Shish Kebab (Khorovadz)
A prized entree whenever Armenians gather for a cookout. Tender succulent cubes of beef, chicken or lamb marinated with onions and herbs. You will also find the rib eye and chicken variations on our menu quite tempting.

Kofte Kebab
This is a special treat that combines ground beef and ground lamb with a special blend of herbs that includes parsley, garlic, onions, and a mix of fresh seasonings to tantalize your taste buds.

Dolma (Litsk)
You have probably tried (or at least heard) of this one before! This is a delicate mix of cooked rice, onion, and spices, hand wrapped in grape leaves and served cold. It’s finger-licking good!

Lahmajun
Think of it as an Armenian pizza pie! This meat pie is a favorite in several middle- eastern countries bordering the Mediterranean. The flavors differ by region. The Armenian variety includes seasoned ground beef mixed with fresh tomatoes, onion, garlic, and parsley on a tortilla-like crust.

Chorek
An Authentic delicacy not to be missed. Try it with Armenian coffee!
Don’t forget to take some home!

A Few Armenian Recipes

The following are a few of our favorite Armenian recipes from "Annie's Home Cooking" cookbook by Annie Graham.

Armenian Shish Kebab
Baklava
Yogurt Salad
Choreg

© Photography by Eko Novianto

Armenian Shish Kebab

500 g (1 lb.) boneless lamb, beef or pork filet
½ onion, finely chopped
1 T apple cider or wine vinegar
2 T olive oil
2-3 T tomato paste
1 t allspice
1 t chili (red) pepper
2 bay leaves
salt and freshly ground black pepper Serves 3

1. Trim fat from lamb thoroughly, cut into 4 cm cubes and place in a glass bowl. Add onion, vinegar, olive oil, tomato paste, allspice, chili, bay leaves and freshly ground black pepper. Mix thoroughly, cover and marinate in the refrigerator for 6 hours or overnight. Salt should be added after cooking, as it tends to draw out meat juices.
2. Thread meat cubes onto skewers, alternating meat cubes with onion and green pepper pieces if desired. Cook over hot coals for 10-12 minutes, turning frequently to seal the meat. Be careful not to overcook.
3. Sprinkle salt on cooked shish kebab. Serve with pocket bread or rice.

Note:
Traditionally, Armenian Shish Kebab is served with skewers of grilled tomatoes. Raise the grid and cook over hot coals, being careful not to burn them. Remove from skewers and serve with cooked meat.