cream (one of the author’s own creations and a delicious low-calorie alternative to sweetened whipped cream); Phyllo Pastry Triangles with Apple and Nut Filling; Tel Kadayif with Cheese or Cream Filling; Yogurt Lemon Cake; Kurabia with Walnut-Cinnamon Filling; Quince or Apricot Paste; and Armenian Cherry Brandy.</p>

The Cuisine of Armenia

Cookbooks, Food & Wine

Uvezian, Sonia

Regional & International

The Siamanto Press

<p>This culinary milestone has been hailed as a masterpiece, a classic, and the first and last word on eastern Mediterranean cooking. A welcome blend of scholarship and entertaining reading, this revelatory work features a wide range of authentic, clearly written recipes, many personal reminiscences, impressive culinary history, valuable information on ingredients, meals, and traditions, stunning period illustrations, and much more.</p>

Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan

See the best price to sell, buy or rent books by the The Siamanto Press publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by The Siamanto Press

See the best price to sell, buy or rent books by the The Siamanto Press publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Cuisine of Armenia

Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan