Narsharab (pomegranate sauce)

Salad with chicken hearts is a gastronomic symphony where the tenderness of offal combines with bright Eastern notes. Chicken hearts processed with cognac and narsharab acquire a rich flavor with a hint of caramel sweetness. Red onion adds spiciness, while cherry tomatoes and pomegranate seeds bring freshness and juiciness. The author's dressing based on balsamic vinegar and olive oil unites the ingredients into a harmonious whole. This salad is not just a dish but a small work of art that combines different textures and flavors. It is perfect for both a light dinner and a festive table, delighting gourmets with its exquisite aroma and rich taste nuances.

The recipe was shared with us by the chef of the Sapiens restaurant Ilya Blagoveshchensky.

Duck liver with berry sauce is an exquisite dish of French cuisine that captivates with its refined taste. The tenderness of the liver harmoniously combines with the sweet and sour berry sauce made from lingonberries, narsharab, and cognac, creating a rich palette of aromas. Cognac adds noble notes while lime brings a subtle citrus freshness. This dish is perfect for special occasions and romantic dinners, highlighting the elegance of French gastronomy. The golden-brown liver soaked in spicy sauce becomes a true delicacy best paired with a glass of red wine. The dish can be garnished with fresh raspberries and basil leaves for added freshness and sophistication.

Chicken heart salad with fresh berries is an amazing combination of tenderness and spiciness, created by gourmet cuisine for true connoisseurs. Chicken hearts sautéed with onions and garlic acquire a rich flavor complemented by the caramel sweetness of narsharab. The combination with crispy salad leaves and fresh tomatoes adds freshness and lightness to the dish. The finishing touch—balsamic vinegar and blueberries and blackberries—adds an exquisite sweet-sour harmony. This salad is not only unusual but also rich in nutrients, making it perfect for a light dinner or special occasions. Its taste is a balance between warmth and freshness, while the presentation transforms an ordinary dish into a gastronomic work of art.

Muhammara is a traditional appetizer from Syrian cuisine that captivates with its rich depth of flavor. The dish is based on roasted sweet peppers that provide a delicate sweetness and smoky aroma. Spicy chili pepper adds zest, while garlic and walnuts contribute richness. Spices like cumin and caraway fill the appetizer with warm Eastern notes. The narsharab sauce made from pomegranates adds a refined tang that balances the taste. Muhammara pairs perfectly with crispy pita or other bread, revealing all its aromatic facets. The dish is ideal for festive gatherings as well as cozy family dinners, leaving a pleasant aftertaste of Eastern gastronomic tradition.

The chef of the Erti restaurant shared the recipe with us.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe was shared with us by the chef of the Loomi restaurant.

Beef cutlets with mashed potatoes and cranberry sauce is a classic Russian dish that combines the rich flavor of meat, the tenderness of mashed potatoes, and the refreshing tartness of cranberries. Beef cutlets, prepared using traditional methods with minced meat, cream, and spices, are soft and juicy. The airy and creamy mashed potatoes, thanks to the cream and butter, serve as the perfect side dish complementing the main course's texture. The cranberry sauce made from berry puree, demi-glace, and narsharab adds a special zest to the dish and completes the harmony of flavors. This dish is ideal for both a cozy family dinner and a festive feast, bringing a warm atmosphere of Russian cuisine.

Spinach plays a leading role in Armenian cuisine: it is wrapped in lavash together with cheese, making brtuch, Armenian omelette is made with it, spinach is stewed with meat. During Lent, mushrooms are appointed as the protein component - it turns out satisfying, colorful and very tasty. In addition to champignons, you can use all kinds of mushrooms, even mushrooms from a can, if they do not have a lethal dose of vinegar. Of the purely national ingredients, the recipe includes narsharab sauce (it is easy to find in any store) and doshab - a substance from mulberry juice boiled to the state of liquid marmalade. There may be difficulties with doshab, but you can do without this decoration or replace it with honey. Recipe from Sergey Navasartov, chef of the restaurant "Noev Kovcheg"

The recipe was shared with us by Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula.

Atsetsili style salad, which means "torn" in Georgian. The whole point is that the ingredients must be torn by hand and added to the dish in this form. Irakli Chelidze, chef of the Mziuri restaurant , assembles a fragrant puzzle of baked eggplants, "torn" chicken, walnuts crushed in a mortar, beans and sweet and sour narsharab sauce on a plate. Outwardly, the Atsetsili salad resembles pkhali, but not gathered in a bunch, but picturesquely disheveled . And due to the fine cutting and bright sauce, the ingredients in it become a single whole and sound in a harmonious Georgian polyphony. Recipe by Irakli Chelidze, chef of the Mziuri restaurant.