MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 ok this one is bit controversial - in 2 books it's stated that Sarma = Պլլոր Arpa inch kases ?? Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Sardine - Աղկեր Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 sandwich - Ակրատ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 saffron- Քրքում Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Snubar - Գինձ Quote Link to comment Share on other sites More sharing options...
Arpa Posted April 4, 2009 Report Share Posted April 4, 2009 Hammus - Սիսեռածաղ MosJan, տես թէ ինչ գրեցի CONCERNS ի ներքեւ. Quote Link to comment Share on other sites More sharing options...
Arpa Posted April 4, 2009 Report Share Posted April 4, 2009 http://www.recipehound.com/Recipes/armenia.html Quote Link to comment Share on other sites More sharing options...
Zartonk Posted April 4, 2009 Report Share Posted April 4, 2009 I beat a decomposing horse, but it says 'foods from Armenia' while half the names are Arabic and half 'beyaldi'. Pretty unappetising. Quote Link to comment Share on other sites More sharing options...
Johannes Posted April 4, 2009 Report Share Posted April 4, 2009 (edited) Մակարդ՝ մածունի պատրաստութեան համար, իսկ թթխմոր՝ թխուածքի, հացի պատրաստութեան համար: Քաղիրթ, որոճող կենդանիների փորում մեծ պարկ, որի մէջ հաւաքւում է աղբը: Աղբիւր՝«ԺՀԼԲԲ» Քաղիրթ, անասունների ստամոքսը: Աղբիւր՝ «Արմատական» Մումբարը աղիքով կը պատրաստուի, որ տարբեր է, վերը յիշուածէն: Կուտատուկ «մոլոշ» malva rotundifolia, բարբառներում կուտատուկ՝ բամիա: Աղբիւր՝ «Արմատական» Edited April 4, 2009 by Johannes Quote Link to comment Share on other sites More sharing options...
Harut Posted April 4, 2009 Report Share Posted April 4, 2009 Mos, if we follow the same logic, uremn... pizza - պանրաշոթ borsh - կաղամբախաշ kung pao chicken - սխտորովշանքաք Quote Link to comment Share on other sites More sharing options...
Nané Posted April 6, 2009 Report Share Posted April 6, 2009 Aneta jan I do the same with Halibut with a minor diff... Oil and salt and pepper on all sided then dip it in the herbs on all sides and cook it in a pan with no oil. Just add oil at the very end For the salad I use arugula, parsley and shallots. Salt, pepper and olive oil and lemon juice. Mix well and put the halibut on top once you have cooked on all 4 sides for 4 min each Yum - that sounds good. Anything with herbs, I'm for it. And yes, I like to use arugula (and endive) in my green salad. Quote Link to comment Share on other sites More sharing options...
Anoushik Posted April 6, 2009 Report Share Posted April 6, 2009 Ok, I've just really started cooking I want to learn the traditional Armenian meals and today I want to make spas (one of my favorite soups, and seems super easy). In some of the recipes the soup includes one egg and some omit this (Azat's in Armenianrecipes.com). My question is, do I really need to put the egg or not? Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 6, 2009 Report Share Posted April 6, 2009 zarmalai joghovurd eq 366 post yev voch mek@ Lolikov Dzvadzegi ( Pamidorov Dzvadzegh ) Retsept@ chi drel ba espes ban k@lini toghnenq mer haykakan Traditsyonal Jash@ kori ?>? Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 6, 2009 Report Share Posted April 6, 2009 Ok, I've just really started cooking I want to learn the traditional Armenian meals and today I want to make spas (one of my favorite soups, and seems super easy). In some of the recipes the soup includes one egg and some omit this (Azat's in Armenianrecipes.com). My question is, do I really need to put the egg or not? Apres Anushik jan Bravo !!! Quote Link to comment Share on other sites More sharing options...
