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    • Home
    • About Us
      • ORGANIZATION
      • CURRENT PROJECTS
      • ACCOMPLISHMENTS
      • ACADEMIC AFFILIATIONS
    • ABOUT SALMAST
      • GEOGRAPHY
      • HISTORY
      • PROMINENT SALMASTETSIS
      • DIALECT
      • BOOKS
      • LIFE IN SALMAST VILLAGES
      • SALMAST KITCHEN
      • TRADITIONS
    • Contact us
  • Home
  • About Us
    • ORGANIZATION
    • CURRENT PROJECTS
    • ACCOMPLISHMENTS
    • ACADEMIC AFFILIATIONS
  • ABOUT SALMAST
    • GEOGRAPHY
    • HISTORY
    • PROMINENT SALMASTETSIS
    • DIALECT
    • BOOKS
    • LIFE IN SALMAST VILLAGES
    • SALMAST KITCHEN
    • TRADITIONS
  • Contact us

Salmast Kitchen

Click on Photos to learn more

Khorats Paanir, Buried Cheese

Khorats Ghavurma, Buried Braised Meat

Panjar Soup, made from mountain wild herbs and leafy greens. Maybe made with or without meat. 

Harissa, made from boulghour, (Duram Wheat) and chicken

Khash, soup made from bone morrow and cartilage

Onion Dolma

Salmast has a long and rich history in producing food based on local ingredients. 

For centuries, Salmast was known for farming and home-based cheese making. It wasn’t until the early 1900s that the first cheese factory was built in Salmast. Owned and operated by local Armenians, the factory flourished and evolved into a major industry that provided quality dairy products to the Iranian people.

Recipes




Salmast Heritage Association

A 501(c)(3) Non-profit organization

ALL DONATIONS ARE TAX DEDUCTIBLE

818-618-3796

Salmastheritage@gmail.com

Copyright © 2021 Salmast - All Rights Reserved.

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