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Emointhekitchen
  • Armenia,  Greece,  Israel,  Recipes,  Turkey,  Vegetarian

    İmam bayıldı

    emointhekitchen Oh my goodness, have you ever heard of “İmam Bayıldı”?And the best part? It’s super easy to make! İmam bayıldı (“the imam fainted”) is a dish in Ottoman cuisine consisting of whole aubergines stuffed with onions, garlic and tomatoes and stewed in olive oil. Aubergines were introduced into Turkish cuisine during the Seljuk period by the Arabs and within a few years became one of the most beloved vegetables of Ottoman cuisine. The first recipe for the olive oil-based dish was published in “Melceü’t Tabbahin” by Mehmet Kamil in 1844. It is no surprise that the meatless dish became popular throughout the region and even reached Greece. The name…

  • Curry,  Greece,  Recipes,  Vegetarian,  Winter

    Bean curry with aubergine

    emointhekitchen Legumes are a wonderful thing! And beans in particular:) Aubergine is a popular Mediterranean vegetable, which we have long since adopted as our own. It has a delicate neutral taste and a mushroom-like structure, the flesh is fleshy and absorbs other flavours well, which is why it is often used in vegetarian dishes. And you can conjure really wonderful goodies from them… We need: 1 white bean 400 g peeled tomatoes 1 onion 2 cloves of garlic aubergine cumin garam masala coconut milk lemon juice fresh coriander(spinach, basil, parsley…) Procedure: Finely chop the onion and slowly fry it in a pan in oil. Add a teaspoon of cumin to…

  • Finikia Greek Pastries
    Armenia,  Greece,  Recipes,  Sweet Stuff,  Vegetarian,  Winter

    Finikia – Greek Pastries

    emointhekitchen Finikia is a type of Greek cookie. This is the Armenian variant that I learned from a friend from Yerevan. Greece and Armenia have always had a very friendly relationship, which is reflected also in the mutual exchange of recipes. In Armenia and I guess also in Greece, these pastries are usually served at Christmas.  These are the healthier variant of sometimes too-fatty and too-sweet pastries served in festive times. There is no need to use butter, eggs or milk so you don’t compromise your diet that much and don’t have to live on baking soda to regain normal digestion. I kept the recipe in its original form. I…

  • Grains and Legumes,  Greece,  Israel,  Recipes,  Starters and Snacks,  Vegetarian

    Hummus

    emointhekitchen This Levantine dip is very simple to make.  Hummus can be found at almost any Middle East table. These days the popularity of this simple meal extends beyond its region of origin and it is enjoyed all over the world. During my study stay in Israel, I was surprised, at how much of this spread the locals are able to consume. The recipe below is traditional but you can also experiment with different flavours and different spices. Spices such as cumin, coriander seeds, sweet pepper, dried chilli or zaatar (this spice mixture is frequently used in Israeli and Palestinian cuisine) could be used. You may also stumble upon hummus…

  • Baba Ghanoush
    Armenia,  Greece,  Israel,  Recipes,  Starters and Snacks,  Summer,  Turkey,  Vegetarian

    Baba Ghanoush

    emointhekitchen Baba Ghanoush is a dish of mashed baked eggplant mixed with tahini (sesame paste), olive or sesame oil, and various kinds of spices. We can find slightly differing versions of this dish in the traditional cuisines of Turkey, Lebanon, Israel, Armenia, Greece and even Iraq. We serve it either alone as a starter of pita bread, in Armenia with their traditional Lavash, or as a side dish to accompany various vegetables. This eggplant dip was one of the first dishes that I prepared for my husband. By then, his diet consisted of bread with mustard, sausages and other culinary specialities of a single man. It has been a few…