Nané Posted April 2, 2009 Report Share Posted April 2, 2009 (edited) One of my favorite things to prepare and eat. It's fast, it's healthy and it's absolutely yummmmmy. Herb Crusted Salmon to serve 8 Ingredients 3 lb. salmon filet herbs, such as tarragon, basil, cilantro and dill olive oil salt black pepper red pepper, such as aleppo or cayenne 1. Cut the salmon to 8 pieces (daah). 2. Brush the pieces with a bit of olive oil on both sides (not too much). 3. Sprinkle some (but not too much) salt, black pepper and red pepper on both sides of the salmon pieces. 4. Finely chop all the herbs and season with salt, red pepper and black pepper (make sure you don't overseason since the salmon has already been seasoned) and add just a dash of olive oil. Mix well to combine. 5. Place the salmon pieces on a baking tray (preferebly lined with foil). Press the herb mixture on top of the salmon pieces. 6. Bake in a 375F pre-heated oven for about 8-10 minutes. Make sure not to overcook if you like your salmon moist and juicy. Serve with a green salad tossed with grilled veggies, olive oil and balsamic vinegar ... and some orzo or rice. Voile! You have a fancy restaurant dinner at home. Enjoy Edited April 2, 2009 by Nané Quote Link to comment Share on other sites More sharing options...
Nané Posted April 2, 2009 Report Share Posted April 2, 2009 This is another favorite in our home. Herb Stuffed Mushrooms to serve 8 Ingredients 8 Portobello mushrooms bunch of Italian parsley 1 cup of walnuts, chopped 3-4 garlic cloves, minced or pressed olive oil salt black pepper red pepper 1. Remove the mushroom stems and brush the mushroom caps with a damp towel. DO NOT WASH THE MUSHROOMS. 2. Place the mushroosm, cap side down, on a baking tray (lined with a foil). Brush the insides with a bit of olive oil. 3. Finely chop the parsley, add the walnuts, garlic and a dash of olive oil. 4. Season the herb mixture with salt and pepper. Mix well to combine. 5. Divide the herb mixture among the 8 mushrooms and spread it out evenly. 6. Bake in a 375F pre-heated oven for about 15 minutes. Quote Link to comment Share on other sites More sharing options...
Arpa Posted April 2, 2009 Report Share Posted April 2, 2009 Please everyone! PLEASE!! PLEASE AGAIN!! Please Don’t post Armenian recipes with furkish names!!! They don’t need us to promote their rotten “non-culture”. And, if you must, please give us the Armenian variant of it. After all, the Armenian Language has some 4000 years precedent to that other gobbledygook/turkey talk. And now, all of a sudden we forget our own LANGUAGE and use theirs? I had written this some time ago. Now I forget why and what MosJan had written. Please don’t invite me when your dinner table is labeled “kokma kakma kakstrma and yalacnhi” unless you are prepared to clean up after I throw up and vomit all over. http://vomit.poyt.com/images/drunkin_pumpkin.jpg Why is the Armenian “patouk, terev and lits” are not enough that we use words like “qoqma, qaqma and qaqsrtma,’?, When we have words like “lits”, patouk/terev””and “äpukht”. ------. MosJan, jisht zhamanakin asir. I am blowing my top off. Drat and double drat! Esh and double esh! I just received the latest of the Mirror Spectator, where it is proudly written that a certain Nancy Mehagian (eshegian) has just published a book of “Armenian” recipes. Eshegi aghjik! Shunshanordi/ shan aghjik! What the hell is she doing in Armenian culture when she does not know the diffrenec between Amenian and furkish "languges" Where did she learn her "language"? From her grandmother Sanam, Khanum or /Fatma? Why is she featuring “yalanchi sarma” as an Armenian dish? Only if I could wrap (sarma) my hands around her furkish neck!!! If this is an Armenian cookbook then why does she feature “kakanchi, kakma” aka “yalanchi sarma”/yalanchi? yalanchi up her furkish …nose! ? When did “yalanchi” or “sarma” become Armenian words? Aside from the fact that the inventors of those words are the world’s biggest LIARS/yalanchis.. I have been biting my tongue, trying not to use taboo language, but when our own use the furkish language to promote Armenian cuisine….?? SO!!! BAN ME!!!! SONOFABITCH! Why don’t we speak Armenian? Why are we promoting the furkish language? Did those furks know how to roll te “terev /grape leaves“ or how to stuff an eggplant/սմբուկzuccini/ դդմիկ before they met us? Do they need our assistance? Why are we calling “litsq” dolma and “patouk” sarma? Do we have our own language? Then, what the hell am I doing here? Esh and double esh! Whatever happened to Armenian words like “sout/սուտ” and “patouk/փաթուկ”? I won’t even read the recipe, lest I throw up all over the dinner table. No wonder I won’t eat anything at my hosts’ table that is labeled such. ESHEK!! DOES SHE SPEAK ARMENIAN? What brand of “raki” are those so called editors drinking, to let such garbage get by? In Shahan Shanour’s words [/b]ԿԸ ՀՐԱԺԱՐԻՄ ՀԱՅՈՒԹԵՆԷ!!![/b], that is, if half of our culture evolves around kokma, kakma and kakstrma ! Is not Armenia an Independent Nation, not a district of ottomania, and the Armenian Language not a dialect of furkish? Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 2, 2009 Report Share Posted April 2, 2009 Arpa Eshek is also none Armenian - ավանակ Please no need to bash anyone, no need to point finger just oon one person, we have lost this game long time a go wan we started to play politics, philanthropists we should of spend our hard earned money to open more schools and teach our self's the pure Armenian... Quote Link to comment Share on other sites More sharing options...
