Long red or green chili peppers grown in California and New Mexico. Moderately hot.
Anoukh (Turkish: Nané)
Anoush, anoushabour, anousheghen
thin, dried sheets of fruit juice
Cured Sausage. Basterma is available in Middle Eastern delis. With great
patience, it can also be made at
A pastry with a filling, occasionally a vegetable with filling
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.
Meaning "to stuff". Dolmas can be
made using leaves or vegetables with meat, rice or bulghur wheat fillings
a syrupy dessert served with a topping of thick cream
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.
Short, stubby red chili peppers grown in the central valley of California. Hot.
Garmir dag (jegentegh)
stew-type meal usually made with meat and vegetables. Also the word for food.
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
Shish (Armenian: shampour)
Shish kebab (Armenian: shampouri khorovadz)
skewered barbequed lamb
a crisp stick cookie
Sini kufta (sinira)
baked ground or chapped lamb and cracked wheat with an exotic filling