Hungry Armenians in the Greater Boston area spent the Sunday afternoon before Great Lent feasting and voting on the best homemade dolma in town. Presented by Amaras Art Alliance, the first ever “Dolma Fest” featured […]
In her new book Home Again, University of Hartford Professor Mari Firkatian combines Armenian recipes from the Ottoman Empire with an immigrant family’s memoir. The recipes serve as a means of preserving a cultural heritage. […]
In 1929, two Armenian immigrants set up a modest dairy facility in Andover, Massachusetts. Their production was centered on a food item often consumed in the old world: a sourish, white substance derived from milk. […]
Several feet below the sacred altar of St. Stephen’s Armenian Apostolic Church, there is a kitchen unlike any other. This one is bustling with dozens of hardworking Armenian women, laughing and catching up […]
Take a nice flank of beef or lamb, salt it for a couple of days to extract the fluid before coating it with a paste—crushed garlic, hot red pepper powder, cumin, and crushed fenugreek (Greek […]
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