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Emointhekitchen
  • 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,  Recipes,  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…