Banitza (also known as bоrek in Turkish, and tiropita in Greek) is a phyllo dough pastry with eggs, feta cheese and lots of butter. It is one of the few dishes that small kids and adults delight in equally.
Tag: featured
Duck breast with lavender and honey
This recipe is something I recently reverse engineered from an old memory. In the distant summer of 2000 I visited my dear childhood friend Gergana in Narbonne – in the south of France, and she took me to a seasonal restaurant in middle of a vineyard called Le Souquet’s. I had magret de canard au…
Coq au vin
Slowly braised stews are my favorite kind of dish, and fall / winter is the season for them. Coq au vin is a French bistro classic – it is both be homey and comforting, and sophisticated. Stews are best a day old. If serving at a dinner party – you can cook it the day…
Squid ink pasta with tomato-fennel-saffron sauce and pan fried shrimp
I am still learning how to make pasta but this one turned out all right :). I am fascinated with squid ink because of its ability to make food black, and there aren’t too many black things we eat. And there is also the deep sea flavor. This is the second squid ink dish that…
Imam Bayildi (translation: the priest fainted) – stuffed eggplant
This is one of the classic dishes of Turkish cuisine, and it is also popular in Bulgaria. The name of the dish in Turkish – imam bayildi – literally means the priest fainted, or I would say, the priest went into a food coma. The dish is completely vegan.
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Honey-glazed carrots with rosemary
Very easy to make side dish that can brighten up any meat entre. I make these for Thanksgiving every year.
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Duck breast over port and sour cherry reduction
This is a dish that looks very impressive but is relatively quick and easy to prepare.
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Salad of burrata, prosciutto, and grilled peach over arugula
Burrata is one of these things that most people love, so you can’t go wrong with it for a dinner party.
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Venison roulade stuffed with pistachio puree
This dish takes some time but is visually stunning, and a crowd pleaser on a cold winter evening. One of my favorite dishes for holiday entertaining.
