Armenian Tea Recipes

ARMENIAN TEA

Armenian Tea image

Make and share this Armenian Tea recipe from Food.com.

Provided by Kim127

Categories Beverages

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

6 cups cold water
5 whole cloves
2 cinnamon sticks
3 -4 tea bags

Steps:

Bring water to boil in teapot.
Add cloves and cinnamon.
Simmer 5 to 7 minutes.
Remove from heat and add 3 or 4 tea bags. Let stand for 5 minutes, remove bags and serve piping hot.

Nutrition Facts : Calories 8.5, Fat 0.5, SaturatedFat 0.1, Sodium 17, Carbohydrate 1.6, Fiber 0.9, Sugar 0.1, Protein 0.2

ARMENIAN-STYLE POTATO SALAD

Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

Ingredients

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
Transfer cooked potatoes to a large mixing bowl and let cool slightly.
While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

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