If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ...

   Are you in search of a tasty side dish that is healthy too? Today, I'm coming to you with one of my all time favorite recipes, that has been in my family for ages. A lot of my viewers have asked me how to cook Bulgur Wheat, so today, we're talking about this very tasty grain. Armenians are famous for making Bulgur using the best ingredients, so I'm going to walk you through this recipe real quick, because, it's that easy to make. For this recipe, you'll need:                                            1 1/2 Cup Coarse Bulgur #4                                        ...

   Are you a barbecue fan? Do you ever attend Armenian Parties, and wonder how the kebab is made? What it's seasoned with? How long does it take to cook it on the grill? Maybe you've tried to make Shish-Kebab on your own, but found that, it didn't turn out great. Whatever the case may be, I've been fortunate enough to have lived on this stuff all my life. Now, I'll share my family recipe with you! Here's what you'll need:                         2 lbs of Beef Tenderloin                         1 Tsp Salt                         1 Tsp Cracked Black Pepper              ...

  Falafel is very special to me, since I practically grew up on it. My parents would often stop off at our favorite Falafel Shop, on their way home from work, and bring some home for me as well. I just love the crunchy exterior, and fluffy, soft interior. It's practically, heavenly! If you enjoy eating Falafel once in a while, then you'll love this! Here's one of two ways you can make the best tasting Falafel, right in the comfort of your own kitchen. Here's what you'll need:                                  1 can Garbanzo Beans (drained, rinsed, peeled, and patted dry)                                  3/4 can Fava Beans (drained rinsed, and patted dry)  ...

   Have you ever enjoyed Falafel sandwiches at your local Mediterranean restaurant, or grabbed one of these delicious sandwiches from your local Shawerma joint, and wondered just how is it that they get that perfect "twang?" I mean, don't get me wrong, I've wondered the same thing, until I learned how to make the best Tahini Sauce ever! What you'll see at some specialty supermarkets, these days, is Tahini Paste, sold by the jar. That alone, isn't the respective sauce. Although, it is used in many dishes throughout Middle-Eastern, and Mediterranean cuisine, you have to actually prepare this the proper way, respectively, so that it turns out coming together as a sauce. Tahini Sauce, as you may call it, or "Tah-heen" sauce, as it is properly pronounced, has many applications. Traditionally, you may find, many connaisseurs, add it to fried fish, kebab, as well as, other various grilled meats. It is most definitely found in Hummus, and Baba Ganoush (i...

   Have you ever tasted Labneh at a party, and wondered how to make it? Have you wondered just how to get that rich, creamy tang without the moisture? Well, here's the best tasting Labneh recipe! I'll be showing you just how to make this at home. Here's what you'll need:                                        1 tub of plain Yogurt                                        Cheese Cloth                                     ...

   Are you a fan of Slow Cooker recipes? Would you like to try something different, than usual? You've come to the right place.  Here's one of my favorite dishes, and all-time Mediterranean style classics. None other than "Fasoulya." Although, you may commonly know this dish by a different name, it isn't your average Green Bean Stew. The major difference here, is in the spices, and extras used to bring this dish to life! Here's what you'll need:                                                                                         ...

    Here's what I call, one of the "best kept secrets," of the culinary world. It's a tasty, tangy, crunchy, zesty salad, that's so deliciously simple to make, you'll be kicking yourself in the face, for never actually thinking about it, in the first place!   Let's get started!  First you'll need:                                            1 head of cabbage, rinsed, dried, and shredded.                                            2 cloves of garlic (minced)                                            1 lemon (juiced)     ...

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th...

  Have you ever been to a social gathering, or a special occasion, and had the pleasure of tasting Baba Ganoush? Moments later, you've probably left the party, wondering how to make it yourself at home. Well, I'm here to debunk the mysticism behind this deliciously addictive, yet appetizing dish! Ingredients:                     2 Large Eggplants(preferably male)                                      1/2 cup Tahini Paste                     1/2 Lemon (juiced)                     2 Garlic Cloves    ...

 It's time to talk "Tabouli!" Well, it's actually, pronounced:"TAH-BOOH-LEH," and it happens to be one of my favorite side dishes. It can be served as an appetizer, or side salad. It is also very healthy, since parsley is known to be a liver cleanser(after a night of drinking, it may even help off-set a hangover!). Getting down to it, the truth is, Tabbouleh has been around for ages! It is known as a Levantine vegetarian salad made of tomatoes, finely chopped parsley, mint, Bulgar, and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of Bulgar. This is a traditional recipe. I don't condone adding unnecessary ingredients like, cucumbers, or lettuce to this salad, because it is meant to be eaten as is. I'm all for keeping things simple! Here's a list of ingredients you'll need  (For 1 bunch of finely chopped flat leaf parsley) add:  1/4 cup fine Bulgur(c...

Throughout the years, I've seen Hummus being commercialized at various grocery stores, restaurants, etc., and I have to say, many people try to add their own spin on things, but really end up killing the dish itself, as they morph it into something it's not! Hummus is Hummus, regardless of how many variations you try and add to it, so it's best to leave it alone. The thought of anything other than chickpeas(garbanzo beans) existing in this ancient dish, is absurd! I've seen others add in, unnecessary things like, basil, pine nuts, parsley, sumac, and, feta cheese to it. I guess you know what they say? "People tend to add fillers to something, in an attempt to overcompensate when they really lack the experience in initially preparing the dish." Honestly? This is the only recipe you will ever need! How do I know this? Because I was born eating this stuff, and I know, my palette. Once you follow my recipe, and try this at home for yourself, you ...