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Ritual foods of the Armenian Apostolic Church, is food consumed as part of ceremonies, rituals, religious observances, and the like. Nshkhar (Armenian: նշխար nšxar) is the holy communion bread used during mass in the Armenian Church. [112] It always has a religious image printed on top of it. [113]
Ghapama (Armenian: ղափամա) is an Armenian stuffed pumpkin dish, [1] often prepared during the Christmas season.It is prepared by removing the guts of the pumpkin (known as դդում in Armenian, pronounced dt'um in Eastern Armenian and t't'um in Western Armenian) and stuffing it with boiled rice and dried fruits [2] such as chopped almonds, apple, cornel, apricot, plums, dates, prunes ...
The story was screened in 1961 as a short film by Arman Manaryan at the Armenfilm studio [9] and became the first ever film in the Western Armenian language. [10] According to the book Armenian Food: Fact, Fiction & Folklore, the expression "don't make a story about tzhvzhik" became part of Armenian colloquial language. It's used when there is ...
But diners can also enjoy beef tartare ($28) held together by yogurt, lamb khorovats skewers ($26) or a Caesar salad ($16) dressed with the Armenian spice mix chaimen.
Established in 1944 [2] by Kerope Kalustyan, an Armenian from Turkey, it sold Turkish and Middle Eastern spices, dried fruits, nuts, oils and grains, when the neighborhood was largely Armenian. [ 2 ] [ 3 ] In the late 1960s and 1970s, when New York became home to a significant number of Indians , Kalustyan's expanded itself to cater to the ...
Ghapama (Ղափամա) – Armenian baked pumpkin with rice, dried fruits and honey inside. Holtmash (ХьолтӀмаш) — Chechen and Ingush dumplings made from cornmeal stuffed with nettles. Kchuch (Կճուճ) — Armenian dish made of mixed vegetables and meat and fish.
Basturma existed in ancient Armenian cuisine, where it was known as aboukh' (Armenian: աբուխ). [12] [full citation needed] [13] The word abookhd (Classical Armenian apukht) was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”.
The origins of dolma, as suggested by The Oxford Companion to Food, likely stem from Armenian culinary traditions before becoming integrated into Turkish cuisine. [9] William Pokhlebkin, a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage: [10]