ExtraHye Posted March 7, 2008 Report Share Posted March 7, 2008 Vochinch! Seriously, tell me when and where I'll meet you and I'll bring some hot Armenian coffee in a thermos and Topig. Yummy! Nahhh you don't have to bring anything, I was only kidding. Do they make topig around easter? Quote Link to comment Share on other sites More sharing options...
Takoush Posted March 7, 2008 Report Share Posted March 7, 2008 Nahhh you don't have to bring anything, I was only kidding. Do they make topig around easter? Yeah and during New Year too. Too bad... if you come though you can let me know. Quote Link to comment Share on other sites More sharing options...
Arpa Posted March 7, 2008 Report Share Posted March 7, 2008 (edited) What the hell is Topik? Yervant, You don't know what "topik" is? Shame on you! Shame on me too ! Neither do I. Except that I have seen and eaten it. Takoush and Extra will tell us. It is one of the only Armenian made, and Armenian named dishes, unlike kokma, kakma, and kakstrma, not to forget "furkish kakee" I mean coffee. Edited March 7, 2008 by Arpa Quote Link to comment Share on other sites More sharing options...
Takoush Posted March 7, 2008 Report Share Posted March 7, 2008 (edited) Yeah Arpa, what about Xash, xorovads, tsavar, derevi litsk and "boughlama" I don't know the Armenian name of boughlama; but I know it's Armenian. We cook slowly the meat and we serve it with tsavar/boulghouri djash. Shad hamov gella. I think it now the topic of this thread should be now "Topik" Edited March 7, 2008 by Takoush Quote Link to comment Share on other sites More sharing options...
Arpa Posted March 7, 2008 Report Share Posted March 7, 2008 (edited) Yeah Arpa, what about Xash, xorovads, tsavar, derevi litsk and "boughlama" I don't know the Armenian name of boughlama; but I know it's Armenian. We cook slowly the meat and we serve it with tsavar/boulghouri djash. Shad hamov gella. "boughlama" *is furkish to mean "bough/ to boil/to STEAM"**, the Armenian of which is "khash" as in "khashel/karshel" to boil. *Do you se that that furkish "bough" is the same as the Latin/English/French bouil/boil/bouiller, as in bouillabaise? I bet you it is via Armenian as in our language the Latin L turns to GH. **The Armenian word for steam is golorshi, shogi. Edited March 7, 2008 by Arpa Quote Link to comment Share on other sites More sharing options...
Takoush Posted March 7, 2008 Report Share Posted March 7, 2008 Extrajan, I love your new dancing avatar. It's cute. Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted March 7, 2008 Report Share Posted March 7, 2008 Extrajan, I love your new dancing avatar. It's cute. ooooo I like the name ExtraJan it has a nice ring to it. MosJan, could you please change my name to ExtraJan???? Please????!!!! Oh thanks Quote Link to comment Share on other sites More sharing options...
Takoush Posted March 7, 2008 Report Share Posted March 7, 2008 (edited) ooooo I like the name ExtraJan it has a nice ring to it. MosJan, could you please change my name to ExtraJan???? Please????!!!! Oh thanks Yeah I thought it had a nice ring to it when I typed it. Extrajan.... it is similar to Mosjan; but Extrajan is like more and more jans or janiks. Charjer gam vochinch in Eastern Armenian. Edited March 7, 2008 by Takoush Quote Link to comment Share on other sites More sharing options...
Azat Posted April 20, 2008 Report Share Posted April 20, 2008 (edited) I really miss Armat(Rubo), Stormig and Sasun. Wish i was never mean to the guy. kneres Sasun jan. we may always disagree on the religion but i remember being mean in my replies to you back then. Edited April 20, 2008 by Azat Quote Link to comment Share on other sites More sharing options...
ED Posted April 20, 2008 Report Share Posted April 20, 2008 Sasun is a great guy, Rubo also, I'm proud of my bro's kids and him (check out sahakian in the chees world) and of course Stormig. i miss em all also (havent seen my bro in 17 monts) Quote Link to comment Share on other sites More sharing options...
