This Armenian specialty is a crispy, flaky, sweet bread that is slathered with tahini and doused in sugar prior to baking. You can make it at home like I did or buy it fresh in the Armenian district (Bourj Hamoud) in Beirut.
Click here for the recipe.
Bourj Hamoud is the place to explore if you like narrow alleyways, artisans working outside of their shops while chatting with passers-by, stores with lots of bling and prices at least 30% lower than in the other districts in Beirut. A foreigner in Bourj Hamoud will not get gawked at and the general atmosphere is that of a beehive with lots of discoveries in store. More to come, with photos and addresses in the next few weeks.
These wild cyclamens all over the mountains in Lebanon this time of year.
17 Comments
A galette I’d love to eat! Wonderful.
Cheers,
Rosa
This bread looks amazing!!!
I love this specialty!
Amazing post Joumana !have a good week…
Delicious looking bread but what I love most is the setting that it is in
How I’d love to see those gorgeous wild cyclamen in the mountains. What a lovely sight.
This galette sounds so fabulous! I love tahini.
Looks delicious, I love cracker like breads.
Wow, this is new to me…like the flavors of this rolls.
Hope you have a wonderful week Joumana
delicious picture and food
The bread looks yummy, Joumana. Will be interested in your coming posts with local info.
very interesting recipe
would love to give it a try
huuuuuuum, it should be a delight this recipe, for sure I will try it veru soon.
That looks delish, Joumana. I wanted to tell you I just got a Zatar plant and am looking forward to making a little batch of my own mix in a month or so… wonder what it will be like when it’s fresh!!
@Deana: Let me know when your zaatar is up and ready to be picked; I will give you the exact procedure that folks here use!
This bread is beautiful and fascinating! I must try this!
i had some frozen pizza dough so i decided to experiment. i do make my own dough but the doughs were close to their expiration date so they were marked down. I thought they came out very, very good and i proceeded with the techniques you posted. the cinnamon isn’t really optional, it should be used as it lends so much flavor and results in the pretty swirl design
@Nina; glad to hear they came out good and you enjoyed them!