I don’t know about you, but in our family, we’re all about tradition when it comes to Easter. Here’s a recap of some of…
Posts tagged Paklava
Coloring Easter Eggs- Armenian Style
It’s never too early to start planning for Easter – arranging baskets of treats for the children, baking plenty of chorag, your favorite lavash, making…
TSAL – TSUL (Paklava): A New Year Recipe from Sonia Tashjian
First, The Armenian Kitchen wishes everyone a truly Happy, Peace-filled 2017! Second, To help ring-in the New Year, my dear friend, Sonia Tashjian, has sent…
Paklavash – Paklava made with whole wheat lavash instead of phyllo dough
When a food dilemma arises, I can count on Ara Kassabian to come to my rescue. When I lamented about having to forego some of…
What are you serving for Easter?
It’s Easter time again. Have you finalized your Easter menus? If you don’t know what to prepare, check out some of our suggestions below. Happy…
Paklava – Traditional Style
Easter is the celebration of the Resurrection of Christ. After observing Lent for 40 days and 40 nights, we’ve earned the right to enjoy some…
Boorma: Paklava’s deliciously delicate cousin (Be sure to check out the VIDEO!)
If you like paklava, you’ll LOVE boorma. Boorma, also spelled ‘bourma’, is made from the same ingredients as paklava, but with a unique shape, lighter…
Phyllo or Fillo? Either way, it’s jolly good!
It doesn’t matter which way you spell it, but please: Pronounce it “fee-low.” “Phyllo” means leaf in Greek. In culinary terms, fillo is a paper-thin…
Mini Paklava
Armenian recipe preparations tend to be time consuming. Never wanting to spend any more time in the kitchen than necessary, short-cuts had to be created…