Cookbook:Կանաչի

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Ingredients | Recipes | Cuisine of Armenia

Kanachi
Կանաչի 3.JPG
Category Armenian recipes
Servings varies
Time 2 mins
Difficulty Very Easy

Warning: Display title "Cookbook:<span lang="hy" style="">Կանաչի</span>" overrides earlier display title "Cookbook:Kanachi".

Kanachi (Կանաչի -- Armenian for herbs) consists of an assortment of various aromatic and tasty herbs that are served raw as an appetizer and/or side dish next to main courses of Armenian dishes. There is also a Persian cuisine equivalent called sabzi khordan.

The herbs usually include basil (rehan, purple basil as well as green, specifically the lemon basil), mint (nana or daghdz), cress (kotem), tarragon (tarkhun). Usually also includes green onions (kanach sokh) and radishes (boghk). It can also include cilantro (hamem) and parsley (maghadanos).

It can also be served with lavash (a flatbread), cheese, walnuts and other ingredients as a light dinner.

Ingredients[edit]

  • Purple basil
  • Lemon basil
  • Cress
  • Tarragon
  • Radishes
  • Green onions
  • Mint

Preparation[edit]

Enjoy your fresh kanachi!
  1. Remove extra stem endings, yellow leaves and damaged parts from all herbs and wash them thoroughly. Drain.
  2. Remove roots from green onions and radishes and majority of radish leaves (leaving only the younger ones -- can remove if you don't like them, though they are full of iron), wash them thoroughly as well and drain.
  3. Mix them up or assort them on a plate.
  4. Eat raw and enjoy!

Storing[edit]

  • To store for later consumption put the washed herbs in a semi-humid clean cotton bag which you can close by a string and keep in a refrigerator. Will keep well for a few days to a week.