What to eat with a glass of Armenian areni? Dolmas, of course. Beef, grains, and herbs are wrapped in cabbage or grape leaves, and are served at nearly every meal.
These Armenian sweet bread pastries are also sometimes referred to as nazook. Easy to make, unique and absolutely delicious, this is sure to become a favourite sweet recipe to add to your repertoire.
This recipe is the definition of comfort food for Iranian-Armenians. It’s comprised of aromatic basmati rice, tender chunks of beef, and diced potatoes, all cooked in an unctuous tomato-ey sauce. Growing up in Houston, my mom always added a little Tex-Mex twist to it: salsa! It gives the dish a kick of spice and always makes me think of home.
Margie, a reader of our blog from Pennsylvania, had a special request for us — to help find a recipe her grandmother used to make. The recipe, bishi, is deep-fried dough — lighter than doughnuts, more like a crueller sprinkled with sugar. This is a slight variation of a recipe from our cousin, Alice Bakalian. Click here to read about how bishi is also Kim Kardashian's favorite dessert.
Lahmacun - Armenian ground beef flatbread ~ Լահմաճիւն - մսաշոթ ~ لحم بعجين أرمني ~
Gata is a buttery Armenian pastry that comes in many shapes and sizes. This version has a tender yeasted crust and a filling of walnuts, butter, sugar, and vanilla.
Very tasty and addicting sweet bread. Secret ingredients are mahleb, seeds which can be purchased in any Middle Eastern grocery, and nigella, black seeds. Makes two large or three small loaves. Passive work time includes rising time and baking time.
Ssam and Ssambap are Korean lettuce wraps made with rice and various stuffings along with Ssamjang. Healthy, delicious and simple. Great for lunch boxes.
My mom introduced me to this salad a few months back, and I’ve been making it at least once a week ever since. Bulgar is a common ingredient among my family (we are Middle Eastern, after all), so I was happy to learn that it’s packed with fiber & protein. Essentially, bulgar is what’s left after wheat kernels […]
An Armenian yeasted dough sweet traditional pastry. The result was so good, the crust is almost like a flaky short crust or shortbread, maybe somewhere in between, but quite amazing!
Meat chebureki are turnovers with a thin crispy dough, filled with juicy meat filling and deep fried to a golden perfection. My favorite street food!
In a large bowl, mix all ingredients, except rice and grape leaves, well by hand.
Try to make this delicious, crunchy and flaky flatbread at home! Here is the recipe with pictures
Beef Giouvetsi is a delicious Greek beef and orzo pasta dish. This one is made on the stovetop. With a thick and glazy sauce like risottos'!
The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough. This month’s Daring Bakers’ Challenge…
I used to have a dog named Snowy. She was terribly cute and completely white (hence the insanely creative, original name). Sometimes she would be the sweetest, most charming dog you’d ever me…
Nazook is a flaky, crisp, buttery, sweet, but not too sweet, Armenian pastry. It looks like the filling is soft and oozing out of the pastry, but the filling is crumbly. A delicious contrast to the light, flaky layers of pastry.
This spicy Georgian stew is incredibly hearty, flavourful and very easy to make. A staple on tables throughout Georgia, this vegetarian version with mushrooms is sure to become a favorite!
Nazouk is a crisp, buttery, sweet Armenian pastry. It looks like the filling is soft and oozing out of the pastry, but the filling is crumbly. A delicious contrast to the light, flaky layers of pastry.
Borek is very popular in almost all Middle Eastern and Balkan countries. Usually, Borek is made by layering several sheets of phyllo dough and placing a filling of your choice, like this spinach and/or cheese, in the middle of those layers. There are a few ways to make Borek. Back in the days or even back in Armenia, Turkey, or the Middle East, they make the dough from scratch. You can also use either phyllo dough or puff pastry. In this particular recipe, I use puff pasty. It uses zero butter,
I don't know if you have noticed that I like bulgur, different types of bulgur, and anything with bulgur . I like bulgur especially in ...
