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Glossary  
Abour
Soup
Aghtsan (Turkish: Salata)
Salad
Anahiem chili peppers
Long red or green chili peppers grown in California and New Mexico. Moderately hot.
Anoukh (Turkish: Nané)
mint
Anoush, anoushabour, anousheghen
sweet(s), dessert
Armav
date
Banir
Cheese
Bastegh
thin, dried sheets of fruit juice
Basterma
Cured Sausage. Basterma is available in Middle Eastern delis. With great patience, it can also be made at home.
Behzalya (volorn)
peas
Bekmez
Grape molasses.
Bighbegh
Pepper.
Beoreg (Beurek)
A pastry with a filling, occasionally a vegetable with filling
Bourma
rolled Filo (shirred strudel pastry) with syrup and a nut filling
Bulghur Wheat (Armenian: tzavar)
Cooked, dried and cracked wheat. Bulghur is now available in most large supermarkets, as well as Middle Eastern speciality shops.  Bulghur comes in three common varieties: #1 Fine, #2 Medium, and #3 Coarse.
Chaimen (Armenian: mannanekh)
1) A spice, Fenugreek. 2) A hot sauce
Chee kufta (Khema)
Armenian style steak tartare
Chocolat
chocolate
Choerag
Armenian roll
Choor
water
Dabgvadz
Fried
Darchin (tarijeni)
cinnamon
Derev
leaves, usually grape leaves
Dolma (Armenian: letsvadz)
Meaning "to stuff". Dolmas can be made using leaves or vegetables with meat, rice or bulghur wheat fillings
Dzedzadz
hulled wheat
Dzerani
apricot, with
Ekmek kadayif
a syrupy dessert served with a topping of thick cream
Enguinar (gangar)
artichokes
Epvatz
cooked
Fassoulia (lupia)
beans
Feta Cheese
A crumbly white cheese with a slightly sharp taste. Produced in the Middle East and throughout the world, usually from sheep or goats milk. Feta keeps well in the refigerator covered with brine. Change water every few days.
Filo or Phyllo (Armenian: patzvadz tert)
Paper thin prepared strudel-like dough used for flaky pastries such as Pakhlava. Filo is sold fresh or frozen, approximately 22 - 35 sheets to the pound box, depending on size and thickness.
Fresno chilis
Short, stubby red chili peppers grown in the central valley of California. Hot.
Ganancheghen
green vegetables
Gargantag
cake
Garmir dag (jegentegh)
beet
Gatnabour
rice pudding
Geragur
stew-type meal usually made with meat and vegetables. Also the word for food.
Ghee
Clarifed butter
Giger
Liver
Gorgod
barley
Haigagan
Armenian
Halvah
a sweet paste candy or dessert
Hamov
tasty
Hatz
Bread.
Hav
chicken
Havgit
Eggs. (Havgitov - with egg) See recipe for Armenian-style eggs.
Herisah (keshgeg)
lamb or fowl cooked with barley to oatmeal like consistency
Hummus
chick-pea dip
Huntk ungooyz
coconut
Jajukh
cucumbers and yogurt
Jezveh (soorjaman)
coffe pot usually made of brass with long handle
Kadayif
Shredded filo dough. Available commericially. A pastry of shredded dough with a nut filling and syrup
Kamoon or Kimion
A spice, ground Cumin seed.
Karni yarek
baked, stuffed eggplant
Kharpet (Harpoot)
name of a city
Kebab (khorovadz)
Barbecued meat.
Kednakhnzor
potato
Keyma
A meat and bulghur mixture forming the shell in Kufta.
Khmoreghen
Pastry
Khorvatz
fried
Khundzor
apple
Kufta
chopped meat often shaped into patties/balls with stuffing
Kurabia
a shortbread cookie
Lahana (gaghambd)
cabbage
Lahmajoon
Armenian Pizza (meat pie)
Lavash
cracker bread or thin bread
Letdadz (Turkish: dolma)
stuffed
Lolig
Tomato
Lupia
dry bean
Luleh kebab
ground meat kebabs
losh
burger patties
Madzoon
Yoghurt. Fresh madzoon is easy to make at home.If you buy it, look for "active yoghurt cultures" on the label.
Madzoonov
with madzoon
Mahleb
a ground seed used in pastries with vanilla-like flavor
Manti
small canoe-shaped dough filled with meat served with yogurt
Mis
meat
Misov
with meat
Meza
Mixed appetizers.
Midia
appetizer
Midia dolma
rice stuffed mussels
Nané anoukh
Mint
Narsharab (Pomegranate molasses)
The concentrated juice of pomegranates. Available in most large supermarkets, as well as Middle Eastern speciality shops.
Noush
almonds
Paghach
flaky layered bread
Paghlah
fava beans
Pahtz hatz (parag hatz)
cracker bread
Pakhlava (tertanoush)
a flaky, many-layered nut-filled pastry with syrup
Patlijan (sempoog)
eggplant
Patlijanov
with eggplant
Pida
Armenian bread made in a round loaf
Pilaf
steamed rice, bulghour, or lentils
Plaki
cooked with assorted vegetables and oil
Poohri
baked in oven
Porov>
with stuffing
Prinz
rice
Prinzov pilaf
pilaf made with rice
Rahan
basil
Raki (oghi)
achoholic beverage of Armenia made with raisins and flavored with anise
Salata (Armenian: aghtzan)
salad
Sarma (patats)
Meaning "to roll", sarma are rolled appetizers made with grape or cabbage leaves.
Sev hoondig (Nigella seed, Charnuska)
Also known as Black Cumin or Black Caraway seed, this flavorful small black seed is often used in Jewish rye bread and Armenian string cheese. Known as Kolonji in India, this seed is an ingredient in many garam masala recipes. Nigella seed is used in the cooking of Lebanese, Serbian, and Armenian cultures
Shakar
sugar
Shish (Armenian: shampour)
Skewer.
Shish kebab (Armenian: shampouri khorovadz)
skewered barbequed lamb
Simit
a crisp stick cookie
Sini kufta (sinira)
baked ground or chapped lamb and cracked wheat with an exotic filling
Siserr
chick peas
Snobar
Pine nuts
Sokh
onions
Sokherantz
sauteed onions
Soorj
Armenian coffee
sou-boerag
flaky cheese pastry
Soujoukh
dried Armenian sausage, highly spiced
Spanagh (Armenian: shomin)
spinach
Sumak
Sumak is a spice widely prized in the Middle East for its dark red color and tangy flavor.
Susam
sesame seed
Susamov khumoreghen
pastries with sesame seeds
Tabouleh
cracked wheat salad
Taheen
sesame paste
Tahini
Nutty-flavored paste from crushed sesame seeds. Available in most large supermarkets, as well as Middle Eastern speciality shops. Tahini seperates on standing, so stir before using.
Tahn
a refreshing beverage made with yogurt and water
Tahnabour
hot or cold yogurt soup
Tapsi
baking pan
Tass kebab
potted lamb
Tava
frying pan
Tel sheriyah
curled, vermicelli noodle
Titvash (Turkish: Challum)
Pickles
Tomates (Armenian: lolig)
tomato
Tourshi
pickles
Tsoug
fish
Tutum
squash or pumpkin
Tutumi good
pumpkin or squash seed
Tzmeroog
watermelon
Ungouyz
nuts
Vosb
Lentils
Vospov
with lentil
Yalanchi
Meaning "imitation", yalanchi are stuffed grape leaves or dolma without meat.
Yerishta
noodles