Nané Posted April 2, 2009 Report Share Posted April 2, 2009 Arpa - I have Alice Bezjian's so called Armenian Cookbook which is not much different from what you mention above. Complete Armenian Cookbook by Alice Bezjian It uses furkish names (as you like to say) and calls them Armenian recipes. It's far from being a COMPLETE Armenian Cookbook and it contains mainly international recipes. It would be nice if someone could finance a thorough research of Armenian cuisine and a publication of a cookbook. Quote Link to comment Share on other sites More sharing options...
Arpa Posted April 2, 2009 Report Share Posted April 2, 2009 (edited) Yes dear Nane. I wish someone would seriously look into the matter; Let me ask again; What did we eat before we met you-know-who. Eshou** trik? http://hyeforum.com/index.php?showtopic=13...p;hl=archeology **And Movses, not to worry “ësh” is an Armenian Indo European word and “ëshek” is the diminutive endearing variety like “ïshuk/իշուկ“. http://www.etymonline.com/index.php?search...searchmode=none equine 1778, from L. equinus, from equus "horse," from PIE base *ekwos "horse" (cf. Skt. asvah, Gk. hippos, O.E. eoh, O.Ir. ech. ===== Oddly enough it is suggested that the English “horse”is somehow related from the old “khorso”or such. Example: Hypothetical declension of Indo-European word *EKWOS ("horse") (ancestor of Modern English, "equine," Latin: "equus," and Old English, "eoh") Nominative: ekwos Accusative: ekwom Genitive: ekwosyo Dative: ekwoy === And here is a bonus. See where our word “shoun” (kwon) comes from. Hypothetical declension of Indo-European word *KWON ("dog") (ancestor of Modern English "hound," "canine" and Latin "canis") Edited April 2, 2009 by Arpa Quote Link to comment Share on other sites More sharing options...
Johannes Posted April 3, 2009 Report Share Posted April 3, 2009 ԱՆՈՒՇ ԾԻՐԱՆԻ Ծիրանները երկուքի բաժնել եւ ափսէի մէջ տեղաւորել: իւրաքանչիւր մեկ կիլո ծիրանի վրայ կէս կիլո շաքար ցանել: Ծիրանի վրայի շաքարը կը ջրոտի: Ջրիկ շաքարը կը կոչուի ծոր: Ծորը կաթսայի մէջ հոսեցնել եւ եռացնել: Ծիրանը՝ մաս առ մաս, եռացած ծորի մէջ թաթախել ու հանել: Ծորը պաղելէն ետք, նախապէս ծորի մէջ թաթախուած ու դուրս հանուած ծիրանին վրայ թափել (Եթէ ծիրանը չէ փափկացած՝ տաք ծորը թափել): Որպէսզի ծիրանի անուշը ապագային չըթթուի, կէս թեյի դգալ կիտրոնի աղ (լեմոնի աղ) ցանել: Ետքը. ծիրանը մի-երկու օր արեւի ճառագայթին ենթարկել: Այսքան: Quote Link to comment Share on other sites More sharing options...
