Armenian Food

[Arpa]

I also noticed that some time ago, (you can see it on page 1 of this thread)Mosjan had listed quite a few Armenian dishes.

Apris Movses. I have never seen so many purely Armenian dishes in one place.

 

Here is that list again;

======

ok lets see

#1 Xash

#2 XAshlama

#3 Harisa

#4 Lavash

#5 Matnaqash hats

#6 Sibex - ( T@tu )

#7 Shushan ( T@tu )

#8 Chanax Panir

#9 ~Korak-Karkraxith-Ishxan

#10 HAjar-Ajar -Pilaf-

#11 Aveluk

#12 Qyavara Qyufta

#13 Qyalla -TAvari<>Vochxari

#14 Chanax - Soup - KAvi amani mej - HImnakanum Lennakanum

#15 chobani XAshlama - Vochxari Tiki mej a yepvum Kraki Tak

#15 Tonir-i Xorovats

#16 PAnir-Xash Tel panir+Lavash+Sox+Your=Jur -

#17 Qrchik - t@tu KArambo + Dzavar + Your Jur + TAvari mis ( Soup )

#18 Bishi - GArni-Gerrard shrjanum klor Qartser hatsatsesak

#19 j@mur - HAykakan Boqon hats +HAlats Yur+ Merrer - Sisyan Goorisi Shrjan

#20 BAnjarov Soup

#21 TApakats JAV - JAknderi t@per@ dzvi yev yturi mej tapakvats - marinat yerats

#22 DAL - nor ts@n@ndaberats Kovi Katov yev m@r@rov + Dzu

#23 s@nkapur _ Dilijani TSari Sunk + Hajar + MIss

#24 RApama - MIjin chapsi d@dum Tondri mej yepvats hamemunknerov yev hnderenov ltsvats

#25 t@jvjik - Sox@ mandder mander - MArmand Gragin vra

#26 MAndak

#27 TSirani Djem

#28 TSirani Hyut

#29 TSirani Chir

#30 Anushabur

#31 KAtnov

#32 TEl MAnir

#33 Sindz

#34 Arandz

#35 Doshabov - MAtsun

#36 Tarxana - "Soup Tan"

#37 Tan Apur " Spas "

#38 Motal Panir ( Leninakan )

#39 Masur-Matsun ( Goris _ Sisyan )

#40 Gata ( qarster Arri )

#41 Kololak Soup ( Horti msov & dzavarov )

#42 Pochov Apur ( Tavari Poch )

#43 Derdzi Anali ( dertsi chir ltsvats Tarnber teski Hnderenov yev urish chirerov )

#44 Lavashov duk - Lavash+Dzuk+Vochxari karaq + qari vra yepvvats (Qyavar )

 

Jrik Jasher-> Qyavari Inknavar Jorovrtakan Sharjum Gerb@

Qarahunji Orri

N@rran Gini

Tsirani Orri

 

Avazi Vra yepvats Paplavoki Coffe

es verchin@ 101% Haykakana En el Erevenyan et yes dzez Garant em talis

 

[ March 27, 2001: Message edited by: MosJan ]

[skhara]

So there was a reason why I always hated dolma, even more than tomatos, and Arpa has shown me the light. Its turkish, that's why I hate it. Although the grape leaves I can tolerate a bit more than cabbage.

 

Now of the khorovadz and kebab -- in our 'neck of the woods', it was always shashlik. Arpa, is it ok to eat shashlik? Is it kosher?

 

have you tried dolma with yougert?

 

I always have dumped a whole bunch of sour cream, with lots of bread on the side, to avoid tasting dolma.

[ED]

  Arpa, is it ok to eat shashlik?  Is it kosher?

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oh boy, Shkara you shouldent have said kosher, god help you now

[skhara]

oh boy, Shkara you shouldent have said kosher, god help you now

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Its G-D Ed!

[Arpa]

So there was a reason why I always hated dolma, even more than tomatos, and Arpa has shown me the light.  Its turkish, that's why I hate it.  Although the grape leaves I can tolerate a bit more than cabbage.

