Best Armenian Bean And Walnut Pate Recipes
ARMENIAN BEAN AND WALNUT PATE
Steps:
- Bring beans and water to a boil with onion and bay leaf. Simmer until tender. Drain well and discard bay leaf. In a food processor fitted with a metal blade, puree with walnuts, butter, chopped garlic, salt and pepper, to taste, until smooth and creamy. Mix chopped herbs together and blend half of them into the beans.
- Season well and spread onto a small baking sheet, lined with plastic wrap. Cool completely.
- Sprinkle generously with pomegranate seeds and remaining fresh herbs then roll into logs, using the plastic wrap to help roll. Wrap tightly and chill again.
- Slice and garnish with walnuts and pomegranate seeds.
ARMENIAN BEAN AND WALNUT PâTé
This recipe was inspired by my friend Armen Mehrabyan, who lives in Armenia, where he grows and harvests wild herbs that he makes into teas and essential oils. Armen supplies many of Oleana's teas as well as some of our wild cooking herbs. He also researches ancient Armenian recipes, and he prepared this one-whipped beans and nuts in a bowl sprinkled with pomegranate seeds-during one of his visits to America. I altered the recipe a little, because I like to serve it in a log that can be sliced and presented as a vegetarian pâté. At Oleana, we serve this dish with shoushan's homemade string cheese as a bread condiment or hors d'oeuvres. Pomegranate season comes in the late fall and runs through the winter. When fresh pomegranates are not available, you can dot each piece of pâté with a drop of pomegranate molasses to impart a lemony tartness.
Provided by Ana Sortun
Categories Cookstr Recipes
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium-high heat, bring the beans to a boil with the water, onion, and bay leaf. Reduce the heat to medium-low and simmer for 40 to 50 minutes, until the beans are very tender. Skim off any white foam that forms at the top as the beans cook.
- Drain the beans into a colander and discard the bay leaf.
- While the beans are still warm, toss them with the walnuts, garlic, and butter in a medium mixing bowl. Add salt and pepper. You will need at least 1½ teaspoons of salt. Stir until everything is combined and the butter has softened and is evenly distributed throughout.
- Puree the mixture in a food processor fitted with a metal blade, until smooth and creamy, 3 to 4 minutes. You should have a thick bean puree or paste.
- In a small mixing bowl, mix the herbs together and then blend half of them into the beans.
- Spread the puree ¼ to ½ inch thick onto a small baking sheet, lined with plastic wrap. Cool completely at room temperature, for at least 30 minutes.
- Sprinkle the puree generously with the ¼ cup pomegranate seeds and remaining fresh herbs, and then roll the puree into a log from one end to the other, using the plastic wrap to help roll.
- Wrap the log tightly in plastic wrap and chill it again for 2 hours or overnight.
- Cut the log into ½-to 1-inch-thtck slices and garnish with walnuts and pomegranate seeds.
VEGETARIAN SPINACH-WALNUT PATE
The words "vegetarian," "pate" and "caviar" don't necessarily go together, but this creamy, flavor-packed appetizer spreads like pate, and the tart bursts of pomegranate seeds are a little like caviar. This vegetarian (in fact, vegan) dish is inspired by the country of Georgia's dish pkhali, a spinach spread that can also be made with beets or mushrooms.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Special equipment: 5-inch ramekin
- Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
- Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
- Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
- Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
- To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.
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Exploring the Delicious World of Armenian Bean and Walnut Pate Recipes
Armenian cuisine boasts of a wide range of delicious vegetarian and vegan recipes that are loved by people around the globe. One such recipe that has gained immense popularity in recent times is the Armenian Bean and Walnut Pate. This protein-rich and flavorful dish is a versatile ingredient that can be used as a spread or dip for bread, crackers, and veggies.What is Armenian Bean and Walnut Pate?
Armenian Bean and Walnut Pate, also known as Fasoulia be Zait, is a vegan dish made with white beans, toasted walnuts, and a blend of aromatic herbs and spices. The dish is prepared by cooking the beans until they are soft, blending them in a food processor with toasted walnuts, herbs, and spices, and finally seasoning the mixture with salt, pepper, and lemon juice.Health Benefits of Armenian Bean and Walnut Pate
Armenian Bean and Walnut Pate are rich in protein, fiber, and healthy fats, making it an excellent option for vegans and vegetarians. The dish contains a range of vitamins and minerals, including vitamin C, folate, vitamin B6, and iron. Additionally, the pate is also low in saturated fats and calories, making it a great option for people who are watching their weight.How to Serve Armenian Bean and Walnut Pate?
