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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…
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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…
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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…
