About Noune – The Kitchen Behind Cafe Osharak
It is my pleasure to greet you here at Cafe Osharak
Hi, I’m Noune
Hello, I’m Noune Jihanian DiCesare, the cook, baker and photographer behind Cafe Osharak. I’m an Armenian native, married into an Italian-American family from New York, and I split my time between Colorado and Armenia.
Cafe Osharak is my food chronicle. Here I share the recipes our families have passed down through generations, tell the stories behind them, photograph each step of the preparation, and pass along the kitchen wisdom I’ve gathered over the years. These traditions were handed down to me, and now I’m ready to hand them on to you.
You’ll find Armenian family recipes beside the Italian dishes I was welcomed into through marriage, the European cakes and pastries I learned from my mother and grandmother, and seasonal cooking from both sides of the world. Whether you’ve come to cook an authentic Armenian dinner, read the stories behind the dishes, or simply browse the photos, I’m glad you’re here.
Why “Osharak”?
Osharak is the Armenian word for a fruit syrup or nectar: a concentrated, cooling drink made from fruit juice, often sweetened with honey and mixed with water. The word has stayed with me since my teenage years, when I first read Muratsan’s historical novel Gevorg Marzpetuni.
In one scene, Queen Sahakanush of Armenia welcomes Countess Gohar to her residence at Garni. The description of the medieval palace, its decor and its atmosphere carried me straight into the 10th century. At the center of that welcome was osharak, made from fruit juice and honey from the gardens of Ararat. It was hospitality and tradition, poured into a glass.
That scene stayed with me because I already knew that glass. My mother would often serve us a cooling osharak, syrup layered beneath water, and stir it playfully with a glass straw. It was a simple, joyful ritual, and it still connects me to the past.
That is what I hope Cafe Osharak feels like: something made with care, rooted in tradition, and shared with whoever comes to the table. You’ll find my own version on the blog too: tarkhuni osharak, a tarragon syrup.
What You’ll Find on Osharak
Armenian Kitchen – Haykakan Khohanots
Armenian cuisine may be unfamiliar to some, but it holds a special and treasured place in the global culinary scene. Through this journey, I aim to showcase, educate, and share my passion for Armenian food with my community. I weave personal stories into each recipe, explore the rich historical roots of Armenian dishes, and highlight the ancient traditions that shape them.
In the “Chronicles” section, you’ll find captivating narratives that read like a food magazine, adding depth and context to each recipe. Here, you’ll discover traditional Armenian dishes made with fresh fruits and vegetables, including five distinct types of tolma (Armenian stuffed grape leaves and vegetables):
- Vegetarian Tolma with Rice and Herbs – a classic meatless version bursting with fresh herbs
- Pasuts Tolma (Lenten Tolma) – made with beans and potatoes wrapped in pickled cabbage leaves
- Lenten Grape Leaf Tolma with Legumes – made with a variety of legumes neatly tucked in grape leaves
- Genuine Armenian Meat Tolma – the traditional meat-filled favorite
- Summer Tolma with seasonal vegetables – a lighter warm-weather variation
You’ll also find recipes for iconic Armenian dishes like Khapama (Stuffed Pumpkin), Pakhlava, and many more treasured specialties. Each recipe includes full dinner menus with detailed tips and cooking tricks to help you create an authentic Armenian feast at home.
Discover all current Armenian recipes →
Italian Recipes – La Cucina Italiana
“La Cucina Italiana” has a delightful ring to it, and being married into an Italian family, I’ve embraced it as part of my own heritage. I fell in love with Italian cuisine, mastered its nuances, and now I want to share that passion with you. Since the 1990s, we’ve been loyal subscribers of La Cucina Italiana magazine. Beyond being a fascinating read, the magazine offers fresh perspectives on lesser-known aspects of Italian culinary traditions.
In this section, I share treasured family recipes passed down through generations, alongside newly tested Italian dishes that my family adores. Explore regional Italian specialties like Gnocchi alla Romana (Roman semolina gnocchi baked to golden perfection), Gnudi Toscani (Tuscan kale and ricotta dumplings that are lighter than air), and Gnocco Fritto (crispy fried dough from Emilia-Romagna that’s utterly addictive).
You’ll also discover elegant dishes perfect for entertaining, such as Eggplant Rollatini (Involtini di Melanzane), tender eggplant rolls filled with creamy ricotta. It also features creative vegetarian options like Eggplant Meatless Meatballs, showcasing how Italian dishes transform simple fresh vegetables into sophisticated presentations. From handmade pasta to rustic appetizers, these authentic Italian dishes celebrate the beauty of quality ingredients and time-honored techniques, complete with tips to help you master each recipe.
