Ingredients:

• Chicken breasts: 900g (cut into bite-size chunks)
• Olive oil: 3 tbsp + 1/4 cup
• Smoked paprika: 1 tbsp + 1/4 tsp (for the sauce)
• Ground cumin: 1 tsp
• Ground cinnamon: 1/8 - 1/4 tsp
• Garlic: 4 cloves
• Fresh ginger: ~2.5cm (grated)
• Fresh cilantro and/or parsley: 1/4 cup
• Red pepper flakes, salt, and black pepper: to taste
• Lemon juice: from 2 lemons
• Red wine vinegar: 2 tbsp
• Honey: 2 tbsp
• Sun-dried tomatoes: 2 tbsp (finely chopped)
• Asparagus: 1 bunch
• Feta cheese: 170g
• Plain Greek yogurt: 1/4 cup
• Fresh tender herbs (dill, basil): 1/4 cup

Preparation:

1. In a large bowl, combine 3 tbsp olive oil, paprika, cumin, cinnamon, 3 cloves of minced garlic, ginger, fresh herbs, chili flakes, and salt. Add the chicken, toss to coat well, and marinate for 15 minutes (or overnight in the fridge).
2. Make the vinaigrette: in a jar, combine 1/4 cup olive oil, the juice of 1 lemon, red wine vinegar, honey, sun-dried tomatoes, 1 clove of garlic, a pinch of chili flakes, salt, and pepper.
3. Make the feta sauce: blend the feta cheese, Greek yogurt, and the juice of 1 lemon until completely smooth and creamy. Stir in the fresh herbs, 1/4 tsp paprika, and a pinch of chili flakes by hand.
4. Thread the chicken pieces and asparagus (cut into thirds) onto the skewers.
5. Cook on a grill pan over medium-high heat for about 10-12 minutes, turning occasionally (alternatively, roast in the oven at 200°C for 20-30 minutes).
6. Serve warm with the lemon vinaigrette and creamy feta sauce spooned over the top. Pairs beautifully with warm naan and roasted potatoes.

Bon appétit! ❤️

Ingredients:

• Shortbread biscuits: 180-200g
• Sour cream (any fat content): 100ml
• Cottage cheese (any fat content): 200g
• Instant coffee: 2-3g
• Water: 100ml
• Sugar: 3 tbsp
• Cocoa powder: 1 tbsp
• Vanilla sugar: optional

Preparation:

1. Place the sour cream and cottage cheese into a blending bowl. Add the sugar as well (if using vanilla sugar, add it at this stage). It is highly recommended to use an immersion blender to break down even the smallest cottage cheese grains and turn everything into a smooth cream.
2. Blend the mixture for about 3-4 minutes, making sure to lift the cottage cheese from the very bottom of the bowl until completely smooth.
3. Boil water and brew the instant coffee. Dip the biscuits into the coffee in small batches, but not all at once, otherwise they will get too soggy. Dip about 2-4 pieces at a time.
4. Arrange the dipped biscuits at the bottom of a dessert bowl, glasses, or small portion dishes.
5. Spread one-third of the cottage cheese cream evenly over the biscuits. Repeat the layers in the same order: biscuits dipped in coffee, followed by another layer of cream. The final layer must be the cream; gently smooth its surface.
6. Dust the top with cocoa powder using a fine sieve and place it in the refrigerator to soak for 1 hour. After this time, the dessert is ready to be served.

Bon appétit! ❤️

Ingredients:

• Pumpkin: 1 kg
• Cottage cheese "Ani": 500g
• Milk "Ani": 2 cups
• Eggs: 3
• Sugar: 1 cup
• Semolina (Manka): ¾ cup
• Butter: 70g
• Thyme: 10g (or replace with dessert spices like cinnamon, cloves, or ginger)
• Salt: 1 tsp
• Egg yolk: 1 (for brushing)

Preparation:

1. Cut the pumpkin into small cubes and sauté in melted butter for about 7 minutes. Add the thyme and stir well.
2. Gradually pour the semolina into boiling milk in a thin stream. Stir constantly to avoid lumps, cook for 2 minutes, then remove from heat.
3. In a bowl, combine the cottage cheese and eggs, add salt and sugar, and mix until smooth. Gently fold the sautéed pumpkin and the cottage cheese mixture into the hot semolina porridge.
4. Divide the mixture into individual baking dish portions, brush the tops with egg yolk, and place in a preheated oven at 180°C for 30 minutes.
5. Serve the casserole warm.

Bon appétit! ❤️

Ingredients:

• Kefir "Ani": 200ml
• Sugar: 100g (plus 1-2 tbsp for sprinkling)
• Vegetable oil: 120ml
• Egg yolk: 1 (for brushing)
• Baking powder: 1 tsp
• All-purpose flour: around 400-430g

Preparation:

1. In a large bowl, combine the kefir, sugar, and vegetable oil. Mix well until the sugar dissolves.
2. Combine the sifted flour with the baking powder and gradually add to the wet mixture. Knead into a soft, smooth dough that doesn't stick to your hands.
3. Roll out the dough to about 1 cm thickness and cut out cookie shapes using a glass or cookie cutters.
4. Place the cookies on a baking sheet lined with parchment paper. Brush the tops with egg yolk and sprinkle lightly with sugar.
5. Bake in a preheated oven at 180°C for about 15-20 minutes until beautifully golden brown.

