Harissa (Armenian: հարիսա harisa) is an Armenian dish from the Ararat plain. It is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat in harissa when Armenian religious days required fasting and penance. The extremely long cooking process is an essential […]
Tabbouleh, also spelled tabouleh or tabouli, is a traditional Levantine salad that is commonly served as part of a mezze in the Arabic world.
Information about Armenian cuisine including the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes.
Mutabal is a traditional Middle Eastern eggplant dip. The eggplants are usually grilled on a barbecue which gives them a nice smoky flavour but you can also roast them in the oven. Mutabal is traditionally served as an appetiser with some Lebanese bread or as a side sauce with grilled meat. This is an easy cool dip perfect with meat dishes and summer meals.
Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner. And, it is also used in drinks.
Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.