Recipe Catalog
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The recipe was shared with us by Hayk Veishtort, chef of the Seasons restaurant in Yerevan.
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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.
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The recipe was shared with us by Gayane Breiova, brand chef of the Gayane's restaurant.
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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.
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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.
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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.
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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.
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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.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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Recipe by the chef of the restaurant "Kavkazskaya Plennitsa" Olga Gulieva.
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Potato croquettes with meat in an omelet are a refined dish of French cuisine, combining the delicate texture of mashed potatoes with the rich flavor of meat. Originally, croquettes appeared in France in the 17th century as a way to give simple potatoes an elegant look. Here they are steamed, making them airy and light, while the enveloping omelet adds tenderness and velvetiness. The croquettes are served with melted butter that enhances their rich taste. This dish is perfect for those who appreciate sophistication and tenderness in every bite.
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Pike perch roll with protein omelet is a refined dish of Russian cuisine that combines tender fish fillet with airy omelet and rich creamy-sour cream sauce. Pike perch, known for its mild flavor and delicate texture, is transformed into a delicate filling that is carefully wrapped with the protein omelet, creating a harmonious blend of flavors. Baking gives the dish an appetizing golden crust and rich aroma. This roll can be served as a main course on festive occasions or used as an exquisite appetizer. It pairs wonderfully with vegetable side dishes and light sauces, and its soft and juicy taste captivates even the most discerning gourmets.
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Protein omelet with sour cream is a refined dish of European cuisine that combines the airy texture of egg whites and the tenderness of dairy products. Its history is linked to the tradition of preparing light, nutritious breakfasts popular among health enthusiasts. The taste of the omelet is soft, with subtle creamy notes, and baking gives it an appetizing golden crust. With minimal ingredients and simplicity in preparation, it is perfect for a quick and healthy snack. The protein omelet can be a great addition to vegetables, greens, or a light sauce, creating a harmonious and balanced flavor.
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Protein omelet with vegetables is a light and nutritious dish of European cuisine, perfect for breakfast or dinner. Historically, protein omelets emerged as part of a healthy diet focused on reducing calories and increasing protein content. The delicate taste of the proteins, combined with the juiciness of zucchini, crunchy cabbage, and the freshness of greens, creates a harmonious and rich flavor. The lightness of the dish makes it versatile: it pairs well with whole grain bread or a light yogurt-based sauce. The omelet is prepared by sautéing vegetables and baking them in an airy protein mixture, giving the texture tenderness and lightness. It’s an ideal option for those who follow proper nutrition and appreciate balanced flavor combinations.
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Buns with onion omelet, bacon, and roasted red pepper are a true gastronomic delight that combines simplicity and rich flavor. The origins of this dish can be found in traditional Russian cuisine, where omelets and baked goods have always been part of cozy home breakfasts. Golden, caramelized onions add sweet notes to the omelet, while bacon adds richness and a hint of smokiness. Roasted red pepper brings spiciness and subtle sweetness, creating a harmony of flavors. Served in soft buns perfect for a cozy snack or hearty breakfast. The excellent combination of textures and aromas makes these buns not just food but a true festive treat that awakens the appetite from the very first bite.
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