MosJan

can we change the topic name ?? from New Promising Era President Armen Sarkissian And VP Nikol Pashinian to It Was A Promising Era President Armen Sarkissian And VP Nikol Pashinian

As of 17։ 00 On November 16, the situation on the eastern section of the border of the Republic of Armenia, where units of the Azerbaijani Armed Forces initiated the attack today, remains extremely tense, the RA Ministry of Defense reports. The report also refers to the capture of 12 servicemen of the RA Armed Forces. "The intensity of the fighting is not weakening. The enemy continues to use artillery, armored vehicles and small arms of various calibers. As a result of the response of the Armenian side, the enemy suffered numerous losses in manpower, about a dozen units of armored vehicles were destroyed or disabled. The Armenian side also has losses. Data to be specified. 12 servicemen of the RA Armed Forces were taken prisoner - five contract soldiers and seven conscripts," the Ministry of Defense said in a statement. https://hetq.am/ru/article/137929

The Ministry of Defense of Armenia has published a new video of the destroyed armored vehicles of the Azerbaijani armed forces.

Puht-Puht ½ cup soaked chick peas ½ cup soaked beans ½ cup soaked cracked wheat ½ cup lentils ½ cup walnuts ½ cup pepper paste 2 cloves garlic Cumin Red pepper Salt Cook grain in plenty of water. Add pepper paste, garlic, walnuts and spices.

Tuhtuhchuhreg ½ cup flour ½ cup fine bulghur 1 cup lentils ½ kilo edible greens 2 soupspoons tomato-pepper paste 2 soupspoons fat (or oil) 2 potatoes 3 cloves garlic Juice of one lemon Mint flakes Salt Cook lentils. Knead flour and bulghur with water. Shape small balls and fry. Add balls, chopped greens and potatoes to lentils. Heat tomato paste and crushed garlic in same oil and add to soup. After turning off flame, add lemon juice and mint.

Agunchig is a dough ball filled with meat that’s cooked in soup. The name derives from the shape of the dough. There are two types for the soup in which the dish is cooked – yogurt soup or a soup fashioned from tomato-pepper paste mixed with garlic, lemon juice, mint and hot pepper. Agunchig (Little Ears) To make the dough: 1 cup water 1 soupspoon vinegar 1 soupspoon oil 1 teaspoon baking soda Salt To make the filling: 200 grams ground meat 1 onion Oil Red and black pepper Salt Fry the meat with the onions and spices. Knead dough, roll out thinly, and shape with the edge of a coffee cup. In each ball add a little meat and fold over to form a half moon shape. Then pinch edges together into an ear shape. Line them up on a tray and cook for a few minutes in a hot oven until slightly brown. Prepare yogurt soup (or tomato paste soup) and place little “ears” in the soup to cook for a few minutes. Serve.

Mukhlout Shourbou 1 cup red lentils ½ cup coarse bulghur 2 onions 2 soupspoons oil Bay leaves Juice of one lemon Red pepper Cumin Boil lentils; add bulghur, fried onions and spices. Add lemon juice as final step.

Hatsouport ½ kilo cabbage 1 onion 1 potato 2 soupspoons tomato paste Red and black pepper Greens Salt Cut and boil vegetables. Add paste, spices and greens. Serve with stale bread.

Madznuh Shourbou ½ cup cooked yogurt ½ cup coarse bulghur (or rice) Butter Mint Salt Dissolve cooked yogurt in boiling salt water. Then add cracked wheat and boil. Finally, add mint and serve with butter, according to taste. Madznuh Shourbou

There was also a dish called ichaghiov klour. The dough shell is made by kneading in the same manner for the meat klour. However, the filling is made from beaten fat (animal innards) and then mixed with hot red pepper. It is then shaped into nut-sized balls and filled inside the dough balls. Cook in tahnabour. Ichaghiov klour Seenragha is a flat variety of the same meat balls prepared in a seenee/platter. Trak are the round flat balls (10-15 centimeters in diameter) that are grilled. This dish is unique to Mousa Ler. Tsoutunnuh trakug is the daily consumed meatless dish.

