Posts by tag: Armenian

  • Armenian Bulgur, Parsley and Tomato Salad {Eetch or Mock Kheyma}

Armenian Bulgur, Parsley and Tomato Salad {Eetch or Mock Kheyma}

Posted on February 7, 2017

There is a lot of chaos happening in our world right now. And it’s left me feeling anxious, sad, overwhelmed and at times, small and insignificant.

Like, am I suppose to just sit here and talk cheerfully about a guacamole recipe, all while our elected officials are planning to build a wall at the Mexican border? That doesn’t feel right to me. It seems silly to be excited about food when there is so much hate and fear circulating around us.

But then I remember that sharing food, and the stories behind our food, is a big part of who we are. It defines us on every level: as individuals, as families and as a nation. To share food and food stories is to be human. So no matter what happens over the next few years, I’m going to continue to do that.

We are a nation of immigrants. And today, myself and some other food bloggers are celebrating that fact by sharing our #immigrantfoodstories. I hope you feel inspired and uplifted. And I hope you feel the urge to share your immigrant stories as well (both food and non-food related). Because I don’t think we can afford to be silent any longer.

Armenian Power |

I’m half Armenian. All four of my Great Grandparents on my Mom’s side immigrated from Armenia in the early 1900’s to escape the Armenian Genocide. My family, like so many other Armenian families during those years, found safety and security here in America. In time, they became dedicated community members in their newly found country – raising families, erecting churches and managing small businesses. One of those businesses (now called Donabedian Bros.) is still in operation today, and is owned and run by my Mom and Uncle.

I grew up being mainly influenced by my Armenian side of the family (simply due to the proximity of where we lived). They were a hard working and proud group of people. But never too proud. The Armenian Genocide had inflicted a deep scar that still ached from time to time. A scar that was often kept covered and hidden away from prying eyes.

There was a lingering shame and a general quietness about them.

Except when it came to matters regarding food. Then there was no holding back! As a family of great cooks (and even greater appetites!), meal times and Holidays were always a celebration of our traditional foods. My Great Aunt Margaret proudly made the best toorshi (pickled vegetables). My Great Aunt Dorothy made the best lahmahjoon (flatbread with ground lamb) and roejeeg (grape juice and walnut candy). And my Mom always had the most sought after paklava in town!

Armenian Bulgur, Parsley and Tomato Salad |

Today, I’ve recreated my Great Aunt Carrie’s recipe for Eetch (also sometimes called mock kheyma or meatless kheyma). It’s a bulgur based-dish that can be served either as a salad, or spread onto crackers/bread. It has a somewhat similar flavor profile to tabbouleh, so if that’s something you enjoy, then I would encourage you to try Eetch. It’s also a recipe that gets better with age. So it’s a great dish to make for a party or potluck, because you can prepare it up to a day in advance. {Oh and if you’re curious, those little round baked goods in the photos are something called simit, an Armenian bread/biscuit that I’m still trying to get just right.}

Armenian Bulgur, Parsley and Tomato Salad |

I want to leave you with a few excerpts from an essay written by my Great Aunt Beatrice that details the experiences of her Mother Agnes (my Great Grandmother) in Armenia during the Genocide. It was a school assignment in which she had to write about someone she admired. It’s pretty powerful.

Be sure to check out the hashtag #immigrantfoodstories to see more inspiring stories and recipes.



Armenian Genocide Letter |

“Sure enough, in the winter of 1985, while Agnes was still an infant, a massacre took place. The women and children of Harpoot fled into the nearby mountains, while the men and older boys tried to fight off the Turks and protect their homes. Mrs. Soorsoorian, carrying Agnes and pulling and coaxing the four other children, was having a difficult time of it. The path up the mountainside was narrow and steep. She was making no progress, as the children stumbled and fell on the rocks. The child in her arms was an extra burden. Despairing and in tears, she dropped little Agnes into a snow bank and helped the other children ascend. I suppose she thought that if one of the children had to die, it would have to be the youngest.”

