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The process of making Armenian lori cheese begins by boiling, similar to halloumi cheese. It is preserved in a brine solution. [42] Armenian-American cookbook author Rose Baboian explains that Armenian cheesemaking techniques date back to an era before refrigeration was widely available so cheeses had to be preserved in brine solution. [43]
2006 book Armenian Food: Fact, Fiction & Folklore gives three tips for making good khorovats: [4] The distance between the fire and the skewers should be approximately 12 to 15 centimeters (about 6 inches) The largest pieces of meat should always go in the middle, where there is more heat for the fire
Harees (Arabic: هريس), boko boko, or harisa (Armenian: հարիսա, romanized: harisa) is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. [1] Its consistency varies between a porridge and a gruel .
Comedian Jack Jr. and chef Ara Zada turned their 'Arm-Mex' cuisine into a string of viral videos. Now they're bringing a live pop-up restaurant to the Haha Comedy Club on March 11.
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Gata in Khoncha during Nowruz. Some Gata resemble croissants, made from an enriched bread dough rolled into paper-thin, table-wide sheets using an “okhlavoo” (a wooden dowel dedicated to dough work), smeared with butter, rolled up like a carpet and cut into spirals that bake up layered and crisp.
Ararat (Հայկական կոնյակ) — Famous Armenian brandy made from white grapes and spring water. Armenian wines (Հայկական գինիներ) — Most famous include : Voski, Karasi, Yeraz. Boza — Type of sweet and sour beer with little degree of alcohol, made from cooked wheat and barley flour. It is primarily consumed in ...
Yerevan Ararat Brandy Factory, officially known as the Yerevan Ararat Brandy-Wine-Vodka Factory (Armenian: Երևանի Արարատ կոնյակի-գինու-օղու կոմբինատ), commonly known by its famous brand Noy, is a leading Armenian brandy production company in Yerevan, Armenia, currently owned by Gagik Tsarukyan's Multi Group Concern.