Anoushik Posted April 6, 2009 Report Share Posted April 6, 2009 zarmalai joghovurd eq 366 post yev voch mek@ Lolikov Dzvadzegi ( Pamidorov Dzvadzegh ) Retsept@ chi drel ba espes ban k@lini toghnenq mer haykakan Traditsyonal Jash@ kori ?>? Mmm... Ba bibarov u kanachiov dzvadzegh? Aysor "brunch"-i hamar sarqetsi Shnorhakal em qajalerutyan hamar! Petq e asem vor shat hajuyqov em im patrastatsner@ utum. Hetaqrqir e vor shat hamov em gtnum im patrastats kerakurner@ (granted, I haven't made much yet! ) Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted April 6, 2009 Report Share Posted April 6, 2009 Ok, I've just really started cooking I want to learn the traditional Armenian meals and today I want to make spas (one of my favorite soups, and seems super easy). In some of the recipes the soup includes one egg and some omit this (Azat's in Armenianrecipes.com). My question is, do I really need to put the egg or not? We never put eggs in our spas, but we also use lepne. Make sure to stir it till it starts boiling. Quote Link to comment Share on other sites More sharing options...
Nané Posted April 6, 2009 Report Share Posted April 6, 2009 Ok, I've just really started cooking I want to learn the traditional Armenian meals and today I want to make spas (one of my favorite soups, and seems super easy). In some of the recipes the soup includes one egg and some omit this (Azat's in Armenianrecipes.com). My question is, do I really need to put the egg or not? The egg is used if you prefer not to stand over the soup and stir it continously. It ensures the water and yogurt bind. I beat the yogurt with the egg and 1 tbsp of flour before adding the water (which should be hot). Quote Link to comment Share on other sites More sharing options...
Nané Posted April 6, 2009 Report Share Posted April 6, 2009 zarmalai joghovurd eq 366 post yev voch mek@ Lolikov Dzvadzegi ( Pamidorov Dzvadzegh ) Retsept@ chi drel ba espes ban k@lini toghnenq mer haykakan Traditsyonal Jash@ kori ?>? I think that recipe is encoded in our DNA. We each have our own way of making it I remove the skins of tomatoes and chop them real fine. There are others who slice the tomatoes without removing the skin. I add sliced Anahim peppers towards the end of cooking, while others add sliced onions. I like to sprinkle chopped basil or tarragon before serving. Others prefer cilantro or parsley. In short - there is no wrong or right way of making լոլիկով ձվածեղ: As long as you share it with people you love. Quote Link to comment Share on other sites More sharing options...
Anoushik Posted April 7, 2009 Report Share Posted April 7, 2009 The egg is used if you prefer not to stand over the soup and stir it continously. It ensures the water and yogurt bind. I beat the yogurt with the egg and 1 tbsp of flour before adding the water (which should be hot). Thank you! Quote Link to comment Share on other sites More sharing options...
Anoushik Posted April 7, 2009 Report Share Posted April 7, 2009 We never put eggs in our spas, but we also use lepne. Make sure to stir it till it starts boiling. Thank you as well! What is lepne? Quote Link to comment Share on other sites More sharing options...
vava Posted April 7, 2009 Author Report Share Posted April 7, 2009 Thank you as well! What is lepne? I was wondering the same thing. Is "lepne" like the lebanese "labneh"? They sound similar.... Quote Link to comment Share on other sites More sharing options...
Anoushik Posted April 7, 2009 Report Share Posted April 7, 2009 Question: What about if there was no flour in preparing spas? Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted April 7, 2009 Report Share Posted April 7, 2009 Thank you as well! What is lepne? sorry lebni. http://myhaji.haji-baba.com/store113/media/catalog/category/LEBNI.JPG Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted April 7, 2009 Report Share Posted April 7, 2009 Question: What about if there was no flour in preparing spas? Let me ask my mom how she makes spas, and I'll get back with you. Did you want to make it with rice or with barley? I'm pretty sure she doesn't use flour. Quote Link to comment Share on other sites More sharing options...
Anoushik Posted April 7, 2009 Report Share Posted April 7, 2009 Actually, I already made it. With barley. After beginning cooking I realized that I didn't have flour So I just omitted that step. It still turned out pretty good, I'm happy to report. Quote Link to comment Share on other sites More sharing options...
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