 

Now of the khorovadz and kebab -- in our 'neck of the woods', it was always shashlik.  Arpa, is it ok to eat shashlik?  Is it kosher?

I always have dumped a whole bunch of sour cream, with lots of bread on the side, to avoid tasting dolma.

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Of course. You can eat anything you want.

 

Be advised that we are not talking about the dishes themselves but their nomenclature. Why are we using Turkish names for Armenian dishes? Don't we a have language of our own? Or are we still speaking Turkish after so many years?

 

As Ed already said we don’t use the word “kosher”, it belongs to certain other people. It simply means clean as opposed to unclean. In Armenian it will be maqour.

 

I don’t care for the cabbage kind either. Yet what you refer as dolma, western Armenians call sarma (a Turkish word meaning to roll to wrap, just as dolma means to fill to stuff). In the west dolma is stuffed eggplant, zucchini or any other vegetable all the way from tomatoes, peppers, potatoes , and even, are you ready? Sheep intestines. Yech!!

I’m not sure I quite know what shashlik is, from all indications it seems to be a Russian dish, the Russian version lamb khorovats.

 

Here is something ironic. As we all know all of those dishes are prepared and eaten by most everybody in the Middle East and beyond. The Syrians and the Lebanese also make stuffed/wrapped grape leaves but oddly enough they call it “yabraq”. It is from the Turkish “yaprak sarma”, they have dropped the “sarma” part. It literally means “leaf” as in grape leaf.

Why can’t we learn a lesson from the Lebanese and name that delicacy simply “terev” or “terev lits“? Yet one goes to an Armenian Church food festival where everything is labeled in Turkish. Do the Turks label their barbequed meat as “khorovats”, or their sweet soup “anushapur“?

 

If we had as much ethnic pride we could have been living in Van and Sebastia now.

 

That’s alright. When the Turks take over Yerevan they can feel right at home with, dolma, sarma, yalanchi, kebab, imam bayildi, sou boerek and sini kufteh. How about lemjem *or whatever the hell it is and basturma.

 

If I were a king for a day I would take all those so called Armenian cookbooks where there is not even one Armenian recipe, and make a huge bonfire to cook khorovats with.

 

* It is Arabic, lahm-ou-ajin, it simply means meat-and-dough. Would not msahats descriptive enough?

[skhara]

I’m not sure I quite know what shashlik is, from all indications it seems to be a Russian dish, the Russian version lamb khorovats.

 

It is a Russian word, but I think Russians varied it from the turk name. And although lamb is most popular, it can also be pig and cow. The term is pretty widely used in the Caucasus.

 

If I were a king for a day I would take all those so called Armenian cookbooks where there is not even one Armenian recipe, and make a huge bonfire to cook khorovats with.

 

Make sure you make enough for everybody.

Edited October 5, 2005 by skhara

[Harut]

hats u panir,

ker u banir...

[kakachik77]

How about Sevani Ishkan zhuk iskakan haykakan

[Takoush]

Here is something ironic. As we all know all of those dishes are prepared and eaten by most everybody in the Middle East and beyond. The Syrians and the Lebanese also make stuffed/wrapped grape leaves but oddly enough they call it “yabraq”. It is from the Turkish “yaprak sarma”, they have dropped the “sarma” part. It literally means “leaf” as in grape leaf.

Why can’t we learn a lesson from the Lebanese and name that delicacy simply “terev” or “terev lits“?

 

* It is Arabic, lahm-ou-ajin, it simply means meat-and-dough. Would not msahats descriptive enough?

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Arpa:

 

All this talk about 'khorovats' and 'dereve litsk' at 4 o'clock in the morning makes me very hungry.

 

However all my life, my mother hates anybody saying sarma in front of her.

