Red Lentil Soup (Priest’s Soup)/Ոսպով ապուր

Winter is still in full force in Canada, so Red Lentil Soup has been in regular rotation in my kitchen! This soup, sometimes referred to as Priest’s Soup, is proof that there is beauty (and flavour) in simplicity. The use of a couple of standard ingredients results in a comforting, creamy, filling, nutritious, and delicious…

Red Bulgur Yeghints (Pilaf)/Ձաւարով եղինձ

I’m very excited to be sharing my recipe for Red Bulgur Yeghints (Pilaf), a delicious side that will complement just about any meal. There are a few different types of bulgur-based pilafs, and while I also enjoy the white option with vermicelli, I love the added flavour and colour the red one brings to the…

Summer Tolma/Ամառային տոլմա

It is a bit shameful that it has taken me this long to include a recipe for tolma on a website dedicated to all things vegan and Armenian. Summer Tolma is one of four types of tolma featured in The Vegan Armenian Kitchen Cookbook, and as it is often included as part of the Easter…

St. Sarkis Halva (Սուրբ Սարգիս հալվա)

In the case of St. Sarkis Day, before you can have the good (halva), you have to endure the not-so-good (aghablit).  The holiday falls on February 8 this year, and the tradition that is common in the Armenian diaspora is to enjoy a delicious halva on the morning of, with or without a fasting period…

Olive and Walnut Salad (Shepherd’s Dinner/Հովիւի ճաշ)

Olive and Walnut Salad, or Shepherd’s Dinner, is a delicious dish that hails from Musa Ler, which is rich in both olives and walnuts. It is said to have been created out of utility, as it was a quick and accessible meal for those working the land. On top of it being very flavourful and…

Armenian Sweet Pudding/Անուշապուր

Անուշապուր (anoushabour), which directly translates to sweet soup, is a delicious pudding that is associated with good fortune and prosperity. For that reason, it is most commonly served around the holidays, namely New Year and Armenian Christmas.   Tip: Make sure to have a kettle of hot water on hand, as you may need to…

Preserved Grape Leaves

Grape leaves are an essential component of delicious dolma (or tolma). While you can conveniently buy them ready-made in a shop, the following recipe (and video) share how you can pick and preserve your own! Ingredients: Directions: Note: To use the fresh grape leaves the same day you plan on making dolma, simply boil them…

Topik/Թոփիկ Recipe!

https://youtu.be/-q4L7x8Trr0 Topik-making in action! Topik/թոփիկ (or topig!) is a delicious mezze or appetizer that is usually served during Lent. It is a specialty of Armenians from Istanbul (or bolsahyes) and is completely vegan! While there are always different ways to make any given recipe, this is my grandmother’s recipe, which my mom taught me. There…