ExtraHye Posted October 11, 2008 Report Share Posted October 11, 2008 The Swiss Chard soup is the BEST, everyone needs to try it!! So people, how are you doing? Quote Link to comment Share on other sites More sharing options...
Arpa Posted October 11, 2008 Report Share Posted October 11, 2008 (edited) Maral jan Katak ches anum che ?? Apricot Soup ??? hmmm m pit portsel !!! Mite sa anush- apur@ che? Miyayn te meronq korkot gorts atsen. Edited October 11, 2008 by Arpa Quote Link to comment Share on other sites More sharing options...
Maral Posted October 11, 2008 Report Share Posted October 11, 2008 Maral jan Katak ches anum che ?? Apricot Soup ??? hmmm m pit portsel !!! I can't imagine that the taste of the apricot would be very strong....it's more of a Vosp soup but a little sweet...whomever makes it first...please let me know how it was Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 11, 2008 Report Share Posted October 11, 2008 I can't imagine that the taste of the apricot would be very strong....it's more of a Vosp soup but a little sweet...whomever makes it first...please let me know how it was are we your guineeeeee pigs / \ Anuhsikkkkkkkkkk MAral@ uzzuma mez tunavoriiiiiii Quote Link to comment Share on other sites More sharing options...
Em Posted October 11, 2008 Report Share Posted October 11, 2008 Ceviche ?? i have used white sea bass to make the Ceviche, you can use most any white fish, we have also used Tuna and octopus it's fine, just take your time to let it cure MosJan, is that house in Big Bear/ Arrowhead? The furnshings remind me of all the houses we have stayed in during our trips up there. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 11, 2008 Report Share Posted October 11, 2008 EM ul jan chem gidum jishtn asem yes el chem imanum - sa mer muys forumi ( dzknorsakan ) @enkernerits mekn er drel, shat govets porstetsinq lav statsvets - bayst te shat aveli parz er mer sarqats@... indz shat dur yekav asem qez mer Qeru Asats Tuna TArtarits heto es em sirum apsos tuna shat chi kareli utel Quote Link to comment Share on other sites More sharing options...
Maral Posted October 11, 2008 Report Share Posted October 11, 2008 are we your guineeeeee pigs / \ Anuhsikkkkkkkkkk MAral@ uzzuma mez tunavoriiiiiii poison you???????????vay cheh... well not yet anyways Quote Link to comment Share on other sites More sharing options...
Nané Posted December 16, 2008 Report Share Posted December 16, 2008 (edited) The Swiss Chard soup is the BEST, everyone needs to try it!! So people, how are you doing? Does anybody know if Swiss Chard is ավելուկ? Recently I made this dish based on a recipe from an Armenian cookbook - it was sauteed Swiss Chard with garbanzo beans and other stuff. It was called Nivik and tasted very much like ավելուկ: Edited December 16, 2008 by Nané Quote Link to comment Share on other sites More sharing options...
Azat Posted December 16, 2008 Report Share Posted December 16, 2008 I dont think so but am not sure. I love the aveluk soup Quote Link to comment Share on other sites More sharing options...
Arpa Posted December 16, 2008 Report Share Posted December 16, 2008 (edited) Does anybody know if Swiss Chard is ավելուկ? Recently I made this dish based on a recipe from an Armenian cookbook - it was sauteed Swiss Chard with garbanzo beans and other stuff. It was called Nivik and tasted very much like ավելուկ: No. Swiss chard is banjar/բանջար**, the Arabs call it "slk". Even though some sources say banjar means beets/chakndegh, many point simply to edible/green. **Western Armenians may pronounce it panjar. Աւելուկ is Rumex acetosa ; http://en.wikipedia.org/wiki/File:Rumex-ob...ius-foliage.JPG , or this http://www.plant-identification.co.uk/imag...x-acetosa-3.jpg known as sour dock in English.Haleptsis know it, it grew wild and the Zeituntsis were the specialists, it had to be soaked in water for a certain time as it is kind of poisonous, Oxalic acide being its main ingredient. Btw, the "banjar" that Eastern Armenians use to mean beet is from the Arabic/furkish, just as "gazar" to mean carrots is from Egyptian Arabic. We call them ճակնդէղ-chakndegh and ստեպղին-stepghin respectively. Edited December 16, 2008 by Arpa Quote Link to comment Share on other sites More sharing options...
Yervant1 Posted December 16, 2008 Report Share Posted December 16, 2008 Cut swiss chard into small pieces and boil it until it softens up lightly. Quickly put it in a strainer and wash it with cold water so that it stays crisp. Put it in a big bowl and add yogurt as much as you like and add crused garlic, again the amount should be decided according to your taste. Put it in a fridge for a while to chill it and give time for the garlic to do the wonder. Happy appetite. Quote Link to comment Share on other sites More sharing options...
Arpa Posted December 16, 2008 Report Share Posted December 16, 2008 (edited) Cut swiss chard into small pieces and boil it until it softens up lightly. Quickly put it in a strainer and wash it with cold water so that it stays crisp. Put it in a big bowl and add yogurt as much as you like and add crused garlic, again the amount should be decided according to your taste. Put it in a fridge for a while to chill it and give time for the garlic to do the wonder. Happy appetite. That is known as jajukh. The greeks call it zaziki because they don't have, cannot pronounce J Of course there are cucumber and spinach jajukh-s as well. Edited December 16, 2008 by Arpa Quote Link to comment Share on other sites More sharing options...
