Recipe Journal

Pumpkin Spice Gooey Butter Cake, St. Louis style

November 22, 2018
Autumn, Breakfast + Brunch, Cakes + Tortes, Dessert Bars, Desserts, Fall, Pies + Tarts, Recipe Journal, Thanksgiving
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1930s, American cuisine, autumn, Bake From Scratch magazine, baking, baking blog, breakfast, breakfast pastry, brown sugar, brownies, brunch, butter, cake, chess squares, cinnamon, classic American cakes, coffee cake, cookie bar, cream cheese, Depression-Era dessert, dessert, dessert bar, fall, fall food, food blog, food blogger, from scratch, gooey butter cake, holiday baking, in an Armenian kitchen, magazine recipe, Missouri, North American, old-fashioned recipes, one-layer cake, pie, pumpkin, pumpkin cake, pumpkin pie, pumpkin puree, pumpkin spice, rum, sheet cake, slab pie, southern food, spoon desserts, St. Louis, Thanksgiving, Thanksgiving desserts, vintage recipes

Stuffed Appetizer Bread with Homemade Dough | Cheese Fatayer Loaf

November 9, 2018
Appetizers, Breads + Savory Pastries, Breakfast + Brunch, in an Armenian Kitchen, Kid Friendly Eats, Lunch, Mezze, Middle Eastern Recipes, Recipe Journal, Snacks, Street Food, The Khohanotz, Vegetarian, Yeast Breads
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appetizers, baking, beureg, börek, bourekas, bread, bread dough, burek, calzone, cheese, cheese pie, dough, egg-free, fatayer, food blog, food blogger, food+cooking, freezer friendly, homemade, hot pockets, in an Armenian kitchen, kid friendly, lebanese food, levantine cuisine, make-ahead, mediterranean cooking, middle eastern cooking, modern middle eastern, palestinian food, piroshki, pirozhki, recipe, savory pastries, sesame seeds, snack, street food, stromboli, syrian cuisine, vegetarian, yeast bread, բյորեկ, բորեկ, فطاير جبنه, معجنات

You said what, Cheese Fatayer Loaf?

How should I describe this? Think along the lines of hot pockets, baked piroshki, calzones and borek. A cheese stuffed appetizer bread loaf made with homemade dough. It is flaky on the outside and pillow-soft on the inside; just like Italian bread.

Tabbouleh | Parsley Salad

August 21, 2017
in an Armenian Kitchen, Mezze, Middle Eastern Recipes, Pulses + Grains, Recipe Journal, Salads, The Khohanotz, Vegan
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aleppo pepper, allspice, bulgur, farm-to-table, food blog, grains, green salad, heirloom tomato, in an Armenian kitchen, lebanese food, lemon, lemon zest, Lenten recipe, levant food, levantine cuisine, mediterranean cooking, meze, mezze, middle eastern food, mint, olive oil, onion, original recipes, palestinian food, parsley, plant-based diet, recipe, red onion, small dishes, syrian cuisine, tabbouleh, tabouleh, tomato, vegan recipes, vegetarian, اكلات نباتية, تبولة, وصفات طبخ عربي

Pan-Pressed Baked Kibbeh | Sinoorgha, Sini Keufteh , Kibbeh bil Saniyeh

With more than a handful of types of kibbeh, it is safe to say that pan-pressed baked kibbeh is the simplest to make of all. In today’s post I will talk about two means of preparing baked kibbeh: the traditional Armenian way and the non-conventional Southern Lebanese way.