Sylva Alexia

Sylva Alexia The flavors of E Mediterranean culinary taste & heritage 🍴
Mom, Engineer, Awards Winner, UN Advisor

Sylva is a food enthusiast with a diverse heritage spanning Armenian, Pontic Greek, Syrian, and Lebanese roots. With a rich career as an engineer, UN advisor, University Professor, and Award-winning food preserver, Sylva's achievements are a testament to her determination. A devoted mother, educator, and culinary explorer, Sylva's mission is to use food as a universal language, connecting people t

hrough shared tastes and cultures. Join her on a flavorful journey that bridges continents and unites communities.

04/30/2026

FULL RECIPE: SylvaAlexia.substack.com. Labneh Balls from Sheep’s Milk — Levantine Legacy
From yogurt to labneh. From Labneh to cheese
The yogurt is already alive when you begin—made from sheep’s milk, rich and slightly wild, the kind that carries the flavor of hillsides and dry grass. In older kitchens, this would be set in clay, wrapped in cloth, and left to slowly become something else.
Ingredients:
· 2 LBS full-fat strained sheep milk yogurt��
· 1 tbsp salt��
· 4 tbsp dried za’atar (half for later to coat the cheese balls)��
· 4 tbsp sumac (half for later to coat the cheese balls)��
· 1 tbsp Aleppo pepper��
· Extra virgin olive oil (enough to fully cover)

04/22/2026

Asparagus Filo Ribbons with Halloumi FULL RECIPE: SylvaAlexia.substack.com
My first choice in seasonal fresh fruits and vegetables is to be enjoyed as minimal processed as possible. However, sometimes it’s joyful to bring few ingredients together to create a whimsical dish that will make your family and guests excited this is one of them.
This is a simple, seasonal asparagus pie— ingredient-led, unfussy and meant for sharing. Whole asparagus spears go straight onto crinkled, olive oil–brushed fillo, so they stay juicy with a bit of bite. Shredded haloumi melts into salty, golden patches, while nigella seeds add a light, toasty edge and Aleppo pepper brings gentle warmth.
It comes to the table in the pan, no slicing or precision—just something to put in the middle and dig into while asparagus is at its best.

Ingredients
For the base
1 bunch asparagus trimmed
5–6 sheets filo pastry
5–6 tbsp extra virgin olive oil
Pinch of salt
Halloumi
200 g halloumi cheese, finely grated
1–2 tbsp olive oil
1 tsp nigella seeds

1. Prepare the filo structure
Preheat oven to 400°F.
Lay filo sheets one by one, brushing each lightly with olive oil.
Scrunch loosely into long, airy ribbons (do not compress tightly—air creates crispness).
Arrange on a baking tray in natural waves with space between folds.
tip:�Filo should look “imperfect and flowing”—this creates height and crisp edges instead of flat pastry.

04/16/2026

ARMENIAN STRING CHEESE MAKING. FULL RECIPE: SylvaAlexia.substack.com
Watching it being made at home, it feels simple but precise—hands stretching, folding, pulling. No measurements, just rhythm. The strands come together slowly, and you realize this isn’t just cheese, but a technique passed down, still alive in the kitchen.
In the Levant, string cheese was traditionally made from fresh sheep or goat milk, worked by hand in village homes. After the milk curdled, the curds were gently heated and stretched—a process now known as pasta filata. As the curds became elastic, they were pulled into long strands, then braided or tied before being preserved in brine.
This method reflects a shared tradition across the region, but Armenian communities—especially those who settled in places like Syria and Lebanon—helped shape the braided form and its distinct flavors, often adding nigella or mahleb.
Ingredients:
2 lbs fresh mozzarella (cut into chunks)
1.5–2 tbsp salt
1–2 tsp nigella seeds
ÂĽ tsp mahleb
ÂĽ tsp mastic (optional)
Hot water + cold salted water
Step 1: Heat the water
Bring a pot of water to just below boiling
Ideal: 170–180°F
No rolling boil—too hot will destroy the texture
Step 2: Soften the cheese in hot water
Place mozzarella chunks in a bowl
Pour hot water over them
Let sit 30–60 seconds
Then:
Press and gather the cheese together with a spoon or your hands
It should turn into a soft, unified, stretchy mas
Step 3: Start kneading in the hot water,
Lift and fold the cheese
Dip it back into hot water if it firms up
Repeat:
Fold → dip → fold → dip
Step 4: Add seasoning during kneading
Once smooth:
Sprinkle in:
Salt
Nigella seeds
Tiny pinch of mahleb
Knead to distribute evenly
Step 5: The traditional stretch cycle
Do this multiple times:
Pull into a long rope
Fold it back
Dip briefly in hot water
Pull again
This builds the signature fibrous layers
Do this 6–10 times minimum
Step 6: Pull ultra-thin strands
Now the key moment:
Take the rope
Start pulling slowly and evenly
Let it naturally split into thin, stringy fibers.

