Comments

Mama Makes It Better | 21.05.10 | 12:22

Spring Salad: Tasty, colorful tabule

By Gayane Mkrtchyan
ArmeniaNow reporter
Bulgur grains are being soaked in a bowl. The wooden ladle stirs the bulgur helping the water absorb. The bulgur becomes wet, and little water is left on the bottom of the bowl.

“It is necessary to mix the bulgur properly, so that it absorbs water well. Of course, it is much better to mix the bulgur with hands to feel the wetness properly,” says Hasmik Mkrtchyan, 36.

Reply

Comments are welcomed and encouraged. However, comments not pertaining to the topic or containing slander or offensive language will be deleted. You have to be registered to be able leave your comment. Sign in or Register now for free. See our Privacy Policy.
1
Suren Harpootlian (unverified)
21.05.2010 06:18
Thankfully, Western Armenian cuisine is devoid of the usage of the coriander leaft (cilantro). I, like many others, find the overusage of cilantro in Eastern Armenian cuisine to be disturbing. It seems to have been reduced in recent years but there is still a long way to go in the battle against "hamem". Nice recipe and beautiful presentation but spare me the cilantro!
Recommend() | Report Abuse
Comments are welcomed and encouraged. However, comments not pertaining to the topic or containing slander or offensive language will be deleted.
The content of this field is kept private and will not be shown publicly.
  • Lines and paragraphs break automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd><br><p>
  • Web page addresses and e-mail addresses turn into links automatically.

More information about formatting options

CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
news in photo
Click on a photo to view related article
Chakhobili: Georgian dish, Armenian style
Mama Makes it Better: Summer dolma
Spring Salad: Tasty, colorful tabule
From Musaler Kitchens: Buttermilk meatball soup
The Most Armenian Dish: Grape leaf dolma
Broad Bean Soup: From Nakhijevan, a dish featuring “white greens”
Cheesy!: Dried lavash, threads of cheese and stewed onion
Meat Balls and Regional Differences: Kufta, made Gavar style “with love”
Symbolic and Tasty: A lesson in the traditional Armenian Easter feast
Sorrel Soup: Bringing the taste of the hills home
Roll Something Tasty for Fasting: Pasuts tolma
Nakhijevan’s Native Dish: The secret of kyalagosh


Advertise at ArmeniaNow.com