Tweet
Canberra Times (Australia)
August 19, 2009 Wednesday
Final Edition
Ailazan Armenian vegetable casserole
Ailazan means different kinds, suggesting that any type of vegetable
can be used.
1 aubergine (eggplant), cut crossways into 1.2cm slices 1 green
pepper, seeded, cut into 8 pieces 2 carrots, peeled, cut into 0.6cm
rounds 1 onion, thinly sliced 1 zucchini, cut into 1.2cm rounds 100g
French beans, trimmed and halved 100g shelled or frozen peas 3
tomatoes, blanched, peeled and coarsely chopped 2 tbsp finely chopped
parsley 2 tbsp finely chopped mint 1 clove garlic, crushed 3 tsp
ground sumak 1 tsp salt 1 tsp black pepper 70ml olive oil if eaten
cold, or 50g butter if eaten hot 150ml water Place all the vegetables
in an ovenproof casserole, tomatoes on top. Sprinkle parsley, mint,
garlic, sumac, salt and pepper over the top. Dot with the butter or
pour on the oil. Add water, bring to the boil, cover and place in an
oven preheated to 180C.
(Alternatively, ailazan can be simmered on the stove top.) Cook for an
hour or until the vegetables are tender, stirring occasionally. Taste
and adjust seasoning if necessary.
Tzavarov (burghul) pilav 250g coarse burghul 1 small onion, finely
chopped 2 tbsp butter, ghee (or olive oil) 500ml water or stock 1 tsp
salt and 12 tsp black pepper Wash burghul several times until water
runs clear. Drain. Melt butter or ghee in a saucepan, add onion and
fry gently until soft and golden. Add burghul and fry for two to three
minutes, stirring frequently. Add boiling water, salt and pepper and
stir well. Boil vigorously for five minutes. Lower heat and simmer for
eight to 10 minutes or until the water is absorbed. Turn off the heat,
cover pan with a clean tea towel and replace the lid. Leave to rest
for 10-15 minutes.
August 19, 2009 Wednesday
Final Edition
Ailazan Armenian vegetable casserole
Ailazan means different kinds, suggesting that any type of vegetable
can be used.
1 aubergine (eggplant), cut crossways into 1.2cm slices 1 green
pepper, seeded, cut into 8 pieces 2 carrots, peeled, cut into 0.6cm
rounds 1 onion, thinly sliced 1 zucchini, cut into 1.2cm rounds 100g
French beans, trimmed and halved 100g shelled or frozen peas 3
tomatoes, blanched, peeled and coarsely chopped 2 tbsp finely chopped
parsley 2 tbsp finely chopped mint 1 clove garlic, crushed 3 tsp
ground sumak 1 tsp salt 1 tsp black pepper 70ml olive oil if eaten
cold, or 50g butter if eaten hot 150ml water Place all the vegetables
in an ovenproof casserole, tomatoes on top. Sprinkle parsley, mint,
garlic, sumac, salt and pepper over the top. Dot with the butter or
pour on the oil. Add water, bring to the boil, cover and place in an
oven preheated to 180C.
(Alternatively, ailazan can be simmered on the stove top.) Cook for an
hour or until the vegetables are tender, stirring occasionally. Taste
and adjust seasoning if necessary.
Tzavarov (burghul) pilav 250g coarse burghul 1 small onion, finely
chopped 2 tbsp butter, ghee (or olive oil) 500ml water or stock 1 tsp
salt and 12 tsp black pepper Wash burghul several times until water
runs clear. Drain. Melt butter or ghee in a saucepan, add onion and
fry gently until soft and golden. Add burghul and fry for two to three
minutes, stirring frequently. Add boiling water, salt and pepper and
stir well. Boil vigorously for five minutes. Lower heat and simmer for
eight to 10 minutes or until the water is absorbed. Turn off the heat,
cover pan with a clean tea towel and replace the lid. Leave to rest
for 10-15 minutes.