tuesday 17 12 13, volume # 8, issue 237
DESCRIPTION
RAG MAMOUL’s aim is to produce, broadcast and publish a digital communication journal that will be distributed throughout a vast network of 25,000+ qualified Armenian recipients, in Armenia and the Diaspora. Articles from well-known authors, issues affecting Armenia and Armenians, reports of events organized in Armenia and the Diaspora, press releases and general commentary/viewpoints will be the mainstay basis of this undertaking. By taking advantage of modern technology, we will be disseminating acceptable (Edited) information, in as many languages as possible, and will endeavour to publish at least one article per day at the minimum. This massive and growing digital reach, should be very attractive to concerned columnists, readers and advertisers as it will be prepared and presented in a visually simple, easy to read and attractive format.TRANSCRIPT
RAG MAMOUL an ADL PUBLICATION
Official Organ of the Armenian Democratic Liberal Party
Tuesday, 17 December 2013 Volume # 8, Issue # 337 Page 1
RAG MAMOUL receives material from around the world and in many languages. Our Liberal principles advocate ‘Freedom of
speech’ as a mainstay of our beliefs; consequently the subjects and ideas presented will not necessarily reflect our point of view.
All published material is reviewed, however, we rely on the kind understanding of our audience when grammatical and spelling
mistakes are missed. And in some rare cases, correction of submitted material is purposely not addressed, if it changes the implied
context of the author.
“There is no love sincerer than the love of food” said renowned George
Bernard Shaw, and that kind of love is perfectly portrayed in the delicious
Armenian cuisine. Indeed, how can anyone not fall in love with its fresh
aroma, delicate ingredients, and tantalizing taste? How can anyone not
stand in awe to the wealth of the Mediterranean sun that turns crops into
subtle beauty and utter magnificence? How can anyone not sincerely
admire the table flooding with generous feasts, genuine company, and a
story behind every dish? So whether you are heading to Armenia to
explore its beautiful sites, attend a business meeting, or meet up with
loved ones, make sure to give your taste buds a treat and indulge in its
impeccable cuisine.
Like any other place in the world, the finest food in Armenia is home cooking. No restaurant, despite its lavish culinary reputation, can begin to compete with the exquisite dishes Armenians craft in their kitchens and the abundant attention they give to the slightest details. The table often moans under plentiful courses served together, and it is considered an insult to decline tasting everything. As a tourist, you will have limited chances to savor dinners at home, but if you happen to be invited to one, you should undoubtedly and by all means go!
A Taste of Armenia CAROL SAAD
Nutritionist
“There is no love sincerer than the
love of food” said renowned George
Bernard Shaw, and that kind of love is
perfectly portrayed in the delicious
Armenian cuisine. Indeed, how can
anyone not fall in love with its fresh
aroma, delicate ingredients, and
tantalizing taste? How can anyone not
stand in awe to the wealth of the
Mediterranean sun that turns crops
into subtle beauty and utter
magnificence? How can anyone not
sincerely admire the table flooding
with generous feasts, genuine
company, and a story behind every
dish? So whether you are heading to
Armenia to explore its beautiful sites,
attend a business meeting, or meet up
with loved ones, make sure to give
your taste buds a treat and indulge in
its impeccable cuisine.
Like any other place in the world, the finest food in Armenia is home cooking. No restaurant, despite its lavish culinary reputation, can begin to compete with the exquisite dishes
Tuesday, 17 December 2013 Volume # 8, Issue # 337 Page 2
attend a business meeting, or meet up with loved ones, make sure to give your taste buds a treat and
indulge in its impeccable cuisine.
Like any other place in the world, the finest food in Armenia is home cooking. No restaurant, despite
its lavish culinary reputation, can begin to compete with the exquisite dishes Armenians craft in their
kitchens and the abundant attention they give to the slightest details. The table often moans under
plentiful courses served together, and it is considered an insult to decline tasting everything. As a
tourist, you will have limited chances to savor dinners at home, but if you happen to be invited to one,
you should undoubtedly and by all means go!
