Aveluk with Bulgur
⏳ Time
1 hour 15 minutes + 12 hours
🥕 Ingredients
12
🍽️ Servings
2
Description
Aveluk, or horse sorrel, is a wild herb that Armenians also call 'bandjar' and use for making soups and salads. It is harvested in spring, dried, braided into thick braids, and stored all winter in a cloth bag. In traditional Armenian dishes, aveluk is not just a seasoning, but a full-fledged ingredient: its flavor carries a slight bitterness, herbaceous notes, and a rich broth that is usually characteristic only of strong meat stock. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Dried Aveluk - 7.1 oz
- Bulgur - 2.1 oz
- Chickpea - 2.1 oz
- White Beans - 2.1 oz
- Onion - 2.8 oz
- Vegetable Oil - 1 fl oz
- Walnuts - 1.4 oz
- Garlic - 1 clove
- Parsley - 3 sprigs
- Cilantro - 3 sprigs
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Place chickpeas, bulgur, beans, and aveluk in separate bowls. Cover with water and leave overnight.
Step 2
In the morning, bring the aveluk with water to a boil, drain the liquid, add fresh water to the aveluk, and cook over medium heat for about 40 minutes.
Step 3
Cook bulgur, beans, and chickpeas separately until al dente.
Step 4
Finely chop the onion and sauté in vegetable oil until golden. Add minced garlic.
Step 5
Add the sautéed mixture to the broth with aveluk. Also add bulgur, beans, and chickpeas. Bring to a boil, reduce the heat to low, and cook everything together until the grains are soft. Season with salt and pepper.
Step 6
When serving, sprinkle with chopped nuts and herbs.
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