- October 16, 2012
- Breads + Savory Pastries, Breakfast + Brunch, Made by Me, Party Food, Recipe Journal, The Khohanotz, Yeast Breads
- 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.
- August 22, 2012
- Everyday Food, Game Day, Made by Me, Main Courses, Party Food, Poultry + Game, Recipe Journal, The Khohanotz
- chicken wings, dinner, grilling, mayonnaise, no recipe recipes, oven-broil, quick & easy recipe, shatta, weeknight cooking
I’m happy to introduce the EVERYDAY FOOD series; quick and easy home-cooked meals your family can enjoy every day. Simply look for blog posts tagged with weeknight cooking, pantry quick fix, no recipe recipes or quick & easy recipe. No recipe recipes are dishes that come with how-to instructions and ingredients but no specific measurements; easy recipes that are prepared as you go along and items adjusted to your liking.
- 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.