Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
9
3
45
Omelet with basturma and spinach is a refined dish of Caucasian cuisine, infused with the warmth of traditions and the aromas of spices. Basturma, dried meat with a rich flavor, adds zest to the omelet, while spinach brings a light freshness. Garlic and red pepper add spiciness, and lemon juice provides a subtle tang. Cooked in butter and olive oil, the omelet turns out tender and rich. This dish is perfect for a hearty breakfast or light dinner, especially when paired with tandoor bread or fresh vegetables. The omelet with basturma and spinach not only delights the taste but also energizes while remaining simple to prepare and elegant in presentation.
8
2
7
The recipe was shared with us by Gayane Breiova, brand chef of the Gayane's restaurant.
6
4
15
Basturma from fillet is a refined dish of Turkish cuisine that embodies the traditions of centuries-old gastronomy. Its history goes back centuries when meat was marinated and dried to preserve its flavor and aroma. In this version, basturma gains juiciness through marination with vinegar, onion, and spices before being gently grilled over coals. The taste of the finished dish is rich, slightly spicy, and surprisingly tender with subtle notes of wine vinegar and the aroma of roasted meat. Serving it with tomatoes, fresh onions, and lemon adds freshness and highlights Eastern motifs. This dish is perfect for both festive gatherings and cozy dinners, revealing the beauty of Turkish cuisine in every bite.
6
4
20
Grilled basturma is a true gastronomic masterpiece inspired by Ukrainian traditions. This delicacy combines the tenderness of pork loin with the richness of spice aromas. The marinade of liquid smoke, coriander, garlic, and cloves fills the meat with depth of flavor, while slow smoking on the grill gives it juiciness and richness. The origins of basturma date back to ancient times when it was prepared for long storage and intense flavor. Hot basturma has a bright smoky aroma and juicy texture, while chilled has a dense structure perfect for slicing. Basturma can be served as a main dish or as an appetizer on a meat platter. It pairs perfectly with fresh vegetables, mustard, and crispy bread, revealing its full range of flavor nuances.
7
12
480
Basturma is a harmony of rich flavors and spice aromas embodied in tender, dried beef. This time-shortened recipe allows you to enjoy a traditional snack with minimal waiting. The roots of basturma go back to ancient times when meat was specially processed for long storage. A mixture of salt, pepper, and sugar carefully prepares the beef for marinating, while fenugreek, garlic, paprika, and coriander add depth and expressiveness to the meat. The thick marinade envelops the fillet, turning it into a savory treat with a hint of spiciness and pleasant seasoning. Basturma pairs perfectly with cheese, bread, and wine, serving as an independent snack or an addition to main dishes. It is a true gastronomic delight that will win the hearts of flavor enthusiasts.
10
8
600
Oven-baked chicken basturma is a magnificent combination of tender meat, aromatic spices, and rich flavor. This recipe originates from Uzbek cuisine, where basturma is traditionally made from beef; however, the chicken version acquires a special tenderness and juiciness. Marinating in a mixture of salt, sugar, spices, and bay leaves gives the meat a rich taste while the glaze made from honey, olive oil, soy sauce, and paprika adds an appetizing caramelized crust. Baked chicken basturma is perfect for both a light snack and a festive table. It can be served chilled in thin slices, enhancing its flavor. This dish impresses with its simplicity of preparation and elegant taste that will please even the most discerning gourmets.
11
4
300
Eggs with tomatoes and basturma is a dish that combines the rich flavor of dried meat with the juicy acidity of tomatoes. It's not just breakfast; it's a true gastronomic experience. Basturma, which came to Russian cuisine from Caucasian and Central Asian traditions, adds characteristic spiciness and depth of flavor to the dish. Tomatoes sautéed in butter become soft and aromatic, creating a perfect backdrop for the delicate eggs. Herbs added at the end provide freshness and balance the richness. This dish is ideal for both a quick breakfast and a cozy dinner. It is best served with rye bread or fresh flatbread to highlight its textural richness.
7
3
15
The recipe was shared with us by Hayk Veishtort, chef of the Seasons restaurant in Yerevan.
