Armenian Vegetable Stew Recipes
ARMENIAN OKRA
We always use fresh okra in from our garden for this recipe when I was a kid, but I've found that frozen, thawed okra works fine, too. To get the full effect, you must spoon this over the rice pilaf so it soaks up the sauce. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in oil until tender. Add the broth, tomato paste, salt and pepper. Bring to a boil., Stir in the okra, apricots and lemon juice. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until okra is tender.
Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 5g fiber), Protein 3g protein.
ARMENIAN VEGETABLE CASSEROLE
This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe.
Provided by ewilli
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
- Cover and cook for 1 1/2 hours.
- Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
- Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.
Nutrition Facts : Calories 155.5, Fat 0.6, SaturatedFat 0.1, Sodium 789.1, Carbohydrate 36, Fiber 7.9, Sugar 11.8, Protein 5
ARMENIAN VEGETABLE STEW
Steps:
- Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.
ARMENIAN VEGETABLE STEW WITH BULGUR PILAF
Categories Vegetable
Number Of Ingredients 24
Steps:
- Warm the oil in a dutch oven. Add the onions, garlic, mint, basil, bay leaf, and salt, cover, and cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the carrots, zucchini, tomatoes, and tomato juice, cover, and simmer until all of the veggies are tender, about 7 minutes. Add the fava beans and Swiss chard, cover again, adn cook an additional 2 minutes. Stir in the lemon juice, add more salt to taste, cover, and remove from the heat. Discard the bay leaf. Meanwhile, in a separate pan, warm the olive oil for the pilaf. Add the onions, garlic, and salt, cover, and saute for 5 minutes, stirring occasionally. Add the bulgur and stir continuously for about 2 minutes. Pour in the water, sprinkle in the rosemary, and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the bulgur is tender. In a separate dish, mix the yogurt and minced garlic. When the bulgur is almost ready, reheat the stew, then ladle onto a pile of pilaf, and garnish with yogurt.
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