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Friday, March 4, 2016

Traditional Armenian Salads by Sonia Tashjian

According to Sonia Tashjian, "When preparing salads, contemporary nutritionists suggest using fewer, rather than more, ingredients. It is no surprise that our ancestors were on the right track. Their salads were very simple using fresh, local ingredients which kept them well-nourished.
The word SALAD comes from the word ‘sal’, meaning salt. Salt is sprinkled on the fresh or boiled vegetables, seasoned with vinegar, spices and oil; sometimes onion and/or garlic are added."

(NOTE: All photos are courtesy of Sonia Tashjian.)

Here are some traditional, regional vegetable salads from our cuisine.

Salad with Chard
SALAD WITH HERBS (CHARD)
boiled herbs, greens, salt-pepper, oil, vinegar
Salad with Purslane
SALAD WITH PURSLANE- Region: Aintap
purslane, a small tomato, a small pepper, garlic, oil, vinegar, mint, salt-pepper
Salad with Tomato
SALAD WITH TOMATO –Region: Musaler
tomato, a small onion, greens, salt-pepper, oil, lemon or vinegar
Salad with Cabbage
SALAD WITH CABBAGE – Region: Musaler
cabbage, garlic, salt-pepper, mint, sumac, oil, vinegar
Salad with Potato

SALAD WITH POTATO
cooked potato + greens + cumin + salt-pepper + oil + vinegar or lemon
Salad with Lettuce

SALAD WITH LETTUCE
lettuce, green onion & garlic, salt-pepper, lemon or vinegar, oil.

Salad with Eggplant
SALAD WITH EGGPLANT – Regions: Marash, Aintap
boiled eggplant, salt-pepper, mint, garlic, vinegar & water. Marinate eggplant overnight in this mixture; served with lentil klorchik**
Salad with Onion
SALAD WITH ONION – Region: Musaler
onion, greens, salt-pepper, oil, pomegranate molasses (combine with tomato paste, if desired)
Cucumber Salad
CUCUMBER SALAD – Region: Urfa
cucumbers, garlic, mint, salt, oil, vinegar

**Lentil Klorchik is a mixture of cooked lentils, fine bulgur and seasonings shaped into small balls.

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