Ed George's Armenian Cuisine Hye2K Edition, George Family Recipes for PDF

By Ed George

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Pour topping (cheese beoreg only) over entire beoreg. Bake in 350°F oven until golden brown. Note Filo dough dries quickly in the heat of the kitchen. Work with one sheet at a time, keeping the rest covered with a lightly dampened cloth. Filo may be purchased frozen or bought fresh from a Middle Eastern restaurant or deli. Breads & Beoregs . . Previous | Contents | Next Dabgadz Banirov Beoreg Selaki Thin Fried Dough with Cheese Filling Contributed by Mary Kludjian Stovetop Serves 10 - 12 One of my father's favorites, This Beoreg makes a delicious appetizer - very light and delicate.

Bake at 350°F for 20 minutes until golden brown. Breads & Beoregs . . Previous | Contents | Next Arabic Pita Arapagan Hatz Armenian Style Pocket Bread 525°F Oven Makes 12 - 15 loaves This Arabic bread is distinguished by the hollow pocket which develops in the middle while baking. Pita is used for dipping, filled for sandwiches, or just served with meals. Ingredients 2 packages 21/2 - 3 cups 8 cups 2 cups 1 1/2 teaspoon active dry yeast lukewarm water unbleached white flour whole wheat flour salt Preparation 1.

Bake in 350°F oven until golden brown. Note Filo dough dries quickly in the heat of the kitchen. Work with one sheet at a time, keeping the rest covered with a lightly dampened cloth. Filo may be purchased frozen or bought fresh from a Middle Eastern restaurant or deli. Breads & Beoregs . . Previous | Contents | Next Dabgadz Banirov Beoreg Selaki Thin Fried Dough with Cheese Filling Contributed by Mary Kludjian Stovetop Serves 10 - 12 One of my father's favorites, This Beoreg makes a delicious appetizer - very light and delicate.

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Armenian Cuisine Hye2K Edition, George Family Recipes for the Next Generation by Ed George


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