Arpa Posted April 3, 2009 Report Share Posted April 3, 2009 (edited) ԱՆՈՒՇ ԾԻՐԱՆԻ Ծիրանները երկուքի բաժնել եւ ափսէի մէջ տեղաւորել: իւրաքանչիւր մեկ կիլո ծիրանի վրայ կէս կիլո շաքար ցանել: Ծիրանի վրայի շաքարը կը ջրոտի: Ջրիկ շաքարը կը կոչուի ծոր: Ծորը կաթսայի մէջ հոսեցնել եւ եռացնել: Ծիրանը՝ մաս առ մաս, եռացած ծորի մէջ թաթախել ու հանել: ---- Սյո, շատ համեղ շաքարացուած պահածոյ պտուղ, եւ երբեմն Ascorbic acid /Vitamin C կը գործ ածուի իբր antioxidant պտուղին գոյնը պահպանելու: Օհան, դու գիտես «չնտրիկ» ի իմաստը? Մեր Մարաշցի նախնիները յաճախ արտասանէին սա: Ի միջ, Մարաշի բառբարում շատ Լատին եւ Ֆրանկ բառեր կան, թէեւ յաճախ անճանաչելի, նման « պարտիսո, մանդամուզիկա, քիրտիքա, պատիրի» եւլն: Վերջապէս հասկացայ թէ «չնդրիկ»ն ը ինչ էերբ, մի ժամանակ Իտալական ուտեստեղէնի խանութում մի պառաւ Իտալացի հարցնում էր թէ «չիտրիկ» ունեն? Ահա՜ Կռահեցիր? PS. Who knows how to make Candied Pumpkin , which also seems to be a Marash specialty. http://www.littlearmenia.com/shop/product....a=&PT_ID=86 http://www.armeniapedia.org/index.php?titl...TUTUM_RECHEL.29 Edited April 3, 2009 by Arpa Quote Link to comment Share on other sites More sharing options...
Arpa Posted April 3, 2009 Report Share Posted April 3, 2009 (edited) I had written this quite some time ago, waiting for the dust to settle, so to speak. BTW. Some of the pictures listed are not strictly speaking "vegetables" but fruits"", such as the tomatoes, gourds, as they are te product of fertilized flowers. etc. ------ Generically in the Armenian Language “Banjar/բանջար as in բանջարեղեն means vegetable, even if , at times it specifically applied to Swiss Chard. as in “panjar-ji-ian”. Some have removed that furkifying c J to look like “banjarian/panjarian”. Click on “next” or “back” to see more enlarged pictures. http://hcrs.calpoly.edu/Brown/VegID/chard.htm Some redirect us to the Arabic “banjar” to mean “beet/ jakndegh/ճակնդեղ; http://z.about.com/d/gardening/1/7/v/7/beet_chioggia.jpg Just as some of us call the carrot/ստեպղին “gazar” by its Arabic name.. http://www.umassvegetable.org/images/soils...rop/carrot1.jpg See how many of these we know by their Armenian names? http://www.secretseeds.com/acatalog/Organi...table_Seed.html http://hcrs.calpoly.edu/Brown/VegID/cucumber.htm Edited April 3, 2009 by Arpa Quote Link to comment Share on other sites More sharing options...
Arpa Posted April 3, 2009 Report Share Posted April 3, 2009 OK! Let’s start a quiz. The winner gets a basketful of ԲՈՂԿ http://hcrs.calpoly.edu/Brown/VegID/radish.htm How many of the following do you know by their Armenian names? http://hcrs.calpoly.edu/Brown/VegID/plants.htm I will begin, not in alphabetical but in the order below, Rhubarb; http://hcrs.calpoly.edu/Brown/VegID/rhub.htm Ռեւանդենի, խաւարծիլ, գաբծիլ, խաշնդեղ : Quote Link to comment Share on other sites More sharing options...
Azat Posted April 4, 2009 Report Share Posted April 4, 2009 One of my favorite things to prepare and eat. It's fast, it's healthy and it's absolutely yummmmmy. Herb Crusted Salmon to serve 8 Ingredients 3 lb. salmon filet herbs, such as tarragon, basil, cilantro and dill olive oil salt black pepper red pepper, such as aleppo or cayenne 1. Cut the salmon to 8 pieces (daah). 2. Brush the pieces with a bit of olive oil on both sides (not too much). 3. Sprinkle some (but not too much) salt, black pepper and red pepper on both sides of the salmon pieces. 4. Finely chop all the herbs and season with salt, red pepper and black pepper (make sure you don't overseason since the salmon has already been seasoned) and add just a dash of olive oil. Mix well to combine. 5. Place the salmon pieces on a baking tray (preferebly lined with foil). Press the herb mixture on top of the salmon pieces. 6. Bake in a 375F pre-heated oven for about 8-10 minutes. Make sure not to overcook if you like your salmon moist and juicy. Serve with a green salad tossed with grilled veggies, olive oil and balsamic vinegar ... and some orzo or rice. Voile! You have a fancy restaurant dinner at home. Enjoy 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 Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Թահին-շիրիկ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Thabule - Խնողակ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 LAhmajun - Մսաշոթ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Leblebi - Մուրկ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Loxum - Հանգստապատառ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Halva - Հրուշակ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Hammus - Սիսեռածաղ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Maya - Yeast - Մակարդ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Marul - Հազար Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Muthabell - սմբկածաղ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Mumbar - Քաղիրթ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Nane - Անանուխ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Bamya - okra - "Pamya" - Կուտատուկ Quote Link to comment Share on other sites More sharing options...
MosJan Posted April 4, 2009 Report Share Posted April 4, 2009 Byorek - Ծալիկ Quote Link to comment Share on other sites More sharing options...
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