244 replies to this topic

[shiner]

Is there such a thing as Armenian food? I mean, is there a food/drink item that is particularly Armenian, without it also existing in other cultures? I can't think of anything.

Does basturma qualify?

[ March 26, 2001: Message edited by: BTac ]

[Nané]

Xash

I don't think basturman qualifies ...

[bellthecat]

I would guess that for a food to be really exclusively Armenian, it would have to be something that only lives / grows in Armenia!

Are there types of fish that only live in lake Sevan?

Steve

[koko]

"Dolma" worldknown armenian food, wich of course other cultures like turkey has embraced as there nationalfood.

"Kololak" or "Kftov shila"

"Koko" roased spinach with other ingridiences, eggs etc.

The list is long...

[MJ]

Koko,

Any Greek will declare war to Armenia for the appropriation of “Dolma.” The word "Dolma" itself originates from the Greek language, as far as I know.

Don't know about the rest of the items in your list.

[koko]

In David Marshal Langs book "The Armenians A People in Exile", there is a hole chapter about the armenian kitchen.

There is a fish...a river trout in Sevana lich called ishkhan[/I wich means ][I]princeIn the prehistoric ages, the princes and nobility had big basins digged out where you could grow fish.

An armenian nationalfish dish is Kulap
made of the river trout

The bowels are emtied but you keep the heart, the rum and the liver too use it as filling. Other ingrediences is boiled rise, melted butter...mmm...raisin, ginger and its formed too circle. The tale of the fish is put in the mouth and in the oven! temprature 200 o


I´m so hungry!

[Kazza]

HA HA ho ho ho hee! damn right!

Actually, greek food is almost identical to lebanese food (I say ALMOST identical, becaus e tey use some spices and farting around in their main meals. Greek food is more like, your basic meat on the side, like keebabs, or keftethas, and them salad and bread and houmous on the side.) but what I am talking about is the snacks, the dolmas, the houmous, the pitta breads, salads, and of course not forgetting those mini pastries, the ones with the honey, and the nuts in it. MMM! I think really the middle eastern, east medditereanean could have all had influences and copied each other really.

I personally ADORE greek food. I dont really like english food mich at all in comparison. I imagine that armenian food is pretty much the same, am I wrong?

[Azat]

I think "harisa" might be Armenian. I am not sure but maybe "khashlama" too. Would "basturma", and "soujuk" not be Armenian? I am not sure if I have seen these in any other kitchens.

Is it lunch time yet?

[Pilafhead]

I thought the same about basturma until someone here pointed out to me it is quite common. The strongest example is how similar the name sounds to Pastrami--that kind of blew me away (alright so I'm easily amused ).

What about Lahmejune? Chi kufta? Seeni kufta? No one seems to claim those.

Anyone familiar with Keebah? It's meat, bulghur and mint. Formed into meatballs and boiled. Yum, yum. One of my faves. It may be a Dikranagertsi dish which means any of 4-5 cultures may have created it.


Dammit, now I'm starving!


Mike


P.S. WAIT HERE'S TWO: KOTAYK AND CILIKIA!!! Well...for some of us beer is one of the major food groups...

[levonyeshilian]

I think both basturma and dolma's name come from turkish.
Basturma is pastýrma(originally derived from the turkish word 'bastýrma' that means to press').As far as i know it was a well known dried and spiced meat eaten by the Mongolian or Turkish horsemen that they were keeping under their saddles as they were riding.
The dolma is derived from the word doldurma(to fill).

[levonyeshilian]

Mike,
One day you must come Diyarbekir and test all those made by their chefs......
P.S.By the way i'm so impressed you're eating the same food after a hundred years.

[Pilafhead]

Thanks! Well, I've still got grandma cooking for me from time to time. She learned from her mother who came from Dikranagert. So I'm still kind of close to the source!

[shiner]

Thanks everyone for your responses!!

To conclude, I guess xash stands on top of the list by itself uncontested.

Lahmajune and kufta are good contenders.

Koko, the foods you mentioned are very interesting, but I have not heard of them. I wonder if they are very unique.

Obviously it is almost impossible for a food/drink to be uniquely Armenian, as Armenians haven't even had their own country for the past few centuries.

