ARMENIAN FOOD Fact, Fiction & Folklore

[Ashot]

In that case Dear Arpa take a pick in the following. You will know better then me which one was used in the older days.

 

աղաջուր, ծովաջուր, աղել, աղի ջուր - all of these will work for brine.

Dear Arpa I was not joking either - Pickle we say TTU VARUNG or if we take it in the old days we would say Aghajouri Varung...

[Arpa]

This year St. Sargis Day will on Saturday Feb. 19, 5 days after St. Valentine’s.

 

Page 204 . Rituals and Traditions.

 

According to the book in question it happens 63 days before Easter. It goes on saying that even if St. Sargis does not comply with the definition of a saint, I.e a devout Christian clergy , that he was a warrior hero from Kesaria that was martyred in the year 304 A.D. by the Roman Diocletian, simply because he was a Christian. Even then , they add, there are so many churches named for him.**

They write in length about the traditions, foods and other subject, and add that these days in Armenia St. Valentine'’s Day is becoming more popular and that many observe St. Sargis day only in anticipation of the BIG DAY of St. Valentine.

 

It is that time of the year again.

Once again, take this with a huge “grain of salt”, since the authors of the book in question don'’t pretend it to be a scientific work, but as the title suggests…folklore”.

 

http://moneyandblogging.files.wordpress.com/2009/06/grain-of-salt.jpg

 

 

Meaning

To take a statement with 'a grain of salt' or 'a pinch of salt' means to accept it but to maintain a degree of skepticism about its truth.

Origin- The idea comes from the fact that food is more easily swallowed if taken with a small amount of salt. Pliny the Elder translated an ancient antidote for poison with the words 'be taken fasting, plus a grain of salt'…

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Ժողովրդական սովորույթներից է նաև, երբ Ս.Սարգսի տոնին նախորդող գիշերը երիտասարդներն աղի բլիթ են ուտում, որի հետ կապում են իրենց հարսնացուի կամ փեսացուի երազհայտնությունը: Այդ օրը հիշատակելի սովորույթներից է փոխինդով մատուցարանը դնել տան տանիքին կամ պատշգամբին և սպասել Ս.Սարգիս զորավարի ձիու պայտի հետքին: Ըստ ավանդույթի Ս.Սարգիսը պետք է հրեշտակների ուղեկցությամբ անցնի և ում մատուցարանի մեջ դրված ալյուրի կամ փոխինդի մեջ թողնի իր սպիտակ(մաքրություն, անաղարտություն է խորհրդանշում) ձիու պայտի հետքը, այդ տարի կիրականանա երիտասարդի երազանքները:

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http://hyeforum.com/index.php?showtopic=17345&pid=224560&st=0entry224560

 

Of course, St Sargis rode a WHITE horse, and he became a Saint, simply because folklore says that he was MARTYRED. Observe his son's name “MARTYROS“; Huh! Do any others name their children "martyr/martiros"?

http://www.torontoarmenianchurch.com/dnn/Portals/0/News/2009/Feb/stsarkis.jpg

 

Just as St. George did;

 

http://carteretchurch.com/images/Tableau_StGeorge.gif

Armatakan;

ԲԼԻԹ- Բոլորակ կակուղ հաց

Some kind of “circular soft bread”.

Not to forget that the soft part of the external ear known as “(ear)lobe” is known as բլթակ/ bltak, just as the trigger of a gun.

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Homanishneri Bararan;

ԱՂԱԲԼԻԹ- Աղի բլիթ, շոռկուկուտ, շոռբլիթ (շատ աղով եւ ալիւրով պատրաստուած փոքր հաց, որ ուտում են երիտասարդ տղաները եւ աղջիկները առաջաւորած կամ Սբ. Սարգիսի ուրբաթ երոկոյեան առանց ջուր խմելու քնում եւ իբր երազում տեսնում են իրենց ապագայ նշանածին կամ փեսացուին).

----

 

**I have yet to see a Yerevanite named Sargis, they are all Serzh, Serge, or Sergey. However more than half of Yerevanites have the family of Sargisian, Sargsyan. Who is that Sargis that had so many children?

Nowadays, the young rather than follow in the footsteps of St. Sargis, start making love and have babies they rather light candles.

Edited February 4, 2011 by Arpa

[Arpa]

http://hyeforum.com/index.php?app=core&module=attach&section=attach&attach_rel_module=post&attach_id=1360

Naturally, she looks Russian. With the obligatory gold tooth. Is that what the Armenian word “ՈՍԿԵԲԵՐԱՆ/voskeberan” means? And why she would call her wares/merchandise as “semushka”.

http://k43.pbase.com/o6/06/726706/1/87335532.HzEr7ZNR.IMG_0253copy.jpg

Is this where the entire treasury of Armenian is?

http://www.sportsrubbish.com/wp-content/uploads/2009/05/woman-gold-teeth.jpg

 

Sunflower seed is a healthy snack just as the oil;

http://www.stomos.net/sunflower_oil.JPG

 

 

Page 209.

 

SUNFLOWER SEEDS

 

In Armenia, munching sunflower seeds is the main pastime. It goes under any food category; snack, dessert, or cereal. Grandmas selling sunflower seeds are everywhere. A small box or table holds a bowl filled with the black seeds ,** and a small crystal glass in the bowl‘s center is used to measure the sold seeds.

Armenians buy sunflower seeds by the kilo. They cannot live without their beloved ‘semushka‘, as they call sunflower seeds.

While visiting downtown Yerevan ‘s recently renovated Cascade recreation and retail complex, we asked the security guard, Ashot, what was the most challenging part of his job? He instantly replied “Semushka! ** * If not for us , the entire area would be covered with seeds.“ To his credit, the hillside monument of steps , fountains, and lovely flower gardens were completely free of any seeds hulls, unlike the city‘s other parks and common areas.

Armenians are experts at nimbly cracking, hulling, and consuming this natural snack with their fingers.

 

**In Yerevan there are two street spectacles. No. Make that three. Number one is the sunflower seed sellers, number two are the men, women and child standing at every street corner munching it, (in the least, this is a healthier custom than smoking) and last but not the least -old men playing nardi at every corner. To not forget all those unemployed musicians playing their instruments. During those darker days, we were the only ones in Jermuk. There was not any other in sight. And! Suddenly!! Out of nowhere, a grandma set a table selling sunflower seeds.

*** Obviously nzeiher this Otar husband or his Yerevan born so called "aremnain" know thw Armenian language. Nowhere above do the authors tell us the Armenian word for the “sunflower seed” aside from the Russian “semushka”. Anyone know what ԱՐԵՒԱԾԱՂԻԿarevatsaghik is?

 

**In Yerevan there are two street spectacles. No. Make that three. Number one is the sunflower seed sellers, number two are the men, women and child standing at every street corner munching it, and last but not the least -old men playing nardi at every corner. To not forget all those unemployed musicians playing their instruments.

During those darker days, we were the only ones in Jermuk. There was not any other in sight.

And! Suddenly!! Out of nowhere, a grandma set a table selling sunflower seeds.

 

*** Nowhere above do the authors tell us the Armenian word for the “sunflower seed” aside from the Russian “semushka”. Anyone know what ԱՐԵՒԱԾԱՂԻԿarevatsaghik is?

 

http://i81.photobucket.com/albums/j219/Kosmosflot/sunflower.gif

 

http://www.nps.gov/wica/naturescience/images/Annual-Sunflower.jpg

 

Here is an exchange between the author and some correspondents;

Thursday, June 29, 2006

 

Sunflower Seeds: Eat! Spit! Be Happy!

