You can do this by hand but I used the processor to knead the dough. To make the pastry dough, place 1 1/2 cups of the sifted flour and the dry yeast in the processor bowl and pulse once or twice to mix. Add the yogurt and butter and process into a dough. If required keep adding a as much flour as required and knead into a soft elastic dough that is just short of sticky.

Cover the dough and refrigerate for 3-5 hours, or overnight as you prefer. I ended up refrigerating the dough for almost 36 hours!

When ready to make the pastries take the dough out and keep at room temperature for about 10 to 15 minutes to soften it slightly. In the meanwhile make the filling by putting all the ingredients for the filling into a bowl and mixing together till it looks clumpy and sand-like.

To make the Naazook, divide the dough into 2 halves. Lightly knead the dough so it smooth. Dust your working surface lightly with flour and roll the dough into a large rectangle. It should be thin but not transparent.

Spread half the filling evenly as close as possible to the edges on the short sides, keeping some of pastry dough uncovered (about 1/2 u201c) along the long edges. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed.

Roll all the way across until you have a long, thin log. Pat it down the log so that it flattens out a bit. Brush the top and sides with yogurt and sprinkle with sesame seeds. Lightly pat them into the dough. Use a knife or a crinkle cutter to cut the log into 10 or 12 pieces of equal width.

Place the pieces on ungreased cookie sheets and bake at 180C (350F) for about 30 minutes or till the tops of the pastries turn golden brown. Cool completely on a wire rack. This recipe makes 20 to 24 Naazook.

These are best eaten a little warm from the oven. Nazook will keep in an airtight container at room temperature for a couple of weeks or can be frozen in an air-free bag for upto 3 months.

Armenian Nutmeg Cake With Cashewnuts

You can mix the cake together by hand but I took the easy way out and used my processor. Mix the baking soda into the milk and set it aside. Put the flour, the baking powder and sugar into the processor bowl and pulse a couple of times to mix well.

Add the butter cubes and run the processor till the mixture resembles more or less uniform crumbs. Take half of this and press it down, using your fingers, into a crust in an 8u201d cake tin with a removable base/ spring form cake tin. I pressed down some of the mixture along the sides too.

To the remaining mixture in the processor, add the milk-baking soda mixture, the grated nutmeg and the chai masala and run till you have a smooth batter. Pour this batter into the cake tin with the pressed crust.

Toss the cashewnut pieces in a tsp of flour till coated and sprinkle them gently over the surface of the batter. Bake the cake at 180C (350F) for about 35 to 45 minutes till the top is a golden brown or till a skewer pushed through the centre of the cake comes out clean.

Cool the cake in the tin, and then remove. Cut and serve. It is best eaten while still warm.This recipe makes 12 servings.

This cake will keep (covered) at room temperature for 2-3 days or freeze in a sealed bag for upto 3 months.