She always says "dereve litsk" and she would be upset at me anytime if I said sarma or the like. In her presence especially, I have to say dereve litsk. She knows all the good Armenian vegetable words such as, hazar, garos, esdebghin, aghtsan, azadkegh, sempoug.....and many many more, and she always likes to utilize only the Armenian words. She always says, we are Armenian we must utilize only our language which is rich. She also hates anyone who mixes any other language with the Armenian. Armenian must be spoken only in Armenian in its entirety, she says.

 

You and my mother will get along together very well.

Edited October 7, 2005 by Anahid Takouhi

[Arpa]

Arpa:

 

All this talk about 'khorovats' and 'dereve litsk' at 4 o'clock in the morning makes me very hungry.

 

You and my mother will get along together very well. 

style_images/master/snapback.png

 

Yeah!

Are we invited?

 

I feel passinately about the subject since just like George W, (not this one you silly ), I cannot tell a lie either. That is I cannot fight the Turks from one side of my mouth and eat "Turkish"? food at the other side.

 

It is noteworthy that the so called western Armenians, specially those who hail from Kilikia, and whose ancestors spoke /knew Turkish, not by choice mind you, for the most part are more sensitive about the issue.

I have noticed that those who have no inkling of Turkish, or for that matter Armenian, like some American-Armos, and sad to say even Yerevantsis and Isfahantsis , for lack of linguistic diversity do actually think that the names of those dishes are in fact Armenian. Let me repeat; THE NAMES of those dishes.. Why do we call that delicacy “chiy kofteh” or that pilav “bulghur pilav” (the jury is still out as to where “pilav” comes from, the Indians call it “pilaw”). Don’t we have a word for chiy/raw? What does hum mean? Don’t we have a word for bulghur, what does tsavar mean? I have seen many a Bulghurjian family change their surname to Tsavaruni.

 

I have said this before. THERE OUGHT TO BE A LAW, and it must come down from the top, our institutions, mainly the church who are our front to world, at least in the Diaspora. How can one advertise “Armenian Food Festival” where every dish is labeled by foreign names? Many with that disgusting (non)language. Here we are fighting tooth and nail to disassociate ourselves from that Ottoman legacy , yet we speak Turkish every step of the way, specially in our kitchens.

Which do we believe?

We viciously attack those poor little Turks that come here and innocently, at times propagate their l of perception of the issues, yet we turn around and have dinner where every dish is labeled in Turkish. I am glad that they have not yet graduated to the level to comment on our Turkish surnames and our so called Armenian cuisine.

It is ironic that the Turks have relabeled that dish “doner kebab” that the Arabs call, “shawurrna”, from “chevirme” an original Turkish word meaning swirling./turning.

 

Speaking of “there ought to be law”, some time ago I learned, much to my delight that the Diocese had made it known that belly dancing was not welcome at Armenian parties, not so much based on its ethnic implication but rather on cultural and moral bases. Why can’t the diocese advise that food at Armenian festivals be labeled by their Armenian names? There was a time when nobody would have noticed it but now that there are sizable Turkish communities here, imagine that at respective festival the same dish will be labeled with the same Turkish name as at the Turkish food festival . Duhhh ! Which is it?

There was a time we felt safe that the general public would associate such as dolma, sarma, yalanchi… ad infinitum, ad nauseam with Armenian culture. But now that there are so many other ME and Asian cultures promoting their wares in their own language, be it Arabic, Persian, Turkish or Afghani, is it not time that we develop our own vocabulary, lest the public, going from one food festival to the other be confused and eventually judge US as imposters for displaying Turkish and Arabic dishes and calling them as Armenian?

 

There are only so may dishes to go around yet each people call them in their own language.

Kafta is Arabic for “hamburger”, we use it to mean kneaded mixture of meat and tsavar, same idea. Steak is the same no matter where yet each nationality has their word for it. Hot dog with slight variation of ingredients is known as wiener in Europe.

 

Are we the only “idiots” to not have a cuccinal lexicon, and instead promote Muslim Turkish culture at our Christian Armenian Churches?

With the free propagandist like us who needs a lobby.

Every one should boycott those so called Armenian Food Festivals until they relabel their wares with the proper Armenian names.

 

I do!!