SAS Posted April 21, 2008 Report Share Posted April 21, 2008 Բուղլամա՝ շոգիով խաշած, այսինքն՝ խաշու, խաշուկ: Quote Link to comment Share on other sites More sharing options...
Arpa Posted February 2, 2010 Report Share Posted February 2, 2010 (edited) Yes. I know how to make “tabouleh”. Go to the grocery store. Buy all the vegetables you see. Then go to the specialty store buy some cracked wheat (dzavar/brghol/bulghur), throw them all in a blender and VOILA!!!!What the h***, my least favorite is tabouleh is? I would much rather have Khash and Khashlama.Don't get me wrong. I love "vegetable" dishes.But, to use an Arabic word for it!!!??----So, you want to know how to make tabouleh?Do you know how to make "kous-kous". Sip, please don't kill me! Of course, we also know how to make salad. Cut a few tomatoes, an onion and a bunch of parsleys.Do you know how to make a breakfast frosted wheat cereal?http://upload.wikimedia.org/wikipedia/en/c/c4/Honey_nut_cheerios_%28revised%29.jpgWhen did tabouleh (my least favorite) become such a gourmet dish? I spoon in “hummus and baba ghannoush” before, or never tabouleh. I HATE IT!!!! Even more than I hate “vospov klolak- kuftah” or mujaddarah.No.no!I make a mean version of it, but I call it "vospov pilav/apour"First off. The Armenian word for cracked wheat is dzavar/ձաւար**. I don’t have the slightest wherever the H*** “bulgur” comes from, and couldn’t care less!! The Arabic speakers call it “brghol”.When did tabouleh become such a gourmet dish? What kind of cuisinal /cuccinal/kichenal/khohanotsayin art does it take?See Azat’s recipe.** One gram of dzavar, two tons of onions, three tons of (olive) oil and ten tons of parsley.. What is so gourmet about that? Even a caveman, including me the klutz who had not yet discovered the secret of fire can make it!! And, our mothers and sisters spend hours chopping parsleys and onions!!! You think they could waste all that time creating something like “pasta fazool or lasagna”!!! http://pghrecipe.files.wordpress.com/2009/11/soup.jpghttp://www.epicurean.com/articles/images/lasagna.gif“tabouleh” is an Arabic word to mean “small table”. See the Latin “tabula raza/tablet”.You mean, we Armenians cannot create such a simple dish made of dzavar, sokh and azatkegh that we have to use Arabic words? How about, in translation from the Arabic to mean small table- SEGHANIK? **And you tell me that (cracked /dzavar) WHEAT was first cultivated in Armenia? So where does that “bull-S” bulghur come from?Where is Gamavor, the “bulghurian/Bulgarian”? I can still remember that Arabic ditty;“Tabouleh, ma ahlaha, tabouleh ma aghlaha?Shouf brghol, shouf ik zeitAllah yahmi min I beid”Tabouleh, how beautiful, tabouleh how dear(expensive)See the brghol, see the (olive) oilGod forbid it from the egg”**I have not yet found out why in Armenian parsley/petrosillo/azatkegh. is named for our friend Azat? Edited February 2, 2010 by Arpa Quote Link to comment Share on other sites More sharing options...
Nané Posted February 3, 2010 Report Share Posted February 3, 2010 When did tabouleh (my least favorite) become such a gourmet dish? Արփա, ինչպես ասում են «կռիվը գրպանդ ման ես գալիս»: Ինչո՞ւ ես բորբոքվում: Ոչ մեկ չի ասում, որ «թաբուլեն» կամ «սեղանիկը» կամ «ձավարով աղցանը» gourmet ուտեստ է: Եթե gourmet չէ կամ ասած քեզ «աղքատ մարդու ուտելիք է» պիտի հեռու մնա՞նք կամ չխոսենք դրա մասին: Քեզանից բան չեմ հասկանում: Եթե անվանումը դուրդ չի գալիս դա ուրիշ հարց բայց աղքատի կամ հարուստի ուտելիք լինելը ինչ կապ ունի այս ամենի հետ: Ես թաբուլեն պատրաստում եմ հետևյալ կերպ.1 բաժակ couscous-ին ավելացնում եմ 1/2 բաժակ եռացրած ջուր և 1 բաժակ լոլիկի հյութ: Մի 15 րոպե հետո ավելացնում եմ մանրացրած համեմ, մաղադանոս, անանուխ և մարոլ (ըստ աչքաչափի): Հետո ավելացնում եմ - հալեպի կարմիր պղպեղ, աղ, 1-2 կիտրոնի հյութ և ձիթապտղի յուղ: Վերջում եթե հարկ է լինում ավելացնում եմ մոտ 1 բաժակ լոլիկի հյութ ևս: Quote Link to comment Share on other sites More sharing options...
