Ajep sandalwood in a slow cooker

Category: Vegetable and fruit dishes
Kitchen: armenian
Ajep sandalwood in a slow cooker

Ingredients

Turnip onion 2-3 pcs.
Tomatoes 2-3 pcs.
Zucchini 1 PC.
Eggplant 2-3 pcs.
Bulgarian pepper 2-3 pcs.
Greens just a little bit
Adjika or spices like khmeli-suneli taste
Salt taste
Garlic taste
Lean oil

Cooking method

  • Cut all the ingredients into equal pieces (mnu like cutting into cubes), fry them separately, put them in a multicooker, add spices, put on \ "stewing \" for 1 hour (or less), at the very end add chopped herbs and finely chopped garlic.
  • You can cook the "lean version", that is, do not fry all the ingredients separately, but fry only the onions and tomatoes, and chop the rest of the ingredients, put them in a cartoon and put them on stewing. This option is more gentle for the liver and pancreas.
  • If you add meat, there will be a meat version
  • In the option that in the photo I added beans, well, \ "gag \" is so ... delicious [/ s]

The dish is designed for

lot

Time for preparing:

1 hour

Cooking program:

extinguishing

Note

I used to always make ajep sandalwood on the stove, now I practice this option ...

Crochet
Quote: ShuMakher

In the version that I added beans in the photo, well, the "gag" is so ... delicious
Manyun, but I don't see the photo ...
SchuMakher
Duc no pictures ... I'm at the dacha, but through a modem radical bastard is not downloading...
Lozja
Nothing, what a name! I STE just called Stew vegetable. I do the same, but without eggplants, we are not lovers. True, I have not tried it in the cartoon yet, last summer, during the season of vegetables, I did not have a multi yet. Now I will extinguish in the cartoon.
On one site I read one secret for vegetable-like stews, I liked the result - unexpected and tasty. So, at the end of cooking, break one clove and sprinkle a little cinnamon on the stew. It turns out very cool, the fact that there is cinnamon is not very clear, but the taste is gorgeous!
SchuMakher

On one site I read one secret for vegetable-like stews, I liked the result - unexpected and tasty. So, at the end of cooking, break one clove and sprinkle a little cinnamon on the stew. It turns out very cool, the fact that there is cinnamon is not very clear, but the taste is gorgeous!
[/ quote]

Live and learn

And here is the photo !!!!!
Caprice
Quote: Lozja

Nothing, what a name! I STE just called Stew vegetable.
And my ajep-sandal is a completely different dish called The Armenians taught me how to do it in a completely different way, on the grill and with a slightly different set of products ...
SchuMakher
Quote: Caprice

And my ajep-sandal is a completely different dish called The Armenians taught me how to do it in a completely different way, on the grill and with a slightly different set of products ...

in Armenian cuisine, vegetables baked on the grill are called vegetable khorovats, and there is also meat khorovats, barbecue in our
Feofania
cool recipe ...
Caprice
Quote: ShuMakher

in Armenian cuisine, vegetables baked on the grill are called vegetable khorovats, and there is also meat khorovats, barbecue in our
Well I do not know. My Armenian acquaintances, who taught me this many years ago, called it ajep-sandal. I didn't think of this name for myself ...
NatalyaN
Quote: Caprice

Well I do not know. My Armenian acquaintances, who taught me this many years ago, called it ajep-sandal. I didn't think of this name for myself ...
In Armenian cuisine, vegetables arranged in layers without water (with or without meat) and cooked in a pan over low heat are called AjApsandal or Armenian lunch, due to the fact that a lot of juice is released and it turns out that there is a lot of liquid, like in soup

by the way, we grind tomatoes through a meat grinder and fill in every 2 layers of vegetables, as for me, then there is less trouble.

Mashun, and thanks for the multicooker, I have 2 days of vegetables and I bummer on the stove, but forgot about the cartoon.
I went to cook my Armenian dinner, otherwise they got me, cook it, but cook it, that's how delicious it is with my mother.
Caprice
Quote: NataliaN

In Armenian cuisine, vegetables arranged in layers without water (with or without meat) and cooked in a pan over low heat are called AjApsandal or Armenian lunch, due to the fact that a lot of juice is released and it turns out that there is a lot of liquid, like in soup
For those who are in the tank, as well as those who are especially attentive and quick-witted, I will repeat for the third time: Armenians taught me
NatalyaN
Quote: Caprice

For those who are in the tank, as well as those who are especially attentive and quick-witted, I will repeat for the third time: Armenians taught me
Why do you answer that way? Take a look on the Internet and you will understand that you were just told something wrong and you remember it that way. And there is nothing wrong with that. I, too, at one time, about 13 years old, stubbornly believed that the level was a building level, I understood it from an excerpt of the conversation and believed that I was right until I read the opposite and realized that I was mistaken. This is for you .
Caprice
Hmmm ... Looks like the armor is strong ...
barbariscka
Ajapsandali - a dish made from a mixture of vegetables, from Georgian cuisine. Of course, Armenians prepare it, and others are not forbidden. Anyone can teach, probably, the origin of the dish does not depend on the nationality of the person who prepares it. Most likely the origin of this dish is Turkish ... In Turkish cuisine, it is called imam-bayaldi (imam fainted). Ajapsandali necessarily includes eggplants, bell peppers, tomatoes, garlic, herbs (cilantro, parsley, basil, savory), m. Sometimes potatoes are added and stewed together. Add hot pepper if desired. In Europe, it is saute.
Housewives cook from early summer to late autumn, literally, an ordinary dish. Eat both hot and cold ...
Ajep sandalwood in a slow cooker
Pakat
A dull scandal was brewing, someone from the dishes,
Berchikin took out sandalwood, it smelled like lynching ...
Elenka
It is possible with svom ajapsandal here.