I do miss the days that my father would come home from work carrying a ja'beh shirini (box of sweets) freshly baked from our local bakery store. He'd almost always walk in through the doors with either some seasonal miveh (fruits), naan (bread), or shirini (sweets). And those delicious sweets would be just as enjoyable for my father as it was for the kids. How could the taste of baghlava make such an everlasting impression upon my mind? Was it that it was brought home by my father usually for Nowruz (Persian New Year) and I would get to eat it while sitting next to him, hearing him make his usual "mmm" sound with every bite? Was it that most desserts tasted delicious as a kid, let alone the most traditional desserts that were made to perfection? Or is it the nostalgic memories of childhood that turn the flavors and aromas into a wonderful experience? باقلوا Baghlava (baklava) was a favorite in our home back then and happens to be a favorite among my own family now. Who doesn't love the decadent taste of baghlava, followed by sips of hot tea or coffee? You can use a combination of any finely ground nuts for the filling, make stacks of several layers of dough and fillings to bite into, or make it as syrupy as you like. However, Persian baghlava is neither chunky or too gooey and is usually made with pistachios and skinless almonds along with ground cardamom and the sugar rose water, saffron syrup. The best baghlava in Iran is from the city of Yazd. Baghlava - Baklava Ingredients: 1/2 pound skinless almonds, lightly toasted, finely ground (I used slivered almonds) 1/2 pound shelled pistachios, finely ground 1 package of phyllo (thawed overnight if frozen), I used 20 pieces of 9" x 14" phyllo pastry sheets 1/2 teaspoon ground cardamom 2 tablespoons sugar 1 cup of unsalted butter, melted Syrup: 1 cup of sugar 2 tablespoons honey *optional (I used orange blossom honey) 1 cup of water 1/2 cup rose water 1/8 teaspoon powdered saffron Method: In a medium sized bowl combine the chopped almonds, pistachios, two tablespoons sugar and the ground cardamom. Mix well and set aside. Combine sugar and water in a small pot and bring to a boil on medium heat for about 15 minutes until sugar is completely dissolved. Add the saffron to the syrup, lower the heat, simmer for an additional 5-7 minutes. Remove from heat, add the rose water and allow to cool. Lightly butter the inside of the baking pan. Place the first phyllo dough sheet down and lightly brush the melted butter across covering the entire surface. Add four more pieces of phyllo dough and lightly brushing each with melted butter. Add a layer of ground almond/pistachios. Add five more pieces of phyllo dough sheets lightly brush each sheet of phyllo dough with melted butter. Add another layer of the chopped nuts covering all areas. Place five more pieces of phyllo dough, lightly brushing each with butter. Cover the phyllo dough sheets with another layer of the crushed nuts. Place the last five layers of the phyllo dough sheets and brush the surface with butter. With a sharp knife cut across diagonally to make diamond shapes. Place the baking pan on the center rack of the 350 degrees Fahrenheit preheated oven for 30 minutes or until the top is golden. Take the tray out of the oven and turn the oven off. Pour half of the cool syrup all over the baghlava and place it back in the oven for 5-7 minutes. Remove the pan from the oven and pour the remaining syrup over the baghlava and let cool for at least a couple of hours before serving. (It tastes much better the next day so you may want to make it ahead of time). To sum it all up, this recipe has 4 layers of 5 phyllo dough sheets and 3 layers of ground almonds and pistachios. It keeps well for a few days but more than that I couldn't tell you! Garnish with chopped pistachios, almonds or crushed rose petals and serve with hot tea or coffee. Enjoy!
This is a super moist cake full of za'atar and bites of cheese that will melt in your mouth. This is one of the best savory cakes you will ever enjoy!
A traditional Middle Eastern (primarily Iraqi) cookie, these kleicha are made Assyrian-style and stuffed with cardamom-scented walnuts.
The Lakota believe that food is sacred. Without food, there is no life, so the Lakota treat their food with the highest respect.
Kataifi Pastry is wrapped around custard to create this delicious Kataifi Pastry dessert. kunafa dough recipes. kunafa dough India. Kunafa dough manufacture. kunafa dough supply. Kataifi pastry recipes.
Lebanese Kibbeh Balls , also known as kibbi, kebbeh or kubba, is made with a combination of very lean ground beef, fine bulgur wheat, pureed onions, a mix of Middle Eastern spices and basil. Kibbeh balls are so much fun to make, and they are even more fun to eat.
Difficulty: Easy