[Takoush]

Yeah!

Are we invited?

 

I feel passinately about the subject since just like George W, (not this one you silly ), I cannot tell a lie either. That is I cannot fight the Turks from one side of my mouth and eat "Turkish"? food at the other side.

 

I have said this before. THERE OUGHT TO BE A LAW, and it must come down from the top,  our institutions, mainly the church who are our front to world, at least in the Diaspora. How can one advertise “Armenian Food Festival” where every dish is labeled by foreign names? Many with that disgusting (non)language. Here we are fighting tooth and nail to disassociate ourselves from that Ottoman legacy , yet we speak Turkish every step of the way, specially in our kitchens.

Which do we believe?

 

There was a time we felt safe that the general public would associate such as dolma, sarma, yalanchi… ad infinitum, ad nauseam with Armenian culture. But now that there are so many other  ME and Asian cultures promoting their wares in their own language, be it Arabic, Persian, Turkish or Afghani, is it not time that we develop our own vocabulary, lest the public, going from one food festival to the other be confused and eventually judge US as imposters for displaying Turkish and Arabic dishes and calling them as Armenian?

 

There are only so may dishes to go around yet each people call them in their own language.

 

Are we the only “idiots” to not have a cuccinal lexicon, and instead promote Muslim Turkish culture at our Christian Armenian Churches?

With the free propagandist like us who needs a lobby.

Every one should boycott  those so called Armenian Food Festivals until they relabel their wares with the proper Armenian names.

 

I do!!

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Arpa:

 

Of course you are invited, just say when. By the way I am a very good cook and baker as well. I wrap derevi litsk one pound in exactly one hour. I do it with ground lamb or beef meat or only with sokh and prints. I am also good in many other Armenian cuisine. So there. I am not lying as I do not lie. it is entirely true.

 

Now about your post. I completely agree with you. I am voicing with you to the fact that there ought to be a law against naming our tsavar to bulghur or hum mis gam hum misi khorovadz to chi koftah or whatever ugly words they have. Or harisah, at least we call that harisah because that's entirely and solely Armenian. Anyway, Arpa jan I have to rush to get dressed as I ought to go to my college now before I am late. Talk to you soon.

 

All the best,

 

Anahid Takouhi

Edited October 7, 2005 by Anahid Takouhi

[Vanetsi]

I wrap derevi litsk one pound in exactly one hour.

 

You will be beatified for this.

[Arpa]

Arpa:

===

Or harisah, at least we call that harisah because that's entirely and solely Armenian.  Anyway, Arpa jan I have to rush to get dressed as I ought to go to my college now before I am late.  Talk to you soon.

 

All the best,

 

Anahid Takouhi

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Sireli Anahid, I hate to rain on your parade but I am sure you know that "harisah" is not an Armenian word. It is one of the nicknames of the Virgin Mary meaning "the protectress".

 

See here;

 

http://phoenicia.org/ourlady.html

 

The Armenian name for that dish is "keshkek". The reason it came to be part of the Armenian vocabulary is that the feast of Sb. Astvatsatsin when the ceremonial preparation of that delicacy is celebrated simply coincides with the Lebanese feast of the Harissa, the Protectress, Virgin Mary.

 

Blame it on the Anjartsis? :)

 

However, no harm done as neither the Lebanese or any Arab for that, genocide us.

 

Sometimes I feel like we may be the perfect poster child for the "Patty Hearst Syndrome". Will some one be kind enough to explain what that is?

Edited October 7, 2005 by Arpa

[Takoush]

You will be beatified for this.

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Vanetsi Yeghpayr:

 

Angeghdz oren yete shad herou chellayir kez al shad sirov gentouneyi douns hamov derevi litski hamar.

 

If you were not so far away I would've been honored to have you in my house for a good culinary experience of derevi litsk prepared by me, Anahid.

 

Anytime though if you come to New York/New Jersey area e-mail me before you come so that I'll prepare for you Derevi Litsk, Koubeba or Tsavarov yev misov havgetatsev djash with madzoun. You will be most welcomed to taste my dishes.

