In My Kitchen – November 2013

A pinch and a punch, it’s the first day of the month, and you know what that means? It’s time for another round of In My Kitchen, hosted by Celia at Figjamandlimecordial.com

So in my kitchen this month:

lahmajoun box

Lahmajoun

You’d be hard pressed finding an Armenian without a box of lahmajoun in their freezer.

Lahmajoun is a traditional Armenian pizza, with a mince meat, tomato, chilli, smoky paprika and capsicum topping.

Of course home made lahmajoun is always certainly going to better but having a box in the freezer just helps on those dates when you just can’t be bothered. I buy a box of 10 every month for $15 from my local deli and as they’re already precooked and only need to be heated through.

Every Armenian has their own way of eating lahmajoun. I personally like to add tomatoes, gherkins, fresh mint or parsley, and extra chilli sauce. Sometimes a sprinkle of sumac and squeeze of lemon. Wrap it all up like a kebab and devour.

armenian lahmajoun

In My Kitchen:

Anchovies

anchovies in lebanese bread

I know, I know, I’ve just turned off half my viewers but stay with me here.

Anchovies are the bomb. Really. You know how sometimes you get the sweet tooth and hit the lolly jar, well I get the savoury munchies more often and when I do, I reach for the jar of anchovies, wrap a couple up in fresh soft Lebanese bread and smell like an alley cat for the rest of the day. Mmmm

In My Kitchen:

Californian Pomegranates

Californian pomegranate

Another staple in Armenian households worldwide are pomegranates. The pomegranate is the national fruit and is one of the most recognizable symbols in Armenian arts, celebrated for centuries in mythology, religious texts and literature. In Armenian mythology it symbolizes fertility, good fortune, abundance and marriage

I support Australian farmers for all my fruit and vegetables, Aussie beef, Aussie lamb, Aussie chooks and seafood fished from Australian waters. The only exception I make are pomegranates. I find the quality of the Californian variety, far more superior than any grown here. The seeds are fleshier, more tart and sweeter at the same time.

I see celebrity chefs on the screen cut the fruit in half then tap the underside with a wooden spoon to release the seeds. I personally prefer to cut my pomegranate in quarters, and manually pry out the seeds one by one, red juice dribbling down my arms, staining my skin to remind me of the deliciousness I devoured earlier.

Pomegranate Molasses

pomegranate molasses

Pomegranate Molasses is a concentrate of pomegranate juice and not a molasses per se. It is incredibly tart in flavour and makes my absolute favourite salad dressing. Mix equal parts of pomegranate molasses and extra virgin olive oil, half a teaspoon of minced fresh garlic and the juice of half a lemon. Mix well and pour over your favourite salad leaves. Tangy and oh so good, you’ll be fighting your other half to drink the leftover salad dressing straight from the bowl (tell me I’m not the only one that does this?!)

Thanks for stopping by on another addition of IMK 2013. My previous entries can be found here.

xx

Advertisements

57 thoughts on “In My Kitchen – November 2013

  1. Lots of yummy stuff in your kitchen, Lisa! I like the lahmajoun, I wonder if my store has them? I know they have fresh little ones but frozen are convenient to have. Hmmm….anchovies…. I like the pomegranates 🙂

    Nazneen

  2. My Norwegian ancestry notwithstanding, I’ve got a nice big dish of pomegranate seeds in my fridge, just waiting for me after yesterday’s effort of cracking it open (and eating half of it on the spot). Must be a little Armenian sneaking into my lineage. 😉

  3. I used to work down the road from the A1 Bakery in Dandenong in Melbourne and lahmajoun and the cheese & feta triangles were my go to lunch. I’ve got pomegranates in my kitchen at the moment too!

