Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I’m posting this recipe, which I found in ‘The Best of Lebanese and Middle Eastern Cooking’ for the 2005 Zaar World Tour.
Over coffee with my Armenian/Chaldean/Lebanese/Iraqi/ “brothers” this is perfect. Rich and not overly sweet. Note: Mahleb is a spice made from ground cherry pits. Sev gundeegs are tiny black seeds that have a faint anise flavor. Both are available in grocery stores that sell Middle Eastern or Greek foods. T.J.
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!
Delicious traditional recipe. A little more cheesy than the typical recipe. I have included more detailed instructions on rolling the filo into triangles, for those who haven’t used filo before. It can be tricky. I teach my friends to fold the triangles by practicing on a napkin to get the hang of the triangle fold. PS. Contrary to Tarra’s opinion, there is NO comparison between filo and puff pastry, and ricotta has almost no taste…similar to cottage cheese!
I took this recipe from Hilda (someone in the net!) and posted it here because I couldn’t find on Recipezaar an accurate recipe for this delicious Armenian pastry! Loads of fat and calories in them but absolutely worth it! (Preparation times includes 5 hours to refrigerate the dough).
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