Similar Recipes
Chorek / Choreg (Armenian Sweet Bread)
Chorek (choreg) is a very traditional Armenian sweet bread that is typically made around Easter and even Christmas. It is enriched with eggs, butter, milk, and sugar to make it slightly sweet, rich, and tender-crumbed.
Armenian Gata
Gata is easily one of the most beloved Armenian desserts. It's a pastry with similarities to both croissants and rugelach, but with a personality of its own. Crisp on the outside, flaky within, with spirals of vanilla-laced sweetness throughout, it's a divine dessert any time of year.
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Brioche
This classic brioche is airy and tender, with a deeply rich and buttery flavor thanks to a hands-off cold fermentation.
Armenian Khalkha (Simit/Kekhke)
An Armenian savory cookie that goes by many names: Khalkha / Simit / Kekhke. If you ask Armenians (I did) what they call it, you'll get a lot of different answers, but we are unified in loving these cookies! There are sweet versions too, but this is the savory one my family prefers.
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Lahmajun (Armenian Flatbread With Spiced Lamb)
These thin, chewy-crisp flatbreads—often called “Armenian pizza” by non-Armenians—are easy to make at home and best when eaten hot from the oven.
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Ka'ak With Za’atar, Turmeric, and Nigella Seed
A variation on ka'ak that uses a technique that's very similar to the one used to make bagels.
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Lavash (Armenian Flatbread)
Here's how to make this ancient, paper-thin, surprisingly easy flatbread in a home oven.
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Sini Manti (Armenian Baked Lamb Manti)
Crunchy-crisp baked lamb dumplings in a rich, aromatic broth.
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Borek (Armenian Spinach and Cheese Turnovers)
These crispy hand pies are a must for any mezze spread.
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Savory Chiroti
A savory version of chiroti, the traditionally sweet deep-fried snack that's eaten during the Diwali holiday.
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This eggy, aromatic, and plush Armenian bread is traditionally made to celebrate Easter, but it’s delicious enough to enjoy any time of year.
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Hummus with Lamb
Take plain hummus to another level with this classic variation found in the Middle East that tops it with tasty minced lamb.
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Hummus Kawarma (Lamb) with Lemon Sauce from 'Jerusalem'
Here's a tahini-rich recipe for hummus along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter.
Fattoush With Crunchy Flatbread Ribbons
A fresh take on the classic Middle Eastern fattoush salad - piled high with crunchy flatbread ribbons which is everybody's favourite part! On the table in 15 minutes.
Roasted Rack of Lamb w/ Turkish Spices, Yogurt Sauce, and Rice
inspired from my trip to Istanbul this Turkish lamb uses dried sweet apricots. pistacios and an interesting mix of Turkish spices served with yogurt and rice pilafs
Baba ganoush (eggplant dip)
If there's no hummus in my fridge, I'm making baba ganoush. This tasty eggplant dip is very easy to make and goes well with flatbread, on a sandwich or as a side dip.
Middle Eastern Roasted Eggplant with Couscous
Middle Eastern Roasted Eggplant with Couscous - 15 minutes prep for this fragrant melt-in-your-mouth eggplant piled high with a fresh couscous. Divine starter or as a meal. (Vegan Tahini Drizzle recipe included as an alternative to dolloping yoghurt on!)
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Kofte Kebabs With Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs)
Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek.
Arayes - Lebanese Meat-Stuffed Crispy Pita
Arayes - pita pockets stuffed with seasoned meat kofta filling, then pan fried until crispy. Lebanese street food - kind of like quesadillas!
Weeknight Hummus Plate — Ethan
Lamb Koftas with Yoghurt Dressing
These Lamb Koftas are a firm favourite. There’s something about the smell of Middle Eastern spices sizzling over hot charcoals. It’s intoxicating and you just know that whatever comes off the grill is going to be mouth watering.