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#421 Arpa

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Posted 03 January 2010 - 02:03 PM

Who knows what ՄԱԽՈԽ/makhokh is?
A Javakh anecdote where the various foods are arguing. When it comes to ՄԱԽՈԽ, it says “I won’t be responsible. You better not leave the house after eating me”.
Why?

Կերակուրներուն զրույցը

Մե անքամըմ կերակուրները հավաքվել, զրուց կէնեն:
Հարցնեն կը մսով յայնուն.
- Մսով յայնի, մարթուն ինչքա՞ն ճամփա կը տանիս:
- մէ օխտը սահաթ կտանիմ,- կսե մսով յայնին:
- Ձվաձեղ ախբար, դու ինչան կը տանի՞ս:
- Մէ իրեք սահաթ ա ես կտանիմ,- կսե ձվաձեղը:
- Թանով ապուր, դո՞ւ:
- Օր ճայթ էնեմ, էրկու սահաթ կտանիմ:
- Մախոխ ապուր, հպը դո՞ւ ինչքան կտանիս:
- Վալլա,- կըսե մախոխ ապուրը,- ես քյաֆիլ չեմ ըլլի մարդուն տնեն դուս քալու:

Մախոխ also known as Մախուխ is a soup/ապուր made of dried green beans/ bean soup, sometimes also called կոտորան- չորացած կանաչ լոբուց ճաշ.
What is ՃԱՇ/ՃԱՇԱԿ***/ՃԱՇԱԿԵԼ?

Աղօթք ուտելուց առաջ
Գրաբար՝
Ճաշակեսցուք խաղաղութեամբ զկերակուրս,
որ պատրաստեալ է մեզ ի Տեառնէ:
Օրհնեալ է Տէր ի պարգեւս իւր: Ամէն:
Աշխարհաբար՝
Խաղաղութեամբ վայելենք այս կերակուրները,
որ Տէրը պատրաստել է մեզ համար:
Օրհնեալ լինի Տէրը` իր պարգեւների համար: Ամէն:

“Eat in peace the meal that is prepared for us by the Lord. May the Lord be blessed for having prepared it for us Amen.”
ՃԱՇ-Կէսօրուայ կերակուր- խնճոյք, սեղան . It comes from the now defunct Pahlavi JASHT to mean “breakfast/morning meal”. Ճաշ/Lunch is the noon meal and Նախաճաշ/breakfast** is the morning meal.
What do those Iranian idiots call the “breakfast” now? “subhaneh”? It is Arabic from “sabah/morning/tomorrow”
**Do we know what “breakfast” means? It is best illustrated in the Arabic, the Persians also use it- “fatr/فضر”, the meal after the fast of Ramadan. Breaking the fast.What do we call the first meal after the պահք in Armenian?Պահք -կոտոր?
*** In the Armenian “ճաշակ” has to do with “tasting the food/ճաշակել”. This is known as “taste” in English, “gout” in French and “gusto” in Italian and Spanish. What does “gourmand/gourmet” have to do?

One dictionary defines
Gourmand= Համեղ կերակուրներ սիրող, համադամասէր, շատակեր, որկրամոլ:

Gourmand and Gourmet (French).
The gourmand is one whose chief pleasure is eating; but a gourmet is a connoisseur of food and wines. In England the difference is this: a gourmand regards quantity more than quality, a gourmet quality more than quantity. (Welsh, gor, excess; gorm, a fulness; gourmod, too much; gormant; etc.)
“In former times [in France] gourmand meant a judge of eating, and gourmet a judge of wine … Gourmet is now universally understood to refer to eating, and not to drinking.”—Hamerton: French and English, part
Gourmand and Gourmet (French).
The gourmand is one whose chief pleasure is eating; but a gourmet is a connoisseur of food and wines. In England the difference is this: a gourmand regards quantity more than quality, a gourmet quality more than quantity. (Welsh, gor, excess; gorm, a fulness; gourmod, too much; gormant;“In former times [in France] gourmand meant a judge of eating, and gourmet a judge of wine … Gourmet is now universally understood to refer to eating, and not to drinking.


