Armenian :

Apples and Creme Kadayif

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If you have never had Kadayif (Kataifi) before, it's kinda like Paklava (Baklava), only the dough is shredded.  I never really understood that premise... Kadayif dough is always referred to as shredded Phyllo, but the texture is[...]

Grandma's Special: Water Boreg

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You must be slightly curious about what Water Boreg  is all about. After all, what you probably know about boreg is that, it is usually filled with cheese or spinach and most definitely not water. You are correct. Except that this[...]

Easter Egg Nests (Plating Idea)

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I was making a dessert using Kadayif (Kataifi) dough, and it occurred to me that it might be cute to make some nests.  That way, when you color your Easter eggs, you can put a nest in a salad/bread plate by everyone's place setting[...]

Pita Pizza -- With Clams & Artichoke Hearts

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Pita Pizzas are soon to be a 99 Cent Chef budget classic. Having lived in or around various Armenian/Russian/Middle Eastern enclaves around town, frequenting East Hollywood's Little Armenia mom and pop delis and the neighborhood shish[...]

Penang - Pitt Street - Mee Goreng - Bak Chang

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* Update (6 July 2009): Chinese Bak Chang no longer available as the original owner rented her shop to others. Foods: Indian Mee Goreng + Chinese Bak Chang Type: Halal - Indian Mee Goreng ; Non-Halal - Chinese Bak Chang[...]

Free Dinah's Fried Chicken and a Trim - Restaurant Review

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Dinah's Fried Chicken is free for local residents though August! Just show your California drivers' license or local I.D. for a free 2-piece dinner, and be sure to say you are a "new customer." Family owned and operated since 1967, this[...]

Almond, Chocolate, and Toffee Paklava with Kabosu Simple Syrup

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Yesterday, I walked into the kitchen just as the syrup was being poured over a huge tray of Paklava.  Do I have good timing or what?!  After I scarfed down a few of the random edge pieces that aren't quite beautiful enough to make[...]

Swiss Chard Dolmas with Roasted Romanesco Cauliflower and Swedish Microbrews

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There is a predisposition common to many Eastern European countries, as well as many that ring the Mediterranean, and that is the strong desire to stuff things, roll things or wrap things up. This can be found in the Greek tradition of[...]

Armenian rice pilaf

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1/4 lb Butter or margarine 1/2 c Vermicelli 2 c Uncooked long-grain rice 4 c Boiling hot chicken broth 1 ts MSG (optional) Salt Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown,[...]

Armenian pumpkin stew

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1/2 ts coriander seed 1/2 ts cardamom seed 1/2 ts ground cinnamon 1 ts cumin seed 1 clove 2 TB vegetable oil 2 lb lamb, cubed -- cut into 2 inch chun 1 lg onion -- peeled and minced 4 cloves garlic -- peeled and : minced 2 carrots --[...]