Health, Wellness and healthy recipes

  Quote from Dining in Diaspora - read the article and the accompanying recipe By Treasured Armenian Recipes, 1949, Detroit Women's Chapter of the Armenian General Benevolent Union 10 eggs 2 cups sugar 2 cups milk 2 cups butter 15 cups flour 1 teaspoon baking powder 2 teaspoons ground mahleb 2 packages of dry yeast to make yeast cakes 1 tablespoon salt  Sift flour and put in a large bowl. Make a hole in the center. Dissolve yeast: combine each package of dry yeast with a 1/2 cup warm water in a measuring cup, add 1 tsp. sugar and whisk to combine. Cover the top with a plastic wrap. Wait 10 minutes until the yeast starts to get foamy, which is how you’ll know it’s active (and not dead) and ready to be used. Melt the butter, beat the eggs and pour all of this into the hole in the flour. Add the rest of the ingredients. Blend the flour with liquid gradually, first with spoon, then with your hands. Knead the dough for about 1/2 hour or until your hands stay free of dough. Cov...

 Taken via Facebook group. It's hard to find something when you look for it. So copied here for quick access: Armenian Cooking Սոնիա Թաշչյան   · 2 J a 1 n 0 p u o a 7 a r y t 8   2 6 n o ,   3 2 0 0 2 r 1 u e   · The Story of St. Sarkis Day St. Sarkis has been one of the most popular saints for Armenians, especially for teenagers & lovers. There is an interesting tradition in Armenia related to this holiday. The night before St. Sarkis Day, the teenagers will go to church, firmly keeping an “Aghi plit” (salty cookie) in their pockets, which must be eaten before going to sleep. The salty cookie will make them thirsty & in their dreams whoever offers them a drink of water, will be their future husband or wife. There are other special foods related to that holiday. St. Sarkis’s holiday known as “Khashil bas”, “khashil” is a very unique food, prepared with roasted & ground wheat. The Armenians in Lebanon and Syria used to buy a special halva...

  SWEET TEMPTATION ARMENIAN PRESERVES & JAMS #մուրաբա #ArmenianPreserves #ArmenianJams UNIQUE PRESENTATION BY THE ART TEAM @ THE ART OF ARMENIAN & MIDDLE EASTERN COOKING Thin, dried sheets of fruit juice (BASTEGH) -Mari Setian 2 qts. applesauce 1/4 cup sugar 1 qt. l00% grape juice 2-1/4 cups flour Place applesauce into 4-quart saucepan. Blend small amount of flour (1/2 cup) in 1 cup of grape juice in jar and shake. Put through strainer into applesauce. Repeat process until all flour and grape juice is used up. Blend. Bring to a boil stirring constantly until mixture thickens. Add sugar and stir while boiling for 1 minute. Remove from heat. Place 4 sheets of newspaper on table with 3O"x30" wide cotton sheet of cloth on top. Pour 1/2 mixture on one sheet. Spread evenly with long, butcher knife. Repeat the same with rest of mixture. Let set on table for 7 hours then hang cloth by edges for 5 hours. Then turn cloth and hang by opposite end and leave overnight. Check af...

 Armenian Tahini Bread - Tahinov Hatz We have it during lenten times, it's so delicious! Ingredients Bread: 2 1/2 teaspoons active dry yeast 3/4 cup water 105-115˚F 2 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon granulated sugar 1 tablespoon extra virgin olive oil Filling: 1 cup tahini sesame paste 1 1/4 cups granulated sugar 2 teaspoons cinnamon optional Topping: Olive oil for brushing Remaining sugar with or without cinnamon Sesame seeds for sprinkling

  HISTORY OF BASTURMA Armenian: ԱՊՈՒԽՏ via FB Les Recettes Arméniennes !!!! group   Also called Bastirma or Pastirma, is an air-dried cured beef which has been strongly seasoned and is popularly consumed in the former Ottoman countries.The Bastirma is derived from Turkish word bastırma et . Bastirma et is non-finite verb of the word bastırmak , which means “to depress or restrain”. Various types of Bastirma recipes are enjoyed throughout the Eastern Europe. The Bastirma is famous throughout the region with names such as pastërma in Albania, basterma in Arabia, basturma in Armenia, basdırma in Azerbaijan, pastrma in Bosnia, Croatia, Macedonia and Serbia, pastărma in Bulgaria, pastourmás or pastroumás in Greece, and pastramă in Romania. Many people confuse Bastirma with pastrami which is a different type of meat preparation which has Yiddish origins. It is variously known as pastirma to (pastrómeh) in Yiddish. History of Pastirma:- The first recorded mention of Basturma dates ...

 Various recipes via social media: Armenian Cooking  Facebook group Ancestor's LENTEN Cuisine BOSTANIA  from  OURFA Armenians 1 cup of red lentils 1 cup of coarse bulghur 2 eggplants 3 tomatoes Salt For the sauce – 2 tablespoons of tomato/pepper sauce 1 clove of garlic red and black pepper mint, Sumac Pomegranate syrup Lemon juice Boil the lentils, then add the bulghur and continue to boil. Add the chopped eggplants and tomatoes and cook until the soup becomes starchy. Serve lukewarm or cold, with a sour and hot sauce on the side.

That's the traditional Armenian lavash bread recipe. Here is another one by Heghineh. I like this one, as I don't have a traditional tonir. So I can try making it on the stove top :

I'm getting more serious about my calcium intake - I have to go back to my Armenian diet, yogurt being one of the main staples of our diet since ancient times. By the way the Armenian word for yogurt is "madzoun" and as with flow of people around the globe, you bring with you your own culture and food wherever you settle. In recent Armenian history in mid 1800s due to discriminatory policies of the Turkish government many Armenians of Turkish nationality had to flee - hence one of the contributions to American society by Armenians was the introduction of yogurt. I was reading by chance a book of natural beauty (i have to find that book in my home library and mention the book and write the title here - it wasn't written by an Armenian by the way -) the author mentioned that madzoun was introduced in MA by an Armenian family and the brand name was actually simply the original Armenian name: madzoun. Well, coming back to the calcium content of madzoun or yogurt today i ...