Nané

Personnaly, I prefer something like this - http://smittenkitchen.com/2012/01/apple-sharlotka/ I made this once and it was gone by the next day. Yummmmm.

do you like coconut?

http://www.tasteofbeirut.com/2009/11/cinnamon-roll-with-tahini-tahinov-hatz/ Tahini roll (Tahinov Hatz) There is a large Armenian community living in Lebanon. The Armenians moved to Lebanon in the beginning of last century to escape persecution and massacres. I had several Armenian friends growing up in Beirut. There are neighborhoods in the city where Armenians tend to live and go about their daily lives, Armenian churches, Armenian schools and universities, Armenian restaurants, Armenian shops and artisans, Armenian political parties represented in parliament. The Lebanese have grown quite fond of Armenian specialties such as the sujuk ( a type of sausage), the basterma (ditto) and my personal favorite, the lahmajun ( a type of meat and spices pizza). This is a sweet bread roll made of pita bread dough, with the addition of tahini and sugar and cinnamon. It is delicious in the morning with a cup of coffee and something different to try that will faintly remind you of halvah, except much lighter. The use of cinnamon is optional here. This recipe is adapted from Secrets of Cooking by Linda Chirinian, a cookbook that I have bought about twenty years ago and have cherished ever since. INGREDIENTS: This quantity will yield about 18 rolls. PITA BREAD Dough recipe: (see post) 1 1/4 cup tahini 1 1/4 cup sugar 2 teaspoons ground cinnamon (can omit) METHOD: 1.Make pita bread dough. Let it rise 2 1/2 hours. 2.Mix the sugar and cinnamon in a small bowl. Cover 3 baking sheets with parchment paper. 3.Divide the dough into 3 parts. Roll each part into a 12 inch circle. 4.Spread one third of tahini over the entire surface of each circle, then sprinkle with one third of the sugar and cinnamon mixture. 5.Roll up the circle jelly-roll style. If it sticks to the work surface, you can sprinkle more sugar on the roll. 6.Preheat the oven to 400F. 7.Using your hands in a forward and backward motion, stretch each piece gently to obtain a rope of 3 1/2 feet in length. 8.Cut each rope in 6-inch pieces. Shape each piece into a pinwheel. Roll each pinwheel into a 4 inch disk with a rolling pin. 9.Fill baking sheet with the disks and bake for about 12 to 15 minutes in the hot oven. 10.Cool completely. Serve. (store in a tight container and can freeze for a couple of weeks)

vor mekits?

shnorhakalutyun Azat jan

Thank you thank you thank you

As I was reading the replies on the topic of begging I remembered something I read recently in Paulo Coelho's most recent novel ("Aleph)" In the book Paulo's translator, Yao, suggests that Paulo beg for money with him (as part of his self-finding journey). He explains, “Some Zen Buddhist monks in Japan told me about takuhatsu, the begging pilgrimage. . . . This is because, according to Zen philosophy, the giver, the beggar, and the alms money itself all form part of an important chain of equilibrium. The person doing the begging does so because he’s needy, but the person doing the giving also does so out of need. The alms money serves as a link between those two needs.” I think on some level this is absolutely true.

ապրես ընգեր ջան ... շնորհակալ

Yes shat ei sirum es mardun. Astvats hogin lusavori.

I really love this woman's blog and look forward to reading it every day. She's one of a the few food bloggers I follow who post nearly daily. I have learned a lot from her postings and love the fact that periodically she reflects on Armenian food. Who knew that we have our own tamales recipe http://www.tasteofbeirut.com/2009/12/chick-pea-appetizer-topig/

You are right. But I was concentrating on "some" and not the "most."

Different people will do different things for money. Some will beg ... Some will steal ... Some will prostitute ... While some (hiding behind some fabricated pretext) will cause the deaths of hundreds of thousands of innocent men, women and children ...

Բայց ֆորմատն էլ հայերեն չի: Ֆորմատի տեղը պիտի լինի ձևաչափ: Բայց եռաչափ ձևաչափն էլ ինչ որ սխալ է հնչում: Չիդեմ ...

During my most recent trip to Armenia (2009) I acquired some cooking books in Armenian. Among them was a little paperback titled «Համեմունքներ. Համ և բուրմունք». What we find is the Armenian name of a spice or herb, the Latin name (which in many cases is misspelled) and the Russian name (which I can't say anything about since my Russian is very limited). What I found interesting is that there are two separate entries for Caraway (carum carvi) and in one case it is (incorrectly) translated to Armenian as Չաման (chaman) and in the other as Շաբրեյ-Քեմոն (shabrey-qemon). Not sure if this is the correct translation. But more importantly Fenugreek (Trigonella foenum) is translated to Armenian as Հացհամեմ (hatshamem), which seems to be correct. Another common name is Շամբալա (shambala). Here's some info about the plant. http://asrc.am/fileadmin/user_upload/asrc/teghek_tertik/shambala.pdf Thus, what we have been calling basturma should actually be called Հացհամեմապուխտ (hatshamemapuxt). hatshamem.pdf

Arpa, what do you mean it is also known as վարսակ (oat)? Farro and oat are 2 different grains (with 2 different latin names).

