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Armenian Pelmeni
emointhekitchen Dumplings are a beloved food that transcends borders and cultures. Many nations have their variation of this dish, prepared on the same principle as dumplings. There is a debate about the origins of dumplings, whether they came from the Urals or Siberia. Regardless of their origin, one thing is certain – dumplings hold a special place in the culinary traditions of various countries. In Russia, people consider pelmeni as “the heart of Russian cuisine,” and it is a popular choice for dumpling lovers. China has its version called jiaozi or wonton, while Nepal and Tibet offer momo as their variant of dumplings. In Turkey, and Kazakhstan it is manti,…
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Armenian ‘Bird Milk’ Cake
emointhekitchen Known for its irresistible taste and creamy texture, this cake will surely bring a smile and a twinkle to your taste buds. Generations in Armenia have passed down Armenian Bird Milk Cake, a culinary masterpiece. The name itself is as whimsical as the cake, evoking images of birds fluttering in the sky and the delicate touch of their feathers. It is relatively unknown why is called that. It has nothing to do with the Soviet bird’s milk. It reminds me of Medovník. You will need: for the cream: 250 grams butter sugar 1 cup of milk Vanilla extract 1 ½ tbs flour 1 ½ tbs cornstarch for the dough:…
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Armenian Easter rice with dried fruit
emointhekitchen Since ancient times, Armenians have prepared a unique sweet pilaf for Easter. This name for the dish is very symbolic because Ararat is the symbol of Armenia. And the fact that in the last century, after the peace treaty between Armenia and the Republic of Turkey, Ararat remained on Turkish territory, became a tragedy for Armenians. Armenian Easter is a time of traditions, family and delicious food. One of the most popular Easter dishes is rice with dried fruit. This dish is usually made with apricots, raisins and prunes, but you can use any type of dried fruit you like. Rice is first cooked with butter, then dried fruit…
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Armenian Ishli Kufta
emointhekitchen In Armenian cuisine, there are several types of kufta – “Kari kufta”, “Kyavari kufta”, “Etchmiadzin kufta”. In the past, “Ishli Kufta” was mainly made by Armenians returning from Turkey. Currently, this dish is very popular in Armenia. It is prepared for almost all holidays. Try it and it’s very delicious. You will need: 500 g of beef, ground meat onion sesame oil ground black pepper cayenne cumin powder curry powder garlic powder paprika dried greens, basil, dill, parsley, cilantro salt 400 g of beef, ground meat finely grind bulgur ( #1 grind) one cup of hot water tomato paste red pepper paste salt cumin powder curry powder Procedure: In…
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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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Spas (Armenian Yoghurt Soup)
emointhekitchen Because of the significantly cold properties of yoghurt, this soup is particularly suited to hot summer weather. We can serve it cold as gazpacho or hot if you need to reduce its coldness. Also, the choice of the kind of broth affects the final properties of the food. If you choose a vegetable broth, it will have a cooler character than the chicken broth. Although wheat is more traditional in Armenian cuisine, if you suffer from weakened digestion, rice should be your first choice. Spas (Armenian Yoghurt Soup) You will need: 1/2 cup peeled wheat or rice 2 tablespoons flour 4 cups white greek type yoghurt 1 beaten egg…