It does take a slight degree of knowledge of Armenian food to fully enjoy the diversity, and you need
to understand that recipes are prepared according to the season, using only the freshest meats,
vegetables, fruits, herbs and spices available.
The variety of fruits and vegetables in Armenia is surprising, mostly notable for its juicy peaches and
apricots, both of which originated in Armenia. Indeed, as early as the 4th
century BC, Alexander the
Great brought apricot trees from Armenia to Greece, from where they later found their way to Rome.
The variety also includes cherries, apples, grapes, figs, pomegranates, pears, plums, citrus, an
astonishing medley of melons, squash, eggplants, tomatoes, peppers, cucumbers, cabbage, onions,
potatoes, carrots, peas, beans, walnuts, almonds, hazelnuts---the list is almost eternal, all of which are
mouthwatering just to look at.
Armenia is also infamous for its wide produce of perfumed herbs and spices. The list includes
cinnamon, cardamom, clove, cumin, nutmeg, garlic, thyme, rosemary, parsley, sage, as well as wild
salad herbs. Moreover, wild rice and wheat still grow the same way they did 15,000 years ago, when
mankind first began to cultivate them.
Appetizers
When it comes to Armenian meals, watch
out for the first course! Most foreigners
make the mistake overindulging as though it
is the main meal, only to find out that there
are three more courses to go! The first
course is usually a selection of
sliced sausage and Armenian basturma and
sujukh, two varieties of a pastrami-like meat
with exceptionally delicate aromas and
tastes.
Another notorious ingredient at any
Armenian table is eggplant stuffed with
crunchy walnuts and herbs and strong garlic.
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Tuesday, 17 December 2013 Volume # 8, Issue # 337 Page 3
You may never eat more powerful garlic than in Armenia! Famous plates also include salads, olives,
pickled onions, Armenian cheese, and different versions of eggplant. You will also be offered a large
plate of Greens. These are very tasty herbs that include fresh tarragon, rosemary, oregano, thyme, dill,
and others. It is usual to have two or three types of tomato or yogurt based sauces on the table as well.
Hint: you haven’t had yogurt until you've had it in Armenia!
If anything at all identifies the Armenian cuisine, it is without doubt the traditional form of bread,
called lavash which is a large oblong thin bread completely handmade and cooked in stone or clay jar-
sized ovens buried in the ground. The preparation of Lavash is a 12,000-year-old tradition without
change!
Another Armenian specialty is a soup called Khash. As a matter of fact, Khash is much more than just
soup, it is a treasured Armenian institution. Songs and poems have been written about this one
particular dish, which is made from ham hocks and herbs made into a clear broth. Tradition holds that
Khash can only be cooked by men, who spend the entire night cooking, and can be eaten only in the
early morning in the dead of winter, where it served with heaps of fresh garlic and dried lavash. You
might smell like a garlic meadow for a week afterwards, but the taste is flawless and certainly worth it.
Main Course
Main courses are divided between meat and fish, and include other Armenian specialties.
Meat dishes include Chicken, Pork and beef. The most popular dish is call khorovatz, which is
barbecued or grilled meat that has been marinated. Khorovatz also includes grilled eggplant, potatoes,
onions and green, red and hot peppers.
Fish dishes include grilled, khorovatz, steamed and prepared in soups, with the most popular fish eaten
being lake trout.
Other specialties include dolma, and kufta. Dolma comes in two varieties, spiced meat and rice
wrapped in grape leaves (served with yogurt mixed with freshly grate garlic), and summer dolma,
which is wrapped with cabbage leaves. Another version is to stuff tomatoes, eggplants, apples and
quince with spicy meat and rice, and cook over a slow oven with plums. Kufta is specially prepared
strained meat that is boiled until tender in large balls, served with hot butter or oil.
Pilaf (usually steamed rice) can be served with apricots and plums, and makes a tasty side dish, though
it is usually served after the main course.
Those are but a few remarkable dishes in Armenia, and there are tons of other delicious recipes that
include local spices, herbs and vegetables.
