Aveluk with bulgur
2 servings
75 minutes
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.
1
Place chickpeas, bulgur, beans, and aveluk in separate bowls. Fill with water and leave overnight.
- Dried aveluk (mountain sorrel): 200 g
- Bulgur: 60 g
- Chickpeas: 60 g
- Red kidney beans: 60 g
2
In the morning, bring the avellana to a boil in water, drain the liquid, pour fresh water over the avellana, and let it cook on medium heat for about 40 minutes.
- Dried aveluk (mountain sorrel): 200 g
3
Boil bulgur, beans, and chickpeas separately until al dente.
- Bulgur: 60 g
- Chickpeas: 60 g
- Red kidney beans: 60 g
4
Finely chop the onion and fry in vegetable oil until golden brown. Add minced garlic.
- Onion: 80 g
- Vegetable oil: 50 ml
- Garlic: 1 clove
5
Add the sauté to the broth with the vegetables. Also add bulgur, beans, and chickpeas. Bring to a boil, reduce heat to low, and cook together until the grains are soft. Season with salt and pepper.
- Dried aveluk (mountain sorrel): 200 g
- Bulgur: 60 g
- Chickpeas: 60 g
- Red kidney beans: 60 g
- Salt: to taste
- Ground black pepper: to taste
6
When serving, sprinkle with chopped nuts and greens.
- Walnuts: 40 g
- Parsley: 3 sprigs
- Cilantro: 3 sprigs
