I had a great time visiting Chef Vache at Cracked Pepper Bistro and tasting the goods! Vache’s paklava cups are easy to make, and they pair perfectly with his “Midnight Oil” dark roast coffee from Sanctuary Roasting. A simple muffin tin, some phyllo dough, and a...
Joyce’s family recipe for Kharpertsi kufta – Armenian meatballs from the historic Armenian city of Kharpert – has been handed down for generations. Special thanks to Phil Tavlian, the first to record this recipe. If I had to pick one, executive summary-style...
I’ve always been a huge pickle fan, and Armenian pickles (toorshi) are among my favorites! Unfortunately, they can easily become too vinegary or too spicy, at least for my palete. Jamee’s toorshi brine delivers the perfect balance of spice, vinegar, and garlic. She...
Growing up, I would get super excited when we attended a function where kheyma was served. I would load the perfect bites onto my crackers, take my plate off to a quiet corner, and go straight to hog heaven, as my mother would say. This recipe was developed by a...
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...
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...
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...
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...
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...
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...
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,...
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...
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 (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...
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...
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...