Desserts
Unlike other cultures, which bring courses separately, Armenians tend to impress visitors with
appetizers and salads already set on the table, and then begin showering them with soup and
hot courses. And the desserts? They will be outstandingly displayed near the main table
before guests arrive.
The dessert course almost always includes fragrant fresh fruit, which is peeled and sliced and
Tuesday, 17 December 2013 Volume # 8, Issue # 337 Page 4
Those are but a few remarkable dishes in Armenia, and there are tons of other delicious recipes that
include local spices, herbs and vegetables.
Desserts
Unlike other cultures, which bring courses separately, Armenians tend to impress visitors with
appetizers and salads already set on the table, and then begin showering them with soup and hot
courses. And the desserts? They will be outstandingly displayed near the main table before guests
arrive.
The dessert course almost always includes fragrant fresh fruit, which is peeled and sliced and
decorated at the table. In season, it is highly recommended that you miss none of the fruits.
Armenian traditional desserts are very similar to the ones in Greece, creating enormous debates
between nationalities on their origins. The Armenians seem to be winning, however, since walnut is
native to Armenia, and not to Greece. Armenian versions of baklava, fritters with honey or
syrup, kataifi (chopped nuts inside shredded wheat soaked in honey), halvah (sesame seed paste) and
rice pudding are all traditional Armenian desserts.
Numerous poets write about the Armenians’ richness with life, their kindness, their gracious fondness
for hard work, and their grand closeness with the world of real things. This is indeed eminently
displayed in the Armenian cuisine, where every dish is prepared with love and visitors are treated like
family. Despite the sorrowful uprooting and the tragic departures, Armenians have kept their morals
and traditions close to their hearts, and created smaller versions of wonderful Armenia in every part
of the world.
"I should like to see any power of the world
destroy this race, this small tribe of unimportant people,
whose wars have all been fought and lost,
whose structures have crumbled,
literature is unread,
music is unheard,
and prayers are no more answered.
Go ahead, destroy Armenia.
See if you can do it.
Send them into the desert without bread or water.
Burn their homes and churches.
Then see if they will not laugh, sing and pray again.
For when two of them meet anywhere in the world,
see if they will not create a New Armenia.”
- WILLIAM SAROYAN
Beirut, Lebanon
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RAG MAMOUL an ADL PUPLICATION
Official Organ of the
Armenian Democratic Liberal Party
Editor in Chief
ASSADOUR DEOVLETIAN
Editorial Staff
ALINE BALIAN (Dubai, United Arab Emirates)
DIANA DER GARABEDIAN (Buenos Aires, Argentine)
SEVAG HAGOPIAN (Beirut, Lebanon)
GASSIA JEGHALIAN (Cairo, Egypt)
Dr. MINAS KOJAYAN (Los Angeles, USA)
HAYG NACCASHIAN (Montreal, Canada)
GARABED SAYABALIAN (Marseille, France)
HAGOP TCHAMKERTENIAN (Sydney, Australia)
Administrator
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MISSION STATEMENT
Our main aim is to produce, broadcast and publish a digital communication journal that will be distributed throughout a vast network of 25,000+ qualified Armenian recipients, in Armenia and the Diaspora.
Articles from well-known authors, issues affecting Armenia and Armenians, reports of events organized in Armenia and the Diaspora, press releases and general commentary/viewpoints will be the mainstay basis of this undertaking.
By taking advantage of modern technology, we will be disseminating acceptable (Edited) information, in as many languages as possible, and will endeavour to publish at least one article per day at the minimum.
This massive and growing digital reach, should be very attractive to concerned columnists, readers and advertisers as it will be prepared and presented in a visually simple, easy to read and attractive format.
Hayg Nahabed and other Armenian Legends introduces young readers to the legendary Armenian heroes like: Hayg Nahabed, Vahakn the Dragon Killer, Dork Ankegh, Ara the Handsome, and King Dikran Yervantian. Edited By: Sevag Hagopian Illustrated By: David Bedrossian
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