demonstration at St. David Armenian Church along with three other women. The church’s
event planning committee hosts a monthly lecture series on various topics
relevant to current events, health, finances, and community concerns. On this particular
night, the ‘Art of Armenian Cooking’ was featured.
Stapan showed how to make Armenian string cheese; Deanna Stepanian made eech;
our priest’s wife, Anna-Lusi Simonyan, prepared nazook; I made traditional cheese boregs. It
was a lot of fun, and, the best part was that the audience got to sample the
(NOTE: The highlighted recipes are from The Armenian Kitchen site, and are not the exact recipes prepared by the other ladies who participated.)
|An audience member tries her hand at making a cheese boreg.|
After the demonstration I had a few sheets of fillo dough left over which I brought home. Since there were several apples in my
refrigerator begging to be used, I made my
version of apple strudel, better known as, Apple-Fillo Boregs!
– Fillo Boregs
cored and diced
over medium heat for about 5 minutes, stirring from time to time, until the
apples begin to soften and thicken.
temperature about 15 minutes before using (Note: One fillo sheet is used for
lightly dampened kitchen towel to prevent it from drying out.
fillo with melted butter.
|Place apple filling on a buttered sheet of fillo dough.|
inch from the bottom center. Fold the inch of fillo up over the apples.
|Fold the dough from the bottom-up to cover the apples, then fold each side of dough inward. Roll the bundle away from you to create what looks like a burrito.|
the two sides in to cover the apples. Roll from the bottom upwards, buttering
any dry fillo surfaces as you roll. This should resemble a burrito.
|Ready to bake.|
sheet. Butter the tops with melted butter.
until golden brown. Remove from oven; cool a few minutes before serving. Dust with powdered
sugar, if you wish.