There’s no doubt about it, sunflower seeds, semushka, are the favorite snack in Armenia. Elderly ladies sell them on every street corner. They measure the seeds in small crystal shot glasses and deliver them to your hand, wrapped in funnels made of old newspapers. A typical Armenian gathering is everyone sitting around the kitchen table, nimbly cracking and eating semushka. We included a sidebar story in our book about the Armenian love for sunflower seeds, and we explained how those little black seed hulls have become somewhat of an obstacle to downtown Yerevan’s modernization.

 

I didn’t think anyone else in the world could match Armenians in sunflower seed consumption, but I recently learned that they might have some competition: the Assyrians. Having a bad history day, I had to ask Irina, “Who exactly were the Assyrians?”She replied, “They fought against Urartu, Armenia’s forebearers. We beat them, ran them off.” Hmmmm. Is that really what happened? I wondered. Just to be sure, I consulted the Wikipedia online database: “Assyrian people (also known as Aramaeans, Chaldeans and/or Syriacs) are an ethnic group inhabiting today, parts of Iraq, Iran, Turkey, Syria, and Lebanon.” I read on that the Assyrians have no homeland of their own, and like Armenians and other Christians, they suffered greatly during and after World War I.

 

Michael Abdalla wrote about the Assyrian love for sunflower seeds in his report, “The Evolution of Assyrian Traditional Culinary Practices.”

 

Assyrians are particularly fond of various roasted products. Those containing oil yield the pleasant nut flavor after roasting. Seeds are washed, sun-dried and boiled for a long time in salted water with some ash added. On occasion, they are roasted in heated sand. This writer does not have precise information on the amount of seed consumption (watermelon, pumpkin, or sunflower) in an average Assyrian family. Suffice it to say that it is substantial, and seeds provide a rich source of mineral substances, oil, and protein.

 

Attention must be paid to the technique and tempo of getting “flesh” out of the seeds with only the tongue, but without use of the hands. Even now that they are in diaspora, Assyrians cannot give up this delicacy. In places such as Sodertalje [sweden], some of the Swedish students, following the example of their Assyrian friends, bring seeds to school in their pockets, and eat them during breaks.

 

It is said that when sunflower seeds packed in small plastic bags began to appear in Swedish shops in the 1970s, Assyrian emigrants would buy up all the stock. Until that time, bird breeders had been the principal buyers of seeds. When Assyrians later discovered that the seeds they purchased also contained sand, they continued to buy the product and sifted the sand [out] at home.

 

Irina sometimes feels the call of the semushka, and we get a big sack of seeds (from the grocery, not the birdfeed store). Sunflower seeds are widely sold in the US, but they are nowhere near as popular as they are in Armenia. And, leave it to my inventive countrymen, there are now American versions of sunflower seeds flavored with hot jalapeño peppers and salsa, barbecue sauce, ranch-style buttermilk dressing, and nacho cheese. I believe Armenians would recoil in horror at the sight of sunflower seeds tainted with such artificial additives.

 

I considered how life is full of strange coincidences when I saw the name of the number one marketer of sunflower seeds in the US. Their bags are embellished with the amazing motto: ‘EAT! SPIT! BE HAPPY!” I can attest that Armenians do this regularly, but maybe not in that exact order.

 

DAVID UNDERWOOD

Edited February 7, 2011 by Arpa

[Arpa]

Once again, please , let us take this with a huge grain of salt, since, as stated by the authors this is not a scientific history, but “fact, fiction and folklore”.

 

http://moneyandblogging.files.wordpress.com/2009/06/grain-of-salt.jpg

 

Page 210, with some abbreviations.

 

HISTORY ON A PLATE

 

King Tigran’s Table

 

We will skip the intro about historicity of Tigran and proceed to “meat” of the subject.

 

“…..If you wish to reconstruct the feast of King Tigran, please keep the following tips in mind……

The meat of young game animals was always appreciated in the palaces of the ancient Orient, including rabbits, hares, grouse, and partridge for the table’s centerpiece. Pheasants, swans and peacocks with gilded bills were baked and then re-feathered as ornate presentations.

After exploring food chronologies and origins, we compiled a list of foods that would be considered ‘in period‘: Almonds, apples, apricots, asparagus, beans, buckwheat, cantaloupe, cereals, cheese, cherries, chestnut, chickpeas, Cornelian cherries, cucumbers, dates, figs, flatbreads, filberts, garlic, grapezs, honey, lentils, lettuce, onion, parsnips, peaches, pears, peas , quince, rhubarb, rice, and walnuts ”

 

If Tigran were to come back to life in our time, he would probably be amazed at the popularity of butter. Throughout his reign, Tigran strived to emulate the advanced cultures of Greece and Macedonia, and hez would share their perception that only barbarians consumed butter. Olive oil would be used in his royal kitchen, no butter.

 

In the ancient world before refrigeration and fast transportation, fresh fish was appreciated as rare delicacy.

Historical accounts suggest that Armenian nobles would send fish to each other, a precious gift in those times.

A primitive form of agriculture was practiced then, and pond- grown fish were available, but only as expensive luxuries reserved for the rich. So, be sure to include fish in your ‘Tigranian Menu’”

 

===

Glossary.

Please correct me where I have erred,

Rabbit=Նապաստակ

Hare=Ճագար

Grouse=Մայրեհաւ

Partridge= Կաքավ

Pheasant=Փասիան

Swan =Կարապ

Peacock=Սիրամարգ

Almond=,Նուշ

Apple= Խնձոր

Apricot=Ծիրան

Asparagus= Ծնեբեկ 1

Beans=Լուբիա, Լովիաս Լոբի 2

Buckwheat= Հնդկացորեն

Cantaloupe= Սեխ Շամամ3

Cereals=Հատիկ Ընդեղեն

Cheese=Պանիր

Cherries= Կեռաս

Chestnut=Շագանակ

Chickpeas=Սիսեռ

Cornelian cherries=Թթու Կեռաս

Cucumber=Վարունգ

Date=Արմաւ

Fig,=Թուզ

Flatbread=Լաւաշ

Filbert=Արքայակաղին

Garlic= Սխտոր

Grapes= Խաղող

Honey=Մեղր

Lentil= Ոսպ 3

Lettuce,=Հազար

Onion,=Սոխ

Parsnips= Վայրի Ստեպղին

Peach= Դեղձ

Pear=Տանձ

Pea= Ոլոռն

Quince=Սերկեւիլ Seferkil

Rhubarb= խաշնդեղ

Rice= Բրինձ

walnut =Ընկոյզ4

 

1. = Ծնեբեկ

2. Լուբիա, Լովիաս Լոբի 2

3. = Սեխ Շամամ3

4. Ընկոյզ4

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Some interesting points.”

1. Why is Asparagus known as Ծնեբեկ/Dzenebek ? The wisdom is that it is Cut at Birth, before it becomes tough and woody.

2. Լուբիա, Լովիաս Լոբի . From the Arabic “loubia”لوبیا

3.Lentil = Vosp Note that in the Armenian “vospnyak” means “lens”

3 = Սեխ Շամամ شمام In the Arabic shumm means to smell

Note that in the Arabic the M is accented to sound like MM. In Syria the watermelon is known as “jebes” and the melon battikh, in Lebanon battikh means watermelon and the melon is “shammam”, based on the fact it smells. A side note. My father, who loved flowers, but claimed to have no sense of smell hated to buy (cantaloupe) melons, instead he, with a sharp hearing would rather buy watermelons.

4. Ընկոյզ. Even though we use this word to specifically mean “walnut” it is in fact a generic term to simply mean “NUT”, just as at times “filbert” is known as “poqr @nkuyz”.

Edited February 11, 2011 by Arpa

[Arpa]

Above we saw the menu at the royal and nobility feasts, where most of the meat delicacies are those of small game and birds. No mention of larger game. At times even bear meat is consumed.

