Voyage round Armenian Culture

[Kiffer]

Re: Voyage round Armenian Culture

does anyone knows the receipt of "tutume beurek" ?

[KanadaHye]

Re: Voyage round Armenian Culture

does anyone knows the receipt of "tutume beurek" ?

Squash inside boereg? Sounds too healthy

[Pedro Xaramillo]

Re: Voyage round Armenian Culture

The image I have when thinking of Armenia artistically

Ivan Aivazovsky

[Anoush]

Re: Voyage round Armenian Culture

I had never heard of 'mante'. What is that?

Lucin jan, Mante making reminds me of "tserakords" handicraft, handiwork. Like KanadaHye said, after it's browned in the 350o oven, when ready to eat them, you cook it a little on a skillet with some (not a lot) chicken broth and see to it that it's still crisp. Then you put some 'madsoun' and a bit grinded garlic. It's the best Armenian food I like.

[Anoush]

Re: Voyage round Armenian Culture

does anyone knows the receipt of "tutume beurek" ?

I think this to me reminds me of spinach beureg. The cooked spinach with some cheese inside the philo dough. Then I think the cooked squash with some cheese you stuff them in the philo dough? I never made it or have eaten beureg with squash; but I believe it can be done.

[Sako]

Re: Voyage round Armenian Culture

Bari Akhorjak Joghovurt !

[Pazooki]

Re: Voyage round Armenian Culture

Not made by Armenians but eaten by a lot of em'. Shawarma

Don't forget the Dolma. and the Pilmeni

[KanadaHye]

Re: Voyage round Armenian Culture

Not made by Armenians but eaten by a lot of em'. Shawarma

Don't forget the Dolma. and the Pilmeni

In Armenia, shawarma became a popular street food after the collapse of the Soviet Union, and the subsequent influx of Armenian immigrants from the Middle East. They were quickly adapted to post-Soviet taste-buds and supply chains, and are usually either pork or chicken meat, with onion and parsley added and a ketchup and mayonnaise sauce.

In Argentina, shawarma is beginning to grow in popularity, introduced by the sizeable Lebanese, Syrian, and Armenian immigrant populations which brought the food to the country with them.

In Australia there are large Greek, Armenian, Turkish and Lebanese migrant populations who have introduced shawarma.

[Pazooki]

Re: Voyage round Armenian Culture

I hate Shawarma with Onion and parsley and have yet to see one.

I eat it with tomatoes and beef and a secret sauce in it.

[Lucin]

Re: Voyage round Armenian Culture

Lucin jan, Mante making reminds me of "tserakords" handicraft, handiwork. Like KanadaHye said, after it's browned in the 350o oven, when ready to eat them, you cook it a little on a skillet with some (not a lot) chicken broth and see to it that it's still crisp. Then you put some 'madsoun' and a bit grinded garlic. It's the best Armenian food I like.

Yea, I'll definitely like it. I think I should try it in a an Arevmtahaye household for once.

Have you guys heard of 'pirashki' or it's just a Parskahav thing and I'm globalizing it?