NATIONAL FOOD

[Nvard]

My fav. part of Arpa's speech - "See how the Persians write it دلما "

 

Ha tesa, apsos arabakan tarerov grac parskerene chem haskanum

[MosJan]

pastoren sxal eyi lsel, musalertsineri Panashunts che iyl PanirHuts - Panir Hats. iyn Shogov yephvor "byorek" E,

[Arpa]

pastoren sxal eyi lsel, musalertsineri Panashunts che iyl PanirHuts - Panir Hats. iyn Shogov yephvor "byorek" E,

Ayo Mos. Marashi mshakouytum mi or ka or kochvi ախոց /աղոց AKHOTS or inknin nshanaki "աղ ու հաց/agh ou hats/salt and bread".

do you know the rite of presenting bread and salt to visiting dignitaries?

[Arpa]

arpa papik. minchev Argishty tagavorits gravor namak chbrtes or tolman Haykakan chi chem havata. namakn el seppagir pit grvac lini. yev hastatvac urartui notari koghmitc !

Yes, Mos, we will crown you the King of Comedy.

You and tht other stand up comedian Sedrak Mamulian will make a perfect team. Iam not totally surprised considering that you have such master comedians as instructors. Rememeber "yer kath" and "Yek yeghitsi"?

To not forget that other comedian who said "humbug" is from the Armenian համբակ/hambak ****

You notice that I am not laughing.. This thread is not in the category of HUMOR, neither it is under Comedistan. This thread is in the category of Culture.

arpa papik. minchev Argishty tagavorits gravor namak chbrtes or tolman Haykakan chi chem havata. namakn el seppagir pit grvac lini. yev hastatvac urartui notari koghmitc !

When you show me a cuneiform/սեպագիր, ***or as those in Yerevan call it մէխագիր/mekhagir. Barev baron mkhjian/nail maker.

Please show me Argishti's handwriting here;

http://www.saifqatar.net/files/5/warag.jpg

Don't show me his cuneiform or hieroglyphic script. Show me ehere and when Argishti wrote in the Mesropian script.

 

DAMN AND A MILLION DAMN!!

Can anyone here read Armenian and English, or are we talking in russky or swahili?

Where did I say that that delicacy is not an Armenian invention?

Please read again, read it a million times.

THE WORD DOLMA IS FURKISH , LET ME REPEAT, WE ARE TALKING ABOUT THE WORD.

I will relent and acquiesce, remove my hat anytime when someone shows me differently.

DAMN AND MILLION DAMN, HERE WE ARE TALKING ABOUT THE WORD, THE WORD DAMN IT!!!

Where is takoush? Don’ t tell me.

READ AGAIN ,READ A MILLION TIMES TO SEE WHAT I SAID ABOUT THAT DOLMA=ԴՈԼՄԱ TURNED TO ՏՕԼՄԱ IN IDIOTIC STAmBOL AND IN TURN IT TURNED BACK TO TOLMA BY THOSE CLOWNS IN YEREVAN. Like when they take Baronian/Պարոնեան and translit it to Paronyan.

We are talking about the letter D=Դ ,not the letter Տ=T.

IT IS DOLMA/ԴՕԼՄԱ NOT TOLMA ՏՕԼՄԱ.

As tc Nvard’s comment . The problem arises because many of our correspondents cannot read or understand our neighboring languages, perhaps except russky, not even armiasnsky.

 

See how the Persians write it دلما Dolma, some pronounce it as dolmeh

Not tolma, tolmeh تلما but دلما =Dolma ,Tolmeh =تلما

BTW, my Pers-Eng dictionary does affirm that it is a furkish word.

PS Yes, dear MosJan, I saw your comedic masterpiece above, but I don’t know to laugh or to cry.

I don’t think I am getting anywhere here, I am just counting the days when HyForum becomes a part of “history”. Maybe then we will all go to face book** or some other chit-chat, shit-shat site.

**I have no idea what it is, neither do I want to know.

***The Armenian word “sep” as in “sepagir” in fact means wedge, not necessarily a nail.. Thze Armenian word for nail is գամ/gam.

See #14 here;

http://hyeforum.com/index.php?showtopic=1551&st=0&p=14849&hl=dagger&fromsearch=1entry14849

**** Some day, when I have enough urge and energy I will compile all these comedies. Including but not excluding such Gregory Peck/ Գրիգոր Իփէքեան, Elizabeth Taylor/Եղիսաբեթ Դերձակեան , Stalin/Ստալին being half or full Armenians. To not forget that the Mamikoneans are Chinese, and the Bagratuni-s are jewish.