Bon appétit! ❤️

Ingredients:

• “Ani” Greek yogurt: 300g
• Milk: 80-100ml
• Honey: 1-2 tbsp
• Banana: 1 small
• Strawberries: a few pieces
• Kiwi: 1
• Mango or peach: 1
• Vanilla extract: 1 tsp (optional)

Preparation:

1. In a blender, combine the Greek yogurt, milk, honey, and banana until smooth and creamy.
2. Wash and cut the fruits into small pieces.
3. Pour a little yogurt mixture into popsicle molds, add fruit pieces, then fill the molds completely.
4. Insert the sticks and freeze for at least 6-8 hours.
Small lifehack:

Before serving, run the molds under warm water for a few seconds to release the popsicles easily.

Bon appétit! ❤️

Ingredients:

For the Casserole:

• Cottage cheese "Ani" (5-9%): 700g
• Eggs: 3
• Sugar: 130–140g (to taste)
• Semolina: 110g
• Sour cream "Ani": 110g
• Butter: 55g
• Vanilla sugar: 10g
• Salt: a pinch

For the Milk Sauce:

• Milk "Ani": 250ml
• Sugar: 1 tbsp
• Flour: 1 tbsp
• Butter "Ani": 10g

Preparation:

Casserole:

1. In a small bowl, mix the semolina with "Ani" sour cream and let it rest for 15–20 minutes to swell.
2. Blend the cottage cheese with a hand blender or press it through a sieve until smooth.
3. Separate the egg yolks from the whites. Whip the egg whites until stiff peaks form, and add the yolks to the cottage cheese.
4. Add sugar, the semolina-sour cream mixture, melted "Ani" butter, vanilla sugar, and salt to the cottage cheese. Mix thoroughly.
5. Gently fold the whipped egg whites into the mixture using a spatula, stirring from bottom to top.
6. Grease a baking dish with butter and lightly dust with semolina. Pour the mixture into the dish. (Optionally, brush the top with an extra egg yolk for a golden finish).
7. Bake at 175°C for 45–55 minutes until beautifully golden. Do not remove immediately: turn off the oven, crack the door open, and let it rest inside for 10 minutes before taking out.

Milk Sauce:

1. In a small saucepan, combine the "Ani" milk, sugar, flour, and butter.
2. Place over low heat and, whisking constantly, cook the sauce until it thickens slightly.
3. Slice the warm casserole into portions, generously drizzle with the milk sauce, and serve.

Bon appétit! ❤️

Ingredients:

• Sausages (wieners): 1 pack
• Egg: 1
• Milk "Ani": 150ml
• Beetroot juice: 30ml (for the pink color)
• Wheat flour: 100g (+ extra for dusting)
• Cornmeal (corn flour): 100g
• Baking powder: 1 tsp
• Salt: ½ tsp
• Sugar: 1 tsp
• Vegetable oil: for deep frying
• Wooden skewers: for serving

Preparation:


1. Prepare the batter: In a bowl, whisk the egg with "Ani" milk and beetroot juice. Add the wheat flour, cornmeal, baking powder, sugar, and salt. Mix thoroughly into a thick, sticky batter. If there are lumps, blend with a mixer until smooth. Pour the batter into a tall, narrow glass.
2. Prepare the sausages: Insert wooden skewers into the sausages. If needed, pat them dry with a paper towel.
3. Coating: Roll each sausage first in a light coating of wheat flour (this helps the batter stick better), then dip it completely into the pink batter in the glass.
4. Frying: Heat the vegetable oil in a deep pan to 180°C. Fry the corn dogs for 3–4 minutes until lightly golden and crispy, turning them constantly so they cook evenly.
5. Place the finished corn dogs on a paper towel to drain excess oil. Serve warm with ketchup or mustard!

Bon appétit! ❤️

Ingredients:

• Potatoes: 500g
• Butter: 50g
• Milk "Ani": 50ml
• Eggs: 2
• Grated cheese (Cheddar or Gouda): 100g
• Salt, black pepper, and nutmeg: to taste

Preparation:

1. Peel and chop the potatoes, then boil them in salted water until tender.
2. Drain the water, add butter and milk, and mash until smooth. Let it cool slightly.
3. Separate the egg yolks from the whites. Add the yolks, most of the grated cheese (save some for the topping), and spices to the mashed potatoes. Mix well.
4. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold them into the potato mixture in small batches, stirring from bottom to top.
5. Transfer the mixture into greased baking dishes and sprinkle the remaining cheese on top.
6. Bake in a preheated oven at 180°C for about 25-30 minutes until the soufflé rises and turns beautifully golden. Serve hot.

Bon appétit! ❤️

Ingredients:

• Greek yogurt: 200g
• Fresh cucumber: 1 small
• Garlic: 1-2 cloves
• Fresh dill: a few sprigs
• Lemon juice: 1 tsp
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Preparation:

1. Grate the cucumber and squeeze out the excess moisture (this keeps the sauce thick).
2. Mince the garlic and finely chop the dill.
3. In a small bowl, combine the yogurt, grated cucumber, garlic, and dill.
4. Stir in the lemon juice, olive oil, salt, and pepper.
5. Mix well until smooth. For the best flavor, let it rest in the fridge for 15-20 minutes before serving.