Recently I have been trying to figure out the Armenian names of grains (along with veggies, herbs, spices, etc). Today, while at the local Armenian s-market I was looking at Farro and Ajar (marked as Kibbled Wheat) and wondering how similar they are. I googled and learned that they are the same thing! Another mystery solved! I had somehow missed this post.

Yes it is a beautiful topic. But please NOOOOOOO Facebookization of HyeForum

What a pleasure to read this article early in the morning. Thank you.

It's so hard to imagine Parisian cafes without smokers but I'm glad France has taken steps to control second hand smoke. I don't know how Armenians in France manage but here in Glendale they don't give a crap about the ordinance that prohibits smoking in common areas and all areas within 20 feet of windows and entrancies. At times I have to run around the apartment and shut all our windows because there's a smoker a few feet away from a window.

And as it turns out there is an International Men's Day http://en.wikipedia.org/wiki/International_Men%27s_Day

Հետաքրքիր է որ աղջկաս համար իմ «հնարած» ճաշերից մեկը շաաաատ նման է այս Մարաշի քեշկէկ ղապախլի կոչվածին: Փաստորեն ես այն ոչ թե հնարել եմ այլ իմ գենետիկ հիշողությունից «քաշել, հանել»: Մարաշի քեշկէկ ղապախլի ԱՌԱՋԻՆ ՓՈՒԼ Բաղադրութիւն ½ քլկ. խորանարդաձեւ կտրուած միս - հիմնականում հորթի միս 1 գաւաթ սիսեռ (թրջուած) - երբեմն ոսպ եմ օգտագործում 2 քլկ. խոշոր դդում - տարբեր տեսակի դդումներ (butternut, acorn, marrow և այլն) 1 մեծ դգալ լոլիկի խիւս - այո, կամ մանրացված թարմ լոլիկ 1 պզտիկ դգալ պղպղեղի խիւս - մանր կտրատած անուշահամ պղպեղ 3 կիտրոնի հիւթ - սա չեմ դնում 1 պզտիկ դգալ աղտոր - և սոխ 1 պզտիկ դգալ աղ - այո 2 մեծ դգալ կարագ կամ իւղ - կարագ կամ ձիթայուղ 1 մեծ դգալ չոր անանուխ: - թարմ անանուխ կամ համեմ Բայց 2-րդ փուլը չհասկացա: Ծեծած-ը ի՞նչ է:

Love love love this

Հուզվեցի

Bravo

glendalenewspress.com/news/tn-gnp-0307-glendale-community-college-student-torkom-pailevanian-selected-for-nasa-program,0,4446977.story Glendale News Press Glendale Community College student selected for NASA program Torkom Pailevanian, 19, will be part of elite group in three-day space program at the Johnson Space Center in Houston By Megan O'Neil, megan.oneil@latimes.com 3:26 PM PST, March 6, 2012 A Glendale Community College student is among 92 aspiring young scientists and engineers selected last week to join the National Community College Aerospace Scholars program and help design robotic rovers in an educational collaboration with NASA. Torkom Pailevanian, 19, will join an elite group of community college students from across the country at the Johnson Space Center in Houston for a three-day, hands-on engineering experience starting May 9. It is designed to foster talent within science, technology, engineering and mathematics, known within education circles as STEM disciplines. “It really caught my interest, and when this opportunity came up, I jumped right on it,” said Pailevanian, a student worker at the Glendale Community College Planetarium and an intern at the Jet Propulsion Laboratory in La Cañada Flintridge. “I thought it would be interesting to learn about a new planet.” The second-year student learned about the program from a classmate, and quickly set about assembling his application. He was then tasked with completing a four-part, web-based assignment in which he had to develop an exploratory mission to Mars. “You had to state why you wanted to do certain things in certain ways,” Pailevanian said. “You are basically creating a practical mission to Mars to the best of your knowledge of all the technology available today.” The Glendale native, who currently has a 4.0 grade point average, said that he harbors a life-long fascination with how things function. He hopes to transfer to Caltech and major in engineering and physics, and credits Glendale Community College professor Rick Guglielmino as someone who has motivated him to work hard. “It was easy to learn with him,” Pailevanian said of his Physics 101 professor. “The time would go by so quickly. You wouldn’t even realize you had been sitting in lecture for an hour and 15 minutes. I would try to impress that teacher, to do something he had never seen.” Once at the Johnson Space Center, student participants will work together in teams to form companies engaged in Mars exploration, and build prototype rovers that will then be used to navigate a course and perform tasks, such as collecting rocks and water. Engaging underserved and underrepresented learners in STEM initiatives helps NASA to build a more inclusive and diverse workforce, Leland Melvin, associate administrator for education with NASA, said in a statement. “Community colleges offer NASA a great pool of STEM talent critical to our scientific and exploration initiatives,” Melvin said. “They also serve a large portion of our nation’s minority students.”