Aveluk with lime and garlic

Category: Vegetable and fruit dishes
Kitchen: armenian
Aveluk with lime and garlic

Ingredients

Dried aveluk 200 g
Garlic 1 head
Lime 1 PC.
Olive oil 3 tbsp. l.

Cooking method

  • Dried aveluk Aveluk with lime and garlic untwist, soak for 20 minutes in warm water.
  • Boil the same water in which the aveluk was soaked, put the aveluk and cook until fully cooked; then discard in a colander, allow to cool, squeeze, finely chop.
  • Wash the lime thoroughly with a brush, pour over with boiling water, cut off the butts, grind in a grinder along with garlic to a mushy state. Stir in aveluk and season with olive oil.

Note

Aveluk is a horse sorrel.
In Armenia, dishes made from horse sorrel leaves are very popular. Not fresh leaves are used, but dried ones - during drying, fermentation occurs, and they acquire a pleasant taste, and the characteristic bitterness disappears.
Cooked today - the smell was in the apartment - it smelled like a meadow! I didn't pour the broth - I kneaded the bread, and the rest in a jar - I'll make a steam room in the bath with this broth!

Arka
Well, where could such a miracle be found ?!
Mariv, why has your face changed so much? Is this aveluk action?
MariV
Yes! About the face ... Yesterday I went to Volodya Lyubarov's exhibition at the Manezh - I was inspired ...
Aveluk - pavilions appeared in the markets in Moscow - products from Armenia - I bought there. And in August I’ll go and pull on this weed in the meadows of the Moscow region and dry it in the bathhouse!
mka
It's so delicious!
In Armenia, even aveluk is first boiled and then fried with eggs. It is very tasty, and so it is with yogurt (matsun).
Ilona
Girls, is it really a horse sorrel that we weed in the garden? You can eat it ??? And when is it necessary to collect it, at any time or in a certain season?
MariV
Yes, this is the most common horse sorrel - when it can be harvested in our climate - we need to clarify. But, judging by the Armenian, the leaves are slightly brown, probably by autumn they were harvested closer.
This should be clarified with the residents of Armenia.
Ilona
Quote: MariV

Yes, this is the most common horse sorrel - when it can be harvested in our climate - we need to clarify. But, judging by the Armenian, the leaves are slightly brown, probably by autumn they were harvested closer.
This should be clarified with the residents of Armenia.
Well, I don’t have such acquaintances of residents ... And, I wonder, do they just dry it or somehow need to be processed in advance? And one more thing: is it not bitter? What does it taste like, what does it look like?
MariV
It is simply dried, not in the sun, like it is dried up, and in the process of fermentation it loses some, not all, bitterness. The remaining bitterness is removed during the steeping and boiling process.
It tastes like nothing, well, maybe spinach, but much richer in taste and aroma.
I myself found out about him three days ago, when I wandered into the pavilion of Armenian products - I saw that there were wreaths for myself; they do not look like ritual ones.
I asked the seller, he told everything very kindly, and clarified it on the internet; bought, cooked - liked it!
Most of all I liked the smell when I cooked it!
Ilona
Thank you for opening a new product)
Lana
MariV
Olya
What an exotic dish from a product so little known by its name
As a child, we used to collect horse sorrel for green borscht, when my mother cooked it, I don’t remember bitterness ...
Thanks for the recipe!
MariV
Lana, Svetlana, I accidentally discovered your review! Yes, surprisingly tasty and unusual!
Lana
Quote: MariV
Lana, Svetlana, accidentally discovered your review!
Olya, good afternoon!
So it's great - again I marveled at such a wonderful product as dried aveluk
MariV
Lana, Svetlanaprobably horse sorrel grows there too.This year I will not tear it out, on the contrary, I will even feed it.
Lana
Quote: MariV
Lana, Svetlana, you probably have horse sorrel growing there too.
Of course, it grows with us, Olya, even a twig stuck into the ground grows such a fertile land for us!
MariV
Lana, Svetlana, you are lucky there!
space
Quote: MariV
Probably, they collected it closer to autumn.
in the middle lane now is the most suitable time for collecting horse sorrel, yesterday my husband and I went to pick it up. He lay in a bag and withers, and then you can weave braids and dry in the shade. Stored for a long time, up to 3 years, but not in jars with lids. Preferably paper bags or thick cloth bags.
Thank you very much, Olya for the salad recipe
MariV
space, Lydia, thanks! I will collect, I really liked horse sorrel in my tea!
space
Quote: MariV
I will collect, I really liked horse sorrel in my tea!
thank you, Olya, and for your advice
braid weaved 10 pieces (unfortunately I have problems with the photo ((((, and I would have shared visual information
now I will try to prepare for tea, only I am a complete ignoramus in this matter, but I will go and read and
MariV
Oh, I'll run for the horse sorrel too! And about teas - all different here - a lot!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=457901.0- here about green teas. I like greens more!
And horse sorrel is a part of Kalmyk and Adyghe teas!
Florichka
I sit in a cafe in Yerevan and study recipes about aveluk. I will buy, of course, and cook at home. And I also want to do it myself. Ferment and dry. And what if our ordinary sorrel, in my garden it is big, tall, try to do it.
MariV
Irina, not worth the usual sorrel. These sorrel have different tastes.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers