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REBIRTH ARMENIA BLOG

ARMENIA TODAY

 

Aveluk Salad

In case you've grown sorrel (aveluk) in your herb garden and wondered what to make with it, as I have, Armenian cuisine features it in many flavorful dishes.  This is Hayk Avagyan's recipe and it tastes just like the salad we had in several excellent restaurants in Armenia.

 Dried Sorrel (Aveluk) Wreath

Dried Sorrel (Aveluk) Wreath

2 cups dried sorrel leaves on stems
Break up dried sorrel roughly. Soak in boiling hot water to soften, about 10 minutes. Drain vey well. Chop finely.
1 shallot or smallest onion, minced
2 tablespoons finely diced walnuts
1-2 tablespoons butter
Fry onions in oil,  then add walnuts, then sorrel and cook until soft and fragrant, about 5 minutes.
salt and pepper to taste
pinch hot pepper, cayenne or red pepper flakes
Season to taste and cool.
2-3 T madzoon or plain yogurt
Stir into cooled mixture and serve cold or cool.

Serves 4

Check out this Smithsonian feature on Armenia's local dishes, including Aveluk http://www.folklife.si.edu/talkstory/2016/a-taste-of-the-wild-side-out-of-yerevan-and-into-armenias-local-dishes/