ABOOR - soup AGHTZAN (SALATA) - salad AHRANTZ - without ANOUKH - mint ANOUSH - sweet ANOUSHABOOR - a sweet soup ARMAV - date BABAGHANOUSH - eggplant salad BAKI - Lenten BAMIYA - okra BANEER - cheese BASTEH - thin, dried sheets of fruit juice BASTERMA - cured spiced meat BEHZALYA (VOLOM) - peas BEXIMET - breadstick-like roll BISHI - pancakes, Armenian style BITLIS - a city BLOR - ball shape BOERAG - a pastry with a filling or a vegetable with filling BOURMA - rolled Filo (shirred strudel pastry) with syrup and a nut filling BULGHOUR (TZAVAR) - cracked wheat which can be bought fine, medium, or coarse. CHAIMEN (MANNANEKH) - ground spice (fenugreek seed) CHEE KEUFTA (KHEYMA) - Armenian style steak tartare CHOCOLAT - chocolate CHOERAG - Armenian roll CHOOR - water DAVAJI (OOGHDABAN) - camel herder (peasant) DEREV LEAVES - usually grape leaves DOLMA (LETZVADTZ) - a stuffed food, most often a vegetable stuffed with meat and/or rice DZEDZADZ - hulled wheat EKMEK KHADAYIF - a syrupy dessert served with a topping of thick cream ENGUINAR (GANGAAR) - artichokes EPVATZ - cooked FASSOULIA (LUPIA) - beans FILO (PATZVADZ TERT) - prepared strudel-like dough available in Near Eastern shops GANANCHE FASSOULIA - Green beans GANANCHEGHEN - green vegetables GARGANTAG - cake GARMEER DAG (JEGENTEGH) - beet GELOR - round GELORIG - small round shape GERAGOOR - stew-type meal usually made with meat and vegetables GERAGOOMER - plural of geragoor JERMAG - white GORGOOD - barley GUEVEJ (TURLU) - a baked stew HYEGAGGAN (Haygagan) Armenian HALVA - a sweet paste candy or dessert HAMOV - tasty HATZ - bread HAV - chicken HERISAH (KESHGEG) - lamb or fowl cooked with barley to oatmeal like consistency HUMMOS - chick-pea dip HUNTK UNGOOZ - coconut IMAM BAYELDI - a baked eggplant dish IMRIG HALVA - a pudding made of Cream of Wheat and pine nuts JAGENTEH (GARMEER DAG) - beets JOOKUKH - cucumbers and yogurt JEZVEH (SURJAMAN) - coffee pot usually made of brass with long handle KADAYIF - a pastry of shredded dough with a nut filling and syrup KALAJOSH - lamb-yogurt dish KARNABEDE - cauliflower KARNI YAREK - baked, stuffed eggplant KHARPET (HARPUT) name of a city KEBAB (KHORVADZ) - barbecue KEDNAKHNZOR - potato KESHGEG (HERISAH) lamb or fowl cooked with barley to oatmeal-like consistency KEREVIZ - celery KHABOORGA - roast lamb stuffed with flavored pilaf KHAVOORMA - braised lamb or beef KHEYMA - ground meat or other mixture for stuffing KHUMOREGHEN - pastry KHUNDZOR - apple KIMION - cumin KHORVATZ - fried or sauteed KEUFTA - chopped meat often shaped into patties/balls with stuffing KURABIA - a shortbread cookie LAHANA (GAGHAMBD) - cabbage LAHMAJOON - Armenian Pizza (meat pie) LAHVOSH - cracker bread or thin bread LETSVADZ - stuffed LUPIA - dry bean LULU KEBAB - finger shape burgers LOSH - burger patties MAHDZOON - Armenian name for yogurt MAHDZOONOV - with madzoon MAFISH - fried dough MAHIG - crescent MAHLEB - a ground seed used in pastries with vanilla-like flavor MAMOOUL - a nut-filled cookie sprinkled with confectioners suger MANTI - small canoe-shaped dough filled with meat served with yogurt MARASH - name of city MEESE - meat MEESOV - with meat MEZA - appetizer MIDIA - Mussel appetizer MIDIA DOLMA - rice stuffed mussels MUJADERA - bulghour cooked with lentils MULLALL ABI - pudding made with rice flour MUS - a city MUSHOSH - lentils with apricots dish NOUSH - almonds PAGHACH - flaky layered bread PAGHLAH - fava beans PAHTZ HATZ (PARAG HATZ) cracker bread PAKLAVA (TERTANOUSH) (BAKLAVA) a flaky, many-layered nut-filled pastry with syrup, PAHNJAREGHEN - any vegetable PAHNDJAR - swiss chard PARGOGHEE - cognac PARAG HATZ (PAHTZ HATZ) - cracker bread PATLIGAN (SEMPOOG) - eggplant PATLIJANOV - with eggplant PENIRLEE - bread baked with cheese PIAZ - salad made with beans PILAF - steamed rice, bulghour, or lentils PLAKI - cooked with assorted vegetables and oil PHOORI - baked in oven POROV - with stuffing PRASSA - leek PRINZ - rice PRINZOV PILAF - pilaf made with rice RAHAN - basil RAKI (OGHI) - achoholic beverage of Armenia made with raisins and flavored with anise RECHEL - a candy-like preserve made with pumpkin, squash, quince or watermelon SAJOOSTOO - flat, thin-layered bread SALATA (AGHZTAN) salad SARMA (PALATS) grape leave, cabbage leaves, swiss chard, filled and rolled SERIM - baked dough with yogurt SHAKAR - sugar SHISH (SHAMPOUR) - skewer SHISH KEBAB (SHAMPOURI KHOROVADZ) - skewered barbequed lamb SIMIT - a crisp stick cookie SINI KEUFTA - baked ground or chopped lamb and cracked wheat with an exotic filling SISEER - chick peas SOOKH - onions SOOKHERANTZ - sautιed onions SOORG - Armenian coffee SOU-BERAG - flaky cheese pastry SOOJOOKH - dried Armenian sausage, highly spiced SPANAGH (SHOMIN) - spinach SUSAM - sesame seed SUSAMOV KHUMOREGHEN - pastries with sesame seeds TABOULEH - cracked wheat salad TAHAEEN - sesame paste TAHN - a refreshing beverage made with yogurt and water TAHNABOOR - hot or cold yogurt soup TAPSI - baking pan TASS KEBAB - potted lamb TAVA - frying pan TEL SHERIYAH -curled, vermicelli noodle TOMATES (LOLIG) - tomato TSOOG - fish TUKALEEK - fried dough balls TURLU (GUEVEJ) - a baked lamb dish with a mixture of vegetables or mixed vegetable dish TUTUMI GOOT - pumpkin or squash seed UNGOUYZ - nuts TZUMEROOG - watermelon VAN - a city VOSP - lentil VOSPOV - with lentil YALANCHI SARMA - stuffed grape leaves YERISHTA - noodles YEREGAMOON - kidney YOUKAHA - thin bread
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