Armenian Cuisine by Pierrette

Price: $16.90
(as of Jul 31, 2026 05:57:44 UTC – Details)


The most popular dishes of Armenian Cuisine in 101 recipes: from mezzes to starters and dishes, side dishes and desserts. Pierrette gives you all her little secrets: Vine leaf dolma, hummus, soudjouk, basturma, baba ganoush, borek, djajik, tabbouleh, beetroot salad, yoghurt soup, bortsh, plaki, itch, jingalov hats, bomba, bamia, gomgush, bozbash, kechkek, khashlama, patcha, stuffed eggplant, manti, midia, vegetable dolma, Armenian pizza, khorovadz, kofta, tchi kofta, soulou kofta, topig, blinchik, ghapama, bulgur, pilaf rice, lavash bread, matnakash, simit, baklava, tcheurek, sari burma , kataifi, halva, negri-zhpit, khourabié, gata nazook, anouch abour, ice cream and jams… Pari akhorjak (enjoy your meal)!

From the Publisher

Mezzes, starters, main courses and desserts: ask for the menu!

Mezzes

Amaze your friends with a real Armenian mezze!

Rice stuffed vine leaf dolmas, Hummus, Soudjouk,,Baba Ganoush, Basturma, Beef Borek, Spinach Borek, Feta parsley Borek, Borek with puff pastry, Djadjik, Tarama, Vospov kofte, Toorshi.

Starters

Follow with a typical Armenian starter!

Su-borek, Mom’s Tabbouleh, Auntie Anaïs’ Tabbouleh, Eggplant salad, Beet and walnut salad, Watermelon and feta salad, Greek salad, Chickpea salad, Eggplant fritters, Plaki – Navy beans, Zucchini fritters, Itch salad, Coral lentil soup, Topig, Rolled Eggplant, Easter eggs, Bortsch, Basturma omelette, Soudjouk quiche, Jingalov hats, Yogurt soup.

Main courses and side dishes

Don’t forget the main course!

Ground beef stuffed eggplants, Prince’s eggplants, Beef stuffed vegetable dolmas, Beef stuffed vine leaf dolmas, Rice stuffed vegetable dolmas, Cabbage dolmas, Grandma Yervantouhi’s Mantis, Midia, Armenian pizza, Bombas, Bamia with chicken, Bamia with veal, Basturma pizza, Mussels rice, Chickpeas with Beef, Khirma pasta, Gomgush, Bozbach, Kechkek, Khash patcha, Lamb kebabs, Kofta kebabs, Chicken kebabs, Khashlama, Beef moussaka, Blinchik, Pierrette’s koftas, Tchi kofta, Soulou kofta, Tomato sauce kofta, khachapuri, Kofta wrap, Ghapama, Khinkali, Bulgur green pepper, Bulgur red pepper, Pilaf rice, Lavash bread, Matnakash, Simit, Tahin.

Desserts and drinks

Enjoy an Amazing Armenian dessert!

Baklavas, Grandma Hripsime’s tcheureks, Sari burma, Negri-zhpit, Kataifi, Semolina halva, Anouch abour, Pistachio halva, Kourabiedes, Baron Souren’s cake, Gata nazook, Milk rice, Nutmeg cake, Walnut twists, Tahini cake, Watermelon sorbet, Pomegranate sorbet, Fig ice cream, Apricot ice cream, Watermelon jam, Rose petal jam, Pomegranate jam, Fig jam, Pomegranate juice, Tan.

Typical recipe ideas that are easy to make!

Beef Borek

“Step 1 – Preheat oven to 430°F. Wash and cut the eggplants in half lengthwise. Using the tip of a knife, lightly score the white flesh with crossed streaks and slather them with olive oil using a pastry brush. Place the eggplants (flesh side down) on a baking sheet with parchment paper. Bake for 45 minutes. They should wrinkle, soften and completely toast, even smell burnt (this is what gives this characteristic taste that makes the tongue tingle!).