 

http://www.treehugger.com/eurasian-brown-bear.jpg

 

http://assets.panda.org/img/khosrov_forest_state_reserve__armenia_293943.jpg

 

http://www.atb.am/en/armenia/nature/reserve/khosrovreservehttp://www.google.com/images?hl=en&sugexp=ldymls&xhr=t&q=khosrov+reserve+pictures&cp=24&rlz=1R2RNTN_enUS376&wrapid=tljp1297437985616016&um=1&ie=UTF-8&source=univ&ei=MVVVTa_-BIiSgQfK8dCXDQ&sa=X&oi=image_result_group&ct=title&resnum=1&sqi=2&ved=0CCMQsAQwAA&biw=1064&bih=475

/

http://www.google.com/images?hl=en&sugexp=ldymls&xhr=t&q=khosrov+reserve+pictures&cp=24&rlz=1R2RNTN_enUS376&wrapid=tljp1297437985616016&um=1&ie=UTF-8&source=univ&ei=MVVVTa_-BIiSgQfK8dCXDQ&sa=X&oi=image_result_group&ct=title&resnum=1&sqi=2&ved=0CCMQsAQwAA&biw=1064&bih=475

 

http://www.arkive.org/mouflon/ovis-orientalis/image-G28344.html

 

http://www.circlehranchtexas.com/images/ranch/sheep_program/armenian_mouflon.jpg

 

http://cdn1.arkive.org/media/3C/3C09CC7F-70C4-442D-9030-025024976516/Presentation.Large/Male-Armenian-mouflon.jpg

Boar, Wild Pig- Varaz

http://www.itsnature.org/wp-content/uploads/2008/08/mead_wild_boar.JPG

 

 

Aytsyam- The European Roe Deer (Capreolus capreolus),

 

http://trebonsko.net/UserFiles/vydry/srnec1.jpg

 

Beautiful Baby;

http://www.hlasek.com/foto/capreolus_capreolus_8124.jpg

 

 

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“Եւ նա բռնում էր, բռնոտում այսպէս,

Եղնիկ, եղջերու եւ այլ ինչ ասես:”

 

 

Tork Angeghatsi

 

I have also heard the following recited

 

“Եղնիկ, եղջերու այծեամներ պէս պէս:”

 

Նա դեռպատանի ժայռեր էր ճեղքում,

Ճեղքում էր ձեռքով, ձեռքով էլ կոկում.

Ճեղքում, յղկում էր քարէ տախտակներ,

Եղունքով փորում պէս- պէս նկարներ,

Նա մի հովիւ էր, հովիւ լեռնական,

Բայց ոչ հասարակ, այլ դիւցազնական,

Առիւծ ու վագր նրան տեսնելիս

Սովոր շան նման մոտն էին գալիս.

Կարծում էին, թէ նա էլ է գազան,

Եւ նա է իրենց զօրաւոր արքան,

Փաթաթւում էին քաջի ոտներին

Եւ կաղկանձելով աղերսում բաժին.

Նա էլ տալիս էր սնունդ բաւական

Եւ հօտի վրան կարգում պահապան:

Ինքն այնուհետւ գնում էր անտառ,

Որ սնունդ գտնէ իր ուժի համար:

Նա պոկոտում էր մեծ ծառեր հատ- հատ

Ու շինում նրանցից մի մեծ ցանկապատ.

Անտառի շուրջը պարիսպ էր դառնում.

Մէջը վայրենիք կաշկանդուած մնում.

Եւ նա բռնում էր, բռնոտում այսպէս,

Եղնիկ, եղջերու եւ այլ ինչ ասես:

Քսան, երեսուն երէ շալակած,

Գնում էր հօտը հոգնած ու քրտնած.

Առիւծն ու վագրը դէմն էին գալիս,

Քաջի ոտքն ընկնում ու բարեւ տալիս

Եւ խնդրում էին դիւցազն Տորքին

Մասնակից անել համեղ ընթրիքին:

 

David of Sassoun

 

Քըշեց նախիրը մեր նախրորդ հըսկան,

Ելավ Սասունի սարերն աննըման։

“Է՜յ ջան, սարե՛ր,

Սասման սարե՛ր,

Ի՜նչ անուշ է

Ձեր լանջն ի վեր...”

Որ կանչեց, նըրա ձենից ահավոր

Դըղորդ-դըմբդըմբոցն ընկավ սար ու ձոր։

Վայրի գազաններ բըներից փախան,

Քարեքար ընկան, դատարկուն եղան։

Դավիթն էր. ընկավ նրանց ետևից,

Որին մի սարից, որին մի ձորից,

Գել, ինձ, առյուծ, արջ, վագըր բռնեց,

Հավաքեց, բերավ, իր նախրին խառնեց

Ու առաջն արավ դեպի Սասմա քաղաք։

Ոռնո՜ց, մըռընչյո՜ւն, աղմո՜ւկ, աղաղա՜կ...

Վախկոտ քաղքըցիք մին էլ ի՜նչ տեսան,

Հենց քաղքի վըրա անհամար գազան…

“Վա՜յ, հարա՜յ, փախե՜ք...”

Մեծեր, երեխեք

Սըրտաճաք եղած,

Գործները թողած

Փախան, ներս ընկան տուն, ժամ կամ խանութ,

Ամուր փակեցին դուռն ու լուսամուտ։

Դավիթը եկավ կանգնեց մեյդանում.

— Վա՜հ, էս քաղքըցիք ի՜նչ վաղ են քընում։

Հե՜յ կովատեր, հե՜յ գոմշատեր,

Ելե՛ք, շուտով բացեք դըռներ,

Ով մինն ուներ — տասն եմ բերել,

Ով տասն ուներ — քըսանն արել։

Շուտով ելե՜ք, եկե՜ք, տարե՜ք,

Ձեր եզն ու կով գոմերն արեք։

Տեսավ՝ չեն գալի, դուռ չեն բաց անում,

Ինքն էլ մեկնըվեց քաղքի մեյդանում,

Գըլուխը դըրավ մի քարի, մընաց,

Ու մուշ-մուշ քընեց մինչև լուսաբաց։

Լուսին իշխաններ ելան միասին,

Գընացին Ձենով Օհանին ասին.

— Ամա՜ն, քեզ մատաղ, ա՛յ Օհան ախպեր,

Մեր եզն ու մեր կով թող մընան անտեր,

Միայն սրանից ազատ արա մեզ։

Ոչ արջն է ջոկում, ոչ գոմեշն ու եզ,

Մի օր էլ քաղքին փորձանք կըբերի,

Արջերոց կանի, կըտա կավերի։

Edited February 11, 2011 by Arpa

[Arpa]

1

 

Page 219. We cannot see it on the internet.

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ARMENIA’S STRONG MAN DIET/b]

 

“David of Sassoun is the hero of the Armenian folk epic, ‘Daredevils of Sassoun‘ . Generations of Armenians bards extolled the heroic deeds of this barbaric warrior who battled enemy Arabs. His peers would be Ulysses, Acilles, Herculezs, and all other stars of the ‘sword an sandal‘ adventures A famous statue of David stands in Yerevan”

 

http://upload.wikimedia.org/wikipedia/commons/a/ad/David_of_Sasun_Yerevan.jpg

 

fast forward....

 

“We asked, ‘What did David eat?’ What kind of chow gave this Armenian Titan his extraordinary strength worthy of generations of praise‘?

According to the epic, the ultimate Armenian male sex symbol thrived on forty goat skins of butter and forty goat skins of honey, yough u meghr made him grow by day, not by year. As a baby he became so strong… he tore up the blinders of his cradle.

