Author: velvet_Edition

  • Muhammarah

    Muhammarah

    Muhammarah is made with concentrated pomegranate syrup, pepper paste, bread crumbs and coarsley ground walnuts. Concentrated pomegranate syrup is widely used in Mediterranean cuisine as an alternative to lemon juice and renders a sour flavor. Muhammarah is often served with beef or chicken mortadella. It is also served as an appetizer along side toasted pita bread. Skill…

  • Chicken Mortadella

    Chicken Mortadella

    Chicken mortadella is a very popular buffet item at any Mediterranean gathering. The chicken is processed just like the shell of the “keufteh” and then seasoned with various spices, unsalted pistachios and cooked in red wine and apple cider vinegar. Slice into 1/4 inch pieces. The pistachios which can be seen in each slice adds…

  • Zucchini Gratin

    Zucchini Gratin

    Zucchini gratin filled with seasoned ground beef, smothered with bechamel sauce and sprinkled with cheese is truly considered comfort food. Any zucchini variety would work. During the months of October and November there are so many varieties available at the farmers market. You can use any variety you like in the recipe. I tend to…

  • Jidabour

    Jidabour

    Jidabour is a classic Armenian dish made with “yarma” or crushed pelted wheat and beef shanks. The yarma and beef shanks are cooked slowly until the yarma becomes creamy and the beef falls off the bones. It resembles a porridge but its much more flavorful and nutritious. Although a very “respected” dish, Jidabour is very…

  • Orange Lentil Soup

    Orange Lentil Soup

    Orange lentil soup is the first thing that comes to mind when the weather turns cold after a long hot summer. This variety in my opinion is the most flavorful and has a smoother texture. As it cooks it breaks up and becomes mushy. It’s very popular in Mediterranean cuisine. It’s used in soups and during…

  • Slow Cooked Lamb Shanks

    Slow Cooked Lamb Shanks

    If you like lamb then you’ll love this dish! Slow cooked lamb shanks are cooked till they fall off the bone. Kabsa is the key spice in this recipe which is a traditional Saudi spice used often in their cooking. It is basically a blend of spices including cardamon, cloves, cinnamon, black lime and black…

  • Creamy Coleslaw

    Creamy Coleslaw

    Crunchy, tangy and refreshing is how I can describe this creamy coleslaw salad. You can add other vegetables such as chopped celery, bean sprouts or cucumbers. This salad works great to take to a picnic, potluck, or as a buffet item when you’re entertaining.  Skill level: Easy Click here to view Slideshow, Share, & Comment…

  • Lehmajun

    Lehmajun

    Lehmajun aka Armenian Pizza, made with ground beef, parsley, green bell pepper, tomatoes, garlic and seasonings is loved by everyone. If you are lucky to live near an Armenian bakery you can buy them freshly made, or buy them frozen at your specialty grocer. But trust me, there is nothing better than homemade. Instead of…

  • Cauliflower Sweet Potato Coconut Curry

    Cauliflower Sweet Potato Coconut Curry

    The combination of flavors in this cauliflower sweet potato coconut curry is amazing. The ginger, garlic, coconut milk, and the spices blended together is heavenly. Both the cauliflower and the sweet potato soak up the flavor of the sauce. Serve it with a simple Basmati pilaf and make sure you have enough baguette to go…

  • Basmati Rice

    Basmati Rice

    This basmati rice recipe is quick and very easy to make. It always turns out great! It doesn’t take much time to make and goes great with any dish that you make. If you leave it on medium low heat after it’s fully cooked, it will develop a crust that’s delicious. Skill level: Easy Click…