Edited by Arpa, 03 January 2010 - 02:30 PM.


#422 MosJan

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Posted 28 February 2010 - 11:45 PM

just wan i'm trying my best not to have fatty food :(
Armenia now publishes this :(






http://www.armeniano.../how_cook_halva




Armenian Halva: Quick, easy, tasty
Posted Image Nazik Armenakyan
ArmeniaNow photoreporter

By Gayane Mkrtchyan
ArmeniaNow reporter
The aroma of roast flour announces that halva (a paste of mainly nuts, sugar and oil) will be ready in a few minutes.

“There are many desserts and sweets, but home-made halva is the best. When I prepare halva I remember my childhood and the smell of it prepared by our grandmothers,” says Anahit Harutyunyan, talking about the traditional Armenian dessert. Halva used to be made in Armenian families during Tiarn’ndaraj, Easter and other holidays.

The white color of flour gradually darkens and she mixes it using a wooden spoon – preferable she says.

“When the flour changes its color and reddens, we add half a cup of oil and keep on mixing. At the same time we add half a cup of sugar,” Anahit says, mixing the mass in the frying-pan.

She says that it is necessary to mix till it becomes well blended and sticky.

“When you feel that it does not stick well, you may add a tablespoon of water. And if you have a sweet tooth, you may add some more sugar, depending on taste. You may also add some walnuts (previously crushed) at the moment when you add the oil to the roast flour,” she says.

The plates where halva will be put are resting on the kitchen table. Anahit says that halva should be put in plates while it is hot and should cool in plates.

Two middle-sized halvas are made of one portion of the dessert. However, you may put in into one big plate. Anahit compresses the halva in the plates with a spoon. Halva ‘settles down’ easily. At the end, the cook makes some decorations on the halva with a fork. “It is ready, you may try.”

Halva tastes like shortbread and, properly prepared, melts in the mouth -- sweet, gentle, airy and crumbly.

The following ingredients are necessary to prepare halva:
2 cups of flour
½ cup oil

½ cup sugar

100 grams of nuts

How to prepare halva:
Put 2 cups of flour into a frying-pan and roast it until it reddens. When reddened, add oil and continuously mix. Later add nuts, sugar and continue mixing. When it is well blended and sticky put it onto a plate and make flatten with a spoon. Decorate by making indentions with a fork.


#423 Azat

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Posted 01 March 2010 - 12:31 AM

ohhhh i had forgotten that king of halva. yammiii...

#424 MosJan

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Posted 09 April 2010 - 11:54 AM

http://www.armeniano...an_kufta_recipe

By Gayane Mkrtchyan
ArmeniaNow reporter


Anush Grigoryan says it is possible to have the best recipes in the world and yet not be able to cook tasty dishes.

“The thing is that those housewives, who are good cooks, never cook just for the necessity. It is necessary to cook dishes with love,” says 54-year-old Anush.

Posted Image Enlarge Photo Posted Image Peeling mushrooms for the pilaf.

With love, then, sets about to prepare pilaf with kufta, mushroom, and spelt. She has ordered the kufta especially from Gavar (Qyavar), Gegharkunik province.

Kufta meat is made of sirloin. There are two types of kufta in Armenia – of Echmiadzin, Armavir province, and Gavar, Gegharkunik. As usual, Echmiadzintsis (people from Echmiadzin) do not like the kufta of Gavar, and Gavartsis do not like the kufta of Echmiadzin. Food is a matter of pride.

“The meat used in Gavar kufta is much harder, whereas Echmiadzin’s kufta meat is softer,” says Anush who is from Gavar, as she starts preparing the dish.
She puts one kilo of kufta meat into a bowl, adds one chopped onion, one egg, a tablespoon of flour, half a teaspoon of black pepper, one teaspoon of cognac. Then Anush starts mixing the mass by hand. When the mass becomes blended, she adds water little by little, almost half a glass. She adds the water gradually, so that the meat blend remains uniform (does not curdle). She starts pounding the meat by hand.

