These tasty rolls started with some yogurt that was close to expiration date. I decided to use it in the form of a yeast dough, which I enriched with oats, semolina and olive oil. To make it even more nutritious and interesting, I decided to roll the dough in sesame seeds. The seeds added another layer of texture and a nice nutty flavor. Continue reading
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.
As much as I love quick baking cakes, when I take the time to bake yeast dough cakes, I’m always rewarded with the satisfying process of making the dough, the amazing smell that fills the kitchen, the tasty rich fresh soft dough, combined with the filling and the crust. All these come together to create the most “comfort food” experience which no quick muffin can give.