Mitchuh Klour Ingredients of dough shell: ½ kilo cracked wheat ½ kilo fine bulghur 1 soupspoon tomato-pepper paste Red and black pepper Cumin Salt Filling: ½ kilo ground meat 2 onions 2 soupspoons oil Red and black pepper Cumin Bahar Salt First prepare filling – Cook diced onion and ground meat with spices. Let cool. Prepare dough by mixing ingredients and kneading with wet fingers until soft but not sticky. Remove walnut-sized pieces, open hole and widen with fingers. Then add filling, close, and shape into a lemon. Fry in plenty of hot oil, or cook in yogurt soup. To make yogurt soup – boil 1-2 spoons rice in boiling water. Then add yogurt. Use powered mint. Mitchuh Klour There was also a dish of raw meat prtoudj – Fresh red fat-free meat would be beaten on a stone mortar. It was then kneaded with fine bulghur and hot red pepper paste. The raw prtoudj would be dipped in cooked meat (with seasonings and onions) served alongside.

Kemenuh Klour Ingredients of dough shell: ½ kilo potatoes ½ kilo fine bulghur 1 soupspoon tomato-pepper paste Cumin Salt Filling: ½ kilo potato 2 onions 1 soupspoon tomato-pepper paste 2 soupspoons oil Red and black pepper Cumin Salt Oil – for frying First prepare filling – Boil potatoes and mash, then add fried onions, paste and seasonings. Let cool. Prepare dough – mix bulghur to hot potatoes. Then add remaining ingredients and knead by adding water a bit at a time until dough becomes soft but not sticky. Remove walnut sized pieces, knead gently and open hole with fingers and widen. Then add filling, close, and shape into a lemon. Fry in plenty of hot oil.

Kemenuh Prtoudj 1 kilo potatoes 2 cups fine bulghur 2 tomatoes 2 onions 1 pepper 1 soupspoon tomato-pepper paste Fresh parsley and mint Oil Red and black pepper Cumin Salt Boil potatoes, drain and mash. While still hot, pour over bulghur and knead. Add fried onions (or diced raw onion), yogurt and seasonings. Continue to knead with wet fingers. When ready, mix in diced tomato, pepper and greens. Shape into prtoudj and serve.

Grgoudag 1 cup fine bulghur 1 cup boiling water 1 onion 2 soupspoons tomato-pepper paste Juice of one lemon Oil Parsley Mint Red and black pepper Cumin Salt Add paste, spices and water to fried onions. Add bulghur, cover and let cool. Dice greens and mix into bulghur. Add lemon juice. Serve with boiled cabbage, lettuce leaves or with fresh grape leaves.

Pezurgani with sourki 1 sourki 1 coffee cup oil 1 tomato 1 onion 1 pepper 1 cucumber pickle Greens Dice sourki and place in center of plate. Drizzle oil on top. Chop veggies and place next to cheese.

Shepherds had their own special dishes. The most common was simple talamou, prepared from the fig milk gathered from the broken ends of fig tree branches. It was mixed with hot pressed sheep milk that would immediately break into pieces. There were several salad-like dishes called pezurgani that shepherds would make in the open fields with produce brought from home that morning. Pezurgani with olives 1 cup green olives (pitted) 1 onion 1 tomato 1 soupspoon tomato paste 1 soupspoon pomegranate pickle ½ cup walnuts 2 soupspoons oil Parsley Black and red pepper Cumin Salt Dice olives, tomato, onion and greens. Add chopped walnuts, paste, oil and pomegranate pickle. Season to taste.

Ghavourma Omelet 4 eggs 2 soupspoons fat 100 grams ground meat (coarse) 1 onion Black and red pepper Bahar Salt Fry meat and onion together in fat and season to taste. Add beaten eggs and cook.

Tomato Omelet 1 onion 1 tomato 1 pepper 4 eggs 1 soupspoon fat or oil Black and red pepper Salt Add cut tomato and pepper to fried onion. Season and then break eggs on top. Cook according to preference – omelet style, sunny side up, etc.

Ehdjdjeeg 1 bunch spinach (or another green) 3 eggs 2 soupspoons flour Red and black pepper Cumin Salt Oil Chop greens, beat eggs and flour, and season. Heat oil. Spoon mixture on hot oil and fry both sides. The same method is used to prepare summer squash ehdjdjeeg, especially the day after making dolma, in order to use the core of the squash.

Adjdjuk 4 eggs 1 soupspoon fat 2 soupspoons flour Honey Beat eggs with flour and pour into hot fat. Cook both sides. Pour honey on top to serve.