“Kufta loves being pounded. It is necessary to pound the meat for some 15 minutes until you hear a crackling sound when slapping it which sounds like music to your ears. We do not add salt to kufta meat, because it already has salt in it,” Anush explains. “When you prepare this dish either in spring or in summer, you may add some chopped tarragon, which adds delightful freshness to the dish.”

After pounding the kufta meat, Anush pours one liter of water into a pan and puts it on a gas fire. When the water is about to boil, and when the water bubbles are to appear on the surface of the water, Anush takes a ladle and shows how to put the kufta meat into the water.

She puts the ladle into cold water and takes it out, leaving a drop of water in the ladle, and then she puts the meat into the ladle by hand. She rounds the meat in the ladle by hand, then lowers the meat ball into the pot and starts stirring it. The kufta balls smoothly flow from the ladle to the water.

A special mallet for pounding kufta meat is resting in Anush’s kitchen; Gavartsis used to call it ‘tokhmakh’. It looks like a mallet, but it is a bit bigger. She says that Armenians used to pound meat with such a mallet before, making it kufta meat. Now, however, this process is mechanized.

“I remember when I was a child, I saw how old ladies gathered to pound meat with mallets. I can still hear that sound. It was an interesting and traditional custom. When a family was having a wedding or another party, then the housewife of that family could not pound the meat alone. So she declared that day a kufta pounding day, and all ladies of the neighborhood gathered to help her,” Anush recalls.

Anush adds two cups of spelt (a type of wheat), previously cleaned, into the water where the kufta is being cooked.

“When you feel that the water for kufta is too much for spelt, you must remove some part of it. Usually we should remember that one cup of spelt is being cooked in two glasses of water,” Anush explains.

And while the spelt grains are being swelled in the pan, Anush passes to the next important procedure.

She cleans half a kilo of mushrooms, washes them and cuts into big pieces. The frying-pan put on a gas fire is already warm. Anush puts 200 grams butter in the frying-pan, and when the butter melts, she adds the mushrooms, and some salt. In a few minutes, the mushrooms’ juice appears. She stirs the mushrooms with a wooden spoon, until they redden. Then she makes the flame low.

Anush cuts onions in half and then she chops them like half-moons.

“When we see that the mushroom juice disappears, and only the yellow butter is left, we add the onion. Some people prefer adding onion earlier, but I would not suggest doing so, because onion cooks very fast. As a result, the butter burns, and reddens, and then it does not look good. Whereas mushroom juice does not allow the butter to burn,” Anush explains.

At the same time, she follows the spelt and kufta being cooked.

The spelt is almost ready, the water entirely disappeared. She adds some 50 grams of butter to the pilaf. And then she closes the pan with a lid tight and covers the pan with a towel at the end.

“I studied covering a pan with a towel from my mother. She used to close it and say, “I cover a pan with a towel to make the food keep its taste.” I do the same,” Anush says.

In a few minutes Anush serves the pilaf with kufta, mushrooms and spelt. She cuts the kufta balls roundish. She puts the spelt in the middle of a plate, and arranges kuftas around it. She adds the mushrooms with stewed onions on the spelt. Before serving, she sprinkles black pepper on kuftas.
“By the way, it is necessary to eat spelt the way Gavartsis do – with lavash (Armenian traditional flat bread), taking each bite with a piece of lavash,” Ansuh says and shows the eating process like a true Gavartsi.

