Lamb heart

Kuyrdak is one of the traditional dishes of Kazakh cuisine with ancient roots. Hearty and aromatic, it is made from lamb and offal fried in tail fat with vegetables. In the past, it was served immediately after slaughtering livestock to use the freshest ingredients. The taste of kuyrdak is rich and meaty, with a slight spiciness from garlic and spices. Vegetables add juiciness, while potatoes give the dish softness and nourishment. Kuyrdak is traditionally eaten hot among family, complemented by fresh flatbreads and greens. This dish symbolizes the hospitality of the Kazakh people.

A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.

A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.

Dmitry Zotov's haggis is an interpretation of the classic Scottish dish known for its rich texture and aroma. Historically, haggis is considered a symbol of Scotland, with its preparation rooted in ancient traditions of utilizing all parts of the sheep. In this recipe, meat offal is combined with onions, spices, and wheat to create a rich and spicy flavor. Haggis is cooked in a sheep's fat net that becomes crispy when baked, adding a unique texture. After long simmering in chicken broth and final baking, it acquires a deep meaty flavor with delicate notes of nutmeg and fennel. The dish is served as a standalone treat or with traditional sides. It offers a true gastronomic experience that allows one to feel the spirit of Scottish cuisine.

In Scottish cuisine, haggis plays the role of a sacred monster: it is worshiped, it is proclaimed a symbol of national identity. This recipe is close to the canonical one: haggis is boiled in a bag made from a sheep's stomach - this is how it was prepared in Scotland hundreds of years ago. Recipe from the restaurant "Scottish Cage".

Confit of lamb hearts with spinach and Jerusalem artichoke is a true embodiment of French gastronomic art. The slow cooking method allows the hearts to retain tenderness and rich flavor, while the aromatic spice blend ras el hanout adds exquisite spiciness. The garnish of roasted red peppers, tomatoes, and shallots turned into a rich sauce adds deep sweetness with a hint of acidity, creating the perfect balance. Crispy slices of Jerusalem artichoke and fresh spinach refresh the composition, making each forkful truly unforgettable. This dish is perfect for gourmets who appreciate unusual flavor combinations and refined presentation. It is best served warm, complemented by a glass of red wine that highlights the richness of the meat notes and the spiciness of the sauce.

Lamb heart stew is a true embodiment of Armenian culinary tradition, combining rich flavor, spicy notes, and tender texture. This dish has been prepared in Armenian homes for centuries, valued for its nourishment and unique taste. The heart, cut in a special way, reveals its juiciness when fried, while onion and garlic add aroma and a hint of sweetness. Cilantro refreshes the taste, creating a harmonious balance of spices and natural meat richness. The presentation is simple yet striking: hot, juicy stew where each piece seems infused with history and tradition. It pairs perfectly with Armenian lavash and a glass of tart red wine that highlights the depth of flavors.