February 11, 2006 | Episode 6
Host Rob Keefe samples ingredients found at an Armenian market
Real Simple Television Productions Inc.
- Hands-On Time:
Total Time: 7 days (includes pickling time)
Makes 4 quarts
3 cloves garlic, thinly sliced
4 whole black peppercorns
2 sprigs fresh tarragon
1/2 serrano pepper, seeded and thinly sliced
4 tablespoons kosher salt
4 cups white vinegar
Cut the carrots into sticks about 3 inches long and 1/4 inch thick.
Divide the carrots among four 1-quart glass jars or resealable
containers. Divide the garlic,
peppercorns, tarragon, and serrano pepper equally among the containers.
Combine 4 cups of water and the salt in a large bowl and stir
until dissolved. Add the vinegar and stir to combine. Pour enough of
mixture into each jar or container to cover the carrots. Seal each jar
or container tightly and refrigerate for at least 7 days before serving.
Kalamata Olive Spread
Hands-On Time: 20 minutes
Total Time: 2 hours, 20 minutes (includes soaking time)
Makes 6 servings
2 cups kalamata olives, pitted
1 small yellow onion, finely chopped
1/3 cup finely chopped fresh flat-leaf parsley, plus additional for garnish
1/3 cup (about 1 1/2 ounces) coarsely chopped walnuts
Juice of 1 lemon
1/3 cup tomato paste (about 1/2 of a 6-ounce can)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 pieces pita bread or crackers
Rinse the olives under cold water. Place them in large bowl, add
enough cold water to cover, and set aside to soak for at least 2 hours,
changing the water once.
Drain the olives and roughly chop them. In a
medium bowl, combine the olives, onion, parsley, and walnuts; set
In a small bowl, combine the lemon juice, tomato paste, cayenne,
cumin, and salt. Pour the lemon mixture over the olives and toss. Spoon
the olive spread into a serving bowl, garnish with additional parsley,
and serve at room temperature with the pita bread or crackers.
Hands-On Time: 5 minutes
Total Time: 15 minutes
Makes 8 servings
1 large eggplant, unpeeled, cut into 1/4-inch-thick rounds
1/3 cup olive oil, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
Heat a grill over medium heat.
Brush both sides of each slice with some of the oil and sprinkle
some of the pepper. Grill, brushing occasionally with the remaining
oil, until lightly browned and tender, about 5 minutes per side.
Transfer to the platter, sprinkle with the salt, and if desired,
additional oil. Serve hot or at room temperature.
Tahn (Chilled Yogurt Drink)
Hands-On Time: 5 minutes
Total Time: 5 minutes
Makes 2 servings
1 1/2 cups plain yogurt
1 1/2 cups seltzer, chilled
1/8 teaspoon kosher salt
1 handful ice cubes
Place the yogurt, seltzer, and salt in a blender and puree until frothy. Divide the ice between 2 glasses and pour the yogurt mixture over the top. Serve immediately.
These recipes are adapted from Barbara Ghazarian’s cookbook, Simply Armenian (Mayreni Publishing, $18).