Step 2 – Using a tablespoon, scoop out the flesh of the 4 grilled eggplants (without the black skin). Crush vigorously with a potato masher. You should get a beautiful smooth yellow purée.” …/…

Baba ganoush

“Step 1 – In a very hot pan, sauté the onions in the oil until they’re translucent. Add the crumbled meat, then the chopped parsley and allspice. Season and simmer for 10 minutes. Remove the preparation from the heat and set aside.

Step 2 – Cut each filo pastry sheet in half lengthwise, you will get twenty rectangles (7″x18″). Protect the dough under a damp dish towel to prevent it from drying out. Take the first rectangle and fold it in half, still lengthwise. Using a teaspoon, place a spoonful of stuffing at the bottom of the rectangle. Fold the dough into a triangle starting on the right, then a quarter turn to fold it on the left and so on until the rectangle disappears. At the end of the race, fold the remaining piece of dough under the pocket of the last triangle to close the borek well and prevent it from opening during cooking. ” …/…

Lahmajoun

“Step 1 – Prepare the dough. Dilute the baker’s yeast in a little water. In a bowl, pour the flour, make a well and add the yeast, the water gradually, then the salt. knead for 10 min. Form a ball and set aside for an hour in a bowl covered with cling film.

Step 2 – Preparation of the stuffing: finely chop the onion and parsley. Wash the peppers and cut them into small squares. In a large salad bowl, mix the meat, onion, parsley, peppers, and tomato pulp manually. Add salt and pepper.

Step 3 – Roll out your dough thinly in the shape of a circle. The recipe is given for two pizzas 12″ in diameter. Spread the meat stuffing evenly over the dough, leaving a border of at least 0.8″. Press the tips of your fingers on the meat surface so that it sticks well to the dough.” …/…

Tcheureks

“Step 1 – Warm the milk in a glass by putting it into the microwave for 1 minute. Crumble the yeast, incorporating it into the milk with a spoon. Leave on for 15 min. Melt the butter in a saucepan over low heat. Let it cool.

Step 2 – In a large bowl, pour the 8 cups of flour, the powdered mahlep and the sugar. Mix with a whisk, then dig a large well. Add the 5 whole eggs and the glass of milk with the yeast. Start kneading the dough for 5 minutes. Add the melted butter. Mix together with both hands for 15 minutes. The dough should gradually come off your fingers. When it becomes homogeneous and not sticky, form a large ball that you will place in a clean basin. Cover with a woolen cloth and put the dough near a heat source.” …/…

What are we eating for lunch?

Armenian cuisine is the fruit of an ancestral family heritage transmitted from generation to generation by our mothers and grandmothers. There is not one Armenian cuisine, but several. So that a dish can have one recipe and different versions from one country to another. Mom used to say: Armenian cuisine is good, eaten quickly, but it takes a very long time to prepare! I can still see her getting up at dawn to prepare vegetable dolmas, kechkek, boumbas, bamias or even a manti! These 101 recipes in this book remind me so much of my childhood: the subtle scent of orange blossom and nigella seeds when my grandmother made tcheureks ; the aromas of eggplant grilled in the oven, then stuffed with minced meat when mum cooked my favorite dish ; and finally, the fresh, herby scents of parsley, chopped mint and spring onions from my aunt Anaïs’ tabbouleh, when we were visiting her in Valence, a commune located in southeastern France. Now, Pierrette gives you all her secrets!

The most popular dishes of Armenian Cuisine in 101 recipes: from mezzes to starters and dishes, side dishes and desserts

Publisher ‏ : ‎ DER PARSEGHIAN
Publication date ‏ : ‎ November 24, 2023
Language ‏ : ‎ English
Print length ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 2956959328
ISBN-13 ‏ : ‎ 978-2956959328
Item Weight ‏ : ‎ 13.1 ounces
Dimensions ‏ : ‎ 7 x 0.37 x 10 inches
Best Sellers Rank: #1,992,131 in Books (See Top 100 in Books) #373 in African Cooking, Food & Wine #529 in Middle Eastern Cooking, Food & Wine #1,345 in International Cooking, Food & Wine
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