ED Posted March 22, 2010 Report Share Posted March 22, 2010 how about Hajar? my wife made me Hajar pilav but not the same as I rememer when we made it in Armenia (my Mother), and once i ate it in Boston, Rubos Mother in law made it, was great. Nairi would know this, chamichov plaf with potatoes in a bottom of a pan, but the secret is you have to cook it with real butter Quote Link to comment Share on other sites More sharing options...
Azat Posted March 23, 2010 Report Share Posted March 23, 2010 how about Hajar? my wife made me Hajar pilav but not the same as I rememer when we made it in Armenia (my Mother), and once i ate it in Boston, Rubos Mother in law made it, was great. Nairi would know this, chamichov plaf with potatoes in a bottom of a pan, but the secret is you have to cook it with real butter nagli. ches amachun espes baner es asum sovats martkants mot. I love hajar plav Quote Link to comment Share on other sites More sharing options...
ED Posted March 24, 2010 Report Share Posted March 24, 2010 ba chamichov plav ches sirum? bayts inchi amachem Azat jan? hents hima el sovats mernumem aper......es inch chem tsxum geli axorjaka mots:((( Quote Link to comment Share on other sites More sharing options...
Louise Kiffer Posted March 25, 2010 Report Share Posted March 25, 2010 http://www.asgteach.com/blog/gail/photos/photos_2007/Sorrel.jpghttp://www.plant-identification.co.uk/images/polygonaceae/rumex-acetosa-3.jpghttp://upload.wikimedia.org/wikipedia/commons/0/09/Nordens_flora_Rumex_acetosa.jpghttp://www.armenianow.com/features/mama_makes_it_better/21752/armenian_cuisine_sorrel_soup According to the Hanragitaran Aveluk is Rumex, the most popular of which being Rumex acetosa. There is a method to this madness, see here the chemical content- Oxalic acid., the reason why it has to be soaked for a long time. I had written about this, that Zeituntsis of Aleppo were the experts in the art of this recipe. They were the experts, and when in season they gathered and prepared it the entire neighborhood would be invited. I do remember that the leaves had to be soaked in water for a long time,changing the water several times I.e. to exude the “acid”.Btw, “sorrel” seems to be French while the English is “dock”.PS. In searching one will see that Sorrel soup is a very popular Jamaican dish. Dman it! Why are we still speaking furkish? Who knows that the Armenian word for "bulgur" is "dzavar"?---- Source URL: http://www.armenianow.com/node/21754Source URL: http://www.armenianow.com/features/mama_makes_it_better/21752/armenian_cuisine_sorrel_soup---------------------dear Arpa, I know well rumex acetosa, it is called "Oseille" in French, and'la soupe à l'oseille' is very popular in France. There is a song:'La soupe à l'oseille c'est pour les demoisellesla soupe à l'oignon c'est pour les garçons" the word: sorrel is in English.I have made hundreds of drawings of wild flowers.And soupe à l'oseille too. But not your recepe. Thank you, I shall try it. Seems good ! Quote Link to comment Share on other sites More sharing options...
Harut Posted March 26, 2010 Report Share Posted March 26, 2010 Makes sense. I've only heard dzavar in Armenia so far (not that I'm around people who use the word regularly, but I just don't ever remember someone using the word "bulghur"). in our home, we use dzavar for the whole grain and blghur for the ground grain. Quote Link to comment Share on other sites More sharing options...
Arpa Posted March 26, 2010 Report Share Posted March 26, 2010 (edited) name='Louise Kiffer' date='25 March 2010 dear Arpa, I know well rumex acetosa, it is called "Oseille" in French, and'la soupe à l'oseille' is very popular in France. There is a song:'La soupe à l'oseille c'est pour les demoisellesla soupe à l'oignon c'est pour les garçons" the word: sorrel is in English.I have made hundreds of drawings of wild flowers.And soupe à l'oseille too. But not your recepe. Thank you, I shall try it. Seems good !Thank you Louise for the correction. You are right. I did something against my religion and trusted that mickey mouse Wikipedia, or maybe I misread it. The more I read the more get confused. There seem to be several Rumex-es , the most common of them being Rumex acetosa, at times known as French Sorrel, just as at times -Common Sorrel. http://www.torrens.org.uk/FFF/plants/imgs/RumexAcetosa.jpegWhether the writer was confused or I was, I interpreted it to mean that French name is sorrel. And yes, I also see that in France it is known as "Oseille".Some also say that French Sorrel is Rumex Scutatus. http://www.floralimages.co.uk/images/rumex_scutatus_ef5.jpgAnd, as bonus for our readers, here is Louises Floral Art/ Fleurs Sauvage;http://pagesperso-orange.fr/choisy/index.htm Edited March 26, 2010 by Arpa Quote Link to comment Share on other sites More sharing options...
Arpa Posted March 26, 2010 Report Share Posted March 26, 2010 (edited) in our home, we use dzavar for the whole grain and blghur for the ground grain.Harut, you’re gonna like this, maybe not.From the Armatakan;ՁԱՒԱՐ- Խաշած ու ԽՈՇՈՐ ԱՂԱՑԱԾ ՑՈՐԵՆ, հաճար կամ գարի.---Above it says “խոշոր աղացած”, meaning “coarsely ground” (cracked wheat), as when wheat is ground any finer the next would be “simit” like the Italian “farina=cereal”, even finer it will be ալիւր =flour.Yet, the more I read the mores I get confused. Btw, in the Marash dialect “dvawar” is explained as “bulghur” in parentheses.We will see if we can“crack” this nut in a subsequent post under the topic of LANGUAGE- GRAIN/ՀԱՑԱՀԱՏԻԿbut before we come to the "main course". AHHH!! Stupid me!! How come I did not see the connection between "հատիկ/hatik/grain"http://www.lifeisafeast.com/2008/03/agra-hadig.htmlhttp://lcweb2.loc.gov/diglib/legacies/CA/200002748.html And "hatel=to cut"**. **Մեր երեխան շատ տզտզան է այսօր: Ահ՜, միթէ նա ատամ է «հատում», "cutting teeth"? Edited March 26, 2010 by Arpa Quote Link to comment Share on other sites More sharing options...
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