Ani

Հարսանիքի փլավ Harsanik Yeghintz Wedding Pilaf Stovetop Serves 4 This magnificient pilaf is reserved for special occasions. Ingredients 1 recipe rice pilaf (substitute water for the broth) 2 Tablespoons butter 1/3 cup dried apricots 1/3 cup pitted dried prunes 1/3 cup dried currants 1/3 cup finely chopped blanched almonds 2 Tablespoons honey 1 Tablespoon hot water -------------------------------------------------------------------------------- Preparation Melt butter in a skillet over medium heat. Add fruit and nuts and sauté until lightly browned, stirring Combine water and honey and add, cook over low heat about 10 minutes until thickened, stirring occasionally. Arrange pilaf on a serving dish, top with fruit sauce.

Բրնձով փլավ Lamb Pilaf Rice Pilaf with Lamb Stovetop / 300° F oven Serves 6 Typical of dishes from Persian Armenia, savory and sweet flavors are mingled in this colorful pilaf. Ingredients 3 Tomatoes, peeled 4 Tablespoon Olive oil 2 Med. onions; chopped 2 pound Lamb, cubed Salt and black pepper 1/4 teaspoon Cinnamon 2 Tablespoon Pine nuts 3 Tablespoon Raisins 4 oz Fresh or dried apricots, halved 1 Green pepper; sliced 1 1/2 cup Long grain rice 1/4 cup Fresh parsley; chopped 3 cup Beef broth -------------------------------------------------------------------------------- Preparation Prepare in a 5 quart dutch oven that can be placed in an oven. Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins, apricots and green pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add parsley, and broth. Cover and cook over moderate heat approx. 20 min., until all the liquid has been absorbed. Place casserole in a preheated 300° F oven for approx. 30 min. Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic.

Լոբի Fassoulia Lupia Juicy Stringbeans Contributed by Mary George Stovetop Serves 4 A simple, but delicious vegetable side dish. May be made with fresh or frozen beans. Chunks of cooked lamb are sometimes added to this dish. Ingredients 10 ounce package French-cut string beans 1 small onion, chopped 1/2 green pepper, chopped 1/4 cup fresh parsley, chopped 2 Tablespoons butter 1 15 oz can tomatoes, crushed. 1/2 cup water 1/2 teaspoon mint salt and pepper -------------------------------------------------------------------------------- Preparation Partially cook stringbeans. Saute onion, pepper and parsley in butter. Add tomatoes, water, mint and cooked beans. Simmer for 15 minutes Add salt and pepper to taste.

Benajune Sempoog Juicy Stewed Eggplant Contributed by Mary George Stovetop Serves 6 A simple, but delicious vegetable side dish. Squash may be substituted for the eggplant. Ingredients 1 medium eggplant 1 small onion, chopped 1/2 green pepper, chopped 2 Tablespoons olive oil 1 15 ounce can tomatoes, crushed 1/2 teaspoon basil leaves 1/2 teaspoon fresh mint salt and pepper 1 cup water -------------------------------------------------------------------------------- Preparation Peel and cube eggplant Saute onion and pepper in oil, season with basil, mint, salt and pepper. Add tomatoes and eggplant. Add water and bring to a boil, simmer approximately 1/2 hour.

ԽՈՐՈՎԱԾ Shish Kebab Shampouri Khorovadz, Shashlik Barbecued Lamb on a Skewer Grill or Broiler Serves 4-6 Probably the most popular Armenian dish, Real shish kebab is made only with lamb. Tomatoes are placed on separate skewers to prevent overcooking. Ingredients 2 - 2 1/2 pounds boned leg of lamb or shoulder 1/2 cup olive oil 2 Tablespoons lemon juice 1 Tablespoon light soy sauce 1 Tablespoon tomato paste 1/2 teaspoon oregano 1 Tablespoon fresh mint, chopped 2 cloves garlic, crushed 2 large onions 2 green bell peppers 4 small tomatoes melted butter -------------------------------------------------------------------------------- Preparation Cut lamb into 1 1/2 inch cubes Mix oil, lemon juice, soy sauce, tomato paste, oregano, mint and garlic. Pour over lamb. Marinate 3 hours or overnight in refrigerator. Peel onions and cut in half across the middle. Cut each half into quarters. Peel the layers to make three pieces from each quarter. Cut pepper in half and then in thirds lengthwise. Cut each piece across. Arrange marinated lamb on skewers, alternating with pepper or onion. Quarter tomatoes, place on separate skewers and brush with butter. Grill lamb until lightly browned on all sides, about 15 minutes. Put tomatoes on during last half of cooking time. Keep a covered pot by the grill. Using a fork or a round of pita bread, slide lamb and vegetables off the skewers and into the pot as they are done. Serve over rice pilaf.

