Tzavarabour,
frankly I don’t even know if I am pronouncing it right but I’ve spelt it right.
This is a traditional Armenian recipe (Republic of Armenia is a country near Turkey) which I happened to randomly hit on the web from George’s cookbook, http://www.georgefamily.net/cookbook. I
was looking for a tomato-spinach soup and this recipe was quite interesting and
so I picked it up. I replaced samba wheat rava for bulgar wheat which is used
in the authentic recipe. It was a wholesome and light supper that I opted for
yesterday; we both liked it.
Serves:
2
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Ingredients:
1.
Tomato – 2 large
2.
Spinach – 7-10 leaves
3.
Bulgar wheat (samba wheat – broken or rava) – ¼ cup
4.
Garlic cloves – 3
5.
Butter – 1 tbsp
6.
Salt to taste
7.
Pepper crushed – ½ tsp
8.
Coriander leaves – 2 tbsp chopped
Method:
Step 1:
Put the tomatoes in boiling water for a minute and peel them when cool enough (I
skipped this and found the small bits of tomato peels disturbing a bit while
consuming); chop the peeled tomatoes and spinach into fine chunks. Peel and
mince garlic cloves.
Step 2:
Melt butter in a deep vessel and sauté tomatoes in it, add wheat to it, and then
add stock if you’ve or add 3 cups of plain water & salt. Let it boil in
simmered heat until the wheat is well cooked and soft.
Step 3:
Add chopped spinach and cook further for 3 minutes by stirring occasionally.
Add pepper now and turn off heat.
Step 4:
Garnish with fresh coriander leaves; stir & serve immediately.
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