Armenian Grilled Vegetable Salad Food

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ARMENIAN LAMB AND GRILLED VEGETABLES



Armenian Lamb and Grilled Vegetables image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 17

2 Japanese eggplants (about 8 inches long), ends trimmed and each cut into 6 round slices
2 small zucchini, ends trimmed and each cut into 6 round slices
2 red onions, cut into about 6 wedges from top to root end
12 large cherry tomatoes
Olive oil, for drizzling
1 tablespoon plus 1 teaspoon zaatar
Kosher salt and freshly ground black pepper
8 lamb loin chops, at room temperature
1/3 cup olive oil
2 tablespoons white wine vinegar, preferably chardonnay
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 red serrano chile, seeded and finely diced
1 shallot, minced
Kosher salt and freshly ground black pepper

Steps:

  • For the lamb and vegetables: Thread the eggplant slices onto 2 parallel skewers, piercing through the skin to stabilize the slices flat. Thread the zucchini slices the same way on 2 more skewers. Thread the onion slices the same way, piercing through the widest part of the slices. Finally, thread the tomatoes the same way, piercing though their equators with the stem sides facing up.
  • Place skewers on a sheet tray and drizzle and season all sides with olive oil, 1 teaspoon zaatar, salt and pepper.
  • Drizzle both sides of each lamb chop with olive oil and season with salt, pepper and remaining tablespoon zaatar.
  • Preheat a grill or grill pan for cooking over medium-high heat and heat a wide, heavy-bottomed braiser or Dutch oven over medium-high heat and drizzle with olive oil. Sear the lamb chops in the braiser for 3 to 4 minutes per side for medium, or until an instant-read thermometer inserted through the center of the meat (avoid bone) reads 135 degrees F. Cover with foil and let rest while you grill the vegetables.
  • Grill the eggplant and zucchini skewers, flipping once, until they have grill marks and are slightly tender, 3 to 5 minutes total. Meanwhile, grill the onion skewers, flipping once, until slightly charred and tender, 7 to 8 minutes total. Grill the tomatoes, flipping once, until they just start to burst and release their juices, 5 to 6 minutes total.
  • For Herb Sauce: Stir together the olive oil, vinegar, dill, mint, parsley, garlic, serrano and shallot in a small bowl. Season to taste with salt and pepper.
  • Remove the vegetables from the skewers to a serving platter or bowl. Place the lamb chops on a second platter and drizzle with the herb sauce and any juice left behind in the pan.

ARMENIAN GARDEN SALAD



Armenian Garden Salad image

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

1 bunch romaine, torn
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 medium sweet red pepper, chopped
1 small red onion, thinly sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh mint
DRESSING:
1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ARMENIAN TOMATO AND HERB SALAD



Armenian Tomato and Herb Salad image

Make and share this Armenian Tomato and Herb Salad recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 3-4

Number Of Ingredients 9

80 g flat leaf parsley, roughly chopped (1/8 cup or about 3 ounces)
15 g of fresh mint, finely chopped (1/2 ounce-I use a handful)
400 g ripe tomatoes, cubed (1 pound-deseed if very juicy)
1 small-medium cucumber, deseeded and cubed
1/2 red onion, finely chopped
1 teaspoon sumac
1/2 lemon, juice of (large and juicy!)
sea salt, to taste
3 tablespoons extra virgin olive oil

Steps:

  • Chop the fresh ingredients as stated above.
  • Combine in a large bowl.
  • Just before serving, sprinkle over sumac and salt then dress with lemon juice and olive oil.

Nutrition Facts : Calories 203.2, Fat 14.6, SaturatedFat 2.1, Sodium 41.9, Carbohydrate 17.9, Fiber 7.4, Sugar 6.4, Protein 4.8

ARMENIAN STUFFED VEGETABLES (DOLMA)



Armenian Stuffed Vegetables (Dolma) image

Make and share this Armenian Stuffed Vegetables (Dolma) recipe from Food.com.

Provided by Mark Marcarian

Categories     One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground round or 1 1/2 lbs lamb and lean ground top round beef
1/2 cup rice (preferably a combination of the two) or 1/2 cup cracked bulgur wheat (preferably a combination of the two)
1/4 cup green bell pepper, chopped fine
1/4 cup parsley, chopped
8 ounces crushed tomatoes or 8 ounces tomato sauce
cayenne pepper
1/4 cup lemon juice
1 teaspoon basil
1 teaspoon black pepper (to taste)
1 teaspoon salt (to taste)
1 medium yellow onion (chopped)
1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth, enough to cover the vegetables

Steps:

  • PREPARATION OF VEGETABLES:.
  • A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
  • Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
  • Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
  • Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
  • See my Mahdzoon recipe -- ENJOY!

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