Getnaxndzor Kyufta Serves 4 - 6 Sucmic is a wonderful way to use up leftover mashed potatoes. This is a variation on Red Lentil Kufta. Ingredients 1 1/2 cup cold mashed potatoes 1/2 cup fine bulghur wheat 1 small onion, chopped fine 2 Tablespoons tomato paste 1/4 cup fresh parsley, chopped 1/2 teaspoon paprika 1 1/2 Tablespoon olive oil 1/4 teaspoon crushed red pepper salt and pepper to taste -------------------------------------------------------------------------------- Preparation Knead bulghur into mashed potato until well mixed Add remaining ingredients, mix well. Shape into small egg-sized portions with hands. Chill before serving Arrange sucmic on a platter and brush lightly with olive oil. Garnish with sprigs of parsley.

Tolmayi evs mek tesak! Stuffed Mussels Stovetop Serves 6 This elegant appetizer has it origins in ancient Armenia. Ingredients 36 large mussels (in shells) 1/3 cup olive oil 3 cups finely chopped onion 1/2 cup uncooked rice 1/4 cup dried currants 1/4 cup pine nuts 1/2 teaspoon allspice 1/4 teaspoon cinnamon salt and pepper 2 cups water 1 Tablespoon lemon juice 2 lemons cut into wedges for garnish -------------------------------------------------------------------------------- Preparation Scrub mussels, loosen (do not seperate) shells, and remove beard. Rinse under cold, running water then soak in cold water 1 hour. Meanwhile, saute onion in olive oil. Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool. Rinse mussels again under cold, running water. Place 1 Tablespoon of filling in each shell. Close tightly and tie with a piece of string. Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking. Bring to a boil, cover and simmer 1 hour. Uncover and cool to room temperature. Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.

Ani

Տոլմա Խաղողի թփով ba sra hamnel amrd chtesni abajayuuuu,,umeret' prosto Derevi Sarma Derevi Patdadz, Yalanchi, Yapraki, Cigars Stuffed Grape Leaves with rice and olive oil Stovetop Makes about six dozen Sarma are tasty and attractive as appetizers for an Armenian meal. These are the ones without meat, hence the name "Yalanchi". They are eaten out of hand and sometimes dipped in madzoon. This is a different recipe from the 1st edition. The currants give a slightly sweet taste which makes the sarma delicious! Ingredients 16 ounce jar grape leaves (about 80) rice filling (below) Filling (about 5 cups, enough to fill 60-80 leaves, depending on size.) 2 lbs onions 1 cup medium grain rice 1/2 cup olive oil 1/3 cup tomato paste 1 large bunch parsley 1/2 cup lemon juice 1/4 cup fresh mint - chopped 2 Tablespoon fresh dill - chopped 1/4 cup currants 1/4 cup pine nuts 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika -------------------------------------------------------------------------------- Preparation Chop onions and parsley, mint and dill. Saute onions in oil for 15 minutes. Stir in rice and lemon juice and cook 10 minutes longer. Add remaining filling ingredients and cook a few minutes longer. (rice should not be completely cooked, it will expand after it is filled into the grape leaves) Filling may be prepared in advance and refrigerated Rinse and soak grape leaves in hot water to remove brine. Remove stems Place each leaf with shiny side down on a plate. Put 1 to 11/2 tablespoon of filling at stem end. roll once, fold in sides and roll the rest of the way. Try to get them as tight as possible. In pan for cooking place torn grape leaves to line the bottom (you can also use a few lettuce leaves to line the pan). Pack rolled grape leaves close together, as many layers as needed. Add 3 cups water, put a heavy plate on top of the leaves to keep them from floating up. Bring to a boil on med high heat (watch closely not to scorch the bottom). Lower heat , cover and simmer for 45 minutes. Allow to cool, uncover and drain liquid. (grape leaves will discolor if uncovered while still hot) Serve at room temperature with lemon wedges. -------------------------------------------------------------------------------- Notes It is important to roll sarma tightly and completely enclose the filling. Leaves which tear can be used to line the bottom of the pan. Pack tightly together and hold down with a plate while cooking to prevent unraveling. If too much water gets into the sarma, they will be soft and bland in taste.

