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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…
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Dragon Boat Festival food – Zongzi
emointhekitchen Get ready to paddle for joy at this Dragon Boat Festival! Held on the fifth day of the fifth lunar month, this ancient Chinese tradition is a time of feasting, racing, and celebrating the joys of life. The excitement of the Dragon Boat Festival stems from the thrilling boat races where teams of oarsmen row furiously to the beat of a drum. But that’s not all – something also known as the festival for its delicious food such as zongzi 粽子(glutinous rice dumplings) and xiaolongbao 小笼包(steamed pork buns). And what kind of festival would it be without colourful decorations? You’ll find dragon ship decorations, paper lanterns and wormwood. Zongzi…
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Saffron basmati rice
emointhekitchen Ah, saffron, basmati, rice – the holy trinity of deliciousness! Nothing beats the smell of fragrant basmati rice with a few strands of saffron. It’s a simple dish, yet it can transport us to another country with just one bite. And let’s not forget the health benefits – basmati rice is low in calories and nutrients, while saffron is a powerful antioxidant with anti-inflammatory properties. So the next time you’re in need of some comfort food, make a batch of saffron basmati rice and bask in its glory. Your taste buds (and your body) will thank you for it! You will need: saffron 2 medium-sized onions 2 basmati rice…
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Summer tolma with rice (Amarain pasuc tolma)
emointhekitchen Summer is the perfect time to indulge in delicious vegetarian dishes, and one of my favourites is tolma with rice! This mouth-watering dish is packed with flavour and is a staple in Armenian cuisine. It’s a perfect addition to any summer meal, and it’s a great way to get your daily dose of vegetables. You will need: 4-5 tomatoes 2 peppers aubergine (eggplant) 1 cup of rice 2 cups of water 1 teaspoon of salt a pinch of pepper bunch of fresh parsley, finely chopped 2 onions Procedure: Fry the onion in oil, add rice, parsley and all the spices, one cup of water and cook. When the water…
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Buddha’s Rice Soup (“Buddha jumps over a wall”)
emointhekitchen “Buddha jumps over a wall” is a dish that dates back several centuries to the Qing Dynasty. The origin of the name is said to be: “Even a monk jumps over the temple wall because of the delicious smell.” When you smell this scent, even a monk (or a Buddha image that should not move), is required by law to eat only vegetarian food. The scent spread to an adjacent Buddhist monastery, where the monks meditated. Although the monks may not eat vegetarian food, one of the monks is tempted to jump over the wall. The food name is an allusion to the dish’s ability to entice the vegetarian…
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Trout with steamed vegetables and coloured rice
emointhekitchen Trout as a predatory freshwater fish is also suitable in summer. The warm weather “steals” qi from us, and if fatigue is combined with anorexia and weakened digestion, it is just easily digestible white meat suitable for strengthening the energy of the centre. Of course, it also depends on the appropriate preparation in steam or quick treatment of skinless flights using delicate vegetables and herbs. For healthy individuals, trout beautifully balances side dishes of raw salads, which you use with caution. We need: fresh trout, lemon, Rosemary, salt, carrots, zucchini, leeks, onions, coloured rice, coriander stem, cumin, oil, butter. Procedure: You fly the cooked trout, you can use the…
