Adventures in Armenian Cooking - Salads

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Dried beans (FASSOULIA (Lupia) PLAKI)

by Peggy Soukiasian

  • 1 cup California small white beans
  • 1/4 tsp baking soda
  • l diced carrot
  • 3/4 cup minced parsley
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 4 tbsp. canned tomatoes
  • 1 tsp. tomato paste
  • salt, pepper to taste

Soak beans overnight. Cover beans with water and bring to a boil. Add a 1/4 teaspoon baking soda. After water cones to a second boil, add 1 cup cold water. Simmer for about 20 minutes without cover Drain the water and put fresh water to cover beans and add all ingredients. Bring to a boil, then lower to simmer for 25 minutes or more.

Test to see if bean is well cooked.

Serves 10-12

Bean salad (FASSOULIA (Lupia) SALATA)

by Margaret Garibian

  • 1 can white pea beans, washed and drained
  • 1 can fava beans, washed, drained, peeled
  • 1 can chick peas, washed, drained and peeled can
  • 1 can whole string green beans or French style
  • 2 tbsp lemon juice
  • 1 lge onion, sliced
  • 1 lge green pepper, sliced
  • 1/2 bunch scallions, chopped
  • 1 lge clove garlic, minced
  • 1/4 cup parsley, chopped fine
  • salt, pepper to taste
  • 3 tomatoes, quartered
  • pinch of dried mint

Toss everything together very lightly, being careful not to crush beans. Add your favorite dressing.

This salad keeps well in refrigerator.

Serves 8-10

White kidney bean salad (FASSOULIA (Lupia) PIAZ)

by Shirley Setian

  • 1 1lb.-4oz. can large white kidney beans (Cannellini)
  • 1 cup fresh parsley, chopped (Dill may be added)
  • 1 tomato, cut in wedges
  • 1 med. to lge onion (1 cup chopped scallions may be used)
  • salad oil
  • lemon juice
  • salt, pepper to taste
  • 1/2 green pepper, sliced into rings

Drain beans. Cut onion in half, then lengthwise into slivers. Salt and let stand half hour. Rinse, drain and pat dry. (This process is to take the bite out of the onion) Combine beans, onions, parsley and chill. When ready to serve add tomato wedges, oil, lemon juice, salt, pepper and garnish with pepper rings.

Serves 4 - 5

Note: May be used as a salad, side dish or appetizer.

Cracked wheat salad (TABOULEH)

by Mary Caribian

  • 1-1/2 cups fine bulghour
  • 1 lge. bunch parsley, minced fine
  • 1 bunch scallions, minced fine
  • 4 tomatoes, skinned and peeled, if desired chopped fine
  • 1 small bunch mint or 2 tsp. dried mint
  • 1/2 tsp. ground red pepper (Opt.)
  • 1/3 cup olive oil (pure or substitute)
  • 1/3 cup lemon juice salt to taste

Soak bulghour in cold water to cover, for an hour or so. Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt. (We soak in hot water til all water is absorbed. This method leaves the bulghur more tender!)

Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.

It is important that vegetables be minced very fine. Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves. The leaves are used to scoop up the salad. Prepare the mixture early enough so flavors blend. (Garnish with olives, sprigs of parsley, or lemon wedges.)

Serves 10

String bean salad (FASSOULIA SALATA / Lupia Aghtzan)

by Cora Soukiasian

  • 1 can green string beans, drained
  • 1 onion, diced
  • 1 tsp. paprika
  • 1/2 clove garlic, chopped fine
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 sm. tomato, chopped (opt.)
  • 1/2 tsp. mustard
  • 5 tbsp. vinegar
  • 2 tbsp. sugar
  • 4 tbsp. salad oil

Place beans and onions in bowl with garlic. Combine sugar, paprika, salt and remaining ingredients in bowl. Add vinegar and oil, pour over beans and toss.

May be served hot or cold.

Serves 8-10

Tomato salad (MARASH SALATA/Aghtzan)

by Azniv Charkoudian

  • 4 tomatoes, diced
  • 4 sprigs of parsley, chopped
  • 1 green pepper, chopped
  • 1 med onion, chopped
  • salt to taste

Toss together and serve cold.

Serves 4

Eggplant salad (PATLIJAN SALATA/ Sempoog Aghtzan)

by Cora Soukiasian

1 med. red tomato, diced salt, pepper to taste 2 tbsp. salad oil 1/4 cup vinegar 1 lge. eggplant 1/2 cup onions, diced 1/2 cup parsley, chopped 1/4 cup green pepper, diced

Slit eggplant in quarters. Broil until tender or until fork pierces eggplant easily. Let cool and peel off skin. Mash and add salt and pepper. Mix with oil and vinegar and top with tomato, parsley, onion and pepper mixture.

Serves 6-8

Armenian potato salad (KEDNAKHNZOR SALATA/Aghtsan)

by Mari Setian

  • 8 large unpeeled potatoes, boiled
  • 3 stalks celery, chopped fine
  • 2 large onions, chopped fine
  • 1 green pepper, chopped fine
  • 1/2 cup parsley, minced
  • 1-1/2 tsp. mint, minced
  • 2 tbsp. lemon juice (or to taste)
  • 4 tbsp. salad oil
  • salt, blk. pepper to taste

Sprinkle salt on onion, let set for awhile, then rinse and squeeze dry. Peel potatoes after thoroughly cooked and dice. Mix remaining ingredients with potatoes. May be prepared ahead of time. Flavor improves.

Serves 10-12