Filo Pastry is an unleavened very thin dough which features in the cuisine of many Mediterranean, Balkan and middle eastern countries. Filo pastry, literally meaning 'leaf' pastry because it is as thin as, well, a leaf. This type of pastry has been used in Greece from the time before Christ and can be used […]
Pizza, as we know it, is basically a baked flatbread with edible toppings. The origins of pizza, supposedly, are in Italy. It was common for the poor of the area around Naples to add tomato, introduced into Italy around the late 18th century, to their yeast-based flatbread and so the pizza was invented. 300 […]
There is Humus and Hummus. One is the organic component of soil, formed by the decomposition of leaves and other plant material by soil microorganisms. The other is what we are concerned with here and now, a delicious dip made with cooked, mashed chickpeas blended with lemon juice, garlic and in this recipe, peanut […]
Beans are as Balkan as you can get. All over the Balkan you will find there is a great variety of beans available throughout the year and just as many recipes that include them. A few days ago I posted a recipe for baked beans using the the common white bean (Phaseolus vulgaris). This particular […]