Bon appétit! ❤️

Ingredients:

• Bread (brioche or thick white bread): 2 slices
• Greek yogurt: 3 tbsp
• Egg: 1 pc.
• Honey or maple syrup: 2 tsp
• Vanilla extract: a pinch
• Fresh berries (blueberries, strawberries, or raspberries): to taste
• Powdered sugar for garnish

Preparation:

1. Preheat your oven to 180°C. Line a baking sheet with parchment paper.
2. Using the back of a spoon, press down the center of each bread slice to create a well (be careful not to break through the bread).
3. In a small bowl, whisk together the yogurt, egg, honey, and vanilla until smooth and creamy.
4. Pour the custard mixture into the wells of the bread. Top with fresh berries.
5. Bake for 10–12 minutes until the custard is set and the edges of the bread are golden brown.
6. Dust with powdered sugar or drizzle with extra honey before serving.

Bon Appétit!

Ingredients

• French baguette: 1 pc.
• Butter: 4 tbsp (melted)
• Garlic: 2 cloves (minced)
• Marinara sauce: 1 cup
• Mozzarella cheese: 2 cups (shredded)
• Pepperoni: 16-22 slices
• Dried oregano and red pepper flakes: to taste
• Fresh basil for garnish

Preparation:

1. Preheat your oven to 200°C . Slice the baguette in half lengthwise and place the halves on a baking sheet.
2. In a small bowl, mix the melted butter and minced garlic. Brush the mixture evenly over the cut sides of the bread.
3. Bake the bread for 5–7 minutes until it starts to get lightly toasted and crisp.
4. Remove from the oven and spread the marinara sauce over each half, then top generously with mozzarella and pepperoni slices.
5. Sprinkle with dried oregano and red pepper flakes if desired. Return to the oven for another 10–12 minutes until the cheese is melted and bubbly.
6. Garnish with fresh basil leaves before slicing and serving.

Ingredients

Choux Pastry

• Water — 100 ml
• "Ani" Milk — 100 ml
• Butter (82.5% fat) — 80 g
• Salt — 0.5 tsp
• Flour — 140 g
• Eggs — 4 large

Custard Cream

• Egg yolks — 4 (small)
• Cornstarch — 50 g
• Sugar — ~150 g
• Vanilla extract — 1/2 tsp
• Milk — 600 ml
• Softened butter — 180 g

Berry Filling

• Berries — ~200 g
• Sugar — 2 tbsp
• Water — 2 tbsp
• Starch — 1 heaped tbsp

Preparation

1. Pastry: In a saucepan, combine milk, water, salt, and butter. Bring to a boil. Add sifted flour, stir until smooth, and cook for ~5 minutes, stirring constantly.
2. Transfer to a bowl and let it cool for ~10 minutes.
3. Add eggs one by one, mixing well after each addition.
4. Place a 17 cm ring on a baking sheet lined with parchment paper. Spread half of the dough.
5. Bake for ~25 minutes at 170–180°C, then let it cool.
6. Cream: In a saucepan, mix yolks, sugar, starch, vanilla, and milk. Cook over low heat until thickened, stirring constantly.
7. Cook for a few more minutes, remove from heat, cover with plastic wrap (touching the surface), and let it cool.
8. Beat the softened butter for 5–7 minutes.
9. Gradually add the custard to the butter, one tablespoon at a time, beating until smooth. Important: the butter and custard must be at the same temperature.

Filling: Cook berries, sugar, starch, and water until thickened. Blend if necessary.

Assembly: Layer of crust → half of the cream → berry filling → remaining cream → second layer of crust.

Refrigerate overnight.

Bon Appétit! ❤️

Ingredients:

• Cottage cheese "Ani" (7% fat) — 400 g
• Rice flour — 250 g
• Eggs — 2 pcs.
• Brown sugar — 1 tsp
• Baking powder — 1 tsp
• Salt — 1 tsp
• Sesame seeds — optional

Preparation:

1. Place the cottage cheese in a large bowl, add eggs, sugar, and salt. Mix until smooth using a blender or a fork.
2. Combine the rice flour with the baking powder and add it to the cottage cheese mixture. Knead into a pliable dough by hand, cover with a towel, and refrigerate for 20 minutes.
3. Divide the dough into 8 pieces. Roll each piece into a log (1.5–2 cm thick), then shape into a ring and pinch the ends firmly.
4. Preheat the oven to 180°C. Line a baking sheet with parchment paper and place the bagels on it, leaving space between them.
5. Sprinkle with sesame seeds if desired and bake for 20–25 minutes.
6. Transfer the finished bagels to a wooden board, cover with a towel, and let them rest for 10–15 minutes.

Bon appétit! ❤️

Ingredients

Main Mixture

• 200g fresh cottage cheese (curd cheese)
• 3 tbsp condensed milk
• 3 tbsp shredded coconut

Filling and Coating

• 30-50g raisins (or almonds, optionally)
• 20-30g shredded coconut (for coating the balls)

Preparation Steps

1. Soak the raisins in boiling water for a few minutes, then drain and dry them with a paper towel.
2. Press the cottage cheese through a fine-mesh sieve or blend it until it becomes a smooth, creamy mass without lumps.
3. Add the condensed milk and shredded coconut to the cottage cheese. Mix well until perfectly combined.
4. Slightly moisten your hands with water. Take about half a tablespoon of the mixture, place a raisin in the center, and roll it into a small ball.
5. Roll each ball in the shredded coconut until it is completely covered in "snowy" flakes.
6. Place the finished truffles in the refrigerator for 15-20 minutes to allow them to firm up.

💡 Tips

• For a classic "Raffaello" flavor, you can replace the raisins with a whole almond or hazelnut.
• You can add a pinch of vanillin to the cottage cheese mixture for a more delicate aroma.
• Since this dessert is made with fresh dairy, it is best kept in the refrigerator and consumed within 1–2 days.

Bon Appétit!

