Armenian Aveluk and Walnut Salad
Tangy dried sorrel softened by soaking, then cooked with onions, garlic, walnuts, and herbs.
About This Dish
Aveluk is dried wild sorrel with a pleasantly earthy, sour character; repeated soaking and fresh cooking water tame its bitterness.
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Stages
- Preparation20 min
- Cooking25 min
Step-by-Step Instructions
-
1
Rinse the dried aveluk, cover it with plenty of cool water, and soak for 2 hours, changing the water twice.
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2
Drain, cover with fresh water, and simmer for 15 minutes. Drain thoroughly, cool slightly, and chop into short lengths.
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3
Cook the sliced onions in oil over medium-low heat for 10 minutes. Add the garlic and aveluk and cook for 5 minutes more.
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4
Cool to room temperature, then fold in the walnuts, cilantro, lemon juice, salt, and pepper.
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5
Rest the salad for 20 minutes before tasting and adjusting the acidity.
