It’s the 100th blog post, so I’m posting a personal favorite, Baklava. I’m half Greek, so I’ve sunk my teeth into many a Baklavas. The best baklava uses fresh Phyllo dough. At Saltbox Farm, we prepared some incredible baklava, all from scratch. Enjoy the pictures and recipe below, and I appreciate you checking out A…
Keftedes (Greek Meatballs)
Take an ordinary meatball, pack it full of Greek flavor, and you have fresh, delicious, slightly sweet yet savory Keftedes; a Greek version of meatballs. Serve with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice & a Greek salad. Want to do fewer dishes afterward? Forego the…
Homemade Pasta
The instructors at Saltbox Farm in Concord, MA taught us the art of homemade pasta and after many failed attempts, I’m starting to get the hang of this rolling of the dough process! Our grandmothers made it look easy. But after diving into a pile of flour and dough, I know they must have spent…
Turkish Lahmacun Pizza
At the Saltbox Farm , we made Lahmacun, which is one delicious twist on pizza. This pizza-like, thin, round dish, topped with herbs and minced meat (also known as Armenian Pizza, Turkish Pizza, Lahmajun and Lahmajoon) is very famous in Armenia and Turkey. Once the Lahmacun’s are out of the oven, top it off with some fresh lemon juice, and you have…
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