This Armenian Life

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Greater Los Angeles is a collection of not just smaller cities but also exotic populations. Among those cities is Glendale (not so small: it would be the second-most-populous city in New England), a center of the Armenian diaspora and home to one of the world’s largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses.

Edward Khechemyan came to Burbank, which borders on Glendale, in 1991 — the same year Armenia left the U.S.S.R. He was 17 then, and of the move, he says simply, “We didn’t like the Communist system.” His father, who left Iran for Armenia — the home of his ancestors — in 1974, was a chef who dreamed of opening a restaurant, and in 1997, he did just that.

The name of the restaurant, which is on the terminally unhip San Fernando Road right near the Burbank border, has changed twice; it is now called Adana. The food-and-travel writer David Latt, a friend who has never steered me wrong, listed it as among his favorite restaurants when I was picking his brain last year, and we ate there together last fall. It was so good that I’ve visited Adana on each of my four subsequent trips to Los Angeles.

Read the rest of this article, here.

Posted in Spices, Travel


  1. Mark W. Lehmann said...

    Read the article, got inspired. Resurrected the charcoal grill (it had been banished just before Sandy hit). Purchased boneless chicken thighs, marinated overnight following recipe carefully. Even as I was measuring it out I’m thinking that a tablespoon of salt is an awful lot. Went with it (a little trust is a dangerous thing. Made rice (a little dirty, with turmeric, cumin, onion seasoning). Skewered thighs, separated onions to saute. 20 minutes of careful grilling, turning, basting. Saute onions, add leftover marinade and cook down. Serve. Three bites in, wife returns plate to kitchen. I soldier on. Scan magazine comments for others, review recipe on-line looking for correction. None to be found.
    So maybe next time I’ll try a teaspoon of salt? But a tablespoon is TOO MUCH!

  2. Lisa Dressler said...

    I love, love, LOVE the chicken thigh kabob recipe. I am making it tonight for the fourth time since the article was printed, so four times in about five weeks. The marinade is so easy….I agree with the first reviewer that a tablespoon of salt is too much….I’ve been using 1/2 a tablespoon, and it works just fine. I always have all the ingredients on hand so its a quick and easy delicious summer grill. If you are cautious with the salt, its great.

  3. Hp Adana said...

    I just now cannot go away completely your website ahead of implying that that we really liked the regular data individuals supply on your guests? Will probably be again routinely in an effort to examine fresh posts

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