Lupia Aghtsan
Լոբիով աղցան·(loo-bee-yah ahgh-tsahn)
The Mezze Fridge (Weeknight Spreads & Snacks)
For first-generation kids growing up in the Midwest, the sharp, mingling scent of vinegar, raw garlic, and fresh cilantro is the universal smell of a grandmother's kitchen. This is a workhorse of the mezze fridge, born of necessity during the strict, dairy-free fasting days of Lent. The brilliance here is the emulsion—using the natural fats of crushed walnuts and the abrasive bite of mashed garlic to create a deeply rich, creamy dressing without a drop of cream. The real secret is dressing those green beans while they're still hot, forcing them to drink up every last bit of the vinaigrette.
Ingredients
- green beans1 lb
- raw walnuts3/4 cup
- garlic cloves3 large
- kosher salt1/2 tsp
- black pepper1/2 tsp
- red wine vinegar3 tbsp
- extra-virgin olive oil4 tbsp
- red onion1/2 med
- mixed fresh cilantro and flat-leaf parsley1 cup
Method
- 01
Blanch the green beans in heavily salted water.
Boil them until tender but still snappy, about 5 to 7 minutes for fresh or 3 minutes for frozen, then drain well but do not shock them in ice.
- 02
Mash the garlic into a fine paste.
Place the cloves and a half-teaspoon of kosher salt on a cutting board, using the flat side of your knife to drag and smash them together until smooth, releasing the enzymes that make the emulsion work.
- 03
Emulsify the dressing.
Transfer the garlic paste to a small bowl and vigorously whisk in the red wine vinegar, black pepper, and extra-virgin olive oil until opaque and combined.
- 04
Dress the beans while they are still hot.
Pour the dressing over the warm beans, add the walnuts, red onions, and fresh herbs, then toss thoroughly so every bean is coated.
- 05
Let the salad rest before serving.
Allow it to sit at room temperature for at least 20 minutes, or ideally stash it in the fridge overnight in an airtight container to let the flavors truly marry.
Notes
Swap for red kidney beans on a busy Tuesday.
For Karmir Lupia Aghtsan, swap the green beans for two 15-ounce cans of rinsed and drained red kidney beans. Add a teaspoon of Khmeli-Suneli (or equal parts ground coriander and dried fenugreek) and a handful of fresh pomegranate seeds for the true taste of Yerevan with zero cooking required.
From Cook Armenian in America.