Ajapsandal with potatoes
The name is written really through "a". And even without a hyphen.
There are many different recipes for it, and when I lived in Tbilisi (a very multinational city), I was surprised to learn that this is a dish of Armenian cuisine, but it is prepared in every Georgian or, more correctly, Caucasian family.
I believe that the most important thing in it is the presence of aromatic herbs.
I also cook in CF, much easier than in a frying pan.
Iza
I have already set everything to stew, it remains to wait until it is ready and try
barbariscka
Quote: Iza

I have already set everything to stew, it remains to wait until it is ready and try
This is the most correct approach. How not to cook with such advertising.
Iza
Quote: barbariscka

This is the most correct approach. How not to cook with such advertising.

You would know HOW it smells !!!! I sit next to you and sniff ... ahhh ... the aroma is breathtaking !!!!!
Luysia
This is a dispute about the belonging of this dish to Armenian or Georgian cuisine.

A page from the book "Georgian cuisine" of the series "Cuisines of the peoples of the world"

Ajep sandalwood in a slow cooker

So the authors consider this dish Georgian, but there is no such dish in "Armenian Cuisine".

By the way, not a bad series of 31 books.

You can download the whole series here

🔗
NatalyaN
Quote: Iza

You would know HOW it smells !!!! I sit next to you and smell it .... ahhh ... the aroma is breathtaking !!!!!
I just got home, and the apartment has a breathtaking scent.
MashunThank you for reminding me of the existing device in my house.
*** yana ***
here I do not agree that this is oriental cuisine .... it is universal, international !!! summer vegetarian stew and that's it ... otherwise they argue ajep or not ajep ...
SchuMakherthanks, I already have such a tasty treat
Elenka
Quote: Luysia

So the authors consider this dish Georgian, but there is no such dish in "Armenian Cuisine".
🔗
Luysia, it is simply impossible to assert this. I also consider it a Georgian dish. Everything is so intertwined there!
Just the day before yesterday I caught a glimpse of a culinary program on NTV in which a colorful Armenian woman (I don't remember her well-known surname) was cooking an Armenian ajapsandal with the chef of a Moscow restaurant.

By the way, Armenians consider dolma to be their dish, and Georgians too.

Ajapsandali is indeed very tasty and aromatic!
Iza
Made a huge thank you for the recipe!
sorry. that the smell cannot be conveyed
🔗
mowgli
Oh, what a charm - you have to do it, but our vegetables are baked and then smashed with a blender ..
*** yana ***
Quote: mowgli

Oh, what a charm - you have to do it, but our vegetables are baked and then smashed with a blender ..
in a whisper: and this is called caviar! popularly beloved in any form!
SchuMakher
My dear girls! Cook to your health! The main thing is that it was delicious!

My boss brought this recipe from Iran in 1983, so let's consider this an international yummy! I love you!
mowgli
Quote: *** yana ***

in a whisper: and this is called caviar! popularly beloved in any form!
I wanted to ascribe it .., but then I was ashamed, because it is still a great thing, I just adore it !!!
mka
Our family is Armenian. Ajapsandal is a Georgian dish, but it is often cooked in Armenian families. I prepare it like this (this is my LJ, sorry, there is no way to copy): 🔗.

Quote: ShuMakher

in Armenian cuisine, vegetables baked on the grill are called vegetable khorovats, and there is also meat khorovats, barbecue in our

Quite right, khorovats.

Quote: NataliaN

In Armenian cuisine, vegetables arranged in layers without water (with or without meat) and cooked in a saucepan over low heat are called AjApsandal or Armenian lunch, due to the fact that a lot of juice is released and it turns out that there is a lot of liquid, like in soup

Wrong, this is already khashlama

Quote: barbariscka

Ajapsandali - a dish made from a mixture of vegetables, from Georgian cuisine. Of course, Armenians prepare it, and others are not forbidden. Anyone can teach, probably, the origin of the dish does not depend on the nationality of the person who prepares it. Most likely the origin of this dish is Turkish ... In Turkish cuisine, it is called imam-bayaldi (imam fainted) ...

Imam bayaldi is prepared in a similar way, but not quite like that. Vegetables are cut coarsely, eggplants are cut in plates. The most correct recipe is here: 🔗
NATASHA73
And I cooked this dish even without knowing the name. Only sometimes I add coarsely chopped potatoes there. This means I cooked a Georgian dish, only in the Russian manner.

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