“Soon the Turks gave the order that all the Armenians who were not fighting where to abandon their homes and leave the country. Agnes, now twenty years old, and her aged parents where among the thousands of unfortunates who were forced to leave their homes. It must have been a sad procession that marched away from it’s native soil. Thousands were massacred, and I don’t know whether my mother’s parents were among these, or whether, exhausted, they fell on the wayside, but I do know that they died during this time. I have never asked my mother about these facts, because I know she refuses to discuss this horrible phase of her life with anyone.”

“In two years she had money enough to purchase a steamship ticket, which she did without wasting anytime. A few weeks later, her boat docked at New York Harbor. Agnes’ brothers were there to greet here. In one way, it was a happy reunion, but on the other hand, it was pitiful to think that these three were the only living members left of their family. Agnes lived with her brothers for two years, after which she met my father George Kerkorian, whom she married. They came to Newburyport to live, and here their two daughters, my sister Louise and I, were born.”

Armenian Bulgur, Parsley and Tomato Salad

Serves 4-8

Armenian Bulgur, Parsley and Tomato Salad


  • 1 cup bulgur (also called dried cracked wheat)
  • 3 (8 ounce) cans tomato sauce
  • 2 1/2 cups chopped parsley leaves
  • 1 cup diced onion
  • 1 green bell pepper, cored and chopped
  • 6 scallions, white and light green parts thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. black pepper


  1. Add the bulgur and tomato sauce to a large bowl and stir to combine. Let the mixture sit at room temperature for 30-60 minutes.
  2. Add the remaining ingredients to the bowl and stir to combine. Taste and adjust the seasonings, if desired.
  3. Refrigerate until well chilled. You can serve this as a salad, or as a topping for bread and crackers.
  4. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
  • Middle Eastern Potato Salad

Middle Eastern Potato Salad

Posted on August 9, 2013

I’ve always avoided potato salads like the plague.

If you place a bowl of potato salad next to me at the dinner table, I’ll probably ask you to move it. Or get up and walk away.

It’s the mayonnaise that gets me. I don’t know what it is. It just kind of freaks me out.

So this Middle Eastern Potato Salad, which is completely devoid in mayonnaise, is a total game changer. It’s a potato salad that I can fully embrace. And I’d even go so far as to call it one of my favorite Summer side dishes ever.

Middle Eastern Potato Salad |

This Middle Eastern Potato Salad has got a little bit of bite to it from the raw garlic, scallions and lemon juice. And it has plenty of spices that you wouldn’t normally find in a more classic version of potato salad. Oh and it has loads of parsley. Middle Easterners just LOVE their parsley! We can never get enough!

Try it out at your next Summer gathering and then come back here and let me know how you loved it!



Middle Eastern Potato Salad

Serves 4-6

Middle Eastern Potato Salad


  • 2 lbs new potatoes (keep the skins on)
  • 6 scallions, white and light green portions thinly sliced
  • 4 garlic cloves, peeled and minced
  • 1/3 cup extra-virgin olive oil
  • 4 tablespoons lemon juice
  • 3/4 tsp. cumin
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/8 tsp. allspice
  • 1/8 tsp. coriander
  • 1 1/2 cups Italian parsley, roughly chopped


  1. Place the potatoes in a large pot and add enough cold water to cover them by 1-2 inches. Place the pot, uncovered, over high heat and bring to a boil. Cook the potatoes until they are fork-tender, about 10-15 minutes depending on the size of the potatoes. If your potatoes are different sizes, you may have to remove the smaller potatoes with a pair of tongs and allow the larger potatoes to continue cooking for a few extra minutes. Strain the cooked potatoes. Once they are cool enough to handle, cut them in half or into quarters.
  2. In a large bowl whisk together the sliced scallions and the next eight ingredients until well combined. Add the potatoes and the parsley, tossing gently until the potatoes are well coated.
  3. The potato salad can be served immediately while it’s still slightly warm, or chilled in the refrigerator for later. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

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