Dishes with aveluk - 2 cooking recipes

Stored in fabric or paper bags - this way the braids “breathe” and undergo a long fermentation (like tea), losing bitterness. The plant is stored in this form for 3 years (if it is not eaten). Aveluk is the Armenian name for horse sorrel. The word comes from the local “broom” - this is what its inflorescences and then its fruits look like. What to cook from the dried “weed” is also known to the children of the local population; recipes have been passed down from grandmothers to grandchildren for hundreds of years. First, the “drying” is prepared by pouring boiling water over it ( You can overnight, or you can several times for a short time, changing the water, this way the remaining unpleasant taste goes away), rinse with cold water and cook until soft with salt. Now they create culinary masterpieces. Salads are prepared from the prepared aveluk - real homemade recipes, colorful, with an abundance of walnuts, vegetable oils, pomegranate seeds and, of course, herbs and greens. Tasty, simple, healthy and homemade. Recipes don’t end with salads and appetizers – soup comes next in popularity. The strange smell does not scare those who know how delicious it is! Dark green in color, with the addition of lentils, onions, red peppers, garlic, cilantro and parsley. It can also be prepared without garlic. You can also prepare various omelettes, scrambled eggs, frittata-style dishes or scrambled eggs. These dried herbs will go everywhere (just be sure to boil them). Nowhere without pies. Closed and open, thin and yeasty, with cream, cereals, eggs - everything is homemade!