 

And, of course, how could an ancient he-man like David live without roasted meat?…. And guess what he did before kissing his sweetheart Khahadout. He drank forty year old pomegranate wine. And after wooing his lady love, he probably ate a big bowl of harissa, his favorite porridge.

 

Here is his diet-**

Breakfast- Sandwich of bread, butter, and honey

Lunch- Harissa porridge.

Dinner -Khorovats barbeque with pomegranate wine.

No snack- His dinner was too filling.

 

The epic poem also mentions David’s consumption of natural , uncooked foods, roots, grass, and even quails and rabbits. We have to remember that he spent a lot of his time alone in the forests. And that’s one of the reasaons that he was called ‘tzoor’ , which means ‘bent’ or ‘crazy’. We hope that anyone attempting to recreate the diet of David will, unlike our hero, be sure to thoroughly cook any and all wild game, regardless of how much pomegranate wine has been drunk beforehand.

When we shared our knowledge with our driver, he explained that the Armenian philosopher (all Armenian taxi drivers love philosophy) Mkhitar Heratsi had advised that roasted meat be eaten once a week, and that pomegranate wine also be drunk once a week. Then take matsoun every day and drink spring water."

 

http://www.bestinwine.com/shop/images/T/t_19831_01-01.jpg

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** WHAT??? You mean he did not have Khash for breakfast, khashlama for lunch and shish kebab for dinner? How come he had not heard such “armenian” delicacies like kolma, kalma and kalsturma? Where did he live, Alaska? OK! I'll ask her

 

 

Quail Կաքավ;

http://3.bp.blogspot.com/_34PE0ZEgM80/TBlt93v8eyI/AAAAAAAARlY/WU5qqYGX2ds/s1600/california-quail.jpg

Edited February 13, 2011 by Arpa

[Zartonk]

Now there is a diet I can get used to.

 

Also, was Davit fighting off the Arabs to secure his advanced Greco-Macedonian culture..?

[Arpa]

Page 223.

 

RECIPES of ROYAL FEASTS

 

Pheasant-Փասիան

http://www.rspb.org.uk/images/cache/pheasant_male_300_tcm9-142357_v2.jpg

Who among us has had roast Pheasant?

Reminds of the times when Italian immigrants could not find pheasants at the market, instead they used "guinea hens" instead, hence the reason why at times they are called "guinea".

http://wild-facts.com/wp-content/uploads/2010/05/guinea-fowl.jpg

I will skip over the modes of preparationS, and minor ingredients, like seasonings and condiments, just use your cuccinal expertise and imagination.

 

Pheasant in Wine

 

1 large pheasant

½ cup olive oil

1 ½ cups dry white wine

2 tsps all-purpose flour

2 cups vegetable oil

2 tbsps finely chopped parsley

---

 

Mulberry Sweetmeats

 

2 cups ground almonds

3 tbsps rosewater

2-3 pistachio slivers

1 cup powdered sugar

 

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ԿԱՔԱՒԼԻՑ

 

http://3.bp.blogspot.com/_34PE0ZEgM80/TBlt93v8eyI/AAAAAAAARlY/WU5qqYGX2ds/s1600/california-quail.jpg

 

(We will let Johannes tell us what Ajarian says about the origin and etymology of “ Կաքաւ”. You will be surprised as I was.)

 

Stuffed Quail

8 quails

1 ½ tsp salt

½ tsp ground black pepper

1 onion thinly sliced

4 cloves of garlic, crushed

1 tbsp olive oil

½ cup ground walnuts

1 cup dried Cornelian cherries

1 cup dried Apricots

2 tbsp sugar

 

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We will skip over #4 Armenian Roast a la Duzian (I have no idea what “duzian” is)

And #5 Roast Beef ala Armenia

 

Here is what caught my attention and stopped me. I had never seen or heard about it. Note that it rhymes with “chamich” , yet, was it meant to be “amij”, like “mij-միջուկ”?

 

AMICH ԱՄԻՉ

 

1 large chicken (about 3 pounds)**

5 tbsp almonds

2 tbsp finely chopped onion

(Oil for sautéing)

Salt and pepper to taste

1 cup long-grained rice (washed)

2 clovezs garlic, crushed

2 tbsp finely chopped parsley

2 tbsp honey (dried fruits may be used instead)

 

**Substitite that with the fowl of your choice as shown below.

Note that below the word »լցոնած» is used to mean “filled/stuffed”.

---

Amich

Ամիչ (լցոնած և համեմված հնդկահավ)

Հեղինակ : Հայկական

Պատրաստման եղանակը : Բրինձը թեթևակի խաշել, ավելացնել ջոկած և կարագով ու ջրով խաշած չամիչ, ծիրանաչիր, կեղևահան արված նուշ, յուղ, ծեծած մեխակ, դարչին և խառնել: Ստացված խճողակով լցնոլ պատրաստի հնդկահավը և կարել: Լցոնած հնդկահավը դնել յուղ քսած տապակի մեջ, վրան յուղ քսել և տապակել ջեռոցում (դուրս տված հյութը շարունակ վրան քսել): Պատրաստի հնդկահավը կտրել կտորներով, դնել ափսեի մեջ, կողքերին դնել խճողակը, վրան լցնել հյութը և զարդարել մաղադանոսով: Միջուկի փոխարեն կարելի է նաև սոխով ու չորացրած հոնով ձավարի փխրուն փլավ պատրաստել: Այսպես կարելի է պատրաստել նաև հավը:

Պարունակություն : Մեկ 2000 գ. հնդկահավի համար վերցնել 100 գ. բրինձ, 50 գ. մաքրած նուշ, 50 գ. ծիրանաչիր, 30 գ. չամիչ, 100 գ. յուղ, 0.3ական գ. մեխակ, դարչին և աղ, մաղադանոս` ըստ ճաշակի:

Edited February 14, 2011 by Arpa

[Arpa]

First an anecdote.

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One hot summer day Qaj Nazar was traveling from one village to the next. He became very thirsty. AH! He remembered that he had brought a watermelon along. He ate the meat, and quenching his thirst threw the rinds away, and for good measure he urinated on it. Soon he became thirsty again. He went to the discarded rinds, and … “ It has touched this, it has not touched this/Ասոր դպել է, ասորց չի դպել” , and he ate it all.

 

http://static.howstuffworks.com/gif/watermelon-3.jpg

 

On page 143 , under the main topic of Fruits we see this amusing article.

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WATERMELON AS MEDICINE

ՁՄԵՐՈՒԿԸ ԻԲՐ ԴԵՂ

 

“There’s a folk story emphasizing the health -giving properties of watermelon, a claimed cleanser for the entire body , with an explanation of the Armenian name for watermelon: DZMEROOK.

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“The servants of the ancient Armenian King Gagik noticed a mysterious horned snake by the palace. The snake was trying to shed its horns. The kings servants cut the horns and, thus , saved it. In gratitude , the next day the snake brought a SEED and left ix by the palace. Soon a big, strange fruit grew. The servants decided to test the unknown fruit, and offered it to the old man who was on the verge of death. A miracle occurred. The old man not only recovered, but he also felt better than ever. The king was next to try the natural medicine. He also felt fortified. Since then , Armenians call the gift of grateful snake, the watermelon, ‘Not-Die’, that is , ‘chmerook’. With the passage of time the CH became DZ.

 

In Aleppo the watermelon is known as (el)jebes

الجبس

The melon is battikh. While in other dialects, as in Lebanon the watermelon is known as battikh and the melon -shmmam(smelly). Obviously because it smells. At times some Arabs have called the watermelon “battikh ahmar”- red melon.

