Categories: ClassicSalads

Traditional Armenian Salads by Sonia Tashjian

11 years ago
According to Sonia Tashjian, “When preparing salads, contemporary nutritionists suggest using fewer, rather than more, ingredients. It is no surprise that our ancestors were on the right track. Their salads were very simple using fresh, local ingredients which kept them well-nourished.
The word SALAD comes from the word ‘sal’, meaning salt. Salt is sprinkled on the fresh or boiled vegetables, seasoned with vinegar, spices and oil; sometimes onion and/or garlic are added.”
Here are some traditional, regional vegetable salads from our cuisine.
All photos are courtesy of Sonia Tashjian..
Salad with Chard

SALAD WITH HERBS (CHARD)

boiled herbs, greens, salt-pepper, oil, vinegar
Salad with Purslane

SALAD WITH PURSLANE– Region: Aintab

Purslane, a small tomato, a small pepper, garlic, oil, vinegar, mint, salt-pepper
Salad with Tomato

SALAD WITH TOMATO –Region: Musa Ler

tomato, a small onion, greens, salt-pepper, oil, lemon or vinegar
Salad with Cabbage

SALAD WITH CABBAGE – Region: Musa Ler

cabbage, garlic, salt-pepper, mint, sumac, oil, vinegar
Salad with Potato

 

SALAD WITH POTATO
cooked potato + greens + cumin + salt-pepper + oil + vinegar or lemon
Salad with Lettuce

 

SALAD WITH LETTUCE
lettuce, green onion & garlic, salt-pepper, lemon or vinegar, oil.

Salad with Eggplant

SALAD WITH EGGPLANT – Regions: Marash, Aintab

boiled eggplant, salt-pepper, mint, garlic, vinegar & water. Marinate eggplant overnight in this mixture; served with lentil klorchik**

**Lentil Klorchik is a mixture of cooked lentils, fine bulgur and seasonings shaped into small balls.

Salad with Onion

SALAD WITH ONION – Region: Musa Ler

onion, greens, salt-pepper, oil, pomegranate molasses (combine with tomato paste, if desired)
Cucumber Salad

CUCUMBER SALAD – Region: Urfa

cucumbers, garlic, mint, salt, oil, vinegar
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Tags: Lenten salad recipesSonia Tashjiantraditional Armenian salad recipes
11 years ago

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