Armenian chicken wrap is a variation of a world-known dish doner kebab or shawarma (also spelt as shaorma).

In Armenian shawarma, widely popular in Russia, the meat and the toppings are wrapped into Armenian flatbread lavash. The wraps are then additionally toasted for a delicious crust. Originally the meat for those chicken wraps is grilled over a vertical spit but for home version you can fry lean chicken breasts in a grill pan.

Easy to make and delicious, Armenian chicken wraps is a great and quick meal,  also suitable for gathering of friends!

Best served with rice, noodles or chips, this meal is an example of a created recipe that later entered national cuisine. The author of this dish was a chef of a Count Stroganoff. In 19 century the meal was introduced at the well-to-do aristocrat’s restaurant in Odessa, and the employee’s recipe became popular under the employer’s (count’s) name.

Interestingly enough, the Count’s name – Stroganoff – resembles the Russian word “strogat’” – meaning to cut into thin strips. And this is exactly what you do with meat in beef stroganoff.

Solyanka cabbage stew is a simple honest meal with natural flavours. This budget friendly stew  has been a staple Russian food for centuries – it is tasty, easy to make dish that stores well, and a perfect way to get your vegetables. Its taste intensifies once reheated, so you may want to cook a bit extra to make the cabbage stew last for 2-3 days. In our fast paced world it is a good time saving dinner solution.

Braised cabbage is quite popular in Russia and is an important ingredient in cakes (pirozhki s kapustoi) and pies. If a person has never tried braise cabbage before, he most likely can get puzzled when he tries it for the first time: the taste and texture of softened cabbage is hard to recognize.