ՀՐՈՒՇԱԿ

[Arpa]

ՀՐՈՒՇԱԿ ՓՈԽԻՆԴ ՓԷԽԱՆԴ ՓԷԽԷՆԴ

Not to confuse with the Arabic Halwa with sesame base.

Halva-Halwa-Հալվա/ Հալւա

http://en.wikipedia.org/wiki/Halva

To see more about the origin of the word, go to Language.

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My mother made the best “pokhind/pekhand/pekhend “, our main dessert.

Note. Whereas the main ingredients of the Arabic “halwa/halaweh” are sesame oil and sugar, the Armenian version is mainly roasted flour, sugar, honey or syrup. This is way before Twinkies ..

http://mediaenvironment.files.wordpress.co...ss-twinkies.jpg

It was our main morning hot cereal/porridge (farina) ,and or dessert.

Speaking of “cheesecake”, does anyone know the Srian sweet known as “halaweh bi jibn”, sweet with cheese”?

http://chowhound.chow.com/topics/226777

And cheesecake

http://outlandinstitute.files.wordpress.co.../cheesecake.jpg

Here is one site that shows the real Hroushak/Pokhind even though the author calls it Armenian Halva; http://lisacooks.wordpress.com/2009/07/10/armenian-halva/

Btw. We call that grape syrup “roop” not “bakmaz” or whatever.

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From the Book of MARASH-

“Շատ մը անուշեղէններու մէջ կայ Մարաշի սեփական փոխինդը փէխանդ բոհրած ալիւրով, ռուփով եւ կարագով շինուած անուշեղէն մը”

It goes further-

“Հացբուրդը , լաւաշ հաց ռուփի եւ կարագի մէջ ջարդուած ու եփուած”

It is much like what the Syrians in Aleppo call “mamounieh”.

http://mobile.reuters.com/mobile/m/FullArt...450249520071024

he has built upon his French training to develop dishes he first learnt from his mother. Now Ghazal serves ice-cream with mamounieh, the simpler of usually sophisticated Aleppan desserts. Mamounieh is made from water, sugar, ghee butter and semolina. Ghazal has also created a dish of humus mousse cake wrapped in a layer of dried meat as part of a buffet he oversees at Aleppo's Mirage Hotel. "Chefs in France have started mixing Aleppan and European food and customers like it," Ghazal said.

 

 

Edited September 12, 2009 by Arpa

[Arpa]

ԽԱՒԻԾ

 

KHAVIDZ

 

http://armmenu.com/menu/wp-content/uploads/2011/10/xavic-300x226.jpg

 

 

 

And the khavitz... This too was unlike the sweet flour khavitz I was used too. It was made of flour, corn meal, cream and oil, but it wasn’t sweet like the stuff back home. So, Armenians and Hamshens have something in common when it comes to food as well.

 

 

From the Armatakan-

 

Խաւիծ Ալիւրով պատրաստուած խիւսի նման մի կերակուր

 

 

We see it in many other languages. Seems to be from the Assyrian Xawisa - մի տեսակ խմորեղէն-some kind of pastry. خبیصه khabisa/khapissah.

 

Please ! It is ԽաՒիծ with the U/W not ԽաՎիծ with the V just as we see in Assyrian W.

 

Many may have forgotten that unlike the Arabs and Persians we have the sounds of both W and V as the case may be.

 

AH!!!! Only now I understand. During our younger years one of the very few of our cuisinal delights was “hapsa” , prepared with starch (not flour), sugar and water, sometime topped with melted butter., that is when we had it.

 

At times, when we behaved slovenly, lazily our parents would say - “Ինչ՞ է նորեն” տուզսուս հապսայի” անլի հապսայի պէս ես վարւում .

 

The irony is that, there is no salt in “hapsa”.

Another irony is that in those days it was struggle to find bread , never mind the butter.

 

Հաց ու կարագ մեր պատառակ OK! Shoot me. I invented another cliché!!

