<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>IANYAN Magazine &#187; Food</title>
	<atom:link href="http://www.ianyanmag.com/category/food/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.ianyanmag.com</link>
	<description>an independent Armenian news magazine</description>
	<lastBuildDate>Fri, 15 Jun 2018 16:05:44 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=4.2.38</generator>
	<item>
		<title>Ghapama: A Very Armenian-American Thanksgiving</title>
		<link>http://www.ianyanmag.com/ghapama-a-very-armenian-american-thanksgiving/</link>
		<comments>http://www.ianyanmag.com/ghapama-a-very-armenian-american-thanksgiving/#comments</comments>
		<pubDate>Mon, 24 Nov 2014 05:57:36 +0000</pubDate>
		<dc:creator><![CDATA[Liana Aghajanian]]></dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://www.ianyanmag.com/?p=7735</guid>
		<description><![CDATA[&#160; Ghapama, a traditional Autumnal dish consisting of a pumpkin stuffed to the brim with rice, nuts, raisins, apricots and other trimmings depending on personal preferences is very Armenian. It is so very Armenian that Harout Pamboukjian, an Armenian-American pop singer who is such a transnational treasure that we would enshrine him in gold and cast [&#8230;]]]></description>
		<wfw:commentRss>http://www.ianyanmag.com/ghapama-a-very-armenian-american-thanksgiving/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>The Khohanotz: The Art of Dolma</title>
		<link>http://www.ianyanmag.com/the-khohanotz-the-art-of-dolma/</link>
		<comments>http://www.ianyanmag.com/the-khohanotz-the-art-of-dolma/#comments</comments>
		<pubDate>Thu, 22 Nov 2012 00:06:26 +0000</pubDate>
		<dc:creator><![CDATA[Liana Aghajanian]]></dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://www.ianyanmag.com/?p=6264</guid>
		<description><![CDATA[If you&#8217;re from the Caucasus or the Middle East, dolma is a staple in your diet. It&#8217;s not just something you eat, it&#8217;s something that has its own category on the Food Pyramid. And it&#8217;s not just food. It&#8217;s family and love, and because it&#8217;s a social activity and takes so long to prepare, it&#8217;s [&#8230;]]]></description>
		<wfw:commentRss>http://www.ianyanmag.com/the-khohanotz-the-art-of-dolma/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>The Khohanotz: Mijink, or Armenian Sweet Bread</title>
		<link>http://www.ianyanmag.com/the-khohanotz-mijink-or-armenian-sweet-bread/</link>
		<comments>http://www.ianyanmag.com/the-khohanotz-mijink-or-armenian-sweet-bread/#comments</comments>
		<pubDate>Thu, 15 Mar 2012 19:25:03 +0000</pubDate>
		<dc:creator><![CDATA[Liana Aghajanian]]></dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://www.ianyanmag.com/?p=5663</guid>
		<description><![CDATA[When it&#8217;s time to cut the Mijink bread, all family members must be present. They must  stand around, in anxious anticipation watching the knife glide across the top of the pastry in the form of a cross before being cut up and divided, each piece with the potential to house a dime that was covered [&#8230;]]]></description>
		<wfw:commentRss>http://www.ianyanmag.com/the-khohanotz-mijink-or-armenian-sweet-bread/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>The Khohanotz: Pumpkin Pie, Middle East Style</title>
		<link>http://www.ianyanmag.com/the-khohanotz-pumpkin-pie-middle-east-style/</link>
		<comments>http://www.ianyanmag.com/the-khohanotz-pumpkin-pie-middle-east-style/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 23:54:45 +0000</pubDate>
		<dc:creator><![CDATA[Contributor]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[cloves]]></category>
		<category><![CDATA[date]]></category>
		<category><![CDATA[fall foods]]></category>
		<category><![CDATA[middle eastern cooking]]></category>
		<category><![CDATA[nutmet]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[pumpkin pie]]></category>
		<category><![CDATA[seasonal cooking]]></category>

		<guid isPermaLink="false">http://www.ianyanmag.com/?p=5144</guid>
		<description><![CDATA[What do you do when you&#8217;re craving pie in the fall (could have fooled me, Los Angeles) and want to snack on dates at the same time? Combine them of course, into a rustic Middle-Eastern style pumpkin pie made from scratch. Considered to be the candy of the Middle East, dates have been cultivated around [&#8230;]]]></description>
		<wfw:commentRss>http://www.ianyanmag.com/the-khohanotz-pumpkin-pie-middle-east-style/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Big Picture: Food in Armenia, Part II</title>
		<link>http://www.ianyanmag.com/the-big-picture-food-in-armenia-part-ii/</link>
		<comments>http://www.ianyanmag.com/the-big-picture-food-in-armenia-part-ii/#comments</comments>
		<pubDate>Mon, 07 Feb 2011 18:13:35 +0000</pubDate>
		<dc:creator><![CDATA[Liana Aghajanian]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Armenia]]></category>
		<category><![CDATA[armenian food]]></category>
		<category><![CDATA[dried fruit]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[gata]]></category>
		<category><![CDATA[geghard]]></category>
		<category><![CDATA[grand candy]]></category>
		<category><![CDATA[jams]]></category>
		<category><![CDATA[jellies]]></category>
		<category><![CDATA[pak shuka]]></category>
		<category><![CDATA[pastries]]></category>
		<category><![CDATA[ponchik]]></category>
		<category><![CDATA[rosehip]]></category>
		<category><![CDATA[sweet bread]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.ianyanmag.com/?p=3964</guid>
		<description><![CDATA[In Armenia, food is not only an integral part of the culture, but of the landscape as well, where you can find the most coveted of edible treasures not in top rated restaurants, but in the streets. From the sweet bread baked in the homes of women with a lifetime of stories to tell, to [&#8230;]]]></description>
		<wfw:commentRss>http://www.ianyanmag.com/the-big-picture-food-in-armenia-part-ii/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>The Big Picture: Food in Armenia</title>
		<link>http://www.ianyanmag.com/the-big-picture-food-in-armenia/</link>
		<comments>http://www.ianyanmag.com/the-big-picture-food-in-armenia/#comments</comments>
		<pubDate>Fri, 04 Feb 2011 21:20:25 +0000</pubDate>
		<dc:creator><![CDATA[Liana Aghajanian]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Armenia]]></category>
		<category><![CDATA[armenian food]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[cracked wheat]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[pickled vegetables]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[sorrel]]></category>
		<category><![CDATA[vegetarian food]]></category>

