Fried Pita and Orange Lebni Dessert with Honey

6-8 pita rounds, sliced in quarters or triangles

Unsalted butter

Cinnamon and sugar (to sprinkle on fried pitas)

Powdered sugar (to garnish)

Choice of honey (to garnish)

*         Shredded coconut, crushed pistachios, seeded pomegranates, slivered almonds, chopped walnuts, pine nuts and fresh mint sprigs (to garnish)

Wisk together the lebni, sugar, orange juice concentrate, orange juice, orange zest, orange blossom water, cinnamon, nutmeg, vanilla and a pinch of salt.  Mix ingredients for a minute or two longer, adding more orange juice if lebni is too thick.  (Chill for one hour before serving).

Instructions

Melt a few tablespoons of butter in a large sauté pan on medium heat. Place pita quarters or triangles in the pan and fry (in batches) on each side until golden brown, tossing, do not overcook or burn.  Remove browned pitas from pan to a paper towel and sprinkle with cinnamon and sugar to taste.

*         Stack pitas on four serving plates.  Spoon a dollop or two of orange lebni on top or on the side of the pitas and sprinkle with powdered sugar.  Drizzle with honey and garnish with shredded coconut, crushed pistachios, seeded pomegranates, slivered almonds, chopped walnuts, pine nuts, and fresh mint sprigs.  Garnish plates with candied grapefruit peel, lime peel, and orange peel, if desired.  Serves 4.

(To see more of Christine’s recipes, go to: <http://search.myrecipes.com/search.html?Ntt=datian> http://search.myrecipes.com/search.html?Ntt=datian or <http://www.thearmeniankitchen.com/> http://www.thearmeniankitchen.com. Christine Vartanian Datian is a native of Fresno, California and lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines.)