Edited May 15, 2012 by Arpa

[MosJan]

poastoren du qo asatsits en koghm ches el uzzum tesnel.. bari... gnam urish topic batsem...

kam aveli jisht el chmasnaktsem forumi xosaktsutyunerin...

[ED]

es haykakan food wars a gnum? ba Harisan.....Mosjan Borani a, hamenayn deps Parskahayers etpes enq asum, dexin kojov, soxratsov, u tsorenov....mmmmmmmmmmM, che Sip jan?

[Nvard]

meka Spasic lave chka

[Arpa]

poastoren du qo asatsits en koghm ches el uzzum tesnel.. bari... gnam urish topic batsem...

kam aveli jisht el chmasnaktsem forumi xosaktsutyunerin...

Ոչ , ոչ Սիրելի Մօս** մի հրաժարիր մաsնակցելուց:

 

** I hate that furko -Persian “jan” ending. We the Kilikians don’t use it.

Yes please Mos do initiate a separate topic.

Let me suggest Harisa, Herisa the national dish of Musa Ler.

Please show us how it is an Armenian word with etymological and linguistic proofs , and what khorenatsi , his buddies and Ajarian have said about it.

Here is one; Note the highlighted ridiculously absurd part. That it goes all the way back to Loussavorich.Yes, we know that yekeghetsi/ եկեղեցի means "yek yeghitsi/ the coming is done.

 

http://hy.wikipedia.org/wiki/%D5%80%D5%A1%D6%80%D5%AB%D5%BD%D5%A1

 

Հարիսա -Վիքիպեդիայից՝ ազատ հանրագիտարանից

Հարիսա, հայկական ազգային կերակուր է։

 

Հարիսա -Ցորենի ձավարը և հավի, ոչխարի կամ տավարի միսը ջրով եփում են՝ փայտե թիակով հարելով մինչև մածուցիկ զանգված դառնալը։ Ուտելիս վրան լցնում են հալած յուղ (երբեմն՝ նաև համեմունք)։ Հնում համարվել է ծիսական և տոնական կերակուր։ Պատրաստել են հանդիսավոր օրերին (հարսանիք, ժողովրդական տոներ և այլն)։ Կճուճի մեջ թոնրում ողջ գիշեր եփելուց հետո կերել են մեծ մասամբ կիրակի առավոտյան։ Համարվում է Հայաստանի ազգային ճաշատեսակը:

 

----

"Ավանդապատումը"

Երբ Գրիգոր Լուսավորիչը, Խոր վիրապից դուրս գալով, գալիս է Վաղարշապատ, վաթսուն օր շարունակ քարոզ է կարդում տեղի հեթանոս հայերին, որոնք հետաքրքրությամբ լսում են նրան: Աղքատներին ճաշ տալու համար նա հրամայում է գյուղացիներին շատ յուղ ու ոչխար բերել: Երբ բերում են յուղն ու ոչխարը, Լուսավորիչը մորթել է տալիս ոչխարները. մեծ-մեծ կաթսաներ են դնում կրակների վրա, միսը լցնում մեջը և կորկոտն (ձավարը) էլ վրան: Այնուհետև նա հրամայում է հաստաբազուկ կտրիճներին` խառնել կաթսայում եղած միսը, ասելով` հարեք զսա: Այդտեղից էլ կերակուրի անունը մնում է հարիսա:

Edited May 17, 2012 by Yervant1

[Yervant1]

JIM HILLIBISH: TRY ARMENIAN POTATO SALAD, AND FORGET THE MAYONNAISE

 

ARMENPRESS

30 May, 2012

YEREVAN

 

YEREVAN, MAY 30, ARMENPRESS: Nations surrounding Armenia are famed for

their highly spiced food. Armenians take an opposite approach. They

believe if food is fresh, it needs a little more than salt, pepper

and perhaps some garlic. Mint is a favorite, reports Armenpress citing

StJames News.

 

Armenians love grilled meats, especially lamb in olive oil and

rosemary or mint. They set up portable charcoal grills on roadways

to feed travelers, often in kebabs.

 

Your best chance at sampling this cuisine is in Middle Eastern

restaurants. Ask for Armenian dishes.

 

Armenian preserved meats are dried to concentrate flavor. They include

a ground beef hot sausage and a salami made with veal. You may find

them in ethnic delis.

