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[[strikethrough[[ Hripsime [[/strikethrough]]
Hasmik
peas & cucumbers put in [[strikethrough]] s [[/strikethrough]] salad w/out chopping one main ingredient is boiled egg, but that depends on family preference. same with [[strikethrough]] al [[/strikethrough]] using (or not) onions.

Hripsime
popular [[strikethrough]] vegetables [[/strikethrough]] herbs; In Holland (where she travelled)[[strikethrough]] the [[/strikethrough]] the only houses w/ herbs for eating she could tell were Armenian.

Add salt. can add pepper too if you like a kick
won't waste anything, puts all ingredients in together.

[[strikethrough]] He [[/strikethrough]] If you're at home just eat it in the bowl, if having people over, put it in a fancier dish. 

Salad making is popular kitchen pastime sport; not just 1 but 3-4 salads at once on the table. No dressing used usually, 
summertime = becomes really popular 'cause it's so hot. 
can add sour cream. 

After egg is boiled they put it in cold water. 

Hasmik
Gavar= her region
Uses beef but softest part. In her region (gavar) they make a special kaftah and [[strikethrough]] [[?]] [[/strikethrough]] and usually [[strikethrough]] in [[/strikethrough]] in mass quantities. So they use that in the salad too. 
If they're making salad ahead of time, add sour cream later so it doesn't spoil. 

Hripsime
Separates ingredients before mixing so they don't waste or spoil (examples pickled cucumber touching potato). No matter how much you make, there's so much [[strikethrough]] th [[/strikethrough]] that some of it will get thrown away. But they make food in such large quantities it's impossible for some not to go to waste.

Hasmik
Her salad also called Olivier Salad. [[strikethrough]] go [[/strikethrough]] Top it w/ a layer of sour cream and/or mayonnaisse. And also olives on top if you want.

Use bones, not animal organs.