Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough

Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoLahmajoon, 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.

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Lamb, Pinenuts and Currants Stuffed Mini Eggplants Halves

Lamb stuffed Mini Eggplants Halves Ronit PensoStuffed 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 the result is a wonderful new flavor.
However, carefully emptying the vegetables from their flesh, especially small ones, is time consuming and requires special tools. So no wonder some ancient cook came up with the idea to cut the vegetables in half and empty the halves in half the time… Continue reading

Herbs and Feta Cheese Fillo Triangles Tasty Eats Ronit Penso

Herbs and Feta Cheese Filo Triangles

Herbs and Feta Cheese Fillo Triangles Tasty Eats Ronit PensoMany 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