What do you guys think about lavash?

[Kazza]

How about that sweet - kisli Lovash?

[levonyeshilian]

I can't understand vegaterians....I'm a complete carnivor and proud ..... Any of you???

[Azat]

I am a complete vegetarians and I am proud too. I have not had any meat for 8+ years.

I do think that Lavash may be Armenian.

[bellthecat]

Apart from the fish dishes, everything mentioned so far can be bought in most places in Turkey. Since the waters of lake Sevan have dropped so much that the water is now vey salty, probably all the poor little fishes are dead now .

Steve

[MosJan]

ok lets see
#1 Xash
#2 XAshlama
#3 Harisa
#4 Lavash
#5 Matnaqash hats
#6 Sibex - ( T@tu )
#7 Shushan ( T@tu )
#8 Chanax Panir
#9 ~Korak-Karkraxith-Ishxan
#10 HAjar-Ajar -Pilaf-
#11 Aveluk
#12 Qyavara Qyufta
#13 Qyalla -TAvari<>Vochxari
#14 Chanax - Soup - KAvi amani mej - HImnakanum Lennakanum
#15 chobani XAshlama - Vochxari Tiki mej a yepvum Kraki Tak
#15 Tonir-i Xorovats
#16 PAnir-Xash Tel panir+Lavash+Sox+Your=Jur -
#17 Qrchik - t@tu KArambo + Dzavar + Your Jur + TAvari mis ( Soup )
#18 Bishi - GArni-Gerrard shrjanum klor Qartser hatsatsesak
#19 j@mur - HAykakan Boqon hats +HAlats Yur+ Merrer - Sisyan Goorisi Shrjan
#20 BAnjarov Soup
#21 TApakats JAV - JAknderi t@per@ dzvi yev yturi mej tapakvats - marinat yerats
#22 DAL - nor ts@n@ndaberats Kovi Katov yev m@r@rov + Dzu
#23 s@nkapur _ Dilijani TSari Sunk + Hajar + MIss
#24 RApama - MIjin chapsi d@dum Tondri mej yepvats hamemunknerov yev hnderenov ltsvats
#25 t@jvjik - Sox@ mandder mander - MArmand Gragin vra
#26 MAndak
#27 TSirani Djem
#28 TSirani Hyut
#29 TSirani Chir
#30 Anushabur
#31 KAtnov
#32 TEl MAnir
#33 Sindz
#34 Arandz
#35 Doshabov - MAtsun
#36 Tarxana - "Soup Tan"
#37 Tan Apur " Spas "
#38 Motal Panir ( Leninakan )
#39 Masur-Matsun ( Goris _ Sisyan )
#40 Gata ( qarster Arri )
#41 Kololak Soup ( Horti msov & dzavarov )
#42 Pochov Apur ( Tavari Poch )
#43 Derdzi Anali ( dertsi chir ltsvats Tarnber teski Hnderenov yev urish chirerov )
#44 Lavashov duk - Lavash+Dzuk+Vochxari karaq + qari vra yepvvats (Qyavar )

Jrik Jasher-> Qyavari Inknavar Jorovrtakan Sharjum Gerb@
Qarahunji Orri
N@rran Gini
Tsirani Orri

Avazi Vra yepvats Paplavoki Coffe
es verchin@ 101% Haykakana En el Erevenyan et yes dzez Garant em talis

[ March 27, 2001: Message edited by: MosJan ]

[Pilafhead]

Wow, what a list!!!


I think this one has always kind of grossed me out. Is this the one that kind of looks like oatmeal and cumin is put on it???

Funny...when I think of this or say it, I hear it in my grandma's voice.

[Pilafhead]

--Chordag with sevangandig on it--Sweet bread with black poppy seeds.

---Chormis: Beef with spices, which is hung outside in the cold weather until it dries out. Then you slice it and fry it. Oh man, is that good stuff! We used to have problems when the weather would heat up and all the bags would spoil.

Others I grew up with are: Monteel (like a won ton soup), Zigalig (almost like doughnuts), and Fahsulyah zod (green bean stew).

Anyone take the day old chikufta, dip it in egg and then fry it? YUMMMMMMMMMMMM!

F*CK I'm hungry now!!!!!!!!!!!!!