Edited October 8, 2005 by Anahid Takouhi

[MosJan]

Sireli Anahid, I hate to rain on your parade but I am sure you know that "harisah" is not an Armenian word. It is one of the nicknames of the Virgin Mary meaning "the protectress".

 

See here;

 

http://phoenicia.org/ourlady.html

 

The Armenian name for that dish is "keshkek". The reason it came to be part of the Armenian vocabulary is that the feast of Sb. Astvatsatsin when the ceremonial preparation of that delicacy is celebrated simply coincides with the Lebanese feast of the Harissa, the Protectress, Virgin Mary.

 

Blame it on the Anjartsis?  :)

 

However, no harm done as neither the Lebanese or any Arab for that, genocide us.

 

Sometimes I feel like we may be the perfect poster child for the "Patty Hearst Syndrome". Will some one be kind enough to explain what that is?

style_images/master/snapback.png

 

Blame it on the Anjartsis? - ?? say what ?? ??

so we who has saved the one of the only Armenian food's HariSa are the one to Blame, for what Arpa HariSa is Armenian don't be making thinks up now - or next time your in Anjar - you will be "greeted" by my MusaLertsy Brothers

[MosJan]

“Portal” from Pots: New book offers fun facts on familiar food

By Marianna Grigoryan

ArmeniaNow reporter

 

http://armenianow.com/images/uploadedimages/ai112002.jpg

 

Who was the first foreign guest to attend an Armenian Party? What role did coffee play in Armenian marriage rituals? What are the rules for toasting at an Armenian party? What exotic herbs and fruits are sold in Yerevan markets?

 

Even if you think you know the answers to these and other quirky but fascinating questions concerning Armenian culinary culture, you may find some surprises in a new book that digs into the topic like David of Sassoon into . . . Well, what exactly did the “Armenian Hercules” eat? Read the book.

 

In “Armenian Food: Fact, Fiction & Folklore”, writers/researchers Irina Petrosian and David Underwood unwrap the dolma, so to speak, on Armenian food habits and give a context to the “why” of rituals and recipes.

 

Don’t go looking for the “best matsun” recipe or a chapter on how to choose a pumpkin for ghapama.

 

The 272-page book, presented as “Hayastan’s first modern food guide written in English,” is not a recount of “how” but a fresh look at “why”.

 

Why, for example, is the word for “eat” also the word for “steal” in Armenian? Find the answer on page 226.

 

Irina Petrosian, a native of Armenia, is a professional journalist who has written for Russian, Armenian, and US-based newspapers. She says that her interest in the food culture of Armenia was inspired by the many questions asked by her husband, David Underwood. He is from Indiana, USA, and has been a newspaper staff member at The Indianapolis Business Journal and other American publications.

 

“Our goal was to create an informative, easy-to-read narrative that would also be entertaining,” Underwood said. “When I first visited Hayastan six years ago, I realized that there were no books written in English that fully told the fascinating story about Armenia’s delicious foods. Most Armenia travel guides barely touch the subject. The story of Armenian food is a portal into Armenian life and culture.”

 

Petrosian says the book answers meaning behind the myth of cooking, while also having fun with Armenian folklore.

 

“The way of the creation of the book is very interesting,” Petrosian says. “However, the most interesting thing to me was the opportunity as a co-author of my husband to look at Armenian tradition and lifestyle from aside. I saw many interesting things I wouldn’t notice before.”

 

The book was published in Yerevan, and is the result of two years of research and writing.

 

“We carefully documented our sources with an extensive bibliography. In fact, we compiled so much information, we could only include a fraction of it all in this first edition,” Petrosian said shortly before returning to the States after several months with her family in Vanadzor.

 

What’s the story behind Winston Churchill’s purported love of Armenian cognac? How did the USSR years influence the Armenian cuisine and further development of the lifestyle?

 

Answers were collected by the authors during travels across Armenia to visit ethnographers, restaurateurs, historians, housewives, even cab drivers and tatiks (grandmothers) who work in bazaars. Hundreds of hours were spent in musty libraries, pouring over ancient texts and tomes.