Պատառ/patarr means morsel.

And the khavitz... This too was unlike the sweet flour khavitz I was used too. It was made of flour, corn meal, cream and oil, but it wasn’t sweet like the stuff back home. So, Armenians and Hamshens have something in common when it comes to food as well.

http://hetq.am/static/content/turkey/hamshen_ishkhanyan/vayichner.jpg

 

From the Armatakan-

Խաւիծ Ալիւրով պատրաստուած խիւսի նման մի կերակուր

 

We see it in many other languages. Seems to be from the Assyrian Xawisa - մի տեսակ խմորեղէն-some kind of pastry. خبیصه khabisa/khapissah . Please ! It is ԽաՒիծ with the U/W not ԽաՎիծ with the V just as we see in Assyrian W. Many may have forgotten that unlike the Arabs and Persians we have the sounds of both W and V as the case may be.

 

AH!!!! Only now I understand. During our younger years one of the very few of our cuisinal delights was “hapsa” , prepared with starch (not flour), sugar and water, sometime topped with melted butter., that is when we had it.

At times, when we behaved slovenly, lazily our parents would say - “Ինչ՞ է նորեն” տուզսուս հապսայի” անլի հապսայի պէս ես վարւում .

The irony is that, there is no salt in “hapsa”.

Another irony is that in those days it was struggle to find bread , never mind the butter.

Հաց ու կարագ մեր պպտառակ OK! Shoot me. I invented another cliché!!

Պատառ/patarr means morsel.

 

http://armmenu.com/menu/?p=5977

 

ԽԱՎԻԾ

http://hetq.am/static/content/turkey/hamshen_ishkhanyan/tejine3.jpg

 

From the Armatakan-

Խաւիծ Ալիւրով պատրաստուած խիւսի նման մի կերակուր

 

We see it in many other languages. Seems to be from the Assyrian Xawisa - մի տեսակ խմորեղէն-some kind of pastry. خبیصه khabisa/khapissah . Please ! It is ԽաՒիծ with the U/W not ԽաՎիծ with the V just as we see in Assyrian W. Many may have forgotten that unlike the Arabs and Persians we have the sounds of both W and V as the case may be.

 

AH!!!! Only now I understand. During our younger years one of the very few of our cuisinal delights was “hapsa” , prepared with starch (not flour), sugar and water, sometime topped with melted butter., that is when we had it.

At times, when we behaved slovenly, lazily our parents would say - “Ինչ՞ է նորեն” տուզսուս հապսայի” անլի հապսայի պէս ես վարւում .

The irony is that, there is no salt in “hapsa”.

Another irony is that in those days it was struggle to find bread , never mind the butter.

Հաց ու կարագ մեր պպտառակ OK! Shoot me. I invented another cliché!!

Պատառpatarr means morsel.

 

http://armmenu.com/menu/?p=5977

 

ԽԱՎԻԾ

 

Բաղադրիչներ.

ալյուր,

կարագ կամ յուղ,

շաքարավազ,

մեխակ կամ դարչին,

եռացրած ջուր

Ալյուրը բովել առանց յուղի, մինչև դառնա բաց դարչնագույն: Բովելու ընթացքում անընդհատ խառնել: Աստիճանաբար յուղ ավելացնել, չդադարեցնելով խառնելը: Քիչ-քիչ ջուր ավելացնել այնքան, որ ստացվի ոչ ջրալի, ոչ էլ շատ թանձր շիլա: Խառնելով եփել, մինչև շիլան թանձրանա, շաքարավազ ավելացնել: Խառնելու ընթացքում պետք է հետևել, որ խավիծը միատարր դառնա, առանց գնդիկների: Մատուցելիս վրան ցանել դարչին կամ աղացած մեխակ: Կարելի է մի կտոր լրացուցիչ կարագ

Edited March 8, 2012 by Arpa