The following ingredients are necessary to cook pilaf with kufta, mushrooms and spelt:
1 kg kufta meat
2 cups spelt
½ kg mushrooms
3 onions
250 grams butter
1 egg
1 tablespoon flour
1 teaspoon cognac
½ teaspoon black pepper
tarragon
salt – depending on taste
black pepper – depending on taste


How to prepare the dish:

Add one chopped onion, 1 egg, 1 tablespoon flour, 1 teaspoon cognac (or vodka), ½ teaspoon black pepper, chopped tarragon to 1 kg kufta meat, and start beating by hand. When it is mixed, pound the meat by hand, gradually adding ½ glass of water. Add the water little by little. Pound the meat by palm for some 15-20 minutes. Pour 1 liter of water into a pot and put it on heat. When the water is about to boil, and when the water bubbles appear on the surface of the water, make a ladle wet leaving a drop of water in the ladle, and then put the meat into the ladle by hand. After rounding the meat in the ladle, lower the meat balls down the pot and start stirring it. The kufta balls appear in the pot. In some 15 minutes, add 2 cups of spelt, previously cleaned, into the water where the kufta is being cooked, and salt according to taste. While the kufta and spelt are being cooked, prepare mushrooms.

Clean and wash ½ kg mushrooms, warm a frying-pan, and add 200 grams butter. When the butter melts, add the mushrooms cut into big pieces. Wait until the mushrooms juice disappears, and add some salt to the mushrooms depending on taste. Cut 2 onions like half-moons. When the water disappears, add the onion. When the spelt absorbs kufta’s water, close the pan with a lid tight and cover with a towel, leaving for several minutes.

While serving, cut kufta balls roundish, put the pilaf in the middle of a plate, and arrange the cut kuftas around it. Put the mushrooms with stewed onions on the pilaf. In case of serving guests who prefer no onions, serve the mushrooms in a separate plate. Sprinkle black pepper on kuftas


#425 MosJan

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Posted 09 April 2010 - 11:55 AM

good staff :)
bayts menq Kanacheghen chenq dnum vran, yev mi qich el konyak harelu jamanak enq dnum,

#426 Arpa

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Posted 15 September 2014 - 09:09 AM

Մուսա Լերան Աւանդական Ձէթով Փիկիղը

http://www.yerakouyn...4/09/kaghke.jpg
kaghke.jpg

Բաղադրութիւն
3 քկ ալիւր
1 1/2 ա. դգալ մահլապ
1 1/2 ա. դգալ շումրայ
2 գաւաթ շաքար
1 ա. դգալ թթխմոր
2 գաւաթ ձէթ
1 գաւաթ փոշի կաթ
1 ա. դգալ սեւ գնդիկ
Պատրաստութիւն
Ալիւրը դնել խորունկ ամանի մը մէջ, աւելցնել մահլապը, շումրան, շաքարը, թթխմորը, ձէթը, կաթը եւ սեւ գնդիկները. շաղել գաղջ ջուրով, պատրաստել միջակ կարծրութեամբ խմոր մը: Ծածկել եւ ձգել որ հանգչի մօտ մէկ ժամ. ապա վերածել շատ փոքր գունդերու, դարձեալ ձգել, որ քիչ մը հանգչի, այնուհետեւ բանալ 40 սմ տրամագիծով բարակ խմոր, վրան ձէթ քսել, ոլորել, պատարաքաղով վրան ճնշել եւ կլոր ձեւ տալ: Ափսէներու մէջ տեղաւորելէ ետք դարձեալ ձգել որ հանգչի, ապա եփել միջակ տաքութեամբ փուռի մէջ, մինչեւ խմորին երեսը վարդագոյն դառնայ:
Եփած փիկիղներուն վրայ թեթեւ ձէթ քսել եւ հիւրասիրել:
Մուսա Լերան եւ Այնճարի Տոհմիկ Ճաշեր


#427 Arpa

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Posted 15 September 2014 - 01:38 PM

Բաղադրութիւն
3 քկ ալիւր
1 1/2 ա. Դգալ մահլապ**
1 1/2 ա. Դգալ շումրայ***
2 գաւաթ շաքար
1 ա. դգալ թթխմոր
2 գաւաթ ձէթ
1 գաւաթ փոշի կաթ
1 ա. Դգալ սեւ գնդիկ****
Glossary;
**Mahlab Please note the similarity to haleeb -milk, and Haleb-Aleppo
http://en.wikipedia.org/wiki/Mahlab
*** Shumra? Wild dill? Did you know this words? I did not.
http://www.nayiri.co...&pageNumber=512
http://www.arthurlee...m/a-fennel.html
http://www.silkroads....jpg?1240517832