 

“It is quite amazing that there is an ancient Armenian fable that warns against the concept of genetically-modified foods. It was one of many remarkable discoveries we made while researching and writing this book,” Underwood added. “In the United States, fruits like Red Delicious apples have been altered to look red and ripe, even though they’re still green inside. As we explained in our book, Armenian fruits and vegetables are natural and delicious, untainted by such artificial, flavor-destroying processes. We think that one of the most interesting sections is the descriptions of vegetables, fruits and herbs that are virtually unknown to Westerners, like avelook, a dried green that is sold in beautiful long braids.”

 

The first edition printing was aimed mostly for English-speaking tourists to Armeina, but Petrosian says they hope to do a second, more colorful, version in the USA.

 

For information on how to purchase a copy of “Armenian Food: Fact, Fiction & Folklore”, write to hyefood@yahoo.com.

[Vanetsi]

TAHN

 

I need a good recipe for tahn. I've realized after many failed attempts that the trick is in the proportions

Does anyone have a special recipe? I love tahn with mint.

 

Anahid, I beseech you. I'm sure you have the Haygagan jash yev khmeechk know-how to help me out

Edited November 18, 2005 by Vanetsi

[Harut]

TAHN

 

I need a good recipe for tahn. I've realized after many failed attempts that the trick is in the proportions

Does anyone have a special recipe? I love tahn with mint.

 

Anahid, I beseech you. I'm sure you have the Haygagan jash yev khmeechk know-how to help me out

 

borbosnats matsun, abarani jur, agh?

[Arpa]

The genocide still goe on, only this time perpetuated by ourselves.

We come to America, introduce delicacies and promote it to the hilt, but we don't realize that in doing so we are promoting Turkish culture.

When wil we ever learn?

Is a 100 years of total fiaco not enough??

Look at this idiot. He opens and "Armenian" reaturant yet he calls ever dish by their foreign NAMES, let me repeat, we are talking about their NAMES!!!

Arnenian restaurant? Where is the ARMENIAN???

 

WE NEED A KITCHEN POLICE.

 

Are we Armenian? Do we speak Armenian? Or are we a tribe of the Turkish nation? If the latter is the case then we might as well forget all this gobble di gook about the Genoced and live happilly ever after eting dolam, sarma, basturma and "shawirma". And please don't bug me while I enjoy my "chiy kufta" with a glass of "raki". Did you see any Armenian WORDS in the previous sentsnce?

Damn it!! We are talking about the language, the words, not whose dish it is.

 

We need a kitchen police or, in the least a Hisus to turn all those food tables at a church festival upside down as He did to the tables of th money changers at the temple.

 

=========

 

Evansville Courier & Press , IN

Nov 12 2005

 

Shawarma Inn offers exotic menu items

 

By TOM RAITHEL Courier & Press staff writer 464-7595 or

 

It's a hit in big cities such as Los Angeles, Chicago and New York.

Now, Rafik Hakobyan hopes its popularity will spread to Evansville.

 

It's called the shawarma, a sandwich similar to a gyro. It is

traditional to parts of the Mediterranean, the Middle East and

Russia.

 

It is popular, too, in Armenia, Hakobyan's home country, and Hakobyan

will be serving it Armenian-style at his new restaurant, the Shawarma

Inn.

 

The restaurant at 519 N. Green River Road faces Virginia Street just

east of its intersection with Green River Road. It's open from 10

a.m. to 10 p.m. Monday through Saturday and from 10 a.m. to 5 p.m.

Sunday.

 

Hakobyan, who now calls Evansville his home, opened the restaurant

about a month ago. He has launched it with the help of a group of

Armenian friends, who also operate the Jungle restaurant in Downtown

Evansville.

 

Armenia, which became independent from the Soviet Union in the early

1990s, is south of Russia and borders Turkey. Its food reflects the

countries of that region.