04/02/2026

Armenian Vospov Kofte
Lent has a way of slowing everything down.
Meals become simpler, quieter—more intentional. And in that stillness, there’s a humble dish that speaks without trying to impress: vospov kofte.
It begins with lentils simmering, bulgur softening, onions warming in olive oil. But the real magic is in the hands—shaping each piece slowly, almost meditatively.
This isn’t just food. It’s a reminder that simplicity can nourish more than the body.
If you’re craving something honest, grounding, and deeply comforting, this is where it begins.
Ingredients
For the kofte:
3 cup red lentils
FULL RECIPE: SylvaAlexia.substack.com

04/02/2026

FULL RECIPE: SylvaAlexia.substack. com. Armenian Vospov Kofte
Lent has a way of slowing everything down.
Meals become simpler, quieter—more intentional. And in that stillness, there’s a humble dish that speaks without trying to impress: vospov kofte.
It begins with lentils simmering, bulgur softening, onions warming in olive oil. But the real magic is in the hands—shaping each piece slowly, almost meditatively.
This isn’t just food. It’s a reminder that simplicity can nourish more than the body.
If you’re craving something honest, grounding, and deeply comforting, this is where it begins.
Ingredients
For the kofte:
3 cup red lentils

03/21/2026

BEEF SHORT RIBS IN RICH SAUCE!
Spring light slips through the windows, the house still quiet, the day unhurried. A slow braise—wine-dark, fragrant with garlic and herbs—settles into its rhythm. This is patient cooking, the kind that asks you to trust time.
By afternoon, the scent has taken over everything. People gather without planning to, drawn in by warmth, by something unfolding. Outside, the season is turning; inside, the ribs are doing the same—softening, deepening, becoming.
For full recipe: SylvaAlexia.substack.com

02/26/2026

FULL RECIPE ON SUBSTACK:
SylvaAlexia. Substack.com RUBY RED RELISH
Sometimes savory dishes just need a touch of sweetness to truly shine. This simple beet and nut side brings a natural ruby glow to your plate — tender, lightly sweet, and perfectly balanced to complement rice bowls, chicken dishes, and hearty sandwiches.
Ingredients
3–4 medium
Olive oil
Salt
1 tsp Sumac
Pomegranate for drizzle
Chili flakes (to taste)
Dried plums
2 tbsp Walnuts
1 tsp pine nuts
Instructions
Roast the beets.

02/25/2026

I got over 10 reactions on one of my posts last week! Thanks everyone for your support! 🎉

For full recipe and much more join me on Substack with a subscription. Sylvaalexia.substack.com
02/10/2026

For full recipe and much more join me on Substack with a subscription. Sylvaalexia.substack.com

01/14/2026

Saffron rice sizzling until crispy.
Salmon baking, tender and golden.
Sumac, za’atar on top.
Cozy night, healthy comfort food,
one glass of wine… and peace. 🍷✨

01/10/2026

gray january. rainy mood.
still choosing color.
red cabbage + fruit = main character energy
eating fresh even when the sky says “stay in bed”

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