 

بطيخ أحمر (الرقي أو الركي أو بالدلاح أو بالدلاع أو الجبس

بطيخ

 

** We will see why that fruit is called “”water” melon.

 

http://gardening.ktsa.com/pages/8007434.php?

 

A watermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C. Notable is the inner rind of the watermelon, which is usually a light green or white color. This area is edible and contains many hidden nutrients that most people avoid eating due to its unappealing flavor..

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Why do the Persians call the watermelon “hindivaneh”.

همرواهنه

The watermelon is a native African fruit. Were they reading Khorenatsi who does not know the difference between Ethiopia and India?

 

Whareas the (homegrown)Watermelon in Syria would be oblong;

http://www.universetoday.com/wp-content/uploads/2009/08/watermelon-580x437.jpg

http://en.wiktionary.org/wiki/%D5%B1%D5%B4%D5%A5%D6%80%D5%B8%D6%82%D5%AF

No. ՁՄԵՐՈՒԿ is not Ձմեռ Պապիկ -Santa Claus.

Etymology

From ձմեր- (jmer-), combining form of ձմեռն (jmeṙn, “winter”), +‎ -ուկ. Called so perhaps because of its refreshing cool juice. Compare Georgian საზამთრო (sazamt’ro, “watermelon”) from საზამთრო (sazamt’ro, “wintry, of winter”) from ზამთარი (zamt’ari, “winter”).

 

I Lebanon it would be spherical. Turns out it came from Egypt;

http://www.growingproduce.com/articles/image/AVG/2008/December/Hazera%20Seeds,%20Inc_/extazy-high1.jpg

 

 

And when we look up the etymology of Սեխ/Sekh/Melon, with no conclusive evidence we are referred to the bible…

Num.11

[5] We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick:

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5Մենք յիշեցինք ձուկը, որ Եգիպտոսում ձրի էինք ուտում, սեխը, ձﬔրուկը, պրասը, սոխն ու սխտորը:

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զի յիշեցաք զձո́ւկնն զոր ուտէաք յեգիպտոս ձրի́, եւ զսեխն, եւ զմեղրապոպ, եւ զպրասն, եւ զսոխն եւ զխստոր:

 

http://www.worldcommunitycookbook.org/season/guide/photos/melons.jpg

 

Whareas the (homegrown)Watermelon in Syria would be oblong;

http://www.universetoday.com/wp-content/uploads/2009/08/watermelon-580x437.jpg

 

http://en.wiktionary.org/wiki/%D5%B1%D5%B4%D5%A5%D6%80%D5%B8%D6%82%D5%AF

 

Etymology

From ձմեր- (jmer-), combining form of ձմեռն (jmeṙn, “winter”), +‎ -ուկ. Called so perhaps because of its refreshing cool juice. Compare Georgian საზამთრო (sazamt’ro, “watermelon”) from საზამთრო (sazamt’ro, “wintry, of winter”) from ზამთარი (zamt’ari, “winter”).

 

In Lebanon it would be spherical. Turns out it came from Egypt;

 

http://www.abetterbagofgroceries.com/wp-content/uploads/2010/07/round-watermelon.jpg

Edited February 28, 2011 by Arpa

[Arpa]

We will take a break and watch the "dolma wars”.

Where is Shahan to once again to teach us the art of "shooting onself in the foot".

 

Above I stated that I don’t want to get into furkish etymology.

Yet see to what lengths we are going and in the process making fools of ourselves . Shooting ourselves in the "food" , I meant "foot". Some of us are so “FULL”(note that we are talking about a furkish word that means "fill") of it that our eyes are turning BROWN.

How about that so callled chef stick to the art of how to khorvel one's rump roast and stay out of linguistics, before he makes a further ass of himself.

Here are two articles from AZG.

This is comment -letter to the editor;

http://www.azg.am/AM/2011030220

Here is a lengthy editorial in response to above;

 

Խմբագրության կողմից.- Մի խեղաթյուրեք մեր խոսքերը. պրն խոհարարապետ. մենք չենք ասել, որ տոլմա ճաշատեսակը հայկական չէ, այլՙ միջերկրականյան, ելնելով այն հանգամանքից, որ այդ եւ հարակից երկրներում, այդ թվում Կիլիկիայում եւ Հայաստանում, տոլմայի տարատեսակները տարածված են եղել եւ են: Ինչ վերաբերում է «տոլմա» անվանը, իրոք թուրքերեն է, եւ ճաշատեսակը հենց այդ անվամբ ծանոթ է Անատոլիայի, Պոնտոսի, Կիպրոսի եւ Հունաստանի տարածքներում նաեւ: Ճաշատեսակն այդ անունով ծանոթ չէ միայն Սիրիայում եւ Լիբանանում, որտեղ «տոլմայի» փոխարեն օգտագործվում է արաբերեն «մեհշի» բառը, որը նշանակում է լիցք, լցոնված, մինչ հայաստանյան հասկացությամբ թփով տոլմային դարձյալ ասում են «ուարաղ անաբ», այսինքնՙ «խաղողի տերեւ»: Պետք է հիշել նաեւ, որ թփով կամ կաղամբով փաթաթված ճաշատեսակին Արեւելյան Հայաստանում նույնպես տոլմա են ասում, այնինչ նախկին օսմանյան երկրներում այն անվանվում է «սարմա», որը թուրքերեն է եւ նշանակում է փաթաթված, փաթույթ:

Ազգային սնապարծությունն այստեղ տեղ չպետք է ունենա: Մանավանդ որ ոչ ոք չի կարող բացառել, որ «տոլմա» եւ «սարմա» բառերը կարող էին հայերն առաջինն օգտագործած լինել, ինչպես թուրքերեն շատ այլ բառեր եւ արտահայտություններ: Խոհարար-ուսումնասիրողներիդ է մնում տոլմայի տարատեսակներից որոշել մեզ համար ամենահարազատը եւ անունը դնել «հայկական տոլմա»:

 

 

In response to this;

 

http://www.azg.am/AM/2011022426

 

See to what ridiculous lengths we are going and making fools of ourselves and the laughing stock of the world. We had spoken about this as how some of will make asses of ourselves insisting that “dolma” is an old Urartuan “toli” word meaning grave(leaf)., in spite of the fact “dolma” is spelled with a D , not T. The reason for the confusion is that the WA-s spelled it as ՏՈԼՄԱ which in EA re-transliteration to Latin turned “tolma”. Just like when Baron/Բարոն became Պարոն in stambol which in turn became Paron in Yerevan. And in reverse when "բարեւ /barev" became "փարեվ/parev" in stnabol.

 

 

Օրինակ` տոլման հայկական կերակրատեսակ է: Տոլմա բառը ծագում է հայերեն տոլի բառից, որը նշանակում է խաղողի վազ, իսկ տոլմա նշանակում է խաղողածին: Խոհարարը բացատրում է, որ թուրքերը մի տառը խեղել են ու հայկական կերակրատեսակն անվանում են դոլմա` բացատրելով, թե դլմսի թուրքերեն նշանակում է լցոնած, եւ դոլման լցոնած ուտեստ է: Նա տեղեկացնում է, որ իրենց կազմակերպությունն ամռանը պատրաստվում է տոլմայի փառատոն անել, դա կլինի հավանաբար Արմավիրի մարզում: Տոլմայի բազմաթիվ տեսակներ կան, փառատոնի ժամանակ մասնակիցները ներկայացնելու են տոլմայի տեսականին ու պատմությունը, ներկա են լինելու զբոսաշրջիկներ, ժյուրի էլ կլինի:

 

Above the editors adequately respond that, first off , linguistically speaking “dolma” is not this. This is “sarma-patouk“. Where do Armenians and Persians tell us that this is “dolma“?;

http://www.imegaservice.com/modules/armenia/images/1238856464.jpg

 

This is “dolma”, stuffed/filled vegetables.