Ingredients

• 1.5 tablespoons all-purpose flour
• 150 ml "Ani" Milk
• 2 tablespoons "Ani" Greek Yogurt
• 50 g butter
• 2 garlic cloves
• 1 pinch nutmeg
• 0.3 teaspoon salt

Instructions

1. Melt the butter in a pan, add the flour, and fry until golden-brown, stirring frequently.
2. Add the milk, Greek yogurt, and crushed garlic. Mix thoroughly to ensure no lumps remain.
3. Add the salt and nutmeg, and cook for 3-5 minutes over low heat.

Tip

Try to prepare the sauce so that it is not excessively thick; otherwise, it will be difficult to work with.

Enjoy your meal!

Ingredients

• Milk – 500 ml
• Dark chocolate – 100 g
• Potato starch – 1 tbsp
• Sugar – 2 tsp
• Cinnamon – ½ tsp
• A pinch of salt

Preparation

1. Dissolve the starch in half a cup of milk.
2. Pour the remaining milk into a saucepan and heat over medium heat.
3. Add the chocolate and stir until it is completely melted.
4. Then add the milk with starch, sugar, spices, and salt.
5. Continue stirring and cook until the mixture begins to thicken.
6. Remove from heat and serve warm.

Tip: Enjoy with a good movie or book.

Ingredients

For the Dough

• 400 g. Cottage cheese
• 1 whole egg
• 1 egg white
• 60 g. whole-wheat flour
• Vanilla

For the Cream

• 150 g. Sour cream
• 1 egg
• Quince syrup
• Berries

Preparation Method

First, take the cottage cheese and add the egg to it. Mix them together until a homogeneous mass is obtained.

Then add the whole-wheat flour. Knead well by hand so that the ingredients are mixed and a ball of dough is formed.

Round the resulting ball and cut it into equal pieces, forming small balls from the dough.

Then flatten those balls, and in the center of them, make a slightly deep indentation, into which the cream will be added later.

For the cream, mix the sour cream, egg, and Jerusalem artichoke syrup together.

After obtaining a homogeneous mass, pour the cream into the concave part of the dough and arrange the preferred berries on top.

After completing all these processes, place the blinis/pancakes in a preheated oven (180−190∘C) and bake for 20-25 minutes.

Tip

The remaining egg yolk can be brushed over the dough to get more reddish-brown blinis/pancakes.

Instead of sour cream, you can use "Ani Product" Greek yogurts: classic, vanilla, or with blueberries.

Ingredients

• 640 g ground chicken
• 1.5 cups kefir
• 2 eggs
• 100 g cheese
• 7 tsp flour
• Salt (to taste)
• Oil (to taste)

Preparation Method

First, add 2 eggs to the pre-ground chicken and mix well. Grate the cheese, mix it with kefir, and add the mixture to the chicken. Stir thoroughly until the ingredients are well combined. After this, shape the mixture by hand into small, thin, oval patties.

Preheat a frying pan, pour in some oil, and fry the patties until golden brown on one side, then flip and fry the other side the same way.

Tip

After frying, place the patties on a paper towel to absorb excess oil.

Enjoy your meal!

Ingredients:

• 180 g Greek yogurt
• 40 g Chia seeds
• 1 Banana
• Honey (to taste)

Instructions:

1. Mix the Ani Product Greek yogurt with the chia seeds and honey. Place the mixture in the refrigerator for about 2 hours.
2. Slice the banana beforehand and divide the slices into two equal portions.
3. In any kind of transparent jar or glass, beautifully layer the first half of the sliced banana.
4. Pour the chilled yogurt mixture (taken out of the fridge) over the banana layer.
5. After leveling the yogurt layer, top with the second half of the sliced banana.

Tip: Place the finished dessert in the refrigerator a second time for a short period to enhance the flavor even more.

Enjoy your meal!

Ingredients

For the Dough

• 100 g butter
• 150 g powdered sugar
• 2 eggs
• 170 g sour cream
• 190 g flour
• 1 tbsp cocoa
• 1 tsp baking soda
• Red food coloring

For the Cream

• 150 g powdered sugar
• 200 g cream (33-35%)
• 450 g cream cheese

For Decoration

• 3 strawberries

Preparation Method

Preparing the Biscuit

Add red food coloring to the sour cream, mix well, and set aside so the color fully activates. In a separate bowl, whisk the room-temperature butter with a mixer, then gradually add 150 g of powdered sugar and the eggs, whisking until a homogeneous mass is formed. Add the colored sour cream to this mixture and mix well with a hand mixer.

Afterward, add the sifted flour, cocoa, and baking soda to the mixture and mix again until a smooth, homogeneous dough without lumps is formed. Pour the dough into a prepared mold and bake at 170°C for 40–45 minutes. Let the baked biscuit cool completely.

Preparing the Cream

Whisk the cream cheese, 150 g of powdered sugar, and cream together with a mixer until a homogeneous, soft mass is formed.

Assembling the Cake

Carefully remove the cooled biscuit from the mold and divide it into 3 layers. Place the first layer in the mold, spread 1/3 of the cream on it, add the second layer, spread another 1/3 of the cream, and finish with the last biscuit layer. Use the remaining cream to cover the outside of the cake.

Place the cake in the refrigerator for a few hours so the cream cools well and holds its shape. Then, carefully remove it from the mold, place the strawberries on top, and serve.

