Beet leaves (բազուկի տերևներ)

Here is how we eat beet leaves in Armenia. We boil them slightly, very slightly with little water and then fry with onion, oil and fresh herbs (coriander for example). You can then add fresh yogurt and enjoy it.

Another option is to make pickles. For a small bowl you will need one pack of leaves, 05 l water, 1 table spoon salt, garlic, black pepper, 1 table spoon vinegar. Boil water, add salt. Put the leaves in a small bowl (so that there is no free space), add garlic, pepper, vinegar. Put the bown in a cold place (or simply in the fridge) for a couple of days.

DDMO MSHOSH - Դդմո մշոշ (ddum - pumpkin)

This is a garnish recipe, borrowed from Sonia Taschyan's book. An old Armenian dish comprised of pumpkin, dried apricots and lentil. I boiled the lentil with apricots, fried (boiled) pumpkin with oil and butter and the mixed everything. This was an unusual, but very interesting addition to meat. I had 1 full cup lentil, a big slice of pumpkin and 15 dried apricots. Do not forget about the salt and red pepper.