 

http://ianyanmag.com/wp-content/uploads/2009/07/img_0438.jpg

Edited March 4, 2011 by Arpa

[Arpa]

And now. To get back to the main issue of this topic.

 

The world is divided into two, fifty- fifty. There are those who love Cilantro and those absolutely hate it.

I wish I could find that article by Aris Sevag who spared no word to express his disdain of the herb. Only next to his disdain of Khash. Btw. I have no idea what cilantro tastes like, or even if I have eaten it.

 

On page 153 we read http://books.google.com/books?id=0oXYX9Qzx9oC&printsec=frontcover&dq=armenian+food+petrosian&source=bl&ots=f4Xu6lI1N1&sig=HeyAwez0VLLMyZ0EEjqIaVpk0C8&hl=en&ei=KY8aTabmD4us8AaK9InsBw&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBMQ6AEwAA#v=onepage&q&f=false

 

The great mystery.

I don’t know if the authors are talking about the green plant or its fruit/seed.

Btw.Համեմ/ Hamem is a generic term to generally mean “spice”. See “ham/taste’. “hamov hotov- tasty aromatic.

Some call Cilantro “Chinese Parsley”. Why don’ t we call it “Zimbabweian Parsley”?

Only if those clowns in Armenia know that the Armenian word for parsley is Ազատքեղ/Azatqegh, not “magtanos”. Neither it is “petroushka” from the Latin “petrosilium”. When will the natives of Yerevan learn to speak Armenian?

Why did they headline the article as “Cilantro- Coriander?

Cilantro is the green part and Coriander ids the fruit/seed.

“Hamem/Cilantro /Coriander

Cilantro plays a starring role in herb-heavy Armenian food. Fresh cilantro imparts an Armenian touch, and has become the defining ingredient of Armenian cooking. For foreigners , it represents Armenia in the same manner as the use of walnuts in neighboring Georgia. No food is essentially foreign that it can‘t transformed into Armenian with the addition of a lot of cilantro…

 

I will stop here as the rest has little relevance to the subject at hand. As to how a certain Chinese restaurant had gone out of business due to lack of interest.

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

 

Chinese parsley" redirects here.

 

http://waynesword.palomar.edu/images/cilant2b.gif

 

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimetres (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit is a globular dry schizocarp 3–5 mm diameter. In U.S. culinary usage, the fruits ("seeds") are generally referred to as coriander, the leaves as cilantro.

 

http://www.countryliving.com/cm/countryliving/images/cilantro-de.jpg

Edited March 2, 2011 by Arpa

[Arpa]

ԴԱՆԴՈՒՌ, ԴԱՆԴՈՒՌՆ DANDOUR

 

Purslane, Portulaca

 

In WA it is generally known as ՓՐՓՐԵՄ/ Փիրփիրիմ-Prprem/Prprim

See pages 149 and on in the above book.

 

In the introduction to this chapter we see this quote by a certain Zelinsky which in turn is a quote from a Persian poem..

The value of gold is known by the goldsmith.

The value of a jewel is known by the jeweler.

The value of rose is known by the nightingale.

But the value of herbs is known only by the Armenian.

 

Skipping further ado, a list of those so called herbs and seasonings.

We have already spoken about some of them.

 

Aveluk- Wild Sorrel

DANDOOR-Purslane**

Ghandzil-Wild Garlic ?

Hamem-Cilantro

Jonjol-European Bladdernut ?

Magdanos-Parsley (Damn! It is Azaqegh)

Pghpegh-Black pepper

Samit-Dill

Shushan-Wild Chervil?

Sindrik-Solomon’s Seal?

Spanakh-Spinach

Tarkhoum-Terragon

Tstitron or Kondur-Summer Savory

Tsitsmat or Kotem-(watre) Cress

 

Other favorite herbs…

 

Bokhi or Zakh-Horse fennel

Daghts-Mint

Eghespagh-Sage

Ezan Lezu-Ribworm

Hazar or Marul**-Lettuce

Kanaxh Sokh-Green Onion

Khavaratsil-Rhubatb

Nan_Spearmint

Nekhur-Celery

Pipert-Malva ?

Rehan-Basil

Sibekh-Falcaria?

Telook-Goose Foot?

Tooringakhot or Patrindg-Lemon Balm?

Ttrnjook-Sheep’s Sorrel?

Tsenebek-Asparagus

Urts-Thyme

 

 

**Why are we speaking furko-Arabic ??

---

Today’s theme is DANDOOR-Purslane

 

I did not know this word. Turns out it is what we have known all along as “pirpirim”.

Btw. It freely grows in my garden as a weed/pest. Turns out it is also known as Portulaca. The pictures and descriptions below seem to be domesticated and cultivated varieties. Much larger and more succulent than I have known.

 

 

http://upload.wikimedia.org/wikipedia/commons/5/55/Portulaca_oleracea.JPG

 

 

The Armenian Version

 

http://www.anissas.com/blog1/wp-content/uploads/2009/11/purslane-salad-copy-2.jpg

 

 

The Italian Version. Btw. T

See also the related videos.

 

 

As above, I did not know that word, and we thought “pirpirim” was a furkish word.

 

First we will see what the Dictionary of Synonyms says;

 

ԴԱՆԴՈՒՌ- Փրփրեմ, փերփեր, անմեռուկ, խոճկորակ,անտրասքնե,տանդռնիկ

 

Ajarian does not directly speak about “dandour”. He redirects us to

 

ՓՐՓՐԵՄ- անմեռուկկամ կոճկորակ ԴԱՆԴՈՒՌ… In addition some regionals.. Փրփրեմ , փրփրէօմ, փրփէրիւն, փէրփէրան, պրպրան, փիրփիրի, փառփառ, փարպառ, փէրօփէրօ**

 

**Seems like all the preceding are of WA origin, while EA s don’t know/use these words they only know it as դանդուռ/dandour.

He goes on saying that formal Persian is

 

خرفه (فرفخ

 

Farfakh , Kharfa ***

And adds that at times the Persians call it “parparam/perperem”.

***Note how the the Perso-Arabic F turns to Փ/P in Armenian.

 

 

Skipping further ado, a list of those so called herbs and seasonings.

We have already spoken about some of them

---

As above, I did not know that word, and we thought “pirpirim” was a furkish word.

 

First we will see what the Dictionary of Synonyms says;

 

ԴԱՆԴՈՒՌ- Փրփրեմ, փերփեր, անմեռուկ, խոճկորակ,անտրասքնե,տանդռնիկ

 

Ajarian does not directly speak about “dandour”. He redirects us to

 

ՓՐՓՐԵՄ- անմեռուկկամ կոճկորակ ԴԱՆԴՈՒՌ… In addition some regionals.. Փրփրեմ , փրփրէօմ, փրփէրիւն, փէրփէրան, պրպրան, փիրփիրի, փառփառ, փարպառ, փէրօփէրօ**

 

**Seems like all the preceding are of WA origin, while EA s don’t know/use these words they only know it as դանդուռ/dandour.

He goes on saying that formal Persian is

 

خرفه (فرفخ

 

Farfakh , Kharfa ***

And adds that at times the Persians call it “parparam/perperem”.

***Note how the the Perso-Arabic F turns to Փ/P in Armenian.

 

**Why are we speaking furko-Arabic ??

---

Today’s theme is DANDOOR-Purslane

 

I did not know this word. Turns out it is what we have known all along as “pirpirim”.

Btw. It freely grows in my garden as a weed/pest. Turns out it is also known as Portulaca. The pictures and descriptions below seem to be domesticated and cultivated varieties. Much larger and more succulent than I have known.

