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southern caucasian cuisine


Swiss Chard Tzatziki Salad with Herb-Yogurt Dressing

 

Swiss Chard Tzatziki Salad with Herb-Yogurt Dressing

 

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Herbed Rice-Stuffed Bell Peppers and Sun-Dried Eggplants

 

Aromatic Herbed Rice-Stuffed Bell Peppers and Sun-Dried Eggplants

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TAHINOV BAHKI GOLOLAG | Vegan Kibbeh with Tahini-Onion-Walnut

 

TAHINOV BAHKI GOLOLAG (Թահինով Պահքի Կոլոլակ) | Vegan Kibbeh with Tahini-Onion-Walnut

Vegan Kibbeh with Tahini-Onion-Walnut Stuffing

Meatless does not, by any means, translate to boring, and 4o days of Great Lent is the perfect time to get creative with nutrition packed vegan meals.

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Oven-Roasted Beet, Pomegranate + Walnut Salad

 

Oven-Roasted Beet, Pomegranate + Walnut Salad

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K’YALAGYOSH | Armenian Yogurt Soup with Lavash Bread

 

Rural cooking in Armenia

K’yalagyosh / Քյալագյոշ is an ancient traditional Armenian dish that is made throughout almost all regions of Armenia.  This yogurt soup is also known as Chortandjash / Չորթանճաշ or Kelegyosh / քելեգյոշ in Artsakh (Nagorno-Karabakh).  In the old days, villagers used dried strained-yogurt to make this hearty soup and served it to guests early in the morning – with dried lavash bread pieces, green onions or white onion wedges and Vodka.

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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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Mantabour | Armenian Yogurt and Dumpling Soup

 

Manti are tiny ring shaped tortellini-like dumplings (agantch, in Armenian) that are either baked or boiled like pasta.  Tanabour, Madzoon Abour or Spas is a classic soup made with yogurt; but traditionally made with dried buttermilk.  Once combined together it turns into a one-dish meal better known as Mantabour.

 

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Aghi Gesgoudz (Plit, Txvatsq) | Savory Armenian Cookie

 

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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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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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