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Emointhekitchen
  • Beet-root Salad
    Salads

    Beet-root Salad

    emointhekitchen Honestly, like a child, but in fact until my twenty-five, I hated red beet from the bottom of my heart. I had it connected to the school canteen. It was always cooked, diced and marinated in a kind of odd salty-sweet and sour marinade. I always felt like I was forced to eat clay…Fortunately, these reminiscences have disappeared over time. You will need: 1 large beet (cooked or raw according to taste) 50 g of walnuts (pre-soaked, chopped) approx. 200 g sour cream (or Greek type yoghurt) salt, pepper, parsley Grate the beetroot coarsely, add chopped nuts, salt, pepper, parsley, sour cream and mix gently. Serve garnished for example…

  • Armenian Tabouleh
    Armenia,  Salads

    Armenian Tabouleh

    emointhekitchen This Armenian bulgur salad is called eech and it is very similar to tabouleh. However, while most ingredients in tabouleh remain in raw form, eech is, on the contrary, more or less cooked food. I prefer this Armenian version for its better digestibility. 1 chopped onion 4 crushed cloves of garlic 2 cups of chopped tomatoes pinch of black pepper pinch of chilli powder 1 cup of hot water 2 cups grade #1 bulgur lemon juice or apple vinegar chopped scallions and parsley arugula leaves extra virgin olive oil In a pan or pot sauté the onions and the garlic until the onion begins to be translucent. Add the…

  • Bulgur and Lentil Salad
    Grains and Legumes,  Recipes,  Salads

    Bulgur and Lentil Salad

    emointhekitchen Bulgur is a cereal food made from the parboiled groats of pasta wheat. This dish comes originally from Turkish cuisine. Later, its consumption spread throughout the Arab world and eventually to all other countries. You will need: 1 cup of dried lentils (or 1 can of cooked lentils) 1 cup bulgur (I am using medium grind size but it’s completely up to you) 1 large carrot parsley, coriander, salt, pepper, lemon juice (approx. from 1 middle sized lemon) Cook the lentils well if using dried (if you are prone to flatulence, cook it with a pinch of Japanese nori seaweed). Boil the water separately, pour over the bulgur so…

  • Eggplant Salad
    Recipes,  Salads,  Summer

    Salad of Fried Rolled Eggplants

    emointhekitchen Eggplants found their way onto the Chinese tables in the golden age of the Silk Road. Food along these ancient trade routes was diverse with Islamic, Asian, and Middle Eastern influences, and all of them impact China’s eating habits and traditional Chinese pharmacopoeia. I’m not sure about the origin of this particular recipe. I stumbled upon its variant in Greece, Israel and even in Prague Chinese restaurant. Eggplants, together with the yoghurt and sour cream, have a significant cooling effect, so save this recipe for really very hot days. People prone to cold with weak digestion should be careful and should not forget to add enough black pepper, coriander…

  • 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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