Photo | Larry McDevitt
Easter is filled with traditions, both religious and culinary.
Recently, The Daily Local spoke with Diane Mastroianni, of Diane’s Kitchen cooking classes in West Whiteland, who revealed that “an Armenian Easter table would be filled with traditional food from appetizers, manti, roasted leg of lamb, dolmas, rice and wheat pilaf, hard cooked eggs colored when cooked in onion skins, and ending with Armenian cookies, baklava and Armenian coffee, similar to Turkish coffee.”
Diane and her husband, Tony, recently started running the classes out of their home. The couple isn’t new to the culinary scene, having previously run two restaurants. The couple invited the DL into their home and allowed them to see the play-by-play on how to prepare an Armenian Easter Dinner, recipes and video included.
To learn from Diane in her kitchen, click here. To learn her recipe for traditional hummus, click here. To read the full report, click here.
Visit dianescookingclasses.com to learn even more from Diane and Tony of Diane’s Kitchen.
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