Armenian Vegetable Stew Recipes

Steps:

• Combine basil, cilantro, parsley, and thyme in a bowl. Reserve 2 tablespoons in a bowl and refrigerate. Place 1/2 of the herb mixture in the bottom of a large soup pot. Add 1/2 the tomatoes, 1/2 the bell peppers, and the potatoes in layers. Top with lamb and season with cumin, mint, salt, and black pepper. Add eggplant, carrots, remaining tomatoes, remaining bell peppers, and remaining herb mixture. Pour in beer.
• Cover the pot with a lid and cook over medium heat about 1 hour. Add onions and garlic. Season with salt if necessary and cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture and serve hot.

Steps:

• Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.

Steps:

• Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
• Cover and cook for 1 1/2 hours.
• Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
• Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.