FOWLER, Calif. — Located about 10 miles south of downtown Fresno in the quiet farming community of Fowler, St. Gregory the Illuminator Armenian Apostolic Church parishioners have met and held church services in the original structure since 1910, making it the second oldest Armenian Church still in use today in America (the oldest is located in Union City, New Jersey, consecrated in 1907). St. Gregory also has the distinction of being the fourth oldest established Armenian Apostolic parish in the country. The church cookbook, Collections from the Grapevine , writes, “As the Ladies Society of St. Gregory the Illuminator, our objective is to study, practice, and to propagate the teachings of the Holy Scriptures, the doctrines, and rites of the Armenian church. The year 2020 found us adapting to a global pandemic by changing our daily routines and spending more time at home – especially in our kitchens. Creating a home-cooked meal became more than an infrequent endeavor. It stood as a means for younger generations to quiet the rush of their busy lives and bond over food and family. Older generations found comfort in revisiting past routines filled with sweet memories.” “In revising this cookbook, we have retained nearly all of the original recipes and have added almost 100 new ones. We have reorganized sections to make them more user-friendly, and have added an index to assist in finding foods you might like to prepare. We hope you will enjoy this new edition and use it regularly. As you knead the dough, or roll the yalanchi , may your hearts be fed.” “ Collections from the Grapevine is dedicated to the hard-working and devoted women who loved and supported this church from its early beginnings over 110 years ago. These women worked tirelessly to prepare countless meals for church dinners, food bazaars, annual picnics, and other events. Through the years, their many culinary talents and efforts received accolades from both Armenians and non-Armenians alike. The first edition of the cookbook (1990) aimed at keeping our heritage alive by transmitting and preserving favorite, well-tested recipes to future generations. We hope this edition will meet the same goals.” Mary Krikorian’s Imam Bayeldi (Eggplant Appetizer) Imam Bayeldi , literally “the imam fainted,” is a traditional vegan dish of tender stuffed eggplant shared across Levantine, Armenian, Greek, and Turkish cuisines. While its origins trace back to the Ottoman Empire, it is a staple in the Armenian kitchen, where it is prepared as a vegan or meatless baked or simmered vegetable dish. Ingredients: 1 large eggplant 2 to 3 medium onions 2 medium green bell peppers 2 cloves garlic, minced 1/4 cup Armenian parsley, chopped 1 large tomato, sliced Salt, pepper, and Accent to taste 1 can or a little less tomato sauce Olive oil Preparation: Slice the eggplant into 1/4-inch slices. You want uniform pieces so they will bake evenly and at the same time. Sprinkle each slice with salt and let stand at least 30 minutes to expel water evenly. Drain and dry with paper towels. Brush eggplant slices with olive oil and bake on a cookie sheet in a hot oven (450°F) until lightly browned. In a frying pan, heat olive oil and sauté the onions, bell pepper, garlic, and spices. Do not overcook, just until wilted. Add the parsley and tomato sauce and cook for a few minutes longer. Arrange eggplant slices in a prepared baking pan and pour tomato sauce over all. Bake in a 375°F oven for about 30 minutes. Serve cold or at room temperature. Serves 4 Also see Ara Kassabian’s Imam Bayeldi recipe at: https://thearmeniankitchen.com/meatless-imam-bayeldi-or-baylee-baghlee/ Marge Esraelian’s Lenten Kufta A meatless kufta with a unique blend of flavors. Filling: 1 18 oz. jar chunky peanut butter 6 medium onions, chopped 1/2 to 3/4 jar (16 oz.) tahini 2 1/2 cups walnuts, ground 1 large bunch Armenian parsley, chopped Olive oil Outside Shell: 6 cans garbanzo beans, washed, drained, ground 2 1/2 cups fine bulgur 1 1/4 cups regular Cream of Wheat 3 eggs Salt and pepper to taste Seasonings: Lemon juice Paprika or cayenne pepper Salt and pepper Filling: Fry the onions in 1/4 cup of oil until wilted; remove from stove and cool. Squeeze liquid from the onions with paper towels. Combine the peanut butter, tahini, walnuts, parsley, onions, and seasonings in a large bowl. If mixture is too dry, add a little hot water. Mix or knead filling gently for a few minutes and make the balls for the filling (about the size of a walnut). Place them on a tray and cool in the refrigerator. Outside: Combine and knead the outside shell ingredients; use a little hot water to make a workable dough. Press down in center and sides, rotating until you get a thin shell. Make an indentation in the center with your thumb and keep opening and shaping with your index and middle finger. Place one walnut-size ball of filling in the center, gently encase the filling with the outer shell. Finally, smooth the surface with wet fingers, making sure the kufta is flat on the bottom and slightly rounded on the top. Place shaped kufta on a waxed paper-lined tray or plate, and refrigerate for 20-30 minutes. Bring a large pot of water to a full boil, adding some salt and about 1/4 cup lemon juice. Remove kufta from the refrigerator; boil in small batches for about 10 minutes until all kufta are cooked and rise to the top. Cool kufta for a few minutes; rub with a little oil and sprinkle with paprika or cayenne pepper on top and serve. Also see Peanut Butter Kufteh – a Unique Lenten Recipe from the Women’s Guild of St. Sarkis Armenian Church in Charlotte, North Carolina at: https://thearmeniankitchen.com/peanut-butter-kufteh-unique-lenten/ Photos courtesy of Ladies Society of St. Gregory Church in Fowler Ladies Society of St. Gregory Church preparing food for their annual dinner in Fowler The St. Gregory Ladies Society was founded in 1949 by Rose Kandarian, Edna Ahronian, and Nan Mirigian. This organization flourished with members that were dedicated to aiding different aspects of the church such as the church choir, Sunday school, and maintenance of the Markarian Hall. For over seven decades, these devoted women at St. Gregory Fowler have served their church collectively, faithfully, and spiritually. ORDER TODAY: Published in 2020, the fourth printing of Collections from the Grapevine is available for $25.00 each plus shipping costs. Please send check to: St. Gregory Ladies Society, P.O. Box 246, Fowler, CA 93625. For information or to contribute, contact St. Gregory the Illuminator Armenian Apostolic Church at the above address, or call (559) 834-2919 Website: http://www.stgregoryfowler.com/ Connect at: Church videos: https://www.youtube.com/@st.gregoryarmenianchurch-f3853 Facebook: https://www.facebook.com/people/Saint-Gregory-the-Illuminator-Armenian-Apostolic-Church-Fowler/100066662565884/# © 2026 by St. Gregory Armenian Church Fowler The post Collections from the Grapevine: Mary Krikorian’s Imam Bayeldi (Eggplant Appetizer), Marge Esraelian’s Lenten Kufta appeared first on The Armenian Mirror-Spectator .