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Kanachi (Armenian Herb Salad)

Kanachi ( -- 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 lava

Source and licence

"Kanachi (Armenian Herb Salad)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kanachi_(Armenian_Herb_Salad), revision 4518146), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kanachi_(Armenian_Herb_Salad)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518146

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Armenia. Associated with Armenia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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). Wash them thoroughly and drain.
  3. Mix them up or arrange them on a plate.
  4. Eat raw and enjoy!