Various recipes via social media: Armenian Cooking Facebook group Ancestor's LENTEN Cuisine BOSTANIA from OURFA Armenians 1 cup of red lentils 1 cup of coarse bulghur 2 eggplants 3 tomatoes Salt For the sauce – 2 tablespoons of tomato/pepper sauce 1 clove of garlic red and black pepper mint, Sumac Pomegranate syrup Lemon juice Boil the lentils, then add the bulghur and continue to boil. Add the chopped eggplants and tomatoes and cook until the soup becomes starchy. Serve lukewarm or cold, with a sour and hot sauce on the side.
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