ՇՈՒՄՐԱՅ. To not confuse wirh shushma- Sesame ԿնճիթKnjith****
http://en.wikipedia.org/wiki/Sesame
http://www.nayiri.co...pageNumber=1926
*** *Black Caraway Seed
http://www.thekitchn...g-cheese-125368
**** http://en.wikipedia....Sesame_(phrase)
http://en.wikipedia....Sesame_(phrase)
PS. Along with knjith for sesame we also see knjuth. See what the furks call it. Kiunji
http://www.seslisozluk.net/nedir/küncü

#428 Yervant1

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Posted 24 December 2018 - 10:26 AM

The Guardian(London)
December 22, 2018 Saturday 9:00 AM GMT
 
 
A brief history of the gingerbread house
 
The witch's house in the two-centuries-old tale of Hansel and Gretel is today inspiring ever more extravagant gingerbread creations and constructions across Europe and the US
 
6720.jpg?width=1140&quality=45&auto=form
 
by Antonia Wilson
 
Then ...
 
The tradition of decorated gingerbread houses began in Germany in the early 1800s, supposedly popularised after the not-so-Christmassy fairytale of Hansel and Gretel was published in 1812. The Grimms' original fairy tale includes the line: "When they came nearer they saw that the house was built of bread, and roofed with cakes, and the window was of transparent sugar." (In later versions it became gingerbread, rather than just bread.) Inspired by the story, German bakers began to craft small decorated houses from lebkuchen, spiced honey biscuits.
 
The origins of gingerbread are not precise. Ginger root was first cultivated in China around 5,000 years ago, and was thought to have medicinal and magical properties. When its usefulness as a preservative was discovered is unclear, but some food historians say that the first known recipe for gingerbread dates from around 2400 BC in Greece. Others trace its history to 992 AD, when Armenian monk Gregory of Nicopolis is thought to have taught Christian bakers in France how to make it. Later references include a gingerbread guild in Germany, probably formed in the 15th century to protect the rights of certain bakers. At around the same time, nuns in Sweden were baking gingerbread to ease indigestion.
 
Figure-shaped gingerbread is often credited to the court of Queen Elizabeth I, where biscuits were made in the likeness of important guests. It was even referred to in Shakespeare's Love's Labour's Lost in 1598: "And I had but one penny in the world, thou should'st have it to buy gingerbread." In the following centuries shaped gingerbread became popular across Europe, with figures and models used as window decorations, or given as gifts on religious holidays or birthdays.
 
Now ...
 
The modern tradition of making gingerbread houses has become a family event at Christmas markets around the world.
 
The biggest house Created by Traditions Club in Texas, on 30 November 2013, the house was 18.28 metres long, 12.8 metres wide and 18.28 metres tall. Making a similar house would take 820kg of butter, 1,327kg of brown sugar, 7,200 eggs, 3,266kg of flour, 31 kg of ground ginger - and would contain a whopping 35.8 million calories.
 
The biggest village
2933.jpg?width=620&quality=45&auto=forma
 
In 2017, Jon Lovitch, sous-chef at the New York Marriott Marquis Hotel, broke the record for the fourth time for the "largest gingerbread village". It was displayed at the New York Hall of Science. Another contender was the Pepperkakebyen (Gingerbread Town) in Bergen, Norway (on display until 31 December, £9). In 2015 it had more than 2,000 individual buildings that lit up, as well as ships, cars and a train. But only 1,020 of the structures were made of gingerbread, and it was denied the record for including non-edible components.
 
