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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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Chicken salad with cucumber
emointhekitchen You can enjoy chicken salad on its own or as a filling for sandwiches or wraps. It is a delicious and refreshing dish. This particular chicken salad recipe combines a variety of fresh and flavorful ingredients to create a mouthwatering result. You will need: 3 cups chicken ¼ chopped onion 1/4 cup mayo 1/4 chopped cabbage 2 chopped fresh parsley 1/4 cup sour cream salt and black pepper 1/4 sliced green onion 1 cucumber (sticks and half-slice) 1 tablespoon chopped dill Procedure: Place the chicken breasts in a pot and see to it that they are completely covered with water. Cover the pan with a lid and reduce the…
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Recipes from Emma chicken breast and lettuce
emointhekitchen I am very happy to share the secrets of cooking daughter Emma’s recipes.💗 It’s easy, so try it… You will need: 2 pieces chicken breast 1 iceberg lettuce sunflower seeds 2 garlic 1 vegetarian cream 2 potato 1 red chilli Procedure: We fry the chicken breast and slice it into bite-sized pieces. Cut the potatoes. Heat the oils in a large pan over medium-high heat. Add the potatoes and season with salt and pepper. Cook until potatoes are golden and crisp, 5 minutes. Turn the potatoes and cook until golden brown on the other sides, for another 5 minutes. Meanwhile, prepare a creamy vegetarian dressing by blending together lemon…
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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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Chicken Thai Curry
emointhekitchen To prevent infection with the new coronavirus. Please cough etiquette and wash your hands. As with measures against colds and seasonal flu, it is very important to carry out cough etiquette and hand washing for each person. If you have a cold, please refrain from going out, and if you have to go out, please wear a mask. Please stay home so that you can beat Corona-19. There are about as many recipes for curry in Thailand as for goulash or sirloin. On the Internet, you will find a lot of videos and recipes that will be different from mine. It is simply another variant that respects the availability…
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Indian Chicken Saag
emointhekitchen The myth that spinach is a huge reservoir of iron is very old. Already in 1870 a doctor. E. von Wolf published a study claiming that spinach has ten times more iron than other leafy vegetables. The true Spinach fever occurred in the thirties of the twentieth century and was caused by Popeye the sailor who owed spinach for his giant muscles. However, in 1937, German scientists came to the conclusion that spinach had only a tenth of the amount of iron originally assumed. E. von Wolf apparently caused this error by inadvertently moving the decimal point so that the spinach does not contain 30 mg of iron but…
