Armenian Cuisine by Pierrette
SynopsisPlot
Pierrette gives you all her little secrets: Vine leaf dolma, hummus, soudjouk, basturma, baba ganoush, borek, djajik, tabbouleh, beetroot salad, yoghurt soup, bortsh, plaki, itch, jingalov hats, bomba, bamia, gomgush, bozbash, kechkek, khashlama, patcha, stuffed eggplant, manti, midia, vegetable dolma, Armenian pizza, khorovadz, kofta, tchi kofta, soulou kofta, topig, blinchik, ghapama, bulgur, pilaf rice, lavash bread, matnakash, simit, baklava, tcheurek, sari burma , kataifi, halva, negri-zhpit, khourabié, gata nazook, anouch abour, ice cream and jams… Pari akhorjak (enjoy your meal)!
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About this book
Armenian Cuisine by Pierrette is a cookbook collecting 101 recipes that span the range of traditional Armenian food, from small appetizer dishes known as mezzes through main courses, side dishes, and sweets. The author, Thierry Der-Parseghian, presents the recipes under the name Pierrette, organizing them in a progression that follows the structure of an Armenian meal.
The book covers a wide selection of well-known preparations. Vine leaf dolma, hummus, baba ganoush, and borek appear alongside less widely familiar dishes such as jingalov hats, a flatbread stuffed with herbs associated with the city of Stepanakert, and ghapama, a pumpkin filled with rice and dried fruits often served at celebrations. Meat dishes include khorovadz (barbecue), several styles of kofta, and slow-cooked stews like khashlama and bozbash. Bread recipes cover both lavash, the thin flatbread central to Armenian tables, and matnakash, a thicker leavened loaf. The dessert section moves through baklava, kataifi, halva, and gata nazook, among others.
Several of the recipes reflect the overlap between Armenian cooking and the broader cuisines of the South Caucasus and Eastern Mediterranean, where shared ingredients such as bulgur, yoghurt, and pomegranate appear in distinct local variations.