Ingredients

• 225 g kefir
• 150 g wheat flour
• 2 eggs
• 25 g butter
• 30 g sugar
• 1 tsp vanilla
• 1½ tsp baking powder
• ¼ tsp baking soda
• A pinch of salt

Preparation

1. Melt the butter in the microwave.
2. Sift the flour, then add the baking soda, baking powder, salt, sugar, and vanilla to the sifted flour. Mix well.
3. In a separate bowl, whisk together the kefir and eggs. Make a small well in the dry ingredients and pour in the kefir–egg mixture. Stir until combined. Add the melted butter and mix until a smooth batter forms.
4. Lightly grease a skillet with a thin layer of vegetable oil. Pour about 2 tablespoons of batter for each pancake, shaping small rounds.
5. Cook for 1–2 minutes until small bubbles appear on the surface. Flip the pancakes and cook for another minute, until golden and fluffy.

Tip: Before frying, it’s best to chill the batter in the refrigerator. You can also place the bowl of batter inside a larger bowl filled with cold water and ice to keep it cool.

Ingredients

• 400 g Greek yogurt
• 300 g frozen raspberries
• 6 chocolate cookies
• 4 tbsp sugar
• 2 tbsp lemon juice

Preparation

Place the frozen raspberries in a deep bowl, add 2 tablespoons of sugar, and let them thaw. In the meantime, add the remaining 2 tablespoons of sugar and the lemon juice to the Greek yogurt. Mix well until the sugar is completely dissolved and you get a smooth, uniform mixture. Once the raspberries have thawed, mix them into the yogurt mixture until the blend is homogeneous.

In a glass, start layering the dessert. First, place a layer of broken cookies at the bottom. Then, add a layer of the yogurt-raspberry mixture. Repeat the process, adding another layer of cookies, and finish with a final layer of the yogurt mixture. Place the finished dessert in the refrigerator so the cookies can soften.

Tip: You can decorate the dessert with a few whole raspberries or cookie crumbles.

Ingredients

• 200 g cottage cheese
• 80 ml drinking yogurt
• 1 egg
• 110 g wheat flour
• 3 tbsp sugar
• ½ tsp baking powder
• 20 g raisins
• 40 g dried fruits of your choice
• Powdered sugar

Preparation

Place the cottage cheese in a bowl, add the egg, and mash with a fork. Pour in the yogurt and mix well. Add the sugar. Next, sift in the flour with the baking powder. Add the washed and soaked raisins, as well as dried fruits cut into small pieces. Fill the muffin molds with the batter a little over halfway. Preheat the oven to 180°C (356°F) and bake the muffins for 35–40 minutes until the tops are golden brown. Let the muffins cool and sprinkle with powdered sugar.

Tip: You can use any drinking yogurt from ANI PRODUCT or Perpery.

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This light breakfast recipe combines the delicacy of yogurt and the satisfying texture of cottage cheese, enriched with fresh fruits and delicious nuts. It is suitable for breakfast, a healthy lunch, or even a light dessert.

Ingredients

• 100 g Greek yogurt
• 100 g cottage cheese
• 40 g granola
• ½ banana
• raspberries
• strawberries
• nuts: almonds, peanuts, or walnuts (optional)
• honey

Preparation

In a deep bowl, mix “Ani Product”’s classic Greek yogurt and cottage cheese until smooth. Then add granola, finely chopped banana, fresh raspberries, and strawberries. Top with chopped nuts and, if desired, a little honey.

Tip

In a deep bowl, mix “Ani Product”’s classic Greek yogurt and cottage cheese until smooth. Then add granola, finely chopped banana, fresh raspberries, and strawberries. Top with chopped nuts and, if desired, a little honey.

Ingredients

• 350 g grated mozzarella cheese
• 600 ml Ani Product 2.5% kefir
• 300 g flour
• 2 eggs
• dill
• parsley
• 1 tsp baking powder

Preparation method

Pour slightly warmed “Ani Product” kefir into a deep bowl, then add the eggs and baking powder. Mix until smooth.

Next, add the grated mozzarella and finely chopped herbs. Mix well so that all the ingredients blend evenly.

Heat a frying pan and pour in the prepared batter. Cook for 2 minutes, then flip so that both sides are evenly golden brown.

Tip

Serve with “Ani Product” sour cream or Greek yogurt (classic or oregano flavor).

You can add garlic or sesame seeds for a more interesting taste.

Can be enjoyed both warm and cold.

Bon appétit!

Ingredients (1 serving)

• 1 tsp matcha powder
• 2 tsp warm water (≈70°C / 158°F)
• 1 tsp honey or syrup
• ¾ cup milk
• Ice, to taste

Instructions

In a small bowl, mix the matcha powder with warm water and whisk until the powder fully dissolves and a smooth mixture forms. Then add the honey or syrup, and mix well.

In a tall glass, add the ice cubes, pour in the milk, and finally top it with the matcha mixture.

Tip

For a lighter and frothier drink, you can pre-froth the milk before pouring it over the ice.

Ingredients:

For the batter:

• 2 eggs
• 200g cottage cheese
• 1 apple

Preparation:

Making the batter:

First, peel the apple and grate it. Beat the eggs in advance, then add the cottage cheese and grated apple. Meanwhile, preheat the oven to 190°C. Pour the batter into a baking dish and bake for 30–40 minutes.

Decoration:

If desired, you can sprinkle sugar or cinnamon powder on top.

Ingredients

For the dough:

• 100 g butter
• 250 ml water
• 1/4 tsp salt
• 150 g flour
• 4 eggs

For the cream:

• 500 ml milk
• 200 g butter
• 2 eggs
• 150 g sugar
• 2 tbsp flour
• 1 tsp vanilla

Preparation

Preparing the Dough

Pour the water into a saucepan, add the butter and salt, and place on the heat. When the butter is fully melted and the liquid starts to boil, add all the flour at once and stir until you get a uniform dough that easily comes off the sides of the saucepan.

