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Hey there, culinary adventurers and history snackers. Grab your forks and passports because we are about to embark on a flavor expedition to Armenia, where the mountains are high and the food is higher … in deliciousness ratings, that is.
Did you know? On May 28, 1918, Armenia declared independence after centuries of being passed around like an unwanted fruitcake between the Ottoman and Russian empires. While this first attempt at independence lasted about as long as my New Year’s resolution to eat fewer carbs (just two years), it laid crucial foundations for the Armenian identity we know today.
Fun fact: Armenia claims to be the birthplace of wine, with evidence of winemaking dating back 6,100 years. That’s right – while prehistoric humans elsewhere were figuring out basic tools, Armenians were already thinking, “You know what would make this mammoth meat better? A nice Cabernet.”
Mount Ararat Chicken Kebabs: A Recipe
That’s Worth Climbing Mountains For
For the Chicken Marinade:
- 1½ pounds boneless, skinless chicken breast, cubed (like your first apartment).
- ¼ cup olive oil (liquid gold that Greeks and Armenians will fight over claiming).
- 2 cloves garlic, minced (vampires beware – though Armenian folklore has its own monsters).
- 1 teaspoon ground cumin (because your spice rack needs more than just salt and pepper).
- 1 teaspoon paprika (for color and that smoky kick).
- 1 teaspoon salt (from ancient Armenian salt mines, if you happen to have some lying around).
- ½ teaspoon black pepper (to keep things interesting).
- ¼ cup chopped fresh parsley (nature’s breath mint).
- ¼ cup chopped fresh dill (the herb that divides families at dinner tables).
Whisk together everything but the chicken in a large bowl. Add chicken and marinate for at least
30 minutes. Place the chicken on your skewers and grill.
For the sweet-tart glaze
- 1 cup apricot jam.
- ¼ cup pomegranate juice.
- 2 tablespoons honey (because sweet things come to those who wait ... for the glaze to thicken).
- 1 teaspoon grated ginger .
For the lavash flatbread
- 1½ cups all-purpose flour.
- ¼ cup whole wheat flour.
- ¼ teaspoon salt.
- ¼ teaspoon sugar.
- ½ cup warm water.
- 1 tablespoon olive oil.
Mix, knead (consider it your arm workout for the day), divide into 4-6 pieces, and roll them thinner than your excuses for eating a second helping. Cook in a skillet until they are spotted like a leopard but crispy like autumn leaves.
Ejija: Mushrooms
stuffed with deliciousness and tradition Ingredients:
- 12 large mushrooms (Portobello preferred).
- 2 cups fresh spinach, chopped.
- ½ cup crumbled feta cheese.
- ¼ cup chopped fresh parsley.
- 2 cloves garlic, minced.
- 1 teaspoon salt.
- ½ teaspoon black pepper.
- 1 tablespoon olive oil.
Pop these stuffed fungi into a 375 degree F oven for 15-20 minutes or until they’re tender enough to cut with a meaningful glance.
Assemble your feast like you’re building ancient Armenian architecture
Wrap your glorious chicken in the lavash,
drizzle with that sweet-tart glaze, and serve alongside your stuffed mushrooms. Each bite is like a history lesson, but one you’ll actually enjoy.
A toast to Armenian resilience
As we celebrate Armenia’s Independence Day with this feast, let us raise a glass of Armenian cognac (yes, they make excellent brandy – another thing they have been doing longer than most) to a culture that has survived empires, earthquakes and genocides.
In Armenian they say “Shnorhakalem” for “Cheers.”
Barry Cohen welcomes your thoughts, suggestions and feedback. For recipes or questions, email him at barrycohen210@gmail.com.