Harissa (Armenian: Հարիսա) is an iconic Armenian dish similar to kashkeg, a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.

The dish has been passed on since ancient times. Harissa is traditionally served on Easter day. It is still prepared by many Armenians around the world and is also considered the national dish of Armenia.

Harissa is also very common in Lebanese villages, across its different ethnic communities, where it is usually cooked on religious occasions in a big pot in a village gathering.

When harissa is served, it’s dished into bowls and garnished with melted butter. A dollop of hotter is deposited in little well-like depressions in the center of the porridge. Harissa is a very filling, rich, and sustaining dish. After eating it, you won’t be hungry again for a long lime. Thais why Armenians say, “Harissa costs cheap after dinner.”

Harissa became a popular take-out food, much like pizza is today. Armenians who lived under Arab domination for many years made the familiar harrissa their food of choice.

You can find authentic Armenian Harissa on many Armenian Restaurants in Los Angeles.

Kefir is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed

Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be bought or donated by other growers. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.

You can find authentic Armenian Kefir on many Armenian Restaurants in Los Angeles.