9
1
15
Lamb shashlik with sweet peppers is a fragrant and juicy dish rooted in Greek traditions. Greeks have long valued marinating meat to make it tender and flavorful. Here, tender lamb is infused with a mixture of olive oil, lemon juice, garlic, and aromatic herbs, giving it incredible depth of flavor. Onions and sweet peppers add juiciness and a hint of sweetness that perfectly complement the meat. Grilled over coals, this shashlik takes on a light smoky note, making each bite truly unforgettable. The dish is perfect for a summer picnic or festive outdoor dinner, especially when paired with Greek sauces, fresh bread, and a glass of white wine.
10
6
35
Lamb kebab with onions is a true embodiment of Mediterranean gastronomy, where the simplicity of ingredients combines with rich aroma and harmony of flavors. This recipe, originating from Greek cuisine, unites tender lamb marinated in onions, vinegar, and spices with the smoky scent of coals. The meat absorbs the tartness of lemon and the juiciness of fresh vegetables, creating a rich and deep flavor where the tenderness of lamb contrasts with the freshness of the garnish. This dish is perfect for friendly gatherings and celebrations; it is served with rice, herbs, and pomegranate juice that complements the flavor palette. Greek chefs have perfected the art of kebab making for centuries, turning it into an integral part of the region's culinary heritage.
7
4
30
Chicken skewers with garlic and rosemary are a fragrant and juicy dish that embodies the warmth of Russian cuisine and the spirit of cozy family gatherings. The history of skewers dates back to ancient times when meat cooked over an open fire became an integral part of feasting. This version is distinguished by the tenderness of chicken meat soaked in a spicy marinade of balsamic vinegar, olive oil, garlic, and aromatic rosemary. Grilled, the skewers acquire an appetizing golden crust, while the rich aroma of herbs makes it an ideal treat for friendly get-togethers or festive tables. Serving with a refreshing cucumber and tomato salad complements the flavor, creating a harmony of lightness and richness.
5
4
20
Pork shashlik in vinegar is a true gem of Caucasian cuisine, rooted in ancient traditions of cooking meat over an open fire. The marinade of vinegar, salt, and sugar makes the meat extraordinarily tender and infuses it with a light sourness that reveals the natural sweetness of the pork neck. Onion rings complement the flavor of the juicy meat, while the aroma of smoke adds depth and richness. The finished shashlik is tender, juicy, and aromatic, with a subtle balance of sweet-sour notes and a hint of pepper's spiciness. Serving it with wine highlights its flavor nuances, making every meal special. It's perfect for warm evenings with friends amidst nature's song and cheerful conversations by the fire.
7
6
35
Pork shashlik with plums is a magnificent dish of Georgian cuisine that combines spicy spices and sweet fruit notes. It reveals the beauty of Georgia's gastronomic culture, where meat is prepared with aromatic marinades and fresh ingredients. The pork fillet is infused with a mixture of spices including hot chili pepper, cumin, and brown sugar, creating a rich flavor with a hint of caramel sweetness. The tender meat is harmoniously complemented by juicy plums that become soft when grilled and add a pleasant tartness to the shashlik. The finishing touch is red currant jelly that gives the meat shine and a fruity accent. This dish is perfect for warm evenings outdoors, creating an atmosphere of celebration and enjoyment of Georgian traditions.
8
4
60
Pork kebab with pineapples is a fragrant and juicy dish that adds exotic notes to traditional kebab. This recipe is inspired by Mexican cuisine, known for its ability to combine the sweetness of fruits with the spiciness of spices. The marinade of pineapple, chili pepper, garlic, and oregano infuses the pork with deep flavor and tenderness. Light caramelization of pineapple on the grill adds a soft sweetness to the kebab that perfectly contrasts with the spiciness of the pepper. This kebab pairs excellently with warm flatbreads and salsa, creating a vibrant and rich dish that is perfect for both summer picnics and cozy family dinners. It’s not just meat on a skewer; it’s a true gastronomic experience revealing the richness of Mexican flavors.
9
6
75