Yervant1 Posted December 16, 2008 Report Share Posted December 16, 2008 That is known as jajukh. The greeks call it zaziki because they don't have, cannot pronounce J Same idea but Greeks do it with cucumber. Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 22, 2008 Report Share Posted December 22, 2008 Armenian Cooking with Shake Balekjian http://www.youtube.com/user/balekjia Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 22, 2008 Report Share Posted December 22, 2008 Armenian Salad of Roasted Vegetables Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 22, 2008 Report Share Posted December 22, 2008 Azat jan yerb enq Video sarelu ?? Haykakan Utestneri ?? Quote Link to comment Share on other sites More sharing options...
Azat Posted December 22, 2008 Report Share Posted December 22, 2008 hehehe. Movses I was with a friend who was telling me to do it as well Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 22, 2008 Report Share Posted December 22, 2008 hehehe. Movses I was with a friend who was telling me to do it as well tes or menak yes chem hima inch es ausm ??? yerb Quote Link to comment Share on other sites More sharing options...
Maral Posted December 22, 2008 Report Share Posted December 22, 2008 that's a great idea...I'm in if you want help Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 23, 2008 Report Share Posted December 23, 2008 Azat inch kases ?? Sip/n el Test Kani Arpan el k@H@ski or Bolor HAyeren BArrer@ jisht linen Urish ognakanner ?? Quote Link to comment Share on other sites More sharing options...
Nané Posted December 23, 2008 Report Share Posted December 23, 2008 I first would like to see a comprehensive compilation of authentic Armenian recipes in one book. The Armenian cookbooks I have seen only have a handfull of Armenian receipes and some of the receipes are so off it's not even funny. I recently made գաթա following one of the recipes in the Armenian cookbook I have ... and the measurements were significantly off. Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 23, 2008 Report Share Posted December 23, 2008 no need for a book it's year 2008+ lets go modern You Tube ~ Video+ NAnna jan join us please it will be fun Quote Link to comment Share on other sites More sharing options...
Nané Posted December 23, 2008 Report Share Posted December 23, 2008 no need for a book it's year 2008+ lets go modern You Tube ~ Video+ NAnna jan join us please it will be fun Sure - why not. But I still prefer books, magazines, etc. I have to physically connect with what I'm reading Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 23, 2008 Report Share Posted December 23, 2008 Sure - why not. But I still prefer books, magazines, etc. I have to physically connect with what I'm reading girq@ heto hima Azatin HAmmuzenq Quote Link to comment Share on other sites More sharing options...
Arpa Posted December 23, 2008 Report Share Posted December 23, 2008 (edited) Azat inch kases ?? Sip/n el Test Kani Arpan el k@H@ski or Bolor HAyeren BArrer@ jisht linen Urish ognakanner ?? Լաւ գաղափար! Ես օգնական կը լինեմ միակ մէկ պայմանաւ, որ թուրքերէն բառեր չի գործ ածենք: Ոչ քոքմա, քաքմա կամ քաքստրմա: How difficult it is to say “(smbouk) lits” than kokma? Watch the following video of that lovely Armernian grandmother, and please tell me how many Armenian words she uses. First off, why does she have a furkish surname? Does she not know that the word for “fish” is “dzouk”? http://www.youtube.com/user/balekjia Does she know that the word for lentil is “vosp” and that we have a word for cracked wheat as “dzavar”? Please, please, by all means let us have videos, books and what have you, but PLEASE, PLEASE again let us not use furkish words, they don’t need us to advertise their non-culture. I will not object to using Persian, Arabic, French, English, even Russian terms, as none of those have genocided us. PLEASE, PLEASEE again. Let us not use furkish terms. How difficult it is to say “smbouk/սմբուկ” than batljan,patljan, kakljan. Btw the name of that vegetable is from the Arabic (maybe Persian)“badhmenjan”. http://thehealthyhag.files.wordpress.com/2008/01/eggplant_498.jpg And the Armenian word for zucchini is “ddmik/դդմիկ” to mean little ddum. http://creepingsharia.files.wordpress.com/2008/08/crusader-zucchini.jpg Sometime my hosts think I am a rude bastard when I refuse to eat unless they call the dishes by their Armenian names. How difficult it is to say “HUM kufta” rather than “chi kufta”, how difficult it is to say “apseh kufta” than “sini kufta” etc. Btw, “kufta/kafta” is an Arabic word. Mijukov kufta, NOT ichli; http://anisbest.com/sitebuildercontent/sitebuilderpictures/sinikufta.jpg Somewhere I saw someone had posted a recipe for “eech” by its furkish name. It simply means “stuffing”, which in Armenian is “mijouk/միջուկ”. It is the leftover after stuffing the eggplant, zucchini or grape leaves , your choice, do you want to call it “terev/տերեւ” or “patouk/ փաթուկ“. Which of the previous is any longer or more complicated than its furkish name? It kills me every time when someone calls the meatless variety as “yalanchi”, literally- liar. Is not the Armenian word “sout/սուտ” shorter and easier to pronounce? In conclusion. I don’t give rat’s arse if some of us, after so many years still act as if we are tribe of the furkish super nation, and that we don’t have a language of our own. I don’t care. Just remember, when I die, don’t write may name on the gravestone as dolmajian, sarmajian, balekjian or pastermajian., and don’t picture a Christian Armenian Cross, may be , a furkish crescent, and a picture of imam bayildi? Did you know that the all national Greek dish mousaka is in fact Arabic “mousaqa‘a” which literally means chiled”, which judging from the following picture is none other than “eggplant parm“. Lebanese moussaka; http://www.gastronomicslc.com/wp-content/u...02/img_3294.jpg Greek moussaka; http://whatdoiknow.typepad.com/what_do_i_k...es/moussaka.jpg Italian Eggplant parm; http://troublewithtoast.files.wordpress.co...-parm-whole.jpg And if I see even one furkish word, you'll have to look for me in Kamchatka. Edited December 23, 2008 by Arpa Quote Link to comment Share on other sites More sharing options...
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