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Plaki | White Beans Simmered in Tomato Sauce

 

Plaki | White Beans Braised in a Tomato Based Sauce

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Eggplant + Kafta Mince Rolls | Tepsi Kabab bil Bethinjan

 

Roasted Eggplant + Kafta Mince Rolls Baked in Tomato Sauce | Tepsi Kabab bil Bethinjan

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SAMKEH HARRA TARABULSIYEH | Flaked Spicy Fish in Tahini Sauce

 

SAMKEH HARRA TARABULSIYEH | Flaked Spicy Fish in Tahini Sauce

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Grilled Beef Patties with Tomato Sauce + Yogurt on Pita Bread

 

Grilled Beef Patties with Tomato Sauce + Yogurt on Pita Bread

Who said casual weeknight-entertaining has to be boring?

This simple yet wow-worthy recipe is sure to please your guests and get rave reviews.  Grilled beef patties, kofte, are layered on lightly toasted pita bread and covered in tomato sauce, a garlicky yogurt sauce, chili oil and an array of optional garnishes.

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Spinach-Tarragon Yogurt Dip

 

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Mock SU BEUREG, Spinach + Cheese Pie | SPANAKHOV BANRADZAGH

 

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.

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Fatayer bil Jibneh | Savory Cheese Hand Pies

 

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.

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Quinoa Salad with Roasted Tomatoes, Chickpeas and Pomegranate

 

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

 

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).

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Bulgur Wheat Pilaf with Meat and Vegetables | A Traditional Armenian One-Dish Meal Recipe

 

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