Top Rated Armenian Recipes

Kufteh (Armenian Stuffed Meatballs)
Doug and I have been experimenting with some of our favorite Armenian recipes to reduce fat and cholesterol. We've taken the traditional recipe for kufteh — Armenian stuffed meatballs — and replaced the ground lamb and butter with ground turkey and olive oil. We think the results are pretty darn good! Serve with plain yogurt, a chopped salad, and pita bread. Try it. If you still prefer the old style, just substitute ground lamb or beef for turkey — but be sure it's very lean and ground three times.
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Pistachios
Armenian recipe preparations tend to be time-consuming. Never wanting to spend any more time in the kitchen than necessary, shortcuts had to be created for some of our family favorites. Without a doubt, the most popular Armenian dessert is paklava (baklava to non-Armenians). Flaky, buttery layers of phyllo dough, with a center layer of chopped nuts and cinnamon, then drizzled with a simple syrup. Love it, but this takes too long, so here’s what I do to save time… Instead of using phyllo dough sheets for this baklava, I purchase bite-sized, premade phyllo cups (15-count per box) in the freezer section of my local grocery store. What a time-saver! This works in other recipes, too. Click here to see What Is... Baklava?
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CASSANDRAHEARN
Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree.
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Bishi
Margie, a reader of our blog from Pennsylvania, had a special request for us — to help find a recipe her grandmother used to make. The recipe, bishi, is deep-fried dough — lighter than doughnuts, more like a crueller sprinkled with sugar. This is a slight variation of a recipe from our cousin, Alice Bakalian. Click here to read about how bishi is also Kim Kardashian's favorite dessert. 
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Armenian Rice recipe. Ready In: 45 min. Makes 2 servings 639 per serving Ingredients: butter, rice, egg noodles, chicken broth, basil
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Armenian Stew recipe. Ready In: 4 hrs Makes 4 servings 266 per serving Ingredients: apricots, dried, water, chickpeas (garbanzo beans), water, lentils, onions, molasses
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Lulu Powers
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*Alia*
A lovely bread full of seeds and nuts.
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Devonviolet
This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.
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Gerry
Found this in one of our local Church cookbooks making for potatoes that are a touch different - and always an empty bowl! The recipe calls for 'old' potatoes - I find for most part I never have old potatoes - if I do not have large potatoes I eyeball an equivalent. Weighing - 11/2 pounds of potatoes takes about five what I call regular sized potatoes. Serving size is a quesstimate as it depends what you are serving and how big the helping!
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Kim127
Found this on the internet. Posted for Zaar World Tour!
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Light & Tasty
Find recipes for Armenian Pilaf and other Course recipes. Get all the best recipes at . Recipe directions: In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
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