 

Armenian Potato Salad is a favorite side dish. It strips away the

usual thoughts of mayonnaise, mustard and celery seed to make the

dish a nearly pure potato experience. As with most Armenian recipes,

ingredients are at a minimum and preparation times short. You'll find

it a welcome switch from other potato salads.

 

ARMENIAN POTATO SALAD: 4 medium red potatoes, unpeeled, boiled

and cooled

 

1 teaspoon salt, 1 tablespoon dried mint or 2 tablespoons fresh,

chopped rosemary 1/2 large, red onion, thinly sliced, 1/4 cup olive

oil, 1/4 cup fresh lemon juice.

[Nané]

 

ARMENIAN POTATO SALAD: 4 medium red potatoes, unpeeled, boiled

and cooled

 

1 teaspoon salt, 1 tablespoon dried mint or 2 tablespoons fresh,

chopped rosemary 1/2 large, red onion, thinly sliced, 1/4 cup olive

oil, 1/4 cup fresh lemon juice.

 

+ dash of cumin

+ dash of red pepper (pref. aleppo)

[Ani]

I always make it with dill...and sprinkle some lemon zest too

[Yervant1]

I prefer the parsley with green onion and lots of virgin olive oil!

[Arpa]

OK, now we are talking Armenian. MAYBE? Not dolma.sarma and basturma.

Dear Sip, I hate to rain on your parade , and your “anthem”of Ghapama. We will see why.

http://groong.usc.edu/news/msg432878.html

Sedrak Mamulyan: Honey and fruit festival is a peculiar response of

Armenia to the world and, particularly, to UNESCO

arminfo

Monday, August 20, 14:17

 

Honey and fruit festival is a peculiar response of Armenia to the

world and, particularly, to UNESCO, Sedrak Mamulyan, Head of the

Public Organization "For Development and Preservation of Armenian

Cuisine Traditions" told ArmInfo when commenting of Georgia's

intention to introduce itself as a center of honey and wine

production.

 

"UNESCO must not be the major goal of Armenia, for it is the most

corrupt organization and its main donor is Turkey," he said. Mamulyan

informed ArmInfo that events will be organized as part of Tavush

Religious Revival Fund during which cooks from Yerevan and Tavush will

exchange experience. It is noteworthy that a number of similar

festivals will be held in Armenia till the end of the year, in

particular, a barbeque fest will be held in Akhtala on September 8, a

wine fest will be held on October 6. The year will end with a

"ghapama fest" on December 15.

[MosJan]

pastoren sxal eyi lsel, musalertsineri Panashunts che iyl PanirHuts - Panir Hats. iyn Shogov yephvor "byorek" E,

 

ok i found it. my friends Wife and his Mater made some for us yestorday ..

Thanks to them now at list i know what it is.

 

will get the info for you all as soon us we start making them our self

[Arpa]

 

 

ok i found it. my friends Wife and his Mater made some for us yestorday ..

Thanks to them now at list i know what it is.

 

will get the info for you all as soon us we start making them our self

 

Thank you Mos for speaking Armenian (no dolma puleeeez!!).

I am not MusaLeratsi, but I as a kiliketsi can relate to the Musa Ler dialect.

During our youth some boys would recite this taboo ditty- “hats b**ts arqayoutiun” .

Was that from the more rhyming Musa Ler Dialect, i.e “hoots boo*s arqayutiun/bread p***y and kingdom”?

In the Marash dialect bread is “hots” not “hoots”. Just like “chots iss” v “choots iss” .

[MosJan]

«Ուզում եմ ուտել Հայաստանում» բլոգային նյութը հաղթել է բլոգերների միջազգային մրցույթում

 

15:37, 4 մարտի, 2013

 

Ամփոփվեցին «Մետաքսե ճանապարհի մարտահրավեր» բլոգերների միջազգային մրցույթի արդյունքները: Հայաստանն, ի դեմս Հայաստանի ազգային մրցունակության հիմնադրամի, հանդիսանում է մրցույթի գլխավոր հովանավորը:

 

Միջազգային ժյուրիի որոշմամբ լավագույն բլոգի մրցանակի հաղթող ճանաչվեցին «The Flaneur» բլոգի հեղինակ Ջոնաթան Փաուելը իր «Ուզում եմ ուտել Հայաստանում» բլոգային նյութի համար և «There's So Much to See» բլոգի հեղինակ Նայլահ Հայուարդը իր «Լիբանանյան մուղրաբիե» վերնագրով նյութի համար:

 