		<guid isPermaLink="false">http://www.ianyanmag.com/?p=3929</guid>
		<description><![CDATA[Armenian cuisine is a smorgasbord or smells, flavors and textures that carry a great deal of cultural importance. Whatever the occasion may be &#8211; holidays, weddings, funerals and even the casual encounter with friends, family or even strangers, you can bet on a full table and satisfied appetites. With regional influences spanning from the Middle [&#8230;]]]></description>
		<wfw:commentRss>http://www.ianyanmag.com/the-big-picture-food-in-armenia/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Contentment of the Throat: Armenian-Made Turkish Delight</title>
		<link>http://www.ianyanmag.com/contentment-of-the-throat-nory-candys-turkish-delight/</link>
		<comments>http://www.ianyanmag.com/contentment-of-the-throat-nory-candys-turkish-delight/#comments</comments>
		<pubDate>Sat, 22 Jan 2011 20:00:06 +0000</pubDate>
		<dc:creator><![CDATA[Liana Aghajanian]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[armenian candy]]></category>
		<category><![CDATA[confection]]></category>
		<category><![CDATA[locum]]></category>
		<category><![CDATA[lokhum]]></category>
		<category><![CDATA[middle eastern]]></category>
		<category><![CDATA[narnia]]></category>
		<category><![CDATA[nory candy]]></category>
		<category><![CDATA[nory candy and pastry]]></category>
		<category><![CDATA[raha lokhum]]></category>
		<category><![CDATA[romanian-armenian]]></category>
		<category><![CDATA[turkish candy]]></category>
		<category><![CDATA[turkish delight]]></category>
		<category><![CDATA[winnetka]]></category>

		<guid isPermaLink="false">http://www.ianyanmag.com/?p=3746</guid>
		<description><![CDATA[Two years ago, Armand Sahakian was looking for a job that would allow him to spend more time with his growing family, a desire his full work week as director of catering and restaurants at the Santa Anita race track didn&#8217;t exactly accommodate. But the last place he expected to find one was at a [&#8230;]]]></description>
		<wfw:commentRss>http://www.ianyanmag.com/contentment-of-the-throat-nory-candys-turkish-delight/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>The Khohanotz: Za’atar</title>
		<link>http://www.ianyanmag.com/the-khohanotz-zaatar/</link>
		<comments>http://www.ianyanmag.com/the-khohanotz-zaatar/#comments</comments>
		<pubDate>Sat, 02 Oct 2010 00:54:16 +0000</pubDate>
		<dc:creator><![CDATA[Contributor]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[cypriot cheese]]></category>
		<category><![CDATA[diversity]]></category>
		<category><![CDATA[halloumi cheese]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[manaeesh]]></category>
		<category><![CDATA[manakish]]></category>
		<category><![CDATA[middle eastern food]]></category>
		<category><![CDATA[russian pickles]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[zaatar]]></category>

		<guid isPermaLink="false">http://www.ianyanmag.com/?p=3183</guid>
		<description><![CDATA[Where the French have cheese and wine as a classic, simple meal that satisfies at any time of the day, Middle Easterners have the pungent mixture known as Za&#8217;atar, which experts argue traces its root back from Ancient Egypt to Arabic medieval times. Generally eaten with Manakish (also known as Manaeesh), a doughy Lebanese bread, [&#8230;]]]></description>
		<wfw:commentRss>http://www.ianyanmag.com/the-khohanotz-zaatar/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>The Khohanotz: Faloodeh</title>
		<link>http://www.ianyanmag.com/the-khohanotz-faloodeh/</link>
		<comments>http://www.ianyanmag.com/the-khohanotz-faloodeh/#comments</comments>
		<pubDate>Mon, 06 Sep 2010 19:50:20 +0000</pubDate>
		<dc:creator><![CDATA[Contributor]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[The Melting Pot]]></category>
		<category><![CDATA[faloodeh]]></category>
		<category><![CDATA[iranian dessert]]></category>
		<category><![CDATA[mashti malone]]></category>
		<category><![CDATA[persian dessert]]></category>
		<category><![CDATA[rose water]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[summertime]]></category>

		<guid isPermaLink="false">http://www.ianyanmag.com/?p=3027</guid>
		<description><![CDATA[Among the many things that remind me of the hot Los Angeles summers of my childhood, Faloodeh is perhaps the most symbolic. Summer in a tub, as I like to call it. Known as one of the earliest frozen deserts (The Encyclopedia of Jewish Food by Gil Marks dates it back to at least 400 [&#8230;]]]></description>
		<wfw:commentRss>http://www.ianyanmag.com/the-khohanotz-faloodeh/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>