Next, add the eggs one by one, stirring well after each. Transfer the dough into a piping bag and pipe out oblong shapes onto a baking tray lined with parchment paper.

Bake in a preheated oven at 200°C (392°F) for 25-30 minutes.

Preparing the Cream

Pour the milk into a saucepan and place it on the heat. In a separate bowl, beat the eggs, sugar, and flour. When the milk is warm, gradually add the egg mixture while stirring constantly. Cook over low heat until it becomes a thick mass. Remove from heat, add the vanilla, and let it cool. Once cooled, add the softened butter and beat well until smooth and fluffy.

Assembling the Eclairs

Cut the ready eclairs on the side or bottom with a sharp knife and fill with cream using a piping bag. Alternatively, you can cut them lengthwise and fill with cream inside.

Decoration

Optionally, you can pour chocolate or cocoa glaze on top.

Tip

Refrigerate the eclairs for 2-3 hours so the cream sets well and the flavors blend together.

For the dough:

• 250 ml warm water
• 1 tbsp sugar
• 1 tsp salt
• 7 g dry yeast
• About 400 g flour (depending on dough consistency)
• 2 tbsp vegetable oil

For the filling:

• 400 g mixture of sulguni and lor cheese
• 2 eggs
• 30 g butter

Preparation Method

Preparing the dough:

Pour warm water into a large bowl, add sugar, salt, and yeast. Let it sit for a few minutes for the yeast to activate.

Then add the oil and gradually incorporate the sifted flour.

Knead the dough for 8–10 minutes until smooth, form into a ball, cover, and let it rise in a warm place for about 1 hour, until doubled in size.

Preparing the filling:

Meanwhile, grate or mix the cheeses together if using different types. You can also add one egg to make the mixture more homogeneous.

Shaping and baking:

Once the dough has risen, divide it into two parts. Roll each into an oval boat shape—keeping the center thin and the edges thicker. Twist the sides inward to form an open “boat.”

Spread the filling evenly in the center. Place on a tray lined with parchment paper.

Bake in a preheated oven at 220°C (428°F) for about 12–15 minutes.

Final touch:

When the edges turn golden, remove the khachapuri, add a raw egg in the center and a slice of butter. Return to the oven for 2–3 minutes, just until the egg white slightly sets.

Tips:

• Traditionally, the egg should remain “alive,” allowing it to mix with the cheese when eaten.
• You may add a pinch of black pepper or cumin for extra flavor.
• Khachapuri can be served warm or at room temperature—with fresh greens or pickles.

Ingredients

For the dough:

• 500 g flour
• 250 ml milk
• 100 g melted butter
• 100 g sugar
• 3 eggs
• 1 packet vanilla sugar
• 7 g dry yeast or 25 g fresh yeast
• ½ tsp salt
• 100 g raisins or chocolate chunks (optional)
• 1 tsp lemon or orange zest (optional)

For decoration:

• 100 g powdered sugar
• 2 tbsp sour cream or lemon juice for the glaze
• colored sugar sprinkles, chocolate balls (optional)

Preparation method:

Preparing the dough

• If using fresh yeast, heat the milk slightly, add 1 tsp of sugar and the yeast, and leave for 10-15 minutes to activate. If using dry yeast, this step can be skipped, and you can directly mix it with the flour.
• In a special bowl, whisk the eggs, sugar, salt, and vanilla sugar until a uniform, light yellow mixture forms.
• Add the warm milk, melted butter, and activated yeast, then gradually add the sifted flour. Carefully mix and begin kneading until a soft, slightly sticky dough forms.
• Cover and leave in a warm place for 1 to 1.5 hours to rise.

Adding the fillings

• If using raisins, soak them in hot water for 10 minutes, dry them, and add to the flour.
• Once the dough has doubled in size, gently mix in the raisins and zest.

Baking

• Transfer the dough into a greased kulich mold (up to ⅔ full), cover, and leave for another 30 minutes for the second rise.
• Bake in a preheated oven at 180°C for about 35-45 minutes until golden brown on top.

Decoration

• Allow the kulich to cool slightly.
• In the meantime, prepare the glaze by mixing the powdered sugar with sour cream.
• Pour the glaze over the top of the kulich and decorate with colored sugar sprinkles or chocolate balls.

Tips:

• For a more fragrant result, add a little cognac or rum to the dough.
• For a softer kulich, remove the eggs from the refrigerator beforehand to reach room temperature.
• Store at room temperature covered with a towel to retain moisture.

Ingredients:

• 200 g cottage cheese (preferably 5–9% fat)
• Coconut flakes
• 1 tbsp honey
• 1 tsp cocoa powder (optional)

Preparation:

Blend all ingredients until smooth and uniform in texture.

Shape into small bars and refrigerate for 1–2 hours.

You can coat them in dark chocolate for an extra delicious touch.

Fruit Filling Suggestions:

If you'd like to add a fruit filling, here are a few options:

1) Dried Fruit Filling:
50 g dried figs or apricots (soaked in hot water beforehand, then finely chopped)

2) Fresh Berries:
30 g blueberries or raspberries (lightly crushed to avoid juice leakage)

3) Apple or Pear Puree:
50 g of mashed apple or pear (cooked and blended beforehand)

4) Mango or Banana Cream:
30 g mango or extra banana puree — for a sweeter flavor

Tip:

Adding a fruit filling will enhance the flavor. If using puree, you can either mix it into the dough or add it to the center of each snack.