    • Thanks Celia, glad you agree with me! Next time you’re at Auburn, be sure to pop into a local bakery or even kebab store, they’re more than likely going to have lahmajoun. It might be on their pide menu 🙂

  4. That’s really interesting about the pomegranates. I’ve never really been sure about how best to get the seeds from the fruit. I have never heard of that kind of pizza. I must find myself an Armenian pizza xx

  5. I LOVE anchovies! So good for a salty hit and I love their texture. Texture is also why I adore pomegranates. I do the score, crack open and pry the seeds from the skin in a bowl of water trick. Clinical maybe, but clean 🙂

  6. LOL I don’t know whether I’ll be able to get the image of you eating anchovies in flatbread and then smelling like an alley cat or the image of you fighting your husband to drink the salad dressing. Have I told you I love you? I laugh every time I visit here.

  7. Well hello there fellow anchovy lover – they definitely are THE BOMB! I usually eat them straight from the bottle standing at the fridge! Naughty I know and pomegranates are my hubby’s all time favourite fruit since childhood.
    Have a beautiful weekend Lisa.
    🙂 Mandy xo

  8. Lisa, those pomegrantes look beautiful. I have been addicted to them here in Greece this autumn and have taken to, erhm, “foraging” them wherever I can. I think I’ll also have to get a good stash of Lahmajoun when I return home, lovely!!

  9. I am sorry to say that I have never tried lahmajoun but they sound delicious, especially with the gherkins, tomato and mint. I live in Freshwater so wondering if you can share your supplier with me so I can try them. I am with you on Pomegranates but I found some wonderfully juicy ones packed full of seeds at Frenchs Forest markets a few weeks ago. They opened one for me so I could check it and then I bought 6 and carefully removed the seeds and froze them in jars. When defrosted they are as good as the day I bought them. You can keep your anchovies though. Not a fan of those little fish.

    • Hi Shelly! I buy them from Oriental & Continental Foods in Artarmon. It’s a mega superstore that supplies direct to restaurants. Otherwise, Sonia’s on Penshurst Street, Willoughby also supplies them. I’d be more than happy to purchase one for you and you can buy it off me if you like? I’m in FF.
      Freezing Pomegranate seeds are a fabulous idea! Thanks for sharing that, I might adopt that idea 🙂

      • That is so lovely of you to offer to get them for me but my hubbie works near there regularly so will get him to source them for me. Can’t wait to try them.
        You must try freezing the pomegranate seeds. I was dubious at first but I read about it somewhere and it really does work. I scatter them on baking paper on a tray and put the tray in the freezer for around 2 hours then tip them into old jars and store in the freezer. You have them at your disposal whenever you need them.

  10. Anchovies are indeed the best! I love them too. When we were small my mom would cut a pomegranate in half, set us on the step and we would be busy for a while getting all the seeds out and scarfing them down. I still love them. Nice In My Kitchen !

  11. I have to say that your kitchen has some interesting ingredients. I enjoy adding anchovies to lots of recipes as I think they add a lot of depth to the flavor but I don’t care for them whole. 🙂

  12. Great post, Lisa, but, then again, any post with anchovies has got to be good. I’ve not heard of lahmajoun but would certainly like to give it a try. I have to be on the lookout for them. As it is, I keep all of the ingredients for a quick pizza should I be in the mood. Yes, anchovies are included. I’ve had a lifelong affair with fresh pomegranates and I cannot wait to try your dressing. What a way to brighten up a salad!

  13. Oh yes….I love pomegranate molassess too. So tangy and delicious. It makes my mouth watre just thinking about it. Interested to see your frozen Lamajouhn – I’ll have to look out for it in a deli. If a ‘native’ recommends it, you know it must be worth it. Thanks for showing us around!

  14. In our home Lisa also there must be Pomegranate Molasses! I add it to any casserole I make with Tomato paste in it! It gives it that wonderful subtle tarty taste..I’ve got goose-bumps now! I must say I’ve never bought the pre made lahmajoun. but I definitely make it fresh for the boys here plus the manoosh..they go hand in hand…thanks for sharing a lovely part of your kitchen. (you can have all the anchovies to yourself- I shall decline) 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s