Breads + Savory Pastries
Wild Blueberry + Orange Breakfast Bread Recipe
- November 2, 2015
- Breads + Savory Pastries, Breakfast + Brunch, Cakes + Tortes, Desserts, Quick Breads, Recipe Journal
- No Comments
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
- No Comments
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
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
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
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).
Sambousek Ouzi | Deep Fried Savory Hand Pies
- August 7, 2012
- Breads + Savory Pastries, Hot Appetizer, Made by Me, Party Food, Recipe Journal, The Khohanotz
- No Comments
These savory hand pies can be passed along as finger food or set up as part of a Middle Eastern mezze table with other small bites. Perfect for parties, sambousek can be made ahead of time and refrigerated or frozen; simply deep fry when needed and serve warm or at room temperature.
Brioche Aux Amandes, Bostock | Almond-Orange French Breakfast Toast
- June 18, 2012
- Breads + Savory Pastries, Breakfast + Brunch, Cookbook Recipe, Made by Me, Recipe Journal, Yeast Breads
- 2 Comments
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