The real-life gingerbread town
 
The walled medieval town of Dinkelsbühl, southern Germany, is often thought of as a real-life town of gingerbread houses. Its picturesque and well-preserved historic centre has gabled half-timbered buildings in yellow and peach, a church, a little town square and cobbled streets.
 
Where to see gingerbread houses this Christmas
 
The Museum of Architecture's annual Gingerbread City is on display at the V&A in London until 6 Jan 2019 (£6, under-12s free). The intricate, fully lit city includes city farm, museum, school, sports stadium, botanical gardens, opera house, cable car and even a microbrewery. Its theme this year is Imagining the Future City, aiming to encourage visitors to think how our cities could be more inclusive and sustainable. Look out for the homeless shelter with a community cafe and the outdoor cinema powered by green hydroponic energy. There are also workshops for budding biscuit architects, (child £30, accompanying adult free).
 
Trying once more to break his own record, Lovich has created a 2018 Gingerbread Lane, on display at the New York Hall of Science again this year ($16 museum entrance, until 31 January). There are also gingerbread house workshops until the end of December ($15). The New York Adventure Club is running a workshop with Lovitch himself tomorrow, with a step-by-step demo on how to make the perfect gingerbread house ($60).
 

Edited by Yervant1, 24 December 2018 - 10:27 AM.


#429 onjig

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Posted 07 July 2020 - 06:49 PM

Arpa ~ Come back, we need you ```



#430 MosJan

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Posted 05 November 2021 - 11:12 AM

Mousa Ler – Cuisine
Author: Sonia Tashjian, 18/02/15 (Last modified 18/02/15)- Translator: Hrant Gadarigian

Mousa Ler, comprised of seven villages, is located on the southeastern slopes of a mountain with the same name not far from the shore of the Mediterranean Sea. The terrain is mountainous and the villages are separated by valleys. The roads are rocky and often impassable. While the climate is temperate and favorable for farming, only one quarter of the land is suitable for agriculture. Thus, Armenian villagers tamed the land over the centuries, cleaning the slopes of stones and bushes to plant their gardens and fruit trees. Water wasn’t plentiful and merely sufficed for home garden vegetable plots and to grow fruit trees. Residents would purchase various provisions from Antioch. Locally cultivated fruit trees included mulberry, fig, peach, apple, orange, grapefruit, lemon, larinch (a semi-sour orange whose juice was often squeezed in meals), medlar, quince, plums, apricot, pear, pomegranate, grape, blackthorn, sour cherry, walnut, olive, carob, terebinth, banana and pistachio.


Vegetables were planted amongst the trees, thus satisfying the daily needs of local villagers. Each household would plant tomatoes, peppers, potatoes, malanga, carrots, sugar beets, turnips, cabbage, cauliflower, beetroot, spinach, onions, garlic, eggplant, summer squash, gourds, cucumbers, edjour (a kind of striped cucumber, otherwise known as kheta, guta or adjur), radishes, fava beans, green beans, mint, parsley, basil, etc.

Cereals were used as well and residents planted wheat, barley, millet, corn, chickpeas, lentils, peas, beans, levous (black-eyed bean), amongst others.

Residents would gather wild greens and herbs from the mountain slopes and valleys. These included shepherd’s purse (a member of the mustard family), stinging nettles, thyme, sumac, sorrel, water cress, broad bean, candytuft (Iberis), common mallow, and many others whose names have reached us in the local dialect: erzihoun, tagirag, khanchour, lvag, gatnag khidag, harse madank, henderbil, manikh, mirrag, bakher lizeou (ox tongue), sembek, kerrout.

From the carob tree, residents would gather a long bean-like fruit with dark red glassy seeds to make syrup. For honey, people would build basket-like beehives from simple tree branches.

The mountain’s rich wild plants (acorns, walnuts, hambalas, laurel, blackberries, wild cherries, etc.) were used to supplement the meager harvests of the fields.

The land was rich in wild game and fish, taken from the sea and rivers, provided a daily staple of meat. Fish were also caught for sale.

