Aveluk

Another favourite herb of mine. Aveluk needs to be dried and stored for winter and below you can see how it looks like. You will need pour hot water to cover it, leave it for several hours, then wash and boil it. And then simply fry it with onion and oil, add garlic and walnuts. You can also make a soup: first fry onion with potatoes, then add aveluk and wheat.

Soup with pipert

No idea on how pipert is translated into English or even Russian. You can easily find this herb in every region of Armenia. The soup is super easy to make. Fry 1 small onion with 2 potatoes, boil them, and then add pipert in the end. Boil all this for 5 minutes not more, then add one egg and salt. The soup is ready!.

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.

DANDOOR

DANDOOR
Call it a salad or an appetizer, I am not sure which one suits this better. Dandoor is an excellent refreshing salad for summer dinners. All you have to do is to boil it for 10-15 minutes not more, squeeze it, add vinegar, salt and garlic.