We had a tight race this quarter, prompting me to break a tie with my vote for ARMENIAN. This is a cuisine I know almost nothing about, so I’m eager to learn along with all of you. Thanks for your participation, HOs!
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I’m super-excited! My PIC is 2nd generation Armenian-American, so I hope he will make some family recipes. His khorovats are legendary, his dolma mouthwatering (and a true labor of love), as are his lahmaçun, pilaf, and stewed okra.
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https://thearmeniankitchen.com
I love Manti.
If anyone visits Toronto, Mayrik is an excellent Armenian restaurant.
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Arganak soup (egg lemon chicken soup with meatballs) is Armenian Yiouvarlakia.
https://www.pulcetta.com/recipe-armenian-chicken-soup-meatballs.html
Havaboor is Armenian chicken avgolemono soup.
@biondanonima — since I’m fairly new to this thread / concept: are we posting dishes here that we made along with the recipes we used, or do we just collect recipe links for people to possibly cook from?
Merci!
COTQ is meant to be a broad thread/discussion for people to share whatever they want regarding a nation’s cuisine, be that restaurant meals, cookbooks/online recipe resources, travel stories, ingredient sources, or home-cooked meals. Anything goes!
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Thank you! Now to decide what to make my PIC cook first 
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So colorful! And an interesting combo of ingredients. What did you think of it?
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I really liked it. I will make it again, with whatever lentils I have on hand. My Dining Companion prefers green or brown lentils over red, and non-puréed.
I didn’t know this, from the same recipe.
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The Lentil and Apricot soup is called Tsirani Vosp Apur.
I spent two weeks in Armenia and it was the best two weeks of food exploration of my life.
There are two things I continue to make: tolma and jingyalov hats. Hats = bread. It is a mixture of greens wrapped in lavash. There is a good recipe in Lavash, the big cookbook in English of Armenian food. However, I do not make my own lavash. I like it even more with thinly rolled out pizza dough. 3 ounces of dough rolled out to an 8" circle.
Fro the tolma, I find fresh gai lan leaves to be a righteous substitute.
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Greek stores and Arabic stores sell the grape leaves in jars, in brine. Walmart in Canada also sells a Middle Eastern brand online.
They should be soaked in water before using. I have used fresh grape leaves before. Most cooks and restaurants use the leaves from a jar.
How do you wrap gai lan leaves around a rice or cracked wheat stuffing? The gai lan leaves i have seen aren’t big enough. The unfolded grape leaf needs to be around 3 or 4 inches wide or larger in order to be stuffed and rolled.
I’ve often been intrigued by recipes for jingyalov hats. Your endorsement may prompt me to finally tackle them - thanks!
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My PIC often reminisces about his 4" short Armenian grandmother, who would cook up a storm. He loved her katah, which is apparently a massive pain to make.
