Recipes from The Armenian Table

The Armenian Table by Victoria Jenanyan Wise

A veteran cookbook author returns to her delicious culinary heritage in this savory and passionate recipe collection

Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking–a cuisine that combines Mediterranean flavors with Persian and Russian accents. In her eleventh cookbook-and her first on Armenian food–Wise collects traditional favorites and inspired contemporary variations.

Triangular piece of Greek baklava, with layers of filo or phyllo dough filled with chopped walnuts, drizzled with honey on a black plate

Greek Baklava

Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?

  • 45 M
  • 1 H, 45 M
  • 4
Yogurt cheese balls tossed with garlic dill oil and aleppo pepper in a bowl

Armenian Yogurt Cheese Balls

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

  • 30 M
  • 8 H, 30 M
  • 3