 

 

http://upload.wikimedia.org/wikipedia/commons/5/55/Portulaca_oleracea.JPG

 

 

http://upload.wikimedia.org/wikipedia/commons/5/55/Portulaca_oleracea.JPG

 

 

The Armenian Version

 

http://www.anissas.com/blog1/wp-content/uploads/2009/11/purslane-salad-copy-2.jpg

 

 

 

http://www.anissas.com/blog1/wp-content/uploads/2009/11/purslane-salad-copy-2.jpg

 

The Italian Version. Btw. The Italians call that herb Portulaca.

 

http://www.giverecipe.com/wp-content/uploads/2009/04/purslanesalad.jpg

 

 

http://www.giverecipe.com/wp-content/uploads/2009/04/purslanesalad.jpg

 

What do the Greeks call it?

{quote]Glistritha, γλιστρίδα, pronounced ghlee-STREE-thah (hard "th" sound)

 

And watch the related videos.

 

\

As above, I did not know that word, and we thought “pirpirim” was a furkish word.

 

First we will see what the Dictionary of Synonyms says;

 

ԴԱՆԴՈՒՌ- Փրփրեմ, փերփեր, անմեռուկ, խոճկորակ,անտրասքնե,տանդռնիկ

 

Ajarian does not directly speak about “dandour”. He redirects us to

 

ՓՐՓՐԵՄ- անմեռուկկամ կոճկորակ ԴԱՆԴՈՒՌ… In addition some regionals.. Փրփրեմ , փրփրէօմ, փրփէրիւն, փէրփէրան, պրպրան, փիրփիրի, փառփառ, փարպառ, փէրօփէրօ**

 

**Seems like all the preceding are of WA origin, while EA s don’t know/use these words they only know it as դանդուռ/dandour.

He goes on saying that formal Persian is

 

خرفه (فرفخ

 

Farfakh , Kharfa ***

And adds that at times the Persians call it “parparam/perperem”.

***Note how the the Perso-Arabic F turns to Փ/P in Armenian.

Edited March 28, 2011 by Arpa

[Anoushik]

Has celery been traditionally used in Armenian recipes?

[Arpa]

Has celery been traditionally used in Armenian recipes?

 

Dear Sweet Anoushik

I hate to rain on your parade.

Sad to say there is very little to say about the subject of celery.

 

Seems like Armenian cuisine seldom uses celery, if at all.

Seems like many in Yerevan know it as կարոս/karos.

 

http://www.wizardrecipes.com/blog/wp-content/uploads/2011/03/celery2.jpg

 

Searching for Nekhour-Celery

Նեխուր- we are redirected to տես Լախուր

Where there is very little to go with, except it cites this.

 

Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var. dulce) or celeriac (var. rapaceum) depending on whether the petioles (stalks) or roots are eaten.

 

Why do I hate searching for Armenian recipes? Let me count the ways.

There is very little said about celery in Armenian cuisine.

This may be one of the better;

 

http://liloart.blogspot.com/2010/09/chiken-with-celery-from-chinese-cuisine.html

 

How do I love Thee;

http://www.poets.org/viewmedia.php/prmMID/15384

 

How do I love thee? Let me count the ways.

 

How do I hate searching for Armenian cuisine?

Let me count the ways.

Please stop me before I run out of breath from hyperventilation.

 

1. 99.9% of the times it is furkish.

2. Others will tell us that “lobi” is a Russian/Georgian word, when it is simply from the Arabic “lubya”.

3. Some will tell us that the parsley is “baktanos/maghtanos” . Have we heard of “azatkegh”?

4. Others will tell us that the word for tomato is “pomidore” from the Russian?, when it is from the Italian/French “pomme d’or “ to mean “golden apple”. Who remembers the word “lolik”?**

Does anyone in Yerevan speak Armenian? Or is their mother tongue “russ-ian”?

5. This is the most ridiculous when some will tell us that the “Armenian” word for carrot is “gazar/jazar”, a glaringly Arabo-Egyptian word. Anyone know the word “stepghin”?

6. Others will tell us that Armenian word for potato is “kartophil” from the Rusiian. Have they heard that it is from the German, and that the Armenian word is “getnakhndzor” a direct translation from the French “pomme de terre/ground apple”

 

I can go on and on. Let me count the ways.

 

When will we ever learn to speak Armenian?

Anyone in "jerewan" espik armyamski?

What is the Russian word for Apricot/Tsiran?

Russian - apricot =абрикос …

.

Am I reading correctly that they are saying “aprikots”?

Is that how ութիւն/outiun becomes ուցյուն /outsyun?

It must a miracle that we don't say "apricot" as "aprikots"

"outsyun/ ուցյուն " up your "nstoutsyun/ նստուցյուն"

 

** We have spoken about this as to why the Tomato was name “pomidore/pomidoro/golden apple“?

Because when it was discovered in America it was not red , it was “golden” yellow. When an how it turned red? You will also note that many plants of the Solanacea family like tobacco, eggplant et al were first seen in America.***

 

http://www.tradewindsfruit.com/vegetables/sun_gold_tomato2.jpg

*** http://en.wikipedia.org/wiki/Solanaceae

Edited April 1, 2011 by Arpa

[Arpa]

ՌԱՀԱՆ- ՌԵՀԱՆ

 

Basil

http://s3.amazonaws.com/readers/2009/06/09/basil_1.jpeg

 

http://www.lapetitechinoise.com/mt-static/images/PotBasil_opt.jpg

 

How many of us use Basil/Ռեհան in our recipes, be it raw or cooked?

 

On page 151 we read;

“All these changes in culinary terminology should not be considered an alteration in the emphasis on herbs in the modern Armenian diet. Herbs still hold a place of honor in traditional Armenian cookery.

Take away khar kanachI, mixed herbs , from Armenian cooks and you might as well cut off their hands. It is a bouquet of herbs sold everywhere in the farmres’ markets and shops. It consists of the four most popular herbs-cilantro, dill, [/b]BASIL[/b] and parsley. Rarely will any housewife go to the market without buying this herbal bouquet. Purple colored Armenian basil sticking out… “

 

First from the Dictionary of synonyms.

ՌԵՀԱՆ- Արքայիկ, շահասպրամ, ռահան, պատրուճ, մարուճ

I don’t know any of those except “rahan/rehan.

 

The Armatakan does not say much except that Ajarian says the word may be from the Arabic “reyhan/ريحان, ”

And that the Georgians have borrowed from us “rehani’.

 

Here are some of the regional dialecticals ofRahan/ Rehan. I will skip which regionals they are except in the Marash/Zeitun. When at times the A turns to O Ըռահօն, Ըռահոն and the Swedia/Musa Ler , the A turns to OU ըռռիհուն

Please note, where I have used the letter Է it is meant to sound like the English A as in “bAd”. Where Ajarian uses the upside down ա

Ռէհան րեհան, ըռէհան, րէհան, ըռահան, ռէհուն, ռըհէն, ըռըհան, ըռհան, ըռհէն, ռէյհան, ըռէյհնն, ռէհէն

Reyhan (Arabic: ريحان, Hebrew: ריחן, meaning "aromatic plants", "basil" and/or "myrtle", also spelled as Rayhan, Rayhaan, Raihan, Raihaan, Rehan, or Rihan), may refer to:

This is the most interesting part of Ajaian’s entry, when he cites the colloquial/regionals of the word.**

We have already spoken about this, as how we have a phobia of words starting with the letter R,/Ր be it soft or hard. There are no Armenian words/names with the soft R/Ր , except for foreign names like ‘Robert or Ruben”, and where we modify by adding an “ou/Ը” as in “ourben” or an H as in Rome/Hrom or Horom.

