While I usually combine filo dough with different vegetarian fillings, this time I opted for a meat one. My original plan was to use lamb, but when I saw bison meat at the store, I decided to make a switch. Continue reading “Filo Pastries with Bison Meat, Golden Raisins and Pine Nuts”
I am a big fan of tomatoes, in any shape or form, and I’m always looking for new varieties. With fresh summer tomatoes gone by now, the next option is to check which hothouse tomatoes are available at the store. When I saw the brownish-dark red Kumato tomatoes, I had to give them a try. Continue reading “Kumato Tomatoes Stuffed with Beef, Fresh Herbs, Pine Nuts and Dried Currants”
I made this tasty dish a few times since I’ve posted it, and again, a couple of days ago. It was as delicious as always, and it made me think it would be a good idea to re-post the recipe, as it was posted in the early days of the blog, and some of you probably haven’t seen it. See you next week with a new recipe.
Stuffed vegetables are the tasty proof for the phrase “the whole is greater than the sum of its parts”. Both the stuffing and the vegetables impart their flavors on each other and create a new wonderful flavor, while one can still taste each part separately. Continue reading “Mini Eggplants Stuffed with Lamb, Pine nuts and Currants”
This colorful, quick and tasty “all in one pan” dish, can be prepared in about half an hour. It is heartwarming and bursting with bold flavors – just perfect for a cold day. Continue reading “Chicken Breast with Lemon Cream Sauce”
Lahmajoon, or “dough with meat”, is a well known Armenian dish, with many variations all around the Middle East and the Mediterranean. It is traditionally made with yeast dough, shaped into a circle, like cheese pizza.
Here, I’ve decided to use dough that is quicker to make, made with yogurt and olive oil, instead of the traditional yeast dough.
Many people find working with Filo dough to be complicated, but in fact, it is very easy once you get the grip of it.
The great thing about this thin, paper-like dough, is that it allows you to control the type and amount of fat you want to use, and it can be formed into many different shapes; from the traditional triangles, as shown here, to squares, layers, cups and more. The variety of fillings is also endless, from savory to sweet. Continue reading “Herbs and Feta Cheese Filo Triangles”
Compound butter, a combination of butter and seasonings, is a great way to add flavor quickly to many dishes. Continue reading “Sun Dried Tomatoes and Pine Nuts Compound Butter”
All around the Mediterranean, you can find delicious dishes made with eggplants in numerous ways. The inspiration for this dish came from the delectable combination of deep fried eggplants and Labneh.* Continue reading “Roasted Eggplant Mediterranean Appetizer”