A very old family recipe. This is how my grandmother made it. All measurements are approximate; my grandmother never measured anything. You can substitute any combination of cheeses. This recipe is for appetizer sized portions. If you want it for a side dish, don’t cut the fillo in half. Practice folding boereg, using a piece of paper or a napkin.
This delicious yogurt soup just “Hits The Spot” on a hot summers day! You can find variations of this recipe from Eastern Europe to the Middle East. I especially loved the yogurts in Turkey, Iran and Greece. If possible, try making your own home made yogurt. I use a Salton Yogurt Maker and the yogurt comes out rich and creamy. However, a good substitute is the Greek yogurts found in some of the bigger supermarkets.
This is my grandmother Nina’s recipe and yields about 4 dozen cookies, which seems like a lot, til you taste one, then it won’t be enough!
A tangy, savory Armenian side dish that can be served warm, room temperature or cold. I first tried it at St. Mary’s Armenian Church in Florida at their food fest and became instantly hooked. It is a mixture of bulgur (cracked wheat), onions, tomatoes, peppers and parsley.
This is a very buttery, tasty, soft bread, great with cheese or jam. Good for breakfast. House smells heavenly while baking! Look for Nigella seeds (black caraway seeds) at Middle Eastern grocery stores or if you are lucky enough to have a health food store in your area that sells herbs and spices by the ounce. If not, you can find spices on line. Don’t leave them out because they are crucial to flavor of bread.
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