Uvezian has contributed articles and recipes to Gourmet ... Her celebrated Armenian lamb and apricot stew is simple to make, ...

The menu of Mousourlou is diverse - Armenian pastourma with an authentic 150-year-old recipe, Pomak wild boar sausage, ...

Easy Grilled Teriyaki Pork Kabobs is a family favorite! Hasn’t this summer just been amazing for grilling weather this y ...

Midtown Sacramento has become synonymous with the city’s most ambitious, creative restaurants. Eleven of those businesses ...

Istanbul-born chef Fatih Tutak shares his favourite culinary experiences in his hometown, from Turkish barbecue at Ahmet ...

Service concludes with a to-go loaf of banana bread made from Barnum-Dann’s grandmother’s 1956 recipe ... kebabs are among the best around, particularly an herby chicken shish kebab marinated ...

Wilderness Cooking channel about cooking delicious dishes in the wild. We live in a village and try to find very beautiful ...

Turn the lamb in the marinade to coat it evenly, and set aside on the bench for 30 minutes. To make the black vinegar sauce, place the sugar, vinegar, water and soy sauce in a small saucepan.

Turn the lamb in the marinade to coat it evenly, and set aside on the bench for 30 minutes. To make the black vinegar sauce, place the sugar, vinegar, water and soy sauce in a small saucepan.

Attendees can find lamb shish kebab, chicken, losh kebab, kheyma dinners and various vegetarian dishes, along with a selection of Armenian pastries. Booths offer a variety of items, including ...

5. Prepare a braai grid over medium-hot coals. Soak bamboo skewers in water for 30 minutes to prevent them from burning, then thread the lamb onto the skewers. 6. Cook the kebabs for 5 minutes on each ...

Boil a pot of water. Add a pinch of salt to the water. Preheat oven to 180 degrees. Place all trimmed lamb ribs into the water. Boil ribs on a low simmer for 25 mins. Take ribs out of water and place ...