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Carrot salad
emointhekitchen Nothing beats a hearty Armenian carrot salad to start your day off right. They packed this dish with nutritious ingredients like carrots, walnuts, and sour cream, and it’s hearty enough to keep you full until lunch. Plus, it’s so easy you can have it on your desk in no time. If you’re looking for a delicious and healthy way to start your day, look no further than this Armenian Carrot Salad. It will definitely become a breakfast staple in your household. You will need: 2 large carrots 1 clove of garlic salt, pepper, parsley, coriander (optional) 1 sour cream 50 g walnuts Procedure: Grate the carrot coarsely, chop the…
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Edamame beans
emointhekitchen History Soybeans (edamame beans) were first cultivated in China some 7000 years ago. The place of origin is said to be East Asia and China. It is said that it was already eaten in its present form during the Nara and Heian periods. The term dates from the year 1275, when the Japanese monk Nichiren wrote a note thanking a parishioner for the gift of “edamame” he had left at the temple. In 1406, during the Ming dynasty in China, the leaves of the soybeans were eaten and during outbreaks of famine, it was recommended that citizens eat the beans whole or use them ground up and added to…
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Layered pancake salad
emointhekitchen Armenia, a small country in the Caucasus region of Eurasia, is home to some of the most delicious food you will ever taste. One of their most popular dishes is the layered meat and egg pancake. This dish is made with a thin dough that is filled with ground meat, eggs, and vegetables, then fried or baked. The pancake is a perfect example of Armenian cuisine – it is healthy, hearty, and absolutely delicious. If you ever have the chance to visit Armenia, be sure to try this dish. You won’t be disappointed. You will need: four pancakes 200 g of ground beef 2 onions a cup of water…
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Carrot & Raisin Salad
emointhekitchen This time I would like to introduce you to an ordinary carrot popular on business trips. Once you make it, you can eat it little by little every day. Carrots are a strong ally of women and modern people. The main thing is said to be medicinal, healthy in the gastrointestinal tract, hydrates and hydrates the body. It is a food that women want to eat every day, not to mention those who have symptoms such as dry skin, anaemia, dizziness and insomnia. It is ideal for people who tend to use their eyes excessively, so please follow the recipe. We need: (for about 2 people) 1 large (or…
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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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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…
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Summer salad of sprouted mung beans with avocado, mango, arugula and roasted macadamia nuts
emointhekitchen The salad is suitable for consumption in these hot summer months. The cold nature of the mung and the bitter taste of the arugula will refresh our bodies, and macadamia nuts and avocados will provide quality fats. Enjoy your meal. Ingredients: 125g mung beans 1 larger avocado (or 2 smaller) 1 mango arugula (or dandelion leaves) 80 g of macadamia nuts olive oil salt Method: We first soak the mung beans in a bowl for 10-12 hours, then rinse them and let them germinate (germination time 1-3 days; here it is necessary to rinse and change the water at least twice a day). Rinse the sprouted mungo again, pour…
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Beetroot 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, and sour cream and mix gently. Serve garnished for example…
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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. You will need: 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 (rocket ) extra virgin olive oil Procedure: In a pan or pot sauté the onions and the garlic until the onion…
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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) large carrot parsley, coriander, salt, pepper, lemon juice (approx. from 1 middle-sized lemon) Procedure: 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 that…
