Everything about Armenian food!

Celebrating a heritage of Armenian recipes


Friday, October 17, 2014

Marinated Red Onions with Sumac



How would you describe the taste of a raw red onion? Sweet? Sharp? Bitter?
I’ve heard chefs refer to the red onion as being sweet. Sorry chefs, but my palate definitely disagrees. To me, a raw red onion is quite sharp to the point where I only enjoy it if it’s been marinated.

There is one – very simple - red onion recipe that I enjoy so much, I could eat it by the bowlful, but that would be unladylike. Whenever we’re at a Middle Eastern restaurant and the dish I ordered is served with a red onion -sumac condiment, I’m overjoyed! 
Marinated Red Onions with Sumac

Marinated Red Onions with Sumac
Red onion, parsley, ground sumac

Ingredients:
    2 medium red onions, cut in half and thinly sliced
    2 tablespoons Italian flat-leaf parsley, coarsely chopped (optional)
    1 1/2 tablespoons ground sumac, or to taste
    1 tablespoon lemon juice
    1 tablespoon extra-virgin olive oil
    Salt and freshly ground black pepper to taste

Directions:
Onions soaking in very hot water.
1. Place sliced onions in a bowl. Pour enough very hot water over the onions to cover. Allow to sit for about 4 to 5 minutes. Drain in a colander. Place onions on paper towels in a single layer; pat to dry. (This step helps to lessen the sharpness of the onion.)

2. Place onions in a mixing bowl.  Toss with remaining ingredients. Taste, and adjust the seasonings if necessary. Allow the onions to sit for about 30 minutes before serving so flavors can blend. Best served at room temperature.

To Serve: This is a perfect accompaniment  with your favorite kebab dish (chicken, lamb, beef, pork, lule), burger, or grilled meat, poultry or fish.
If meat isn’t your thing, add the marinated red onion-sumac to a salad, cooked potatoes, or a grain dish.

Sunday, October 12, 2014

Whole Wheat Paklava



Last June, I wrote a piece about using whole wheat lavash to make paklava instead of using phyllo dough made with white flour. It’s clearly not the same, but in a pinch it would do.
 
Display in the bakery section at Whole Foods
The other day, Doug and I went to Whole Foods to pick up fish for my Baked Fish Armenian style recipe. While there, we scoured the shelves for other interesting products. Doug, with his eagle-eyes, spotted something in the bakery section that made our hearts skip a beat– prepared whole wheat paklava filled with pistachio nuts! 

We didn’t know how long ago their paklava had been made, and it looked more syrupy than our homemade version. But how could we pass up a dessert that was calling our names? Plus, it was our duty to do a taste-test.
Whole wheat baklava with pistachios from Whole Foods
We often take a ‘coffee break’ in the afternoon,(one of the perks of retirement!) and on this day, the whole wheat paklava was our very special treat. We didn't noticed any difference in taste in terms of the whole wheat fillo, but I'll stick to my own recipe in regard to sweetness.

Whole Foods product update: I just learned that our local Whole Foods now carries organic whole wheat phyllo (fillo) dough from The Fillo Factory in their frozen food department.
If that isn’t enough, The Fillo Factory also makes fillo dough from organic spelt! 


Now that I have a box of it in my freezer, you can bet I’ll be making something with it soon!


Tuesday, October 7, 2014

Mixed Vegetables Pickled with Blackberries (MOSHOV T-TOU)



Now that autumn has arrived in Armenia (and elsewhere), it’s time to prepare pickles! 

Fortunately, I have a ‘foodie’ contact in Yerevan, SoniaTashjian who told me so. Sonia sent me a very unique recipe from the Artsakh region called MOSHOV T-TOU, or ‘Mixed Vegetables Pickled with Blackberries’.
 
Mixed Vegetables Pickled with Blackberries (Photo courtesy of Sonia Tashjian)
Sonia said:
“When autumn comes, everything that remains in the garden (vegetables, herbs, even watermelon) must be turned into pickles. In some regions, the grapes are used in the salty water to marinate. Some other regions used barley grains. In Artsakh, there is an old style of marinating by using unripened blackberries.”

MOSHOV T-TOU, or ‘Mixed Vegetables Pickled with Blackberries’

Ingredients:
black peppercorns
bay leaf
1 cup of unripe blackberries
1 celery stalk, chopped
½ kg. of cabbage (approximately 1.1 LB.)
½ kg. of cauliflower (approximately 1.1 LB.)
3 green peppers
3 cucumbers
2 green tomatoes
2 carrots
for 3 liter (about 3 quarts) of water + 200 gr (about 1 cup) of pickling salt + 1 tablespoon of sugar

Preparation:
1. Put the spices, the berries and the chopped celery in a jar.
2. Chop the vegetables into a desired size and arrange them in a jar large enough to hold the all of the ingredients.
3. Meanwhile boil the water with salt and sugar until dissolved. Pour on the vegetables.
4. Store in a dark and cool place. (See Notes below)

Sonia's Notes:


1. If you want to keep jars of pickles for several months, three days after the preparation empty the salty water from the jar (into a pot) and boil it again. Pour the boiled water on the vegetables and close the cover firmly.


2. If you are going to use it immediately, let it stay at room temperature for a day or two, until it marinates. (The odor will remind you & the color of cucumber must change from green into yellowish green), then put in the refrigerator.
Because in Armenia we prepare it a lot (almost for the whole winter), on the third day, you must empty the water, bring (the same water) to the boil, then again pour into the same jar & close firmly. Put in a cool, dark place to store.
It will keep for 7-10 months.