Arpa Posted February 3, 2010 Report Share Posted February 3, 2010 (edited) Արփա, ինչպես ասում են «կռիվը գրպանդ ման ես գալիս»: Ինչո՞ւ ես բորբոքվում: Ոչ մեկ չի ասում, որ «թաբուլեն» կամ «սեղանիկը» կամ «ձավարով աղցանը» gourmet ուտեստ է: Եթե gourmet չէ կամ ասած քեզ «աղքատ մարդու ուտելիք է» պիտի հեռու մնա՞նք կամ չխոսենք դրա մասին: Քեզանից բան չեմ հասկանում: Եթե անվանումը դուրդ չի գալիս դա ուրիշ հարց բայց աղքատի կամ հարուստի ուտելիք լինելը ինչ կապ ունի այս ամենի հետ: Food fight;http://mctague.org/carl/fun/pie/pie-face-2.jpgԱյո սիրելի Նանէ, յ անցաւոր եմ : Mea culpa, Իմ մեղքըՑաւոք որ երբեմն բիրտ եւ դրդումնալից լեզուով խօսիմ:I am guilty as charged, sorry to say that at times I must use rude and provocative language, as many of us take polite and endearing words for granted. Speaking of tabouleh being a poor man’s food, look at the forum and see when was the last time anyone posted anything with այսպէս ասած “meat” ?To repeat myself, the reason Armenian kitchen is so poor is because for so long we have not had royalty and royal kitchens with professional gourmet chefs. Where do you think all those gourmet Chinese and French, to mention a few were created? Yes, they all use “peasant” ingredients but see how they turn them to royal feasts. I bet you, many of the chefs in the ottoman kitchens were Armenians or Syrian Arabs. We are so good and creative in service of foreign rulers!!! How many dishes do we have with names similar to Chateaubriand, beef Wellington or desserts like Napoleon?Go toa so called Armenian food festival and tell us how many of the dishes have Armenian names, all the way down to the demitasse coffee. I hate to say what many of us call it!! I don’t care what each os us call them in our own kitchens, but IN PUBLIC???Go to any international festival, stop at the so called Armenian stand, listen to what language they are pretending to speak then go to the furko-Arabo-Perso ones and compare the food labels.I have said this before. I am so RUDE that I will not eat anything at the table unless the host/hostess calls the dishes by their Armeenian names. I have succeeded partially, no one in my presence dare use words like "kokma/kakma kakstrma ich (միջուկ) chi (հում)** kufta (կլոլակ)".Maybe I should amend my screen name to Don Quixote or Ընկեր Փանջունի** How difficult is it to say houm/հում instead of "chiy"How difficult is it to say apoukht/ապուխտ instead of "bastermaqaqa"?When will we stop using furkish words to describe Armenian Cuisine? They don't even acknowledge that there is a nation/country known as Armenia. Edited February 3, 2010 by Arpa Quote Link to comment Share on other sites More sharing options...
Yervant1 Posted February 3, 2010 Report Share Posted February 3, 2010 Arpa I'm of the belief that a softer and polite language will have much better results than rudeness and attacks. Quote Link to comment Share on other sites More sharing options...