Ռոճիկ-սուջուխ Ներկայացնում եմ իմ ամենասիրած քախցրավենիքներից մեկը: Roejig Anoush Soujouk Grape Juice and Nut Roll Roejig is available in Armenian stores in late fall, after the grape harvest. It is a sweet served at holiday meals. Ingredients 3 quarts white grape juice (or other fruit juice) 3 cups sugar 1 cup corn starch 3 cups flour (Gold Medal) Walnuts String -------------------------------------------------------------------------------- Preparation Blend flour, sugar and cornstarch together, then add juice and mix well until smooth. Soak walnuts in water for 1/2 hour, then shell. Try to get the nuts out in complete halves. Take a strong string with big needle to string the half nuts only. The first two half nuts should come back to back in the middle of the string. Then string the rest of the nuts in the same position as each of the first two. Tie the ends of string to a stick leaving a space of 3 inches between them in order to keep the row of nuts apart and also to hang conveniently. Nuts should be facing upward so the thickened grape juice clings on. Cook half the amount of the grape juice over low heat until thick as molasses. Dip the strung nuts into this juice several times then hang to dry overnight. Cook the remaining juice the second day, dip the nuts several times and hang to dry overnight. Takes several days to dry well. When dry, cut any desired length and roll in powdered sugar. Slice round slices for eating. Keep in covered jars.

Pakhlava Baklava, Tertanoush Շատ շատերիս սիրված խմորեղենի տեսակներից, աչքի ընկնող իր ինքնատիպ համով և յուրահատուկ տեսքով: Sweet Walnut Pastry with Filo 350°F Oven Yields 24 - 32 pieces A deliciously rich sweet pastry - much more practical to make in the days of commercially prepared filo sheets. Our Aun-tay used to make her own filo dough, using a long stick to roll a golf ball-sized piece of dough to cover the kitchen table. "Baklava" and "Pakhlava" are the same word, the difference is in the transliteration from the original Greek and Armenian alphabets. You will find many varieties of Pakhlava in Middle Eastern bakeries, including rolled, queens and "bird's nests". This traditional layered Pakhlava, cut in a diamond shape, is most common. Pistachio nuts can be subsituted for walnuts. Greeks use honey in the syrup, Armenians do not. Pakhlava 1 pound (25) prepared filo dough sheets (approx. 13" x 17") 3 cups chopped walnuts 1 cup finely chopped almonds 1/2 cup sugar 1 Tablespoon cinnamon 1 orange peel, grated 11/2 cup clarified butter Syrup 2 cups sugar 11/2 cups water 4 oz honey (see note) 11/2 Tablespoon lemon juice Preparation Mix nuts, sugar, cinnamon, orange peel for filling. Butter bottom and sides of a 13" x 9" x 2" baking pan. Cut sheets of filo in half to fit the pan. Place 10 cut sheets of filo in the bottom of the pan, lightly brushing each layer with melted butter. Sprinkle 1/3 of nut mixture on top of sheets. Repeat with next 10 sheets and nuts until you have 30 layers of filo and three of nuts Place about 20 layers of filo on top, lightly buttering each. Using a sharp knife, cut through dough lengthwise and then diagonally about 1 1/2 to 2" apart to make diamond shapes and pour a little melted butter on each diamond. Sprinkle lightly with water to prevent curling of top layers. Bake for 15 minutes at 350° F. Pour any remaining butter over dough and continue baking 25-30 minutes until it is golden brown in color. It is very important not to undercook the pastry. While Pakhlava is baking, prepare syrup. Place sugar, water and honey in a large pot and stir over medium heat until sugar has dissolved. Add lemon juice. Bring to a boil and continue to boil for 15 minutes. Cool to lukewarm. When dough is finished baking, spoon syrup evenly over pakhlava and allow to set for several hours. Cut again into serving portions. Notes Filo dough dries quickly in the heat of the kitchen. Work with one sheet at a time, keeping the rest covered with a lightly dampened cloth. Frozen filo dough is available in 1 lb boxes at most supermarkets in the freezer section. When using frozen filo, it is important to slowly thaw the dough overnight in the refrigerator and then let it come to room temperature (unopened) for two hours before using. Commercial frozen filo gives between 22 and 35 full sheets per pound. You need 25 full sheets for this recipe. The Greeks use honey in their syrup, omit if you are purely Armenian and increase sugar to 2 1/4 cups

