Mary Shirejian’s Best-Selling Lentil Soup

Mary Shirejian’s Best-Selling Lentil Soup

My obsession with Armenian food stems from my Aunt Mary and Uncle Jack Sherijian’s restaurant, The Peach Tree. I loved going there as a child and (like to many Fresnans at the time) always started with the lentil soup. Mary passed away in December of 2021. During our...
Jul’s Best Aram Sandwiches

Jul’s Best Aram Sandwiches

These are often marketed as pinwheels or caravan sandwiches; Armenians call them Aram sandwiches. And here in Fresno, we refer to them as Hye Rollers. Made with softened lahvosh bread and your choice of fillings, these spiral sandwiches are a real treat, savory or...
Zarouhie Bedrossian’s Best Chicken Kebabs

Zarouhie Bedrossian’s Best Chicken Kebabs

I’ve eaten my share of chicken kebabs around town, and I honestly cannot think of a single restaurant that rivals Zee’s marinade. The sour cream makes them so rich, while the vegetable spread brings a very nice flavor and color. Don’t have to worry if you can’t find...
Zarouhie Bedrossian’s Classic Bulgur Pilaf

Zarouhie Bedrossian’s Classic Bulgur Pilaf

My mom is a bulgur pilaf fanatic: she could eat it every day, and often she does! I have several recipes at hand, but this version – taught by Zarouhie (aka “Z”) Bedrossian during my 2019 Acta Apprenticeship – is the real classic. It rivals anything you...
Laura Folland’s Cinnamon Paklava

Laura Folland’s Cinnamon Paklava

I was intimidated by phyllo dough until I got a tutorial from my friend Laura Folland (née Karabian). This recipe was inspired by Laura’s aunt Carol, who was my dad’s BFF growing up. Laura substitutes vanilla for the lemon juice, which pairs really nicely with the...
Geoff Dervishian’s Preserved Olives

Geoff Dervishian’s Preserved Olives

Like his grandmother before him, my friend Geoff loves to preserve the yearly olive haul that can be found throughout Fresno each November. A viticulture researcher and instructor at Fresno State, Geoff’s got street creds when it comes to this stuff, but even so, he...
Jeanne Andelman’s Cheese Boreg Casserole

Jeanne Andelman’s Cheese Boreg Casserole

Aunt Jeanne was my late grandma Florence’s niece; we share Beatrice and Harry as ancestors. Beatrice was born in Aintab, Turkey in 1897. She married Harry Shirejian at age 13 and survived unimaginable circumstances before reuniting with him in America. Jeanne’s mom,...
Grandma’s Armenian Coffee

Grandma’s Armenian Coffee

Armenian coffee (Soorj) is served after dinner or on social occasions. It is enjoyed in many countries under the names of Armenian, Greek, Arabic and Turkish coffee. The soorjaman is a long-handled brass or enamel pot used to brew the coffee, which is served in...
Edna’s Affogato

Edna’s Affogato

Armenian coffee affogato? Absolutely! It’s a delicious dessert that comes together quickly and never fails to impress. Simply brew a pot of Armenian coffee (soorj), in lieu of espresso. I’ve named this recipe Edna’s Affogato to honor one of my favorite brands, Edna’s...
Jamee Moltini’s Stove-Top Dolma

Jamee Moltini’s Stove-Top Dolma

Jamee Moltini (née Ashjian) and I grew up together in Fresno. Our fathers were great friends in their youth, and remain so to this day. Another commonality? Jamee’s dad’s mom and my dad’s mom were both named Florence, excellent cooks, and joyful conveners of their...
Richard Hagopian’s Preserved Grape Leaves

Richard Hagopian’s Preserved Grape Leaves

Perhaps you know renowned oud player Richard Hagopian from his days as a member of the Kef Time Band, but Central Valley friends know him as a real Renaissance man — restauranteur, farmer and even historian, as well as musical virtuoso. Richard and my dad were raised...
Lisa Marashian’s Weeknight Fasulia

Lisa Marashian’s Weeknight Fasulia

Fasulia – green bean and tomato stew – is one of my favorite Armenian dishes from childhood. The pronunciation reminds me of facile (French for “easy”), and thus it seems aptly named. My cousin Lisa converts this vegetable side dish into a complete meal with ground...
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