Հայաստանի ազգային մրցունակության հիմնադրամի hանրային կապերի գրասենյակի տեղեկացմամբ՝ հաղթած 2 բլոգերները հնարավորություն կունենան առաջիկայում այցելելու Հայաստան, ապա իրենց տպավորություններն ու բացահայտումներն արտացոլել իրենց բլոգերում:

[MosJan]

http://flaneur.me.uk/11/the-silk-road-i-want-to-eat-in-armenia-silkroad2012/

[MosJan]

The Silk Road: I want to eat in Armenia! #silkroad2012

by Flaneur on Nov 28, 2012 • 7:13 pm Leave a comment

The Silk Road is not your average A44 from here to somewhere else you don’t particularly want to be. No, it is resplendent with glamour and history, a route of dreams enhanced by tales of heroes and wealth beyond the reach of mere Kings. It is seven thousand kilometres of trading route between China, Asia and Europe, passing through some of the world’s most interesting countries. It has existed since before Christ and is still the road where adventurers can find something of the excitement of travel in centuries past. To follow the Silk road will stay with you for ever, it is not a day trip to the coast!

Five hundred and fifty kilometres of the Silk road pass through Armenia, taking the traveller from Georgia to Iran, through regions travelled for centuries such as Meghri and the Selim mountain pass. This part of the route is a glimpse of real history, reflected in the traditional foods that are eaten by the local people. I haven’t yet been to visit Armenia, but I am looking forward to going and will snap photos of all the interesting dishes I taste whilst there. As a sample though, if you go you can expect a diet based on lamb, aubergine and lavash – a delicious flat bread traditionally

http://flaneur.me.uk/wp-content/uploads/2012/11/Pan_armenio_en_el_mercado_de_Yerevan.jpg

made by rolling out the dough and cooking it quickly on the hot walls of a clay oven. When dry it can be stored for almost a year and is easily rehydrated with a sprinkle of water. I am looking forward to trying this bread very much.

http://flaneur.me.uk/wp-content/uploads/2012/11/Ev1.jpg

image courtesy Wikipedia, user Eaeeae

Byorek is another dish that I’m looking forward to eating. Also called Khachapuri these are phyllo pastry pies filled with cheese or spinach and covered in seeds. Of course, with the Silk Route reaching over so many countries the cuisine will be influenced to some degree by the foods of neighbouring states. This makes the food on the Silk route a glorious mix. It makes it hard to say what I will experience or what you would like most if you visit.

Prepare for a visual feast when I return. Photos and videos will make the Silk road sing and the food jump out and make you want to visit just to try some of the delicacies I blog about!

[MosJan]

Author: The Flaneur

Visit The Flaneur's Website - Email The Flaneur

Editor-in-chief, The Flaneur.This article has been written by an independent writer and uploaded by the Flaneur admins. The author's details are above

[MosJan]

Cheese Bread Banderoom Hootz

by Louisa, Alberta, and Anna Magzanian

Published: Saturday October 31, 2009 in Food

http://www.reporter.am/images/StandardImage/Banderoomhootzsmall-.jpg

[MosJan]

Banderoom Hootz.

Heriseh is the best known of Musa Dagh dishes. But Musa Daghtsis make many other dishes that are distinct to their region. Among these are two breads, Banderoom Hootz and Jufftoom Hootz, literally translated - cheese bread and black olive pulp bread.

In our Musa Dagh village of Bitias, we used to enjoy Banderoom Hootz throughout the year but especially during the holidays. The story was different for Jufftoom Hootz. That specialty was prepared only during the fall months when black ripe olives were harvested. The oil was extracted from the fruit, the seeds discarded, and the remaining pulp, jufft, was used as the main topping for the delicacy.

Today, we frequently make Banderoom Hootz. But since we don't have jufft, we can only dream about Juffltoom Hootz. Making Banderoom Hootz requires pepper paste, a prized Musa Dagh condiment that is used for many other dishes and as a dip.

The recipes below appear in our cookbook, The Recipes of Musa Dagh, An Armenian Cookbook in a Dialect of Its Own, available at Amazon, Barnes and Noble, Powells, and other websites.

Cheese Bread (Banderoom Hootz)

Bread Dough
1½ packets active dry yeast
1½ teaspoons sugar
¼ cup warm water, plus additional warm water for later use
7 cups all-purpose flour
1 teaspoon salt

1. Proof yeast: Pour ¼ cup warm water into a tall glass. Add the 1 ½ teaspoons sugar and stir until it dissolves. Add the yeast, stir gently and place in warm area. The yeast should bubble and foam within 15 minutes. If not, the yeast is not active and shouldn't be used.

