February 11, 2006 | Episode 6

Shopping at an Armenian market
Host Rob Keefe samples ingredients found at an Armenian market
Real Simple Television Productions Inc.


Pickled Carrots

  • Hands-On Time: 25 minutes
    Total Time: 7 days (includes pickling time)
    Makes 4 quarts
3 pounds carrots, peeled
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. Set aside.

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 the salt 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 aside.

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.

Grilled Eggplant

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 with 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, drizzle with 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).

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