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2 cups sugar

1 cup water

Squeeze of lemon juice

Two 15-count packages premade phyllo cups

2 cups walnuts or pistachios, chopped finely

1 1/2 teaspoon cinnamon


1. Heat the sugar and water in a saucepan over medium heat until the sugar is dissolved, then add
the lemon juice. Cool until ready to use.
2. Preheat the oven to 350 degrees.
3. Place the phyllo cups on a baking sheet. Put 1 teaspoon or so of nut filling in each cup. Place in
the oven and bake for 10-15 minutes. Remove from the oven and while still hot, drizzle some of
the simple syrup over each cup.
4. Serve warm or at room temperature. (For a neater presentation, place each phyllo cup in a mini
cupcake paper liner.)
Bishi (Armenian Zeppole)


1 packet dry yeast

1 teaspoon sugar

3/4 cups lukewarm water (about 105-110 degrees)

1 cup flour

1 1/2 teaspoon baking powder

2 eggs

4 cups vegetable oil, for frying, or more as needed*

Powdered sugar, for dusting


1. Dissolve the yeast and sugar in the water. Mix the flour, baking powder, and eggs in a bowl. Stir
in the yeast mixture until blended. Let stand 20 minutes to allow the mixture to thicken and rise.
2. Meanwhile, add the oil to an electric skillet, and heat to 375 degrees.** Test with a small
amount of dough drop it in hot oil, 1 tablespoon at a time. Fry until golden brown all around.
Don't place too many dollops of batter in the hot oil at once. (Crowding causes the oil
temperature to drop and the bishi will soak up too much oil and become unpleasantly greasy.)
After frying, drain on paper towels, then dust with powdered sugar. Serve immediately.
Armenian Pilaf


1 12 cups long grain white rice

2 ounces vermicelli (May substitute Angel Hair Pasta)

2 tablespoons butter

1 tablespoon safflower oil (Olive oil may be used, but may taste slightly different)

3 cups organic chicken broth (unsalted)

12 teaspoon salt


1. Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in
2. Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is
golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until
all of the Vermicelli is golden brown.
3. Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
4. Add rice, and continue to heat, until the broth starts to boil.
5. Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20
minutes, without stirring or lifting the lid.
6. After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the
liquid is fully absorbed, it is ready to serve.