Breads + Savory Pastries

THANKSGIVING RECIPES | Breads + Rolls

November 13, 2013
Autumn, Breads + Savory Pastries, Entertaining, Food + Culture, Gatherings, Holiday Cooking, Holidays, Thanksgiving
2 Comments
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For hosts who love to feed family and friends, a crowd-pleasing spread that will surely simplify your menu planning and turn your Thanksgiving entertaining into a memorable day.

{ links to recipes and sources included under photos }

Mock SU BEUREG, Spinach + Cheese Pie | SPANAKHOV BANRADZAGH

June 29, 2013
Breads + Savory Pastries, Breakfast + Brunch, Made by Me, Noodles + Pasta, Recipe Journal, The Khohanotz
1 Comment
afternoon tea, aleppo pepper, armenian food, baking, beureg, börek, bourekas, cheese, Cilician Armenia, comfort food, easy recipes, feta, fillo dough, flavors of anatolia, food, phyllo dough, pie, recipe, savory pastries, southern caucasian cuisine, spinach, su beureg, su böreği, su borek, yufka, բորեկ, جلاش, كلاج

Su-Borek is a savory cheese pie made with lasagna-like sheets of dough. In this simple recipe, a spinach and Feta cheese filling is sandwiched between layers of store-bought phyllo dough.

Aghi Gesgoudz (Plit, Txvatsq) | Savory Armenian Cookie

October 26, 2012
Breads + Savory Pastries, Cookies, Made by Me, Recipe Journal, The Khohanotz
No Comments
armenian food, baking, bite-size, black caraway seeds, cookies, holiday gifts, kaak, kahke, mahlab, mahlepi, make-ahead, poppy seeds, recipe, savory pastries, snack, southern caucasian cuisine, yogurt, բլիթներ, թխվածք

Fatayer bil Jibneh | Savory Cheese Hand Pies

October 16, 2012
Breads + Savory Pastries, Breakfast + Brunch, Made by Me, Party Food, Recipe Journal, The Khohanotz, Yeast Breads
3 Comments
afternoon tea, aleppo pepper, baking, balkan cuisine, black caraway seeds, börek, bourekas, braided armenian string cheese, bread, breakfast, dough, fatayer, finger food, flavors of anatolia, halloumi cheese, hand pies, khachapuri, levantine cuisine, mahlab, Mediterranean cooking, middle eastern food, nabulsi cheese, nibbles+bites, peynirli pide, recipe, savory pastries, snack, southern caucasian cuisine, step-by-step recipe, street food, فطائر بالجبنة, معجنات

Simply put, fatayer is pizza-like dough, rolled crispy thin or fluffy thick, and stuffed with filling; herbed cheese in this case. Various adaptations of these savory hand pies can be found throughout the Levant, the South Caucasus, Southeast Europe (The Balkans), North Africa, Anatolia and surrounding regions.

Usually served during breakfast, they are equally great to snack on throughout the day or devour with a cup of tea at an afternoon tea gathering; not to mention the perfect party food ~ no forks or knives needed.

Copy-Cat Manti | Phyllo Dough Roses with Yoghurt + Chili Oil

August 13, 2012
Breads + Savory Pastries, Made by Me, Main Courses, Meat, Recipe Journal, The Khohanotz
No Comments
aleppo pepper, armenian food, chili oil, Cilician Armenia, dinner, dumpling, levantine cuisine, lunch, manti, minced beef, phyllo dough, polaroids, southern caucasian cuisine, step-by-step recipe, yogurt

Manti is a type of dumpling made with unleavened pastry dough and filled with minced lamb or beef. It can be prepared a number of ways, which I will cover in future posts. This recipe for phyllo dough roses, or rosettes, is meant to mimic the experience of savoring manti without all the hustle and bustle of making it. But why roses one might ask? Because rolls are not pretty enough!

According to some researchers, manti first reached Cilician Armenia as a result of the cultural interaction between Armenians and Mongols during their alliance in the 13th century. However, some researchers do not discount the possibility that manti may have originated in the Mid East and spread eastward to Korea and China through the Silk Road (source).