2. Place flour in a large bowl and add the salt. Make a well in the center, add the proofed yeast and enough warm water to blend the dough. Transfer the dough to a board and knead for 10-15 minutes. While kneading, dip hands in warm water to make a sticky dough.

3. Form into a large ball and place in a flat pan. Cover and let rise in a warm place.

4. After the dough rises, form four balls. Cover with a damp cloth and let the balls rise again in the pan. While dough is rising, prepare the topping.

Topping

1 dozen medium onions, diced
2-3 tablespoons hot pepper paste or to taste
½ cup blue cheese, crumbled
¾ cup grated Parmesan cheese
1 cup large-curd cottage cheese, thoroughly drained through double cheese cloth
2 tablespoons crushed dry summer savory
2 tablespoons olive oil, plus additional for later use

1. Preheat oven at 400° F.
2. Mix well all the above ingredients.
3. Lightly oil pizza pan with crisco and dust with flour. Place one ball of dough into the pan and spread it like a pizza.

4. Add one fourth of the topping, spreading it evenly.
5. Bake the bread 15-20 minutes until the bread is lightly brown.
6. Repeat the process from step three for the remaining three balls.
7. Let the flat breads cool completely and then slice them into eight triangles.
8. Dip fingers in olive oil and evenly pat the topping.
9. Refrigerate. Keeps up to one week.
10. If preferred warm, heat in oven before serving.
Makes four breads

Pepper Paste (Epoodz Hamim)

For many Musa Daghtsis, red pepper paste is an essential ingredient. Mom usually made several batches, pressed the paste in individual small jars, and sealed the jars with wax. She used the paste throughout the year. In the United States, she prepared the pepper paste and wrapped small portions in plastic wrap. She then put the portions in plastic containers and put them in the freezer.

The pepper paste is used in tabouli, Musa Dagh steak tartare (chee keufteh), onion salad, cheese bread, potato salad and in many other dishes.

Pepper paste can be either hot or mild. The ratio of sweet and hot peppers determines the taste. The following recipe makes mild flavor.

5 pounds sweet red peppers
½ pound hot red peppers
3 teaspoons salt

1. Wash peppers and pat dry. Wearing rubber gloves, cut hot peppers in half and remove the white membranes and seeds. Cut peppers into one inch chunks.

2. Using the steel blade, pulverize peppers in food processor. Add salt and pour peppers into a baking pan.

3. Place the pan over low heat and simmer gently, stirring with a wooden spoon. As the water evaporates, the pepper paste will have the consistency of tomato paste. Paste prepared over a low flame preserves the red color.

4. Place pan aside for a day and stir it once in a while. This will allow additional water to evaporate. The paste should be of thick consistency.

5. Divide into desired portions, wrap in plastic wrap, place in container and freeze.

Note: To make a few of spoonfuls of pepper paste, use five sweet red peppers and one hot pepper. Follow the same procedure and salt to taste.

[MosJan]

http://www.reporter.am/go/article/2009-10-31-cheese-bread-banderoom-hootz

[Arpa]

This is wonderfully delicious.

Beside the Herisa , Mousa Ler is also the birthplace of the Pizza?

Հուց ու Պանտիր** , կեր ու Բանտիր ?

Kilikian dialects are so delicious. In Musa Ler it is Հուց/Hoots, in Marsah it is Հոց/hots. Just like in Marash it is չոց իս/ chots iss, and in Musaler it is չուց իս/choots iss, i.e Ինչպէս ես/how are you?

**It is slightly furkified of panir/peynir/pendir.

Edited August 7, 2013 by Arpa

[Yervant1]

I saw an Indian manufactured cheese labeled as "Paneer", Is there an Armenian connection to it or vice versa?

[Arpa]

I saw an Indian manufactured cheese labeled as "Paneer", Is there an Armenian connection to it or vice versa?

Yes, there is a connection. The word is originally from Sanskrit**. The Persians call it

پنیر

Paneer/Baneer*** "cheese" in Persian.

**Once I was in the company of some Idians/Sri Lankans, we were taking photos. one of them said say cheese, I said you means Baneer? She was floored, as to how I knew that word?

***Some other people call it peynir/pendir, just like at times we call sanr/comb sand@r Dzanr/heavy dzand@r.

Edited August 7, 2013 by Arpa