Horticulture and winemaking weren’t that developed. Some people made a semisweet wine for domestic consumption. Raisins were only produced when the grape harvest was excessive. It was exchanged for grains and also distilled into vodka.

In contrast to the grape, the fig was a household staple – not so much the fresh fig as the dried variety. Good quality dried figs were sold and the rest distilled into vodka. The same held true for fruit of the orange family. Bountiful harvests were either sold or exchanged for other natural produce. Mulberries were mostly cultivated for the silk industry.

Shirikian family members of Mousa Ler; 1933. From left: Kevork, Negdar (mother), Soseh and Paylag (in mother’s lap) (Source: Father Nareg Shirikian collection, Los Angeles. Courtesy of Liza Manoyan)

For dairy items (yogurt, strained yogurt, butter, cream, fat, cheese) each household had a cow, goat and sheep. It must be noted that fat was used sparingly for nutrition and was only found in the kitchens of the wealthy. Common villagers would use hand-pressed olive oil to cook with, and this is why olive oil features prominently in Mousa Ler cuisine.

There were no butchers in the villages. Animals were butchered early in the morning and the meat consumed by night. Meat was rarely used in daily meals where grains and vegetables were the rule. This was the case even though the ghavourma (kavurma) stewed meat dish was common table fare. Meat dishes were mainly cooked for the holidays and wedding feasts, or when respected guests gave to visit and a cow or rooster was slaughtered.

Preserves were prepared in the summer. Bread was the staple source of nutrition. A portion of the wheat was made into flour and the rest into bulghur (tsavar in Armenian) after boiling and drying. Rice, shipped in from Marash, was only used to make holiday tanabour. Instead, bulghur (locally called grgiud) made by grinding the dzedzadz was widely used. The famous joke was that people from Mousa Ler ate bulghur for breakfast, for lunch (as a soup), and for dinner (tabouleh).

After boiling and drying, the cracked wheat (dzedzadz) is taken to the mill where it is made into coarse bulghur for pilav; medium for tabouleh (grgiudag) and fine for keofteh balls (glor). The finest was called smndrag (semolina); used for making pickling water as well as for prtoudj (hand-sized morsels).

A dish called trkhanou was made of coarse bulghur, cooked yogurt and mint. The bulghur, resting in the cooked warm yogurt all night, would soak in all the yogurt. Next morning, it would be crumpled and dried under the hot sun. Afterwards, it would be encased in cloth bags for preserving.

 

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#431 MosJan

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Posted 05 November 2021 - 12:10 PM

Sourki


surky_web_D.jpg
200 grams curds
1 soupspoon tomato-pepper paste
1 soupspoon thyme
½ teaspoon cinnamon
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon basil
½ teaspoon breckland thyme
½ teaspoon bahar (baharat-spice blend)
½ teaspoon rose petal
Salt

Mix ingredients together. Sourki (moldy cheese) prepared in summer. Grease hands and roll into pyramids. Place on cotton cloth and put in shady and windy spot. Let dry, occasionally turning over. After drying, to make moldy, place in glass pitcher, close opening and store in dark, cold place. It will go moldy in time. To consume, clean off mold, cut in thin layers and add oil. To avoid mold, keep in refrigerator.



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Posted 05 November 2021 - 12:11 PM

Banruhouts
csm_banir_hutz_web_70bde47fda.jpg

Bread dough *
100 grams sourki
2 soupspoons tomato-pepper paste
1 onion
1 coffee cup oil
Salt

Chop onion; add to sourki. Add oil and spread mixture on bread dough and bake in oven.

*To make bread dough – Add ¼ cup oil to 1 cup lukewarm water; 1 teaspoon sugar; ½ teaspoon salt; 2 teaspoons yeast and 2-3 cups flour. After kneading, cover and wait two hours.



