Adventures in Armenian Cooking

AGHTZAN (Salads)

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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

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

1 1 lb.-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. 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.

*This process is to take the bite out of the onion.

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.

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.

Serves 10

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

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

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 tenderor 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

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.