After months of hard work testing recipes, these determined cousins found the original location on Sheridan Road and opened up the 1^st Sayat Nova Restaurant in 1965.  An instant success led to the opening of multiple locations, and in December of 1969 our downtown, and now only location, opened its doors.  After nearly 43 years now, the recipes are still the exact same as day one and the feedback is still as remarkable as ever…and there aren’t many restaurants that can say that.

As time goes on we will continue to grow & change things like our décor, specials and cocktails, but one thing will always remain the same- our passion to provide amazing, authentic and homemade Armenian delicacies to our faithful guests.

hum •mus
[hoo m-uh s]
A Middle Eastern word that translates to ‘chick-pea’ in English. A dip made of chickpeas mashed with oil, garlic, lemon juice, and tahini and usually eaten with pita.

Here at Sayat Nova we have been making the same traditional hummus recipe since 1965. There aren’t many restaurants in the city of Chicago that have had their doors open this long, let alone serve up the same dish for close to 5 decades. Our way of preparing hummus is the most authentic way one can prepare this traditional Middle Eastern Mezza item. To make your hummus truly from scratch, we believe you MUST start with fresh dried chick peas…it’s the only way to get the creamy consistency & distinctive flavor so few are able to achieve. So with the New Year in full swing, we’ve decided to share our hummus secrets with the world.

Sayat Nova Hummus

2 Cups Dried Chick Peas
Water
Pinch of Baking Soda
1 tsp. Salt
2-3 Tbs Tahini Paste
2-3 Cloves of Garlic
¼ Cup Lemon Juice
Salt

First you must start by making your soaking solution, which consists of 4 Cups of Water, 1 Tsp. of Salt and a pinch Baking Soda. Put your chick peas in the solution, cover and let sit overnight.

When you are ready to make your hummus, drain the chick peas, place in a pot and cover with plenty of water. Boil the chick peas on Medium Low heat for about 2 hours. Keep watch over your chick peas, as they boil the chick peas will create a starchy foam that you must skim off periodically. When they are done, drain and let them cool before you begin to mix in your other ingredients.
In a food processor puree the chick peas until they create a paste. Transfer to a bowl and mix in the rest of your ingredients and salt to taste. Then the most important step for creating the creamiest most delicious hummus you’ve ever made! In small batches add your almost complete hummus back into the food processor and blend until super smooth and creamy. That’s it!
We like to top our hummus in the restaurant with Parsley, Paprika and Extra Virgin Olive Oil; however, you can use a variety of spices you may like to top this traditional dish, such as, Cumin, Cayenne and Toasted Pine Nuts. Just serve up with some fresh warm Pita Bread or even fresh veggies like carrots & celery, and you’ve got an Authentic Armenian appetizer to serve to family and friends.

Cheesy, buttery, crispy, light, flaky…these are just a few delicious words that describe by far one of the most popular Mezza dishes in Middle Eastern Culture, the Spinach Boereg. Here at Sayat Nova we have always prided ourselves on making each & every dish from scratch, and our Boereg are no exception. Many guests who are unfamiliar with traditional Middle Eastern food ask about the word Boereg, so for those of you new to our Armenian table, let us teach you a little about our beloved Boereg.

The word Boereg is used throughout Middle Eastern culture to define those crispy triangular phyllo appetizers filled with things like Spinach & Cheese, basically any Middle Eastern Pastries made with phyllo dough can be called Boereg. The spelling can vary & depends on the region, the shape, and how they are prepared…in other words, potat-O potat-OH, everyone spells it differently. Here at Sayat Nova we use the spelling Boereg.

“Spinach” Boereg are generally a collective favorite and popular menu item among our guests & Middle Easterns in general, in fact some would call the Spinach Boereg the ONLY way to start an Armenian meal. Just ask Uncle George, who has said to have eaten more than 10 in one sitting at Christmas before! Considering the level of love for this authentic Armenian appetizer, we decided to share our house recipe so you can indulge the Middle Eastern Cook in you!

Sayat Nova Spinach Boereg
1 Lb. spinach
8 ounces shredded brick cheese
1 small onion diced
1 egg beaten
2 tsp. Sumac (Middle Eastern Spice/Optional)
Salt & Pepper to taste
1 Package of Phyllo
½ Cup of Butter

Cook your spinach, and then remove all the excess water by wrapping spinach in a clean dish towel & ring out all the excess liquid. Once you’re done, chop your spinach and combine with shredded cheese, onion, egg and seasonings. On a sheet pan roll out spinach into 1-2 inch round meatballs ahead of time so that once you start working with your phyllo you can quickly fill your pastry. Phyllo is very delicate & can dry out so it is important to have everything ready once you start wrapping your triangles.

Once your spinach is portioned out like the picture below, you can open up your thawed phyllo and lay it out. Brush the 1st sheet with butter and fold it in half, then half again until it is a long rectangle shape. Place your Spinach ball at one end of the rectangle and wrap the bottom corner up towards the top until you start to see the triangular shape. Then take the top corner and fold it across, continue this pattern of folding until you reach the end of your phyllo and you will have your first Boereg. Once you’re done seal the edge with a bit of butter, place triangle on a buttered or parchment covered baking sheet, brush exterior of the Boereg with butter and cover with a towel. Continue making Boereg until you run out of ingredients!