Nané Posted February 3, 2010 Report Share Posted February 3, 2010 (edited) Արփա, համամիտ եմ: Ժամանակն է, որ մեր ուտեստների այլալեզու անվանումները կամաց կամաց դուրս մղվեն մեր խոսակցական լեզվից և փոխարինվեն հայերեն անվանումներով: Բայց կռվով ու թուք ու մրով չի լինի դա: Մարդկանց մոտ պաշտպանողական բնազդն է արթնանում երբ սուր և վիրավորական քննադատություն են լսում կամ կարդում: Վերջին հաշվով ոչինչ չի փոխվում: Արի քացախդ փոխարինիր մեղրով: Եվ քանի, որ թաբուլեի մասին է խոսքը ... առաջարկիր համապատասխան հայերեն անվանում: Բառացի թարգմանությունը մի կողմ թողնենք: Edited February 3, 2010 by Nané Quote Link to comment Share on other sites More sharing options...
Arpa Posted February 3, 2010 Report Share Posted February 3, 2010 (edited) Arpa I'm of the belief that a softer and polite language will have much better results than rudeness and attacks.Yes, dear Yervant. Please show us. With all due respects to the likes of Zartonk and Ashot, how many have read and responded to my latest "Sayat Nova the Man". Should I have used RUDE and impolite language there too?Why have our correspondents sunk to the level of "tabouleh" and "shish kebab"?Did Sayat Nova feast on "tabouleh" and "shish kebab"? Edited February 3, 2010 by Arpa Quote Link to comment Share on other sites More sharing options...
Yervant1 Posted February 3, 2010 Report Share Posted February 3, 2010 Yes, dear Yervant. Please show us. How many have read and responded to my latest "Sayat Nova the Man". Should I have used RUDE and impolite language there too?Why have our correspondents sunk to the level of "tabouleh" and "shish kebab"?Did Sayat Nova feast on "tabouleh" and "shish kebab"?Arpa it's unfortunate that some of our members are not familiar with Sayat Nova, or those who know him is not knowledgeable enough to participate in the topic but you can be rest assured that the members are reading all the posts and getting aquainted by them. You can't expect all the members to be interested in everything that you or others post, they (members) have their own personal interests and there is nothing wrong with that. Hyeforum has all kinds of subjects be it cultural, political or food. Let every member decide in what area they want to be interested or participate be "tabouleh" or "shish kebab" so what? There is no such thing as lower level or higher level of participation, let every member feast on whatever they like, yes Sayat Nova feasted on lots of things including the King's sister that is why he was kicked out of the palace. Quote Link to comment Share on other sites More sharing options...
Arpa Posted May 21, 2010 Report Share Posted May 21, 2010 (edited) http://www.armenianow.com/features/mama_makes_it_better/23252/armenian_cuisine_tabule_recipehttp://www.armenianow.com/hy/print/23253When will Armenians learn the art of real gourmet cuisine?Does anyone speak Armenian anymore?What the hell is “blghur, marol maghdanos, tomat” etc. Has anyone heard of dzawar, hazar, azatgegh and lolik”? Whwen will we stop speaking furkish, Arabic, Persian and Russian? Ah!! I know when we begin to speak Arm-glish, like “cracked wheat, lettuce, parsley and tomato(paste)”Let me reiterate. What is so sacredly magical about "tabouleh" the most primitive and unimaginative of all dishes? Even I, the perennial kitchen-klutz can make it. And, when she writes "Թաբուլե" it is as if the Arabs call it THabouleh" . The Arabic "tabouleh" is from "tabla/table/seghan/սեղան". In addition, in the Armenian the E at the end of a word is Է not ԵԹաբուլե պատրաստելու համար անհրաժեշտ են 1 կգ բլղուր (սպիտակ աղացած ձավար)1 կապ մաղադանոս1 կապ համեմ1 կապ կանաչ սոխԿես կապ մառոլԿես կապ թարխուն և սամիթ1 հատ կիտրոն2 ճաշի գդալ տոմատի մածուկ0,5 լ ձեթԱղը և սև պղպեղը` ըստ ճաշակիPlease everyone. Before you attack me. I am not arguing the origin or the inventors of the cucchinal delights. As far as I am concerned, they may have been invented by Alaskans or Zimbabweians. I have already stated that I am no “Julia