- August 13, 2012
- Breads + Savory Pastries, Made by Me, Main Courses, Meat, Recipe Journal, The Khohanotz
- 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).
- September 2, 2011
- Main Courses, Meat, Pulses + Grains, Recipe Journal, The Khohanotz, Vegetables
- armenian food, bulgur, comfort food, culture, dairy-free, food+cooking, levantine cuisine, middle eastern food, step-by-step recipe
This recipe for stuffed vegetables is down-right comfort food; whether referred to as Meesov Tsavari Letsk in Armenian, Mehshi bi Burghul in the Middle East, or Dolma throughout the Levant.
Bulgur is a wheat cereal that is usually sold parboiled, dried, ground, and sifted into distinct sizes. It can be found in natural food stores as well as ethnic and traditional grocery stores. It differs from cracked wheat in that it is pre-cooked.