Jibneh B’ Waraq, Armenian Cheese Borek

The Armenian Cheese Borek recipe in the Appetizer chapter is a big favorite. The phyllo wrap makes it a crispy delight as you bite into it.

Armenian Cheese Borek in Dough

I sometimes hear from a fan who finds that working with phyllo (filo) can be challenging. I usually offer my favorite tip, like, did you know that you can tweak this? Using this recipe as a guide, try the filling inside a roll of crescent rolls or biscuit dough instead of the phyllo wrap in this recipe.  

But don’t stop there. You can even use your favorite melting cheeses, and experiment with other savory additions like fresh herbs, a chop of your favorite vegetable...whatever your family loves. 

You can even make turnovers, which are known as Sambusak. Or, you can shape the dough into Sfiha, the favorite Middle Eastern way to showcase your filling as a triangular open appetizer. Sometimes, when a recipe may seem a challenge, this is a good way to try a filling as you use part of a recipe.

Another tip is that you can make them, freeze them and just bake them when you have guests, either expected or unexpected. It's a great way to have something delicious to serve.

I’ve also used Sitto’s dressings (in the Salad chapter) as a dipping sauce, whether yogurt or tahini. 

We can all hone our creative skills in the kitchen (we do have them!) and at the same time offer our family something different. Who knows? You may even come up with a new family favorite!

Sahtein!