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Arabic coffee aka Qahwa (قهوة)
emointhekitchen The Dallah (coffee pot) is a traditional Arabic coffee pot used for centuries to brew and serve Qahwa, a bitter, spiced coffee, during holidays. In the Arabian Peninsula and Bedouin coffee traditions, the Dallah represents hospitality, generosity, and wealth. In the Middle East, the ritual of preparing, serving, and drinking coffee is associated with socializing and important ceremonies like births, marriages, and funerals. The Dallah has a characteristic shape with a bulbous body, a “waist,” a turret-shaped lid, a winding handle, and a long, beak-like spout. To make Arabic coffee, boil water, roasted coffee, and cardamom in a Dallah, then serve it unfiltered in small cups. You can add…
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Liver Congee
emointhekitchen Liver congee is a traditional Asian dish. It is made by simmering rice with a generous amount of water or broth until it reaches a smooth, porridge-like consistency. The liver adds a rich and savoury flavour to the congee. In Chinese cuisine, liver congee is often enjoyed as a comforting breakfast or a soothing meal for those feeling under the weather. The liver is known for its high iron content, making this dish nutritious for boosting energy levels. Additionally, the soft texture of the congee is easy on the stomach, perfect for those with a sensitive digestive system. One popular variation of liver congee is the addition of ginger…
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Armenian Harissa – Հարիսա
emointhekitchen In ancient times, harissa was considered a ritual and festive dish. It was prepared for festive days (weddings, folk holidays, etc.). After cooking all night in a clay pot in Toner(Թոնիր), it was eaten mostly on Sunday morning. It is considered the national dish of Armenia. According to Armenian tradition, the patron saint of Armenia, Saint Gregory the Illuminator, wanted to feed crowds of the poor, but it turned out that there was not enough meat. Then he ordered that wheat be added to the pots. When the wheat began to stick to the bottom of the pots during cooking, Saint Gregory exclaimed “harech”, which means to stir. The…
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Spinach Paneer Tofu
emointhekitchen Paneer was predominantly used in most North Indian dishes and is now commonly used throughout India due to its versatility as an ingredient in various dishes. Our inspired recipe has similar flavours and ingredients but swaps the cheese for tofu. You will need: olive oil 1 firm Tofu 2 tbsp cornstarch 2 tsp garam masala 1 tbsp nutritional yeast 1/4 tsp garlic powder 1/4 tsp cumin seeds 2 cloves 1/4 tsp cinnamon powder 1 shallots 5 cloves of garlic 1/4 tsp ginger powder 1 hot chile 1/3 cup tomato puree 1/4 cup cashews (soaked) 1 cup small coconut milk and add some water 1/4 tsp turmeric 1/4 tsp cayenne…
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Minestrone
emointhekitchen Minestrone “big soup” means “that which is served” – designed to fill you up. It is documented in an English cookbook from 1871. The tradition of not losing its rural roots continues today, and minestrone is now known in Italy as part of a style of cooking called cucina povera (“poor people’s cuisine”), meaning dishes that have rustic, rural roots, as opposed to cucina nobile (“noble cuisine”), or the cooking style and nobility of the aristocracy. The vegetables used may vary according to personal taste and availability. You will need: olive oil 1 leek 1/2 potato 1 shallots 1 carrot 4 cloves of garlic 1 can diced tomatoes 1…
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Salmon with Sesame seeds
emointhekitchen Salmon with sesame seeds is a popular dish that combines salmon’s richness with sesame seeds’ nutty flavour. This dish is not only delicious but also packed with nutrients that contribute to a healthy and well-balanced diet. To create this delicious dish, use fresh salmon fillets from a reputable supplier. The quality of the salmon is crucial for a tasty and tender result. Once you have the salmon, clean and debone it properly before continuing with the recipe. We need: 4 slices of salmon fish 1-2 dl Mirin 6 teaspoons of potato starch 1 tablespoon light soy sauce sesame oil 3 tablespoons ginger powder salt sesame seeds lemon or lime…
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Spring Rolls (Chun Juan)
emointhekitchen Spring rolls or pancakes are traditional Chinese New Year dishes for folk festivals. They are currently popular throughout China and other places. In addition to being eaten at home, people often use them to entertain guests. They have a long history. The fillings of spring rolls vary with the seasons, such as shepherd’s fillings, leek fillings, pea fillings, etc. I like the taste of chives. Whether it is fried or made into fillings, it is a special ingredient to enhance the flavour. Now is the season when chives are on the market. Making it into spring rolls is delicious. It is crispy and the filling is soft and fragrant.…
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Red Lentil Soup
emointhekitchen Lentils are used in many different dishes around the world. Lentil dishes are most popular in South Asia, the Mediterranean, West Asia, and Latin America. Red lentils are rich in nutrients and have anti-cancer properties, so they are suitable for regular consumption. However, they are not a common ingredient in Chinese cuisine, so few people are interested in them. Today I will introduce you to red lentil soup, which can be used for its high nutritional value, easy preparation, and delicious taste. If you don’t believe it, try it, you will love it… You will need: olive oil 1 cup red lentils 1 small shallot and 1 small onion…
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Chanko Nabe (ちゃんこ鍋)
emointhekitchen Sumo is Japan’s leading martial art. It has a long history, and its origins can be found in myths and legends in The Kojiki (古事記, “Records of Ancient Matters” or “An Account of Ancient Matters”, 710), and The Nihon Shoki (日本書紀, The Chronicles of Japan, 712). The festival occurred annually for approximately 400 years during the Nara and Heian periods. Later, during the age of samurai society, Sumo replaced the sport; people held Sumo matches to raise funds for repairing temples, shrines, and bridges. During the Edo period, they established various systems, including the performances’ structure and the matches’ style. Ryōgoku Kokugikan The Ryōgoku Kokugikan (Japanese: 両国国技館, lit. “Ryōgoku…
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Mung beans & Wakame soup
emointhekitchen The holidays and New Year are a time of gatherings and often drinking more alcohol. According to traditional Chinese medicine, alcohol can warm the body, but excessive consumption weakens the kidneys, liver, and overall energy of the body. This popular Chinese soup traditionally appears on summer tables (not only for hangovers), and, despite its simplicity, delivers a multi-layered taste. They can be challenging for both mind and body. Take some time to relax with simple breathing exercises or gentle qigong movements. Harmony and self-care are the best gifts you can give yourself during this time. You will need: 4 cups water 1/2 cup rinsed dry mung beans 1 tablespoon…