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Posted 05 November 2021 - 12:12 PM

Chiftuhouts

csm_shiftehutz_web_6e98ca9631.jpg

Bread dough
200 grams green olives (no pits)
1 onion
1 coffee cup oil
1 teaspoon red & black pepper
½ teaspoon cumin
A few sprigs of parsley
Salt

Finely chop onion and olives (use electric mixer). Season and add oil and parsley. Spread mixture on bread dough and bake in oven.



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Posted 05 November 2021 - 12:13 PM

Gatnuhouts

 

gatnahutz_web.jpg

This bread, along with usual bread was baked on holidays. The cream from milk was gathered and the dough kneaded from the same milk. Special kata patterns were made before baking. Afterwards, the cream was rubbed on the bread.

Harsuh Trakhuh (Harsi Katah) was made the same way, but in smaller measurements. It was handed out to in-laws.

1 cup milk
2 teaspoons yeast
½ cup honey (or sugar)
½ teaspoon mahleb (aromatic spice made from the seeds of a species of cherry)
2-3 cups flour
Pinch of salt

Mix milk and honey; add flour, mahleb and yeast. Knead until dough is soft. Let rest a few hours to rise. Prepare a few round loaves, embellish, and bake. Immediately after removing from oven, rub with milk cream.



#435 MosJan

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Posted 05 November 2021 - 12:20 PM

Koumbou
5 cups flour
1 cup oil
1 cup boiling water
1 cup sugar
1 cup nuts (walnuts, hazelnuts, almonds, pistachios)
½ cup raisins
½ cup white sesame seeds
1 teaspoon baking soda
1 soupspoon vinegar
1 teaspoon cinnamon
1 teaspoon mahleb
½ teaspoon cloves
½ teaspoon cardamom

Lightly roast flour and let cool. Sieve flour, mix in sugar and spices and knead with oil/water mixture. Add chopped nuts and raisins and mix. Place dough on pre-oiled/floured oven dish. Even out with damp hands and sprinkle sesame seeds on top. Bake in medium then low heat for 30-40 minutes.kumba_web.jpg



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Posted 05 November 2021 - 12:20 PM

Bourmuh
To make the dough:
3-4 cups flour
1 cup water
1 teaspoon baking soda
1 soupspoon vinegar
1 coffee cup oil
1 soupspoon sugar
Pinch of salt

To make the core:
½ kilo walnuts
2 teaspoons cinnamon

To make sugar water:
2 cups sugar
2 cups water
A few drops of lemon juice

Knead the dough and shape into walnut-size balls. Roll dough balls into very thin layer. Add walnuts and cinnamon core. Roll and then fold two edges into snail-like shell. Pinch the two edges together and fry in oil. Remove after a few minutes and place in sugar water for five minutes. Then place pastries on mesh sieve (souzag) to allow excess sugar water to escape.



#437 MosJan

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Posted 05 November 2021 - 12:21 PM

Zulubeeg (Tkalag)
1 cup yogurt
1 coffee cup oil
1 teaspoon baking soda
1 soupspoon vinegar
1 teaspoon sugar
½ teaspoon salt
Flour to suit

Mix ingredients to get weak dough. Lift with spoon (thus the name of the dish tkalag; spoon in Armenian) and drop in hot oil. When color changes after a few minutes, remove from oil and immediately place in sugar water for five minutes. Then place on a sieve for excess sugar water to escape.



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Posted 05 November 2021 - 12:21 PM

Khaveydz
1 cup flour
1-2 soupspoons fat
½ cup honey water or syrup

Toast flour in fat or oil until golden. Knead with honey water or syrup. Then shape into morsels.



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Posted 05 November 2021 - 12:21 PM

Zarda
1 cup coarse bulghur
4 cups milk
½ cup sugar
One cinnamon stick

Boil milk with cinnamon stick. Add sugar and bulghur and cook until liquid dissolves.



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Posted 05 November 2021 - 12:21 PM

Lantug
2 cups milk
½ cup flour
1 soupspoon fat
Salt or flour (according to preference)

Lightly toast flour in fat. Add hot milk and constantly mix until uniform. Add salt or sugar (or both).






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