Armenian Bean and Walnut Pate can be served as a dip with crackers, pita bread, or veggies. It can also be used as a spread on toast, sandwiches, and wraps. The dish is incredibly versatile and can be seasoned in a variety of ways, making it a perfect ingredient for dips, spreads, and even as a stuffing for roasted vegetables.Variations of Armenian Bean and Walnut Pate
While the traditional Armenian Bean and Walnut Pate recipe is undoubtedly delicious, you can experiment with flavors and ingredients to create your unique variations. Here are some popular Armenian Bean and Walnut Pate variations you can try:1. Spicy Bean and Walnut Pate
For those who love their food spicy, adding some dried red chili flakes or cayenne pepper to the pate can give it an extra kick. You can also use hot sauce or sriracha to add some heat to the dish.2. Roasted Red Pepper and Bean Pate
You can also add roasted red peppers to the pate to give it a smoky and sweet flavor. Simply roast red peppers over an open flame until charred, remove the skins, and chop them into small pieces. Add them to the pate mixture before blending, and enjoy the new flavor.3. Herbed Bean and Walnut Pate
You can add any herbs you like, including basil, parsley, thyme, or rosemary, to the pate before blending. Adding fresh herbs can give the pate an extra flavor boost and make it even more delicious.4. Feta and Bean Pate
Want to add some saltiness and creaminess to the pate? You can add crumbled feta cheese to the mix before blending. The tangy, salty flavor of feta will complement the nutty taste of walnuts and beans perfectly.The Bottom Line
Armenian Bean and Walnut Pate is a versatile, healthy and delicious vegan dish that can be enjoyed by everyone. This protein-rich and flavorful dish can be customized in countless ways, making it an excellent option for dips, spreads, and even as a stuffing for roasted vegetables. Whether you are a vegan, vegetarian, or just love tasty food, try out an Armenian bean and walnut pate recipe, experiment with flavors, and enjoy this delicious dish.Armenian bean and walnut pate is a great alternative to traditional meat-based spreads. This dish is easy to prepare and is packed with protein, fiber, and healthy fats. Below are some valuable tips to keep in mind when making the recipe for Armenian bean and walnut pate.
1. Choose the right type of beans
When making Armenian bean and walnut pate, it is important to choose the right type of beans. Chickpeas or white beans are great choices for this recipe, as they are mild in flavor and have a creamy texture. Be sure to rinse and drain the beans well to remove excess sodium.
2. Toast the walnuts
Before adding the walnuts to the pate, it is important to toast them first. This will bring out their natural flavor and give the pate a nutty taste. Simply place the walnuts in a dry skillet over medium heat and cook for 3-5 minutes, stirring frequently, until lightly browned.
3. Use fresh herbs
Fresh herbs are a great way to add flavor and depth to Armenian bean and walnut pate. Parsley, cilantro, and dill are commonly used in this dish and provide a fresh, herbaceous flavor. Be sure to chop the herbs finely before adding them to the pate.
4. Add a little acid
A little acidity can help to balance out the flavors in the pate. Lemon juice or apple cider vinegar can be added to the mixture, to add a bright, tangy flavor. Start with one teaspoon at a time and taste the pate as you go until you get the desired level of acidity.
5. Add a little sweetness
A small amount of sweetness can help to balance out the bitterness of the walnuts and enhance the flavors of the other ingredients. Honey or agave nectar can be added to the pate, to give it a subtle sweetness. Again, start with a small amount and taste the pate as you go, until the desired level of sweetness is achieved.
6. Adjust seasoning
Seasoning is key when it comes to making Armenian bean and walnut pate. Be sure to taste the pate as you go and adjust the seasoning as needed. Salt and pepper can be added to taste, along with any other seasonings you prefer, such as paprika or cumin.
7. Add a little water or oil
If the pate is too thick, add a little water or oil to thin it out. Water can be added a teaspoon at a time, until the desired consistency is achieved. Oil can also be added, to give the pate a smoother, creamier texture. Olive oil or avocado oil are both great options for this.
Conclusion
Armenian bean and walnut pate is a delicious, healthy, and easy-to-make dish. By following these tips, you can ensure that your recipe turns out perfectly every time. Don't be afraid to experiment with different ingredients and flavors to create your own unique version of this classic recipe.