There my be a very limited words beginning with the hard letter R/Ռ

** I will skip many of them and show..

 

 

http://hay-em.do.am/index/grigor_zohrap_r_ehan_lowr_caver/0-801

 

 

http://lyrics.do.am/load/teksty_pesen/teksty_armjanskikh_pesen/sayat'_nova_maziry'd_r'ehan/20-1-0-322

 

Խոսկիրդ քաղցըր, լիզուդ շաքար, շարթի միչումը.

Գարունքվան ծաղիկ, բաց իս էլի մարտի միչումը.

Մազիրըդ ռեհան, փաթըթված է վարթի միչումը`

Կանաչ տերեվեն նամ չի կաթի զարթի միչումը.

Աստվաձ կու սիրիս, զար մի հաքնի, զարեն էրված իմ,

Մեջլումի նըման ման իմ գալի, յարեն էրված իմ

:

[Harut]

Dear Sweet Anoushik

I hate to rain on your parade.

Sad to say there is very little to say about the subject of celery.

 

Seems like Armenian cuisine seldom uses celery, if at all.

Seems like many in Yerevan know it as կարոս/karos.

 

most would refer to it by its non-armenian-sounding name of 'qaravuz'... it's widely used in pickling in armenia...

[Arpa]

Finally something to “sink one’s teeth in”.

See also these.

My intention was to post this article here, but for a mysterious reason I could not.

Aecheology;

http://hyeforum.com/index.php?showtopic=13562

 

Toli;

 

http://hyeforum.com/index.php?showtopic=33356&st=0&p=280059&hl=toli&fromsearch=1entry280059

 

http://hyeforum.com/index.php?showtopic=32417&st=0&p=278344&hl=toli&fromsearch=1entry278344

-------

 

http://www.armenianow.com/features/31107/armenia_tolma_traditional_dish

 

 

http://www.armenianow.com/sites/default/files/img/imagecache/600x400/dolma-festival-armeina.jpg

 

 

 

http://www.armenianow.com/sites/default/files/img/imagecache/600x400/dolma-festival-armeina.jpg

 

 

Features | 15.07.11 | 11:02

Tolma Festival: Traditional Armenian ways of wrapping meat in leaves presented anew

 

NAZIK ARMENAKYAN

ArmeniaNow

By Gayane Mkrtchyan

ArmeniaNow reporter

The fragrance in the air at the Sardarapat Memorial heralds the opening of the festival of the traditional Armenian dish – tolma. Chefs in white caps enthusiastically explain to visitors the various methods of cooking tolma before treating them to delicious meatballs wrapped in grape and other leaves. “Taste this tolma and you will see it for yourself,” they say.

The dish is served in ceramic dishes. The tastes of different tolmas is different reflecting the methods of preparations and ingredients used in different areas - Artamet, Alashkert, Echmiadzin, Mush, and others. Among the novelties is the tonir tolma. “A wrapped tolma is put on a stick and then to the tonir (a clay oven),” explains Sedrak Mamulyan, the head of the “Armenian Cookery Traditions Development and Protection” NGO that has organized the festival (as part of the Golden Apricot international film festival). As many as 23 pavilions feature 30 types of tolma. “The goal is to popularize traditional Armenian dishes and to assert Armenian cuisine, which is considered to be one of intangible cultural values. Also, it is to present tolma as an Armenian dish, disproving the wrong opinions that tolma has Turkish roots,” says Mamulyan. The pavilion of the Tufenkian Hotel Complex presents four types of tolma – the bean-leaf tolma (Artsakh), pumpkin unfecundated flower wrapped tolma (Lori), raspberry leaf tolma (Tavush, Sevan) and Lent tolma with rice (Dilijan). “We search for old recipes for the dish and offer then anew. There are numerous tolma variations in our cuisine. The more we research, the more we understand that Armenian cuisine is very strong,” says Tufenkian Hotel Complex chef Ruben Poghosyan. “This festival will become a traditional one and the world will know that Armenian cuisine does not yield to French cuisine.” The festival organizers and chefs explain that tolma is Armenian, while dolma is not. They say dolma means “stuffed” and tolma means “wrapped”, that is in grape leaves. Afrikyanneri Pandok restaurant chef Grisha Antinyan says that often tolma becomes a matter of speculations as some claim it is not Armenian. Meanwhile, he says, even its name suggests that it is an Armenian dish. “Tolma is a word that consists of two Urartu language roots, ‘toli’ and ‘ma’, which mean ‘grape leave’ and ‘wrapped’,” he says. Armenian cuisine’s ‘top five tolma chart’ includes grape-leaf tolma, Echmiadzin tolma (with cabbage and vegetables), Lent tolma, Yerevan tolma (like Echmiadzin tolma with the addition of quinces), and Mush tolma made of chopped meat and bulgur. Chefs say that they find many recipes in archives, even in cuneiform records, such as the recipe of the Erebuni tolma. The Afrikyanneri Pandok restaurant chef says they got the Erebuni tolma recipe from the Erebuni museum in Yerevan. He says they adapted it to our own days and present it anew. This tolma variation was known still in 782 BC in the fortress city founded by King Argishti, the son of Menua. The recipe was in historical archives. “It is made of chicken meat, mushrooms, string cheese, nuts. We serve it with mushroom and walnut sauce. We also present the Taron tolma. It was a dish on the tables of the Mamikonyan royal dynasty. This tolma is of sliced beef tongue, we serve it with cherry sauce. In the ancient times all tolmas were sliced. And we have an old Bayazet Lent tolma with rice and vegetables, we serve it with Cornelian-cherry sauce,” says Antinyan. Besides the tolma fragrance visitors at the tolma festival venue in Sardarapat, some 40 kilometers west of Armenian capital Yerevan, can also listen to Armenian folk songs and watch national dances. Guests taste the tolma and then start dancing kochar. Mamulyan says the location has been chosen not without a reason as Sardarapat was the scene of a 1918 battle that stopped the Turkish onslaught and led to the establishment of the first democratic Armenian republic. “This place symbolizes self-defense... And cuisine is the field where we need to develop our self-defense instinct. Our cuisine is one of the world’s most famous and ancient cuisines and has served as a donor to our neighboring countries. All took advantage of the Armenian [cuisine]. The cuisine of this region is Armenian. We have nothing to prove, we only have a problem recognizing it ourselves,” he says. Meanwhile, such recognition is possible after tasting the fish and crawfish tolmas offered at the Sevan pavilion by the Sargsyans family restaurant. Chef Armen Sargsyan says that fish tolma has always been a dish cooked in the vicinity of Lake Sevan – once the main fish used was ishkhan (Sevan trout), now sig meat is mostly used. “Fish was caught from the lake, bones were removed and the meat was chopped, then it was kneaded with bulgur and wrapped in strawberry leaves. Crawfish tolma is more modern and stylish, again it is wrapped in strawberry leaves. These two tolma types are very fashionable at the Sevan now,” he says. The next tolma at the Sarsgyans pavilion is tolma with thal (ghavurma, or boiled and then fried lamb meat with fat poured on it, made for winter storage). In cooking this tolma bulgur is also added to the meat. People leave the pavilions with recipes, proving that one of the goals of the festival to reintroduce the forgotten dishes anew has been achieved. Organizers say that a brochure with all recipes will be published. “We have had the festival of khorovats (barbecue) for already three years. Soon, we will also hold a bread festival. The countries that have ancient cultures often hold festivals, and our cuisine is an inseparable part of our culture,” says Mamulyan.

 

 

 

Source URL: http://www.armenianow.com/features/31107/armenia_tolma_traditional_dish

Edited July 16, 2011 by Arpa