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Emointhekitchen
  • Meat and Poultry,  Recipes,  Spring

    Stewed rabbit with spring vegetables

    emointhekitchen People often use the rabbit only for roasting or with sirloin sauce, so I mention another treatment that makes better use of the properties of meat. This recipe is suitable for people who are dry, sinewy, irritable or hot from emptiness. For people without problems, we can add green pepper and a little white wine. We need: abortion of rabbit meat with bone 1 onion salt green pepper 200 ml white wine rice semolina vegetables of your choice (radish, carrots, spinach,  peas) Procedure: In a deeper pot, quickly fry the roughly sliced onion, add portions of meat, salt, cover and simmer in our own juice almost until soft. When the…

  • Armenia,  Meat and Poultry,  Recipes

    Armenia Lahmacun

    emointhekitchen Think of Lahmacun, a distinctive Lahamajoun, like a super-thin crispy Turkish dough (or Armenian), complemented by a mixture of ground meat with peppers, tomatoes, fresh herbs and earthy spices.comes from the Arabic “lahma bi’ajeen”, which literally means “dough with meat”. Lahmacun has two different components. Dough and meat icing. Traditionally, Turkish lahmacun is made with minced lamb, but you can also use lean ground beef. What makes the topping special is the combination of flavours. In this lahmacun recipe, I use a food processor to create the topping. Ground lamb (or beef), mixed with sweet red peppers, shallots, garlic, tomato paste, fresh herbs, allspice, cumin, a dash of cinnamon,…

  • Indian Chicken Saag
    India,  Meat and Poultry,  Winter

    Indian Chicken Saag

    emointhekitchen The myth that spinach is a huge reservoir of iron is very old. Already in 1870 a doctor. E. von Wolf published a study claiming that spinach has ten times more iron than other leafy vegetables. The true Spinach fever occurred in the thirties of the twentieth century and was caused by Popeye the sailor who owed spinach for his giant muscles. However, in 1937, German scientists came to the conclusion that spinach had only a tenth of the amount of iron originally assumed. E. von Wolf apparently caused this error by inadvertently moving the decimal point so that the spinach does not contain 30 mg of iron but…

  • Garni Yarakh
    Armenia,  Meat and Poultry,  Recipes

    Garni Yarakh

    emointhekitchen In summer, barbecue season occurs in many countries, which is not, according to Chinese Medicine, the most ideal way of preparing meat. It greatly strengthens the Yang element of the fire, and we, together with the food, only supply excess heat to the body, which we would rather get rid of on hot summer days. If we want to avoid unnecessary overheating, we should mainly grill vegetables of a cold or cooling nature. If we prepare meat in this way, we should consume it carefully and in combination with a salad of rocket, chicory or similar bitter leafy vegetables, which are refreshing and help to balance the hotness. The…

  • Chicken Salad with Pomegranate
    Armenia,  Meat and Poultry,  Recipes,  Salads,  Winter

    Chicken meat salad with pomegranate

    emointhekitchen As I mentioned in the section About me, I like different types of ethnic cuisine. Traditional recipes refer to the fact that our ancestors knew about healthy nutrition, life in harmony with nature and different seasons more than we do. In a way, I fell in love with Armenian cuisine. Armenia has been involuntarily and many times in history affected by many different nations and probably because of that its cuisine has assumed a lot of foreign elements. In the difficult times of Armenian history, it was also important to get out with simple ingredients. This led to great modesty and at the same time to extraordinary creativity. Although…

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