Armenian tahini rolls - snacks good for anytime of the day.
Note that prep time is broken down as follows: Day 1: 25 mins prep, 8 hours rising overnight Day 2: 60 mins prep, 60 mins rising.
As the colder months approach and the holiday season is upon us, there is nothing better than baking up a batch of delicious cookies to enjoy with friends and family. And when it comes to cookies, there are few cookies that are more cozy and comforting than Armenian Shortbread "S" Cookies, also known as Kourabia. These cookies, also known as butter cookies, are a staple of Armenian cuisine and are often enjoyed during special occasions such as weddings and holiday gatherings. They are a favorite of both young and old, and their buttery, melt-in-your-mouth texture is sure to satisfy even the most discerning of palates. I know you're going to love them!
Armenian Recipes Share Your Armenian Recipes
After trying delicious traditional Armenian foods, like this Lula Kebab recipe, you'll wonder why you haven't been eating them your whole life!
These homemade wontons have a flavorful vegan ground meat filling and are fun and easy to make!
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.
This fragrant nutmeg cake is a simple and traditional Armenian dessert cake, perfect for all occasions. Aromatic and not overly sweet, the nutmeg gives a warm and spiced flavour and the texture is unique in its own way.
These Armenian recipes will take you on a delicious culinary journey. Learn how to create traditional dishes and explore the rich heritage of Armenian cuisine.
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.
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 […]
The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nut…
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.
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.
Armenian Choreg Recipe Ingredients: 8-eggs 2-cups sugar 3-cups butter or margarine 5 lbs. flour 2 tsp salt 2 tsp baking powder 1 TBS mahleb (optional) 2-packages of dry yeast 1-can of evaporated m…
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.
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7 Armenia's Famous National Dishes you must try! Explore Armenian cuisine with Sara Voyage. Book your culinary adventure now!
bengingi's Armenian Matnakash: Another beautiful creation by Pierce and I. This time we made an Armenian bread called Matnakash which is very similar in shape to Ramazan Pidesi (recipe for that will come out closer to Ramadan) and focaccia. It has a great thin crust and soft chewy crumb. We paired it with an amazing beet & labaneh cheese dip spiced with Calabrian chili paste. They go so well together. I encourage you guys to try this bread recipe as it is very simple easy going dough to make and super forgiving in shaping.
For this month, Jason of Daily Candor challenged the bakers to prepare two dishes. One is the Armenian Nutmeg cake and the other is … I will tell you tomorrow. Armenian Nutmeg cake is flavore…
The Daring Bakers' April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. I was planning on being ambitious and making both of these, but then my procrastination for doing school work caught up to me. I was pretty excited to make something that had "pastry dough" in it. It was actually pretty easy to make, despite the word "pastry" being in it. For some reason I think something like that would be very tricky to make. These little guys were flaky and delicious. They were not as sweet or flavor packed as I was expecting though. I made half with no nuts and half with. The ones with pecans had a lot more flavor. The great thing is you can really add anything to the filling of these. I think jam would be delicious because I have been smothering them with it anyways. If you added cheese, they would make a great appetizer. Enjoy! xo April Ingredients: Pastry Dough: 3 cups all-purpose flour, sifted 2 1/2 teaspoons (1 packet or 1/4 oz) active dry yeast Pinch salt 1 cup sour cream 2 sticks unsalted butter, room temperature Filling: 1 1/2 cups all purpose flour 1 1/2 cups sugar 1 1/2 sticks unsalted butter 2 teaspoons vanilla extract 1/2 teaspoon salt 1 teaspoon cinnamon Chopped pecans 1-2 egg yolks, for the egg wash Directions: For the dough: Place the sifted flour into a stand mixer with a paddle attachment, add the yeast and salt, and mix it in. Add the sour cream and butter, mixing until it is evenly moistened and it looks like coarse meal. Switch to a dough hook and mix on medium-low speed for 5-10 minutes, or until the dough no longer sticks to the bowl. Cover and refrigerate for 3-5 hours, or overnight. For the Filling: Make the filling: Mix the flour, sugar, salt, cinnamon and butter in a medium bowl with your hands, until it looks like clumpy, damp sand. Set it aside Make the Nazook: Preheat the oven to 350F. Cut the refrigerated dough into quarters. Form them into balls. On a lightly flour surface, roll out the dough into a large rectangle or oval. It should be thin but not quite transparent. Place a quarter of the filling evenly over the rolled out door, leaving a 1-inch border. Carefully roll the dough across, the long way. Gently pat down the loaf with your palm and apply the egg wash using a pastry brush. Cut the log into 10 evenly sized pieces and place on an ungreased cookie sheet. Bake for 25-30 minutes or until the tops are golden brown. Enjoy!
Crispy fillo dough that is filled with cream (Ashta) then deep fried until golden brown and soaked in simple syrup! This is…
Try to make this delicious, crunchy and flaky flatbread at home! Here is the recipe with pictures
Yogurt brings milky tang—and an exceptional satiny texture—to the soothing Armenian soup known as tanabour. Tanabour, or spas, is a nourishing, filling, and thoroughly satisfying Armenian grain-and-yogurt soup. Though tanabour can be made using a wide variety of grains, ours uses pearl barley, since—lacking hulls—it cooks to a tender, plump consistency without breaking down entirely. We used Greek yogurt, since it gave the soup the requisite thickness and dairy richness without leaving it overly tart. We added an egg yolk to give the soup further richness and a silky consistency. Finally, we garnished the soup with cilantro and Aleppo pepper–infused melted butter.
How serendipity, food memory, and family brought a forgotten recipe to life.
In a large bowl, mix all ingredients, except rice and grape leaves, well by hand.
