Program Officer of Research and Communications with the Smithsonian
Institution. Rebecca was, as she put it, “part of a new Smithsonian project to
support the sustainability of Armenian cultural heritage through
community-based tourism in the regions outside of Yerevan. The ‘My Armenia’ program, in partnership with
United States Agency for International Development (USAID), seeks to share
stories of Armenian cultural heritage with international audiences so as to
increase awareness of the great complexity and diversity of Armenian culture.”
|Freshly baked lavash (Photo by Sossi Madzounian, Smithsonian)|
During her research on lavash, Rebecca discovered
The Armenian Kitchen – and – us. She had read our post about lavash, the national bread of Armenia, and wished
to question us about it noting that she was working on a very strict deadline.
We were thrilled
to participate, however, her request couldn’t have come at a worse time, at
least for me. I was about to have knee-replacement surgery so all of her research
inquiries fell on Doug’s shoulders, and, he handled it brilliantly!
their website last April.
Please click here to read it.
who brought to my attention an article (and video) from the Smithsonian Center
for Folklife and Cultural Heritage, called ‘A Taste of the Wild side: Out of
Yerevan and into Armenia’s Local Dishes’. The focus being on aveluk (wild
sorrel) which grows naturally in the Armenian countryside.
|Aveluk soup from Our Village restaurant, Yerevan|
This article quickly brought to mind our incredible journey
to Armenia in 2015 when we tasted so
many tantalizing and unique dishes, including aveluk soup. I ordered it at ‘Our
Village’ restaurant in Yerevan; the article featured Dolmama restaurant’s aveluk
soup. We were surprised to learn that few restaurants feature this signature
substitutes may include kale, collard greens, Swiss chard, or spinach.
article and to view the video.
It’s in Armenian, but there are English
|Sonia Tashjian’s Aveluk Soup|
Aveluk Soup, courtesy of Sonia Tashjian
and chopped (amount depends on how sour the aveluk is)
& black pepper, to taste
sit for several minutes. Drain the water. Do this procedure two more times.
add 2 tsp salt. To the pot of boiling water, add the bulgur, onion &
potato. Reduce heat and continue to cook, stirring occasionally. (NOTE: Lentils
may be substituted for the bulgur.)
plum pieces, and the red and black pepper.
starch from the potato helps make the soup creamy. If you wish, you may add 2
Tbsp. flour or lavash pieces to the soup at this point, if desired.) Add the
additional 2 cups of water if soup is becoming too thick. Just before the soup
is done cooking, add the garlic and the coriander. Remove from heat. Serve with
sour cream, if desired.
many variations of aveluk soup. For example, some places add tomato paste; some
do not add potato. Some use lentils instead of bulgur. Some add chopped walnuts
to the soup, while others only use walnuts in Aveluk Salad. Another variation:
some fry the onion separately and mix it into the soup, but the busy cook would
add all of the ingredients to the soup and cook it slowly.