Armenian Kitchen, The

A collection of Armenian and International recipes compiled by the Ladies' Guild of St. Stephen's Armenian Apostolic Church of Greater Boston.

In compiling this book, a conscious effort was made to find and document recipes which were indigenous to the various villages and regions of Armenia, as well as the countries where Armenians settled in their Diaspora. You will find the source of the recipe cited beside the title.

Many of the foods that are prepared in “The Armenian Kitchen” are expressive of a culinary tradition that has been passed on for generations. They represent the common denominator of an ancient people whose roots were established in the area of Mt. Ararat thousands of years ago. Lamb, bulghur, rice, sesame seeds, grape leaves, madzoon (yoghurt), vegetables and fruits were the natural staples of the Ararat region which reflected the distinctive character of the Armenian cuisine.

In the twentieth century, historic events forced Armenians to leave their ancestral homeland and settle in other parts of the world. With them, they brought the memories of the foods that had become part of their culture. Armenian cuisine survived! In addition, they developed new recipes which reflected the influences of their new environments. The origins of many of these recipes are acknowledged here.

The Ladies’ Guild of St. Stephen’s Armenian Apostolic Church of Greater Boston is proud to offer this selection of unique recipes which have been donated by its members and friends. This book is a tribute to our mothers who taught us how to prepare these foods and a gift to all those who are now developing their skills at Armenian cooking.