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Dips-Sauces

Madzoon

Madzoon is a staple in the Armenian house which is used as a soup, drink, dip, topping or simply eaten out of a bowl. It is surprisingly simple to make using this classic recipe.

Hamim – Red Pepper Paste

Hamim is the Kessabtzi Armenian word for this thick, sun-dried red pepper paste, as well as the salad we make from it. In Syria, red peppers were harvested in the fall, ground and dried in the sun to preserve them. The paste was packed into jars and stored. We do this recipe in the oven, but you can try it the traditional way if you have a suitable protected area for sun-drying.
Red pepper paste can be used like tomato paste to thicken and flavor dips, stews, marinades. It’s also just good on bread.

Sal’s Sassy Sauce

A favorite from my years at the University of Rochester. “Sal’s Birds” rivaled pizza as a late night meal. This is my best imitation of Sal’s secret recipe sauce. Serve warmed sauce over fried chicken, seafood, grilled ribs, etc.

Hummus bi Tahini

Hummus is a classic middle eastern dip which is served before meals with wedges of pita bread. The taste is somewhat dry and nutty.

Jajukh – Yogurt Cucumber

Jajukh is a delightfully refreshing salad of cool cucumbers, tangy madzoon and a hint of fresh mint.

Hamim Red Pepper Salad

Served as a salad or dip, hamim is a delicious blend of flavors with peppers and walnuts. Hamim is very similar to the Arabic dip called muhammara. In a Turkish restaurant, you will find a dish called Salad Ezme, which is also very similar to hamim

Garlic Sauce – Toum

Traditional Middle Eastern garlic sauce from Syria and Lebanon. Made famous in the US by the Armenian restaurant chain Zankou Chicken in LA.