happy b day

u r welcome dont say nothin without payin attention. k?

utem utem

krasiviye foti,maladec ...mne panravilis ottenki...

pany atno . . .

Nikolay jan shnorhavor cnundd!!!!!!! maxtanqnerin mianum u cnakanum em dranc krknapatik@ . . . npatakneri irakanacum!

Prikol'no ,,turgenev,chexov,,chyo oni tam zastryalis :lol: karmi rjna shto eto za konkurs

kyanqul, ba vor chhavatam,es himar kerakurneri dzerq@ vonc dimananq? estex amen inch vatn a patkeracra vor mirg@ ush chpchana ,amenasovorakan orinak@, momen qsum vran,,amen meki, nayev vor payli,,e ha ba menq el ed utum enqqqqqqqqqq hima normal ban chka utelu, inch el ka food stamp u jirni andur baner en potamu u edim eto fsyo,a potom dietiii jdut nasssss ax EREVAAAAAAAAN!!!! 40 kiloic avel ban chemt esel kyanqum eka stex araji shabatum HOP! amen inchic miqich miqich,,, chnayac eli normalenq,,bayc de..en chi eli,,entexi hamemat canr em zgum idnz

u menya v EREVANE est' kniga . . . chgitem qani dar arajva .... MAGAXATE! dzerq tal shat qich e tuylatrvum,,angam pshrvum e...tatiks e nvirel..tatikis nra pap@>. papun nra [email protected] nran nra pap@>. edqan@ hima indz e hasel... vordan karmirov en naxsher@ meji... vopshem vesh'... a maneti u menya toje.. kak skazala podaril mne Vahagn Hovnanyan (dumayu shto znayete evo.) vot ! iz davneyshix olimpiskix igr...

eto toka paru shtuk katorie on podaril..a tak u menya i ne mnogo. to shto est' ochen' ochen' drevniye..

Arxitektura Pamyatniki Erevana Eto je fsyo svyazanno s Armenii Ararat .etim slovom fsyo dakazano i skazano, a vot ya nechyo i ne dabavlyu . . . ostavte EREVAN i ARMENIYU da vi na eto chudo pasmatrite.... (kamu chyo gavaryu haha)

Santi u nas davnooooo est' foti i ARARATA nashevo,i nashevo EREVANA,i ARMENIYU.... bud' po vnimatel'ney.... tam unas kucha GALLERY ,,,a fotki stoka shto posmatrev,,, i ne smojesh napisat' ne strochku .. . . eshyo bi Poletet'...

nu mi je davno jdyomsssSSSSSSS. . . i shas toje jdyomssss....

yete es chisht gushakeci USERS CARDs i mej petke nayey, chishtem?? hoyakap er.maladec!