Ingredients

For the base:

• 200 g biscuits
• 80 g melted zutter

For the layer:

• 400 g cottage cheese
• 200 ml sour cream
• 100 g sugar
• 1 tsp vanilla sugar
• 3 tsp gelatin
• 50 ml water

For the chocolate layer:

• 85 g chocolate

Preparation Method

1. Preparing the base

Crush the biscuits, mix with melted butter, and stir well until a uniform mass forms. Pour it into a 20 cm diameter mold, press firmly, and place in the refrigerator while preparing the layer.

2. Preparing the cottage cheese layer

Dissolve gelatin in water and let it sit for 10-15 minutes until it swells.

Blend cottage cheese, sour cream, sugar, and vanilla sugar until smooth.

Melt the chocolate using a double boiler or microwave.

Heat the gelatin over low heat until fully dissolved, then pour it into the mixture and blend again.

Divide the mixture into two equal parts, adding the melted chocolate to one and stirring well.

3. Assembling and chilling

Alternately pour 4 tablespoons of the white mixture and 4 tablespoons of the chocolate mixture into the center of the base, repeating the process until the mixture is used up.

Using a bamboo skewer, draw lines from the center to the edges, then in the opposite direction to create a beautiful pattern.

Refrigerate for at least 8 hours or overnight until firm.

Tip:

• For a richer flavor, add finely chopped nuts or almonds.
• If you prefer a milder taste, use white chocolate.
• Store in the refrigerator to keep the dessert fresh and tender.

This dessert is perfect for both everyday treats and special occasions! 🍰😋

Ingredients

For the Dough:

• 500 g flour
• 200 g butter or margarine
• 100 g matsun
• 100 g sour cream
• 1 egg
• 1 tsp baking soda (dissolved in matsun)
• 1 tbsp sugar
• A pinch of salt

For the Filling:

• 200 g flour
• 150 g sugar
• 100 g butter
• 1 tsp vanilla sugar

For Decoration:

• 1 egg (for a glossy surface)

Preparation

1) Preparing the Dough

• Sift the flour into a deep bowl.
• Add cold butter and rub with your hands until you get a crumbly mixture.
• In a separate bowl, mix matsun, sour cream, egg, sugar, and salt.
• Dissolve the baking soda in matsun, add to the dough mixture, and knead into a soft, elastic dough.
• Cover and refrigerate for 30 minutes.

2) Preparing the Filling

• Melt the butter, then add flour, sugar, and vanilla sugar.
• Mix well until you get a uniform, crumbly mixture.

3) Shaping the Gata

• Divide the dough into 2 or 3 parts, depending on the desired size.
• Roll each portion into a medium-thickness sheet.
• Spread the filling evenly over the dough, then roll it into a log.
• Optionally, make small cuts on top for a decorative pattern.
• Place on a baking sheet lined with parchment paper.

4) Baking

• Beat the egg and brush it over the gata for a shiny finish.
• Preheat the oven to 180°C and bake for 30–35 minutes until golden brown.

Tips

• For a unique taste, you can add crushed walnuts or cinnamon to the filling.
• If you prefer softer gata, cover it with a damp cloth after baking and leave for 10 minutes.
• Gata is perfect to serve with tea or coffee.

This traditional Armenian gata is a great choice for family gatherings and special occasions. 🍪😋

Fasting Bread (Pahki Bagharch – Vegan Version)

Ingredients

- 1 kg flour
- 150 g sugar
- 0.5 tbsp salt
- 2 tsp yeast or sourdough starter
- 3 tbsp oil
- 3 tbsp honey
- 1/2 cup raisins
- 1/2 cup walnuts
- 600 g warm water

Preparation

1. Mix the flour, sugar, salt, and yeast (or sourdough starter) to get a smooth mixture.
2. Add oil and honey, then gradually pour in warm water while stirring until a uniform dough forms.
3. Add the raisins and walnuts, mix well.
4. Let the dough rest for 10–15 minutes.
5. Shape the dough and place it in a preheated 180°C oven.
6. Bake for about 30–40 minutes until golden brown. This recipe is perfect for those observing Lent, as it contains no animal-based ingredients. Try making it and share your festive fasting bread photos with us by tagging #AniProduct!

Ingredients

For the dough:

- 200 g coconut flakes
- 150 ml condensed milk
- 1 pack of cottage cheese
- 50 g powdered sugar
- 1 tsp vanilla sugar (optional)
- 1 tbsp butter

For the chocolate coating:

- 200 g dark or milk chocolate
- 1 tbsp vegetable oil (for a glossy finish)

Preparation

1) Preparing the dough

In a deep bowl, mix the coconut flakes, condensed milk, and powdered sugar.
If you prefer a softer texture, add melted butter and mix well.
Place the mixture in the refrigerator for 15-20 minutes.

2) Shaping the balls

After cooling, take small portions of the mixture and shape them into balls with your hands.
Place them on a plate or baking sheet and refrigerate again for 10-15 minutes.

3) Preparing the chocolate coating

Melt the chocolate using a double boiler or microwave, heating it for 20 seconds, stirring, and reheating until fully melted.
Add vegetable oil and mix to ensure a smooth and glossy coating.

4) Final decoration

Dip the chilled balls one by one into the melted chocolate using a fork or skewer.
Place them on a baking sheet lined with parchment paper.
Refrigerate for 30 minutes until the chocolate hardens.

