© Photography by Eko Novianto

Armenian Shish Kebab
Baklava
Yogurt Salad
Choreg

Recipes from "Annie's Home Cooking" cookbook by Annie Graham.

2 c walnuts
1 c sugar
1 c semolina
2 t cinnamon
2 t may zaher (orange blossom water)
1 c unsalted butter or margarine
375 g (12 oz) fillo pastry, 20-22 sheets

1. Chop walnuts finely in blender or food processor, but not too fine. Combine walnuts, sugar, semolina, and cinnamon and may zaher. Set aside.
2. Melt butter in a small saucepan, skim and discard foam from the top. Carefully pour melted butter to another pan, and discard any solid or milky residue. Keep clarified butter warm.
3. Grease a 28x42 cm metal baking pan and line with a sheet of fillo. Brush fillo with clarified butter. Repeat with another 10 sheets, brushing each or every other sheet with clarified butter. When working with fillo pastry cover with towel to prevent drying.
4. Spread walnut mixture evenly on greased fillo sheets in the pan, press with your palm to pack it well. Cover with the remaining fillo, brushing each or every other sheet with clarified butter as before. With a sharp knife, cut Baklava all the way through into small diamond shapes or 4 cm squares.
5. Bake in a 375F preheated oven for 30 min. If it begins to brown too quickly, cover the top with wax paper and bake some more on the top shelf of the oven until pastry is cooked all over and turns golden brown.
6. Remove from oven. While hot evenly pour the cold syrup over Baklava. Cool before re-cutting and serve.

Syrup

2 c sugar
1 ½ c water
3 T lemon juice, strained
1 cinnamon stick
1 strip of lemon rind or peel
1-2 t may zaher (orange blossom water)

1. Combine sugar, water, lemon juice, cinnamon stick and lemon peel in a saucepan. Bring to a boil, reduce heat and simmer for 10-15 minutes, or until syrup is thickened but still runny. Remove from heat and strain. Stir in may zaher and cool.