 

The shawarma is a sandwich made with meat, sauce and spices and

wrapped into Mediterranean-style bread, then covered with a topping.

 

It is unlike a gyro in that the meat, heated on a rotisserie, is

fresh, Hakobyan said. The restaurant will offer beef and chicken

shawarmas.

 

The shawarma is not necessarily a very spicy sandwich, but Hakobyan

said he will make it spicy or mild to suit the customer's taste.

 

The restaurant will offer shawarmas both as sandwiches and as a

dinner plate, with rice and a choice of salads, Hakobyan said.

 

The restaurant also will serve such exotic dishes as baba ghannoug, a

combination of tomatoes, eggplant, bell peppers and onions marinated

in oil; dolmas, rolled grape leaves stuffed with meat and rice; and

akroshka "iced soup," which is a soup served cold and often drunk

like a beverage, according to Hakobyan.

 

In addition to the Armenian dishes, the restaurant will offer such

standard American foods as pizza, chicken salad sandwiches,

stromboli, lentil soup and a vegetarian salad.

 

Hakobyan said he plans to soon change the decor of his restaurant to

give it a Middle Eastern flavor.

Edited November 18, 2005 by Arpa

[MosJan]

borbosnats matsun, abarani jur, agh?

 

 

Harout jan Sirt@t Abarani Jura Uzzum ?? Ugharkem mi box Hastset PM Ara ap:)

 

lsy gites Te Abarantsiq Inchpes en Arajatsel ???

iy or patasxannes kasem MAladets

[aSoldier]

what's xash?

[Harut]

Harout jan Sirt@t Abarani Jura Uzzum ?? Ugharkem mi box Hastset PM Ara ap:)

 

lsy gites Te Abarantsiq Inchpes en Arajatsel ???

iy or patasxannes kasem MAladets

 

Mos jan, iranq hl@ chen arajatsel...

[MosJan]

Mos jan, iranq hl@ chen arajatsel...

 

 

Aftobusi mej nstats en yeghel - shofern asela Arajatseq - iranq el Arajatsel en

[Takoush]

TAHN

 

I need a good recipe for tahn. I've realized after many failed attempts that the trick is in the proportions

Does anyone have a special recipe? I love tahn with mint.

 

Anahid, I beseech you. I'm sure you have the Haygagan jash yev khmeechk know-how to help me out

Vanetsi yeghpayr:

 

Here goes the recepe for Tan:

 

1 cup plain madzoun

1 cup water

Salt to taste

 

Mix madzoun, water and salt in a pitcher of blender. Chill and serve with meals or in between.

 

VARIATION: Tan is made by adding a little dried crushed mint and seltzer instead of water, mix. To have a lighteer drink add more water or seltzer.

 

---------------------------------------------------------------------------------------------------------

 

COLD MADZOUNI SOUP

 

3 cups plain madzoun

2 cups julienne, diced, or grated small cucumbers (preferably Kirby)

1/2 to 1 cup freshly chopped dill

1/4 cup chopped scallions

1 to 1/2 tablespoons dried crushed mint

Salt and white pepper to taste

1/2 cup seedless reaisins to garnish (optional)

1/2 cup chopped walnuts to garnish (optional)

 

1. Beat madzoun until smooth. Add 1 cup water, cucumber, dill, scallions, mint, salt and pepper. Stir well.

 

2. Spoon into soup bowls and sprinkle with walnuts.

 

Serves 6

 

VARIATION: Milk may be substituted for water. Mint and scallions may be omitted. 1 cup dairy sour cream may be substituted for 1 cup madzoun.

Edited November 18, 2005 by Anahid Takouhi

[Takoush]

what's xash?

Խաշ

 

 

 

Seb: It is the same as Patcha. I didn't know it either and they just informed me on this Forum that it's the same as Patcha. Do you know Patcha?

 

Anyway, it is a DELICIOUS culinary experience especially for some of my wonderful brothers on this Forum.

 

It is made with the stomach or the 'dodich' or the head of the cow.

Edited November 18, 2005 by Anahid Takouhi