Ukrainian and international home cooking recipes
Ancient, wholesome and full of heart, Armenian cooking celebrates fresh herbs, grains and slow-cooked comfort.
Here you will find Armenian recipes: hearty stews and grilled meats, fresh herbs and vegetables, pilafs and homemade breads. Honest and deeply flavorful, they reflect one of the world’s oldest and most generous food traditions.
Armenian summer dolma looks nothing like the grape-leaf parcels most people picture. Here the vegetables are the wrapper: eggplant, bell peppers, and tomatoes are hollowed out and packed with a juicy meat filling. The recipe comes from Zhanna Levina, and it captures the family side of Caucasian cooking, where one big pot goes to the […]
In summer, when peppers and eggplant ripen, Armenians make not grape-leaf rolls but a vegetable dolma: sweet peppers, eggplant, and tomatoes stuffed with fatty beef and lamb, rice, cilantro, and cumin, then left to braise under a tomato-garlic sauce for an hour and a half. The name comes from the Turkic doldurma, meaning “to stuff.” […]
This is a salad with a smoky edge: every vegetable goes onto the grill first, so the eggplant, zucchini, and fennel pick up caramelized char marks, while the bell peppers, roasted whole, shed their skins and leave behind soft, smoky flesh. The dressing is minimal, just olive oil and wine vinegar, so nothing overpowers the […]
Torshi is the Armenian and Black Sea take on a layered pickle — served fiery, alongside grilled meat and young wine. What sets it apart from an ordinary mixed pickle is the packing: vegetables go in tight layers, heavily strewn with celery, parsley, and dill, so the herbs perfume the whole brine rather than just […]