Check out some of our family’s favorite Italian dishes →
Seasonal & Modern Recipes from Around the World
Food is a universal language that brings people together, sparking joy and connection without the need for words. Once you delve into the culinary traditions of other cultures, you gain a deeper appreciation for both the food and the people behind it. I’m always eager to explore new cooking techniques, exotic spices, unfamiliar ingredients, and unique dining experiences. In this section, I’ll guide you in making dishes from around the world, encouraging you to personalize them and make them your own.
European Cakes & Desserts – A Baking Tradition
Baking has always been a passion of mine, passed down from my mother and grandmother, both of whom were creative and fearless bakers. Their cakes and pastries, like Dobos torte and Esterhazy cake, were always unforgettable, leaving a lasting impression. Although I once dreamed of becoming a pastry chef, I embraced the role of a home baker. Joining the “Daring Bakers” community gave me the confidence to experiment with new techniques, try unfamiliar recipes such as tuile cookies and pakhlava, and share my creations. Now, I want to inspire others to create beautiful, elaborate cakes and pastries at home using high-quality ingredients – no boxed mixes or pre-made frostings here.
Kitchen Guides
In my recipe posts, I provide a detailed list of ingredients along with possible substitutions, guiding you step-by-step through the process with helpful photos along the way. I also share some of my tips to ensure you have a successful dish. Whether you’re a complete beginner or a seasoned chef, my goal is for everyone to be able to replicate these recipes. I want to help you cook with confidence and ease.
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Facts About Me
My background: From Fine Art to Culinary Art
I studied Art, majoring in Art History, with dreams of creating, writing about, and sharing my love for art with others. Life, however, took me in a different direction. I switched careers and entered the world of numbers and computer science. By day, I worked on balance sheets, financial reports, data analysis, and database maintenance. But after work, I found myself drawn to the kitchen, experimenting with traditional recipes, creating new ones, and photographing ingredients and finished dishes.
Through this, I discovered culinary art as my new form of expression is a way to share my love for food and celebrate the bounties of nature.
My Food Philosophy: Food is Celebration of life
Across all cultures, sharing food has always been a sacred way of bringing people together.
At our table, seasonal fruits and vegetables take center stage. I don’t follow a specific diet. My cooking leans Mediterranean: vegetable dishes with whole grains and legumes, and fish or meat when the meal calls for it. You’ll find plenty of vegetarian and plant-forward recipes here, alongside the meat dishes our families have always made.
Cooking doesn’t have to be boring, nor should it feel like a chore. It can be a creative and relaxing process. The more you cook, the more freedom you discover in working with ingredients, allowing you to confidently deviate from recipes and adapt them to suit your needs.
I also believe we eat with our eyes first, so food presentation is key. With thoughtful presentation, even the simplest dish can become a star.
My Cooking Style: Cook by Season, Learn by Feel
I focus on making everything homemade, minimizing processed ingredients, and using the highest quality products available. I prefer to grind my own meat, grate cheese from fresh blocks, and even occasionally mill my own flour. My cooking is rooted in love and care, made from scratch with fresh, wholesome ingredients, and seasoned with a wide array of herbs and spices.
My family’s food preferences vary, but I always aim to create dishes that satisfy everyone.
- Cook by the Season: I believe in embracing what nature offers each season, creating meals that celebrate the freshest ingredients.
- Cook by Feel: Cooking is intuitive and flexible, allowing room for creativity and personal touch in every dish.
- Be Authentic: Authenticity is at the heart of my cooking. Whether simple or elaborate, each dish is made with intention and care.
Whether it’s a quick weeknight meal or an elegant menu for a special occasion, I love presenting food with visual appeal. As a passionate baker, I also find joy in crafting celebratory cakes, breads, and fine pastries that reflect my love for the culinary arts.
My Inspiration: Family and People
I have shelves filled with cookbooks and food magazines that I devour in my spare time. I admire and follow many chefs and culinary legends who inspire me. But most of my inspiration comes from the cooks in my family, from recipes passed down through generations, whether written or shared verbally, and from friends who have welcomed me into their kitchens, sharing their secrets.
However, my greatest inspiration has always been my mom. She was the one who taught me how to cook, how to entertain, and, most importantly, how to truly celebrate food.
As featured in: The Armenian Mirror-Spectator, which has shared my recipes for Zatiki Chorek and Pochapoor. My Dobos Torte is also included in the University of Kansas Libraries research guide to Hungarian cuisine.
