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Armenian Ishli Kufta
emointhekitchen In Armenian cuisine, there are several types of kufta – “Kari kufta”, “Kyavari kufta”, “Etchmiadzin kufta”. In the past, “Ishli Kufta” was mainly made by Armenians returning from Turkey. Currently, this dish is very popular in Armenia. It is prepared for almost all holidays. Try it and it’s very delicious. You will need: 500 g of beef, ground meat onion sesame oil ground black pepper cayenne cumin powder curry powder garlic powder paprika dried greens, basil, dill, parsley, cilantro salt 400 g of beef, ground meat finely grind bulgur ( #1 grind) one cup of hot water tomato paste red pepper paste salt cumin powder curry powder Procedure: In…
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Pancakes with mascarpone and strawberries
emointhekitchen Who says he can’t have fun on a weekday? And the almost summer weather directly supports it! So for today, I have delicious strawberry pancakes with mascarpone for you. We need: 200 g spelt wholemeal flour fine ½ teaspoons of baking soda 500 ml of rice milk 1 egg salt sunflower oil suitable for frying ¾ cup of mascarpone cheese, spoons of lemon juice sour cream, (oat, coconut, cashew) spoons of coconut oil, 300 g fresh strawberries, 2 tablespoons cane sugar Procedure: Mix spelt flour with salt and baking soda, add egg, rice milk and mix well. Coat the thick-bottomed pan with oil and fry on both sides over…
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Korean-style fried tofu
emointhekitchen I also prepared a Korean-style fried that I want to eat when I want to add stamina or when I’m tired. It is spicy and sweet, so it tastes good. If you’re not a big fan of pork, use chicken or beef, and to make a vegetarian version, use mushrooms instead of meat and use vegetable broth instead of chicken broth. It’s delicious, so I can’t stop topping up (laughs) We need: 400g – Pork loin 1 tsp – Sugar Daisho Aji Shio Kosho – Salt and Pepper Potato starch 1 piece (160g ) – Atsu-age (Deep Fried Tofu) 3 pcs – Potatoes Sesame oil Sake Soy sauce, mirin,…
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Radish pickles
emointhekitchen Pickles, or pickled, fermented vegetables, are an ancient method of canning (not just vegetables). By salting and loading vegetables, the process of lactic fermentation begins, in which a number of beneficial substances for the intestinal microflora and immunity are created. Pickles are also a rich source of vitamin C. Our country has a long tradition of pickled sauerkraut, which brought our ancestors the necessary nutrients and vitamins during the long winter. We need: Bunch of radishes Ume vinegar Boiled and cooled water Procedure: These are the easiest pickles that you are sure to seduce. Cut the radishes as thinly as possible. Put them in a clean glass jar. Mix…
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Stewed rabbit with spring vegetables
emointhekitchen What could be tastier than a stewed rabbit with vegetables? The dish is incredibly delicate, aromatic and most of all tasty. People often use the rabbit only for roasting or with sirloin sauce, so I mention another treatment in which the properties of meat are better applied. This recipe is suitable for people who are dry, sinewy, irritable, and bitter from emptiness. For people, without problems, we can add green pepper and a little white wine. We need: portions of rabbit meat with bone, onion, salt, green pepper, white wine, rice semolina, vegetables of your choice – fresh spinach, radishes, young peas, young carrots Procedure: In a deeper pot,…
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Stir-fried pork and lotus root with black pepper and sweet and sour sauce
emointhekitchen A lotus root with a crispy texture and a cute appearance when sliced. It is a vegetable that can be used in various dishes such as salads, stir-fried foods. You can eat lotus root infinitely. Easy to make! Sprinkle the pork with potato starch in a plastic bag, fry the meat and lotus root in a frying pan, and add the seasoning. It is a transcendentally dangerous dish. If spicy food is okay, sprinkle a lot and it will be delicious. You will need: Pork (thin slices) – It was 300g per pack; (Chicken, tofu …) Lotus root – About 15 cm to 20 cm Salt and pepper potato…
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Buckwheat with spring brynza and herbs
emointhekitchen (unsuitable in case of damp shire, retan) After a long winter, perhaps everyone is looking forward to a warm spring. I am adding a few recipes for inspiration. In the spring, suitable foods are fresh, light, and juicy, so that we can sufficiently nourish the yin of the liver and kidneys, especially people such as wood – tendons, and weight loss. This will reduce the increase in the internal wind of the liver. Suitable are, for example, celery, celery tubers, anise, black sesame, quality oils, gooseberries, fresh spinach leaves, and artichokes. For types with yang xu, cold-blooded, exhausted after winter, and often cold, we still add naturally sweeter dishes…
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Roasted turkey meat with rosehips sauce
emointhekitchen (for winter replenishment of the organism, unsuitable for acute illness) I have a new recipe for a rosehip full of vitamin C. Rosehips are one of the best sources of vitamin C in the world. I will be happy if you write to me in the comments about how you liked it. We need: boneless turkey meat, onion, small carrots, a piece of celery, a concentrated decoction of rosehips, a little tomato puree, cinnamon, cloves, bay leaf, millet flour, salt, pepper. Procedure: We collect the rosehips by hand, for therapeutic effects it is important to remove internal seeds, and hairs and dry them. Rosehips soak overnight in cold water…
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Roasted Duck with Red Cabbage & Liver Dumplings
emointhekitchen The flagship menu prepared could certainly be, for example, a roast duck with cabbage and dumplings, and the festive Sunday lunch would probably be preceded by beef broth with liver dumplings. Now let’s break down both dishes ‘in Chinese” Roasted Duck with Red Cabbage By roasting, the originally neutral duck gets a plus in nature, but the counterweight is cabbage (or with an apple), for which nature does not change much by cooking. Wash the duck, salt it inside and stuff it with apples mixed with onions. Sprinkle with cumin. Pour a glass of water and bake. Bake for 2.5 hours at 175 ° C. This recipe is for…
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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 extraordinary creativity. Although this…
