levantine cuisine
ATAYEF | Stuffed Pancake Turnovers, a dessert specialty of the Levant
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- October 6, 2013
- Breakfast + Brunch, Desserts, Food + Culture, Made by Me, Recipe Box, The Khohanotz
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Watermelon Wedge Salad with White Brined Cheese
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- September 24, 2013
- Cold Appetizer, First Course Dishes, Made by Me, Party Food, Recipe Box, Salads, Summer, The Khohanotz
- No Comments
Watermelon Wedge Salad with Nabulsi Cheese, Orange Zest, Black Caraway Seeds and Green-Tea Infused Citrus Dressing.
Kibbet Samak | Salmon Kibbeh Stuffed with Shrimp & Roasted Peppers
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- June 10, 2013
- Appetizers, Cookbook Recipe, Hot Appetizer, Made by Me, Party Food, Recipe Box, Seafood, The Khohanotz
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Fatayer bil Jibneh | Savory Cheese Hand Pies
- October 16, 2012
- Breads + Savory Pastries, Breakfast + Brunch, Made by Me, Party Food, Recipe Box, 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
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- August 13, 2012
- Breads + Savory Pastries, Made by Me, Main Courses, Meat, Recipe Box, The Khohanotz
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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 Box, The Khohanotz
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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.
Out & About | Big Bear Lake
- July 10, 2012
- Landscape Photography, On Location, Photographic Interpretation, Travel + Places
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Moghrabiyeh | Lebanese Pearl Couscous with Braised Chicken & Caramelized Onions
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- June 22, 2012
- Made by Me, Main Courses, Meat, Noodles + Pasta, Poultry + Game, Recipe Box, The Khohanotz
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Bulgur Wheat Pilaf with Meat and Vegetables | A Traditional Armenian One-Dish Meal Recipe
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- June 1, 2012
- Made by Me, Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz
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Potato and Bulgur Lettuce Wraps | Oil-Cured Baby Eggplant Salad
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- February 24, 2012
- Cold Appetizer, Lunch, Made by Me, Main Courses, Pulses + Grains, Recipe Box, Salads, The Khohanotz
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