Displaying posts tagged with

“peppers”

Shish Kebab

Probably the most popular Armenian dish, Real shish kebab is made only with lamb. Tomatoes are placed on separate skewers to prevent overcooking.

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.

Mixed (Summer) Dolma

Dolma are delicious as a main course or side dish. Serve in a deep dish with some remaining tomato sauce from the pan.

Banir Aghtsan (Bunyer)

Quick and easy salad. In our family, this was called simply “bunyer”. Served in small bowls with pita bread.

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