Child”, that I am a most klutzy kitchen(er), yet, however, even I can make tabouleh. All one has to have is a handful of dzavar, a cup of water, a few bundles of vegetables (and condiments) , a sharp knife to dice them. Where is the “gourmet cucchinal art”?My main point is. Why after a hundred years we are still speaking “furkish” as in “marol, blghur” et al. Can we, can they take a moment, count to ten, assuming, after chopping those vegetables with a sharp knife they still have ten fingers to count on. Why don’t we take a moment and find out what the Armenian names for those ingredients, vegetables and condiments are? Who is forcing us? Anyone remember that hamid died a hundred years ago, and that our “king“ is Serge, not sultan, and that we speak Armenian not “ermeni/arabsky/russky or parsky“?And now, someone will tell us what the Russian words for lettuce, onion, blghur, maghdanos/ parsley are. Hoping they won’t tell us Azat invented azat-gegh/ parsley ! http://mcaaron.files.wordpress.com/2009/08/h-395x298-parsley.jpg Edited May 22, 2010 by Arpa Quote Link to comment Share on other sites More sharing options...
Nané Posted May 25, 2010 Report Share Posted May 25, 2010 http://mcaaron.files.wordpress.com/2009/08/h-395x298-parsley.jpg That definately is the WRONG parsley to use in tabule. Quote Link to comment Share on other sites More sharing options...
Arpa Posted May 25, 2010 Report Share Posted May 25, 2010 That definately is the WRONG parsley to use in tabule.I know . That was one of the very few pictures I could find. We should ask ("gegh"etsik) Azat what kind of Azatkegh/Ազատքեղ he uses. Quote Link to comment Share on other sites More sharing options...
Arpa Posted September 18, 2010 Report Share Posted September 18, 2010 WWIII? Food wars. Here are the three sides of World War Three. Armenian Lebanese and a pest. Chocolate, hummus and tabouleh.How to make tabouleh? Ask the Lebanese. http://starscene.dailystar.com.lb/social-scene/2009/10/lebanon-breaks-guinness-record-for-largest-hummus-tabouleh/ http://www.minyanville.com/dailyfeed/armenia-produces-worlds-largest-chocolate/ Armenia Produces World's Largest Chocolate Bar, Turkey Refuses to Recognize Achievement By Justin Rohrlich September 15, 2010 12:15 PM CHOCOLATE REIGN The Grand Candy Factory in Yerevan, Armenia, has produced the world's biggest chocolate bar, weighing in at 9,702 pounds, as certified by the Guinness Book of World Records.Take a look at the raw video of the bar's unveiling and Guinness certification, provided by the Associated Press -- it may very well be one of the most thrilling, inspiring examples of the triumph of the human spirit you will see all year:Armenia is not the only country that takes gigantic servings of food seriously.In January, an Israeli cooking squad filled a 6.5-yard satellite dish borrowed from a local television station with 9,017 pounds of hummus, which set a new Guinness World Record, doubling the previous record set by a Lebanese team four months earlier, which had broken an earlier record held by Israel.Lebanon fought back in May with a 22,994-pound serving of hummus, confirmed by a Guinness representative on the scene.A day later, Lebanon took the competition to another level entirely, bagging the world falafel record with a single 5-ton serving.Completing the hat trick, Lebanon also holds the world record for the largest plate of tabbouleh, weighing in at 7,825 pounds.No word yet on whether Armenia intends to add to its ever-swelling national pride with the world's biggest helping of bozbash, kchuch, or boraki. ---What are these? Some sound furkish and Greek.“bozbash, kchuch, or boraki (boerek/boereg“?)“.Armenian cheese boereg;http://media.cleveland.com/taste_impact/photo/cheese-boeregjpg-1c533e34819f151b.jpg http://blog.cleveland.com/taste_impact/2008/09/large_nina.jpg Quote Link to comment Share on other sites More sharing options...
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