Dried aveluk (mountain sorrel)
Armenian mountain dock braided into plaits and dried, with a concentrated sourish-herbal taste, for avelapur soup, sauteing with onion and walnuts.
Dried aveluk (mountain sorrel) is Armenian mountain dock, harvested, braided into plaits and dried, dark green-brown, with a concentrated sourish-herbal taste and a light nutty note, losing its sharp bitterness after drying. It is soaked, boiled and sauteed with onion, garlic and walnuts, made into avelapur soup, added to scrambled eggs, lentils, stewed beans and fillings.
Recipes with this ingredient
Aveluk, or horse sorrel, is a wild herb that Armenians also call "banjar" and use to make soups and salads. It is collected in the spring, dried, braided into thick pigtails and stored in a linen bag all winter . In traditional Armenian dishes, aveluk is not a seasoning at all, but a full-fledged ingredient: the taste includes a slight bitterness, grassiness, and a thick broth, which is usually inherent only in strong meat broth. Recipe from Sergey Navasartov, chef of the Noev Kovcheg restaurant.
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From the book by Gayane Breiova "Gayane Jan's Kitchen. Armenian culinary recipes.
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