Tips

- For a richer taste, you can add finely chopped nuts or almonds.
- White chocolate can be used for a milder flavor.
- Store in the refrigerator to maintain freshness and texture.

This sweet treat is perfect to serve with coffee or tea and makes a great gift option!

Ingredients

• Flour – 1 cup
• Salt – 1 tbsp
• Water – as needed

Preparation

1. Mix the flour, salt, and water until a smooth dough forms.
2. Knead into a firm, non-sticky dough.
3. Shape the cookies as desired and bake until golden brown.

The Tradition of Salty Cookies

On February 15, the Armenian Apostolic Church celebrates St. Sargis Day – the day of love and dreams. On this day, unmarried young people eat salty cookies to see their future partner in a dream—bringing them water. According to tradition, the cookies should be prepared by the happiest person, someone who has experienced great love or is in love.

Happy St. Sargis Day!

Ingredients

• Flour — 250 g
• Butter — 220 g
• Sugar — 200 g
• Sour cream — 50 g
• Grated coconut — 50 g
• Eggs — 3 pcs
• Vanilla sugar — 2 tsp
• Baking powder — 1.5 tsp
• Salt — a pinch
• Chocolate — 30 g
• Cream — 1 tbsp

Additionally:

• Chocolate — 50 g
• Cream — 2-3 tbsp
• Grated coconut — to taste

Preparation

1. Beat softened butter, sugar, vanilla sugar, and salt in a separate bowl.
2. Gradually add the eggs, then sour cream and grated coconut. Beat again.
3. Mix the flour with baking powder and add to the mixture.
4. Melt chocolate with cream.
5. Add the melted chocolate to 1/3 of the dough and beat until smooth.
6. Grease a 22 cm diameter baking mold, pour a bit of white dough, then all the chocolate layer, and finally the remaining white dough. Level the surface.
7. Bake for 60-70 minutes at 170°C. Remove from the oven and let cool.
8. Beat chocolate with cream, gradually adding the cream to obtain a moderately thick consistency. Cover the cake with this mixture and sprinkle with grated coconut.

The muffin turns out very delicious and delicate, perfect with a cup of tea or coffee.

Ingredients

For the batter:

- 5 eggs
- 200 g sugar
- 1 tsp vanilla sugar
- 200 g flour
- 1 tsp baking powder
- 50 g milk
- 100 g melted butter

For the cream:

- 400 g sour cream
- 200 g yogurt
- 100 g sugar
- 1 tsp vanilla extract
- 200 g softened butter

Preparation

Preparing the batter:

Mix the eggs and sugar. Add the flour, baking powder, and vanilla sugar, and mix well. Pour the mixture into a container, then add the melted butter. Spread the mixture evenly in a baking mold lined with parchment paper. Bake in a preheated oven at 180°C (356°F) for 25-30 minutes.

Preparing the cream:

Whisk together the sour cream, yogurt, sugar, and vanilla extract until smooth. Add the butter and whisk again until the mixture achieves a creamy texture.

Assembling the cake:

Cut the baked cake into 2-3 layers. Coat the layers with cream. Add several layers of cream between the cake layers to achieve the iconic "Pancho" look.

Final decoration:

Spread the remaining cream on the surface of the assembled cake. Decorate with chocolate or almonds as desired.

Tip

Let the cake chill for a few hours to allow the flavors to fully develop.

Ingredients

For the dough:

- 2 eggs
- 150 g sugar
- 150 g butter (melted)
- 1 cup milk
- 1 tsp vanilla sugar
- 200 g flour
- 1 tsp baking soda
- A pinch of salt

For the frosting:

- 200 g sour cream
- 100 g sugar
- 1 tsp vanilla extract
- 100 g soft butter

For the apples:

- 3 apples (peeled and sliced)
- 1 tsp cinnamon
- 2 tbsp sugar

Preparation

Making the dough:

1. Whisk the eggs and sugar until frothy.
2. Add the melted butter and milk.
3. Mix the flour, baking soda, salt, and vanilla sugar, then incorporate them into the batter.
4. Pour the mixture into a baking dish lined with parchment paper.

Preparing the apples:

1. Slice the apples and mix them with cinnamon and sugar.
2. Spread the apple mixture over the prepared dough.

Making the frosting:

1. Beat the sour cream, sugar, vanilla extract, and soft butter until smooth.

Baking:

1. Preheat the oven to 180°C (356°F) and bake the pie for 30-35 minutes.

Final step:

1. Remove the pie from the oven and spread the sour cream frosting over the top.
2. You can apply the frosting while the pie is still warm for easier blending.

Tip

This pie pairs perfectly with morning coffee or tea.

Preparing the dough:

Add the yeast and 1 tablespoon of sugar to the warm milk, mix, and let it sit for 10 minutes.

To the flour, add sugar, salt, eggs, melted butter, and the yeast mixture. Knead the dough until it becomes soft and smooth. Cover and let it rise for 1–1.5 hours, until it doubles in size.

Preparing the filling:

Mix the softened butter with sugar and cinnamon.

Rolling and shaping:

Roll out the risen dough into a rectangle. Evenly spread the filling over it. Roll the dough into a log and cut into 4–5 cm wide pieces.

Baking:

Place the cinnamon rolls in a baking dish lined with parchment paper and let them rise again for 20 minutes. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes.

Preparing the glaze:

Beat the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth.

Final step:

Spread the glaze over the cinnamon rolls while they are still warm.

Tip: For the best results, use high-quality flour and milk.