Rediscovered Royal Armenian Food Culture Ethno-Botanist Dr. Armen Mehrabyan Based on Rediscovered Ancient Armenian recipes
<ul><li>Historically, if there is a dip in the general economy, the restaurant industry is usually effected far less that the overall economy. To some degree, this is because of people's perception that food, regardless whether it is from the grocery or restaurants is a fundamental necessity of life and spend accordingly. </li></ul>
Ethno-Botanist Dr. Armen Mehrabyan Based on Rediscovered Ancient Armenian recipes Presents
<ul><li>The history of Armenian Dinner comes from the remarkable house of Audrey in Boston, where I have made an Ethnic Armenian dishes for friends, to enjoy Armenian food. Mark Mooradian shares his wonder of Royal Armenian cuisine with epicureans from New England high restaurants. Fabulous chefs of New England like of Mocef Medeb from Aigo restaurant, Boston, Ana Sortun from Oleana restaurant, Cambridge, Marl Orfaly – from Pegal restaurant, Ruth-Anne Adams from Casablanca restaurant, and Viki Lee Boyajian were surprised testing the Armenian cuisine and organizated Armenian Dinner in the house of Sari, the owner of Casablanca restaurant. </li></ul>
The Friends of “Armenian Dinner” Ana Sortun Executive Chef of O’leana restaurant in Cambridge, The James Beard Foundation nominated Ana in 2003 and 2005 “Best Chef” award and her Oleana restaurant was nominees “The Best New Restaurant “ category by Boston Magazine, Food & Wine, The Boston Phoenix, Bon Appetite and James Beard Foundation. Marc Orfaly Executive Chef of Pigalle The James Beard Foundation nominated Marc in 2005 as Best Chef. Pigalle was just named one of the "Top 10 New restaurants in Boston" by Food & Wine magazine, "Best New Restaurant in Boston" by Bon Appétit and one of the "Top 25 Restaurants in Boston" by Alison Arnett. Audrey Kalajian Ethnic food epicurean from Fidelity Investment enjoying “taste of place” in Lori with my Nara Alain Alexanian, Famous French Chef , owner of Alexandrine restaurant in Lion, Recipient of Palm d’Or award
The Historical Background Armenian Cuisine originate in antiquity with a tradition and science beginning 2500 years ago.
Centers of Origin of Crop Plants According to the Vavilov and Jules Janick from the Purdue University the IV. Near-Eastern Center: Includes interior of Asia Minor, all of Transcaucasia, Iran, and the highlands of Turkmenistan. Eighty-three species including nine species of wheat were located in this region. <ul><ul><li>Fruits </li></ul></ul><ul><ul><li>1. Fig, Ficus carica 2. Pomegranate, Punica granatum 3. Apple, Malus pumilo (one of the centers) 4. Pear, Pyrus communis and others 5. Quince, Cydonia oblonga 6. Cherry, Prunus cerasus 7. Hawthorn, Crataegus azarolus </li></ul></ul>1. Oil and Fiber Plants Rape, Brassica napus Olive, Olea europaea <ul><ul><li>2. Grains and Legumes </li></ul></ul><ul><ul><li>Einkorn wheat, Triticum monococcum, Durum wheat, Triticum durum , Common wheat, Triticum vulgare , Two-row barley, Hordeum distichum, H. nutans, Rye, Secale cereale, Mediterranean oats, Avena byzantina, Common oats, Avena sativa, Lentil, Lens esculenta, Lupine, Lupinus pilosus, L. albus </li></ul></ul><ul><ul><li>3. Forage Plants </li></ul></ul><ul><ul><li>Alfalfa, Medicago sativa, Persian clover, Trifolium resupinatum, Fenugreek, Trigonella foenum graecum, Vetch, Vicia sativa, Hairy vetch, Vicia villosa </li></ul></ul>
Interesting facts about Armenian Origin of plants and food The Garden of Eden is derived from the Sumerians edin, meaning “plain“ or “open country” and the tree of Eden was Pomegranate. (Howe, The Ancient World, p.23)
Interesting facts about Armenian Origin of plants and food Mesopotamia” world have Greek origin and means “Land between the rivers” and both have their headwaters in the mountains of Armenia , now in Turkey. (source: McKay, p.13) The Fertile Crescent, where agriculture began in 8000 bc. (Source: Leonard -1973). First Nomadic and agriculture village society was established by Sumerians in Ur in 3500 BC (Urbanizm). (Nobel,”Western Civilization”)
Interesting facts about Armenian Origin of plants and food Grape, Wheat, Barley and Livestock such as sheep, goats and cows have Armenian Highland origin (Western Civ.:Origin and Traditions, p.5) The wild wheat and barley were discovered in 6000 BC in “Karmir Blur” (Urartu/Armenia (Burns and Ralph, World Civilization, 4th edition) The first bread was baked in historical Armenia in 3000 BC (source Piotrovski, Plato”The republic”,www.protergaud.edu/cmcarver/civ.html) Olive tree was brought into Palestinia from Armenia 4000 BC and then taken by Phenicians to Greece and later to North Africa/Tunisia. (Zeytuna museum,www.kuna.net.kw) Wild physales seeds was discovered in Armenia Taurus Mts. (Durant, “Our Oriental Heritage”)
Armenian Food Pyramids Wild Herbs/Greens and Cultivated vegetables Bread Salt Water Cereals and Reshta (spaghetti) Fabace Vegetable oil and Vinegar Chess Macun (Yogurt) & Dairy Products Fruits Everyday meal <ul><ul><li>Eggs, Butter </li></ul></ul><ul><ul><li>Poultry </li></ul></ul><ul><ul><li>Fish </li></ul></ul><ul><ul><li>Honey and Sweets </li></ul></ul><ul><ul><li>Sauces and Pickles </li></ul></ul><ul><ul><li>MEAT </li></ul></ul>Weakly meal Monthly meal
Good Food is a Good Mood Authentic Armenian Eating Offering wild foraged mushrooms. A hardworking couple offer homemade yogurt. Harvesting wild strawberry. Discover the “taste of place”..... Drinking the crystal pure water.... Happy family!
Authentic Armenian Eating A welcoming lunch upon arrival in the Ancient Herbals® tea region. Dzkan Sarnaghtsan Aylazan Midjurum & Thopits with Spiced Olive Oil
<ul><li>Soup / Apur </li></ul><ul><li>Lalva Apur </li></ul><ul><li>Black bean soup with fin roasted walnuts and sour cream </li></ul><ul><li>In Armenia, we had three kinds of beans that Armenian used for making the dishes. Bleack bean is one of them that we call Lalva. This soup is originated from Lori region and it is dated in between 966-991 AC. According to the history, it was lovely soup of the King of Lori, the Gagik the first Kyurike. This soup was made and serves only by his wife Aryusak, the mother of famous David Anhoghin, the King of Armenia. It is made from selected black bean, spiced with fin-roasted walnut, and dipped with “arajan” – country stile of sour cream. The similar, but not the same, kind of soup start to be made by villagers from Lori аas an imitation and were called Lobu Kirkash. The last one is also testy but completely different with texture and test from the SOUP of KING. (Sources: V.Bdoyan , E.Lalayan, D.Vardumyan) </li></ul>MENU Aperitif / Akhorjink Caranful Sparkling water freshly spiced with Clove and sliced lemon This recipe of XI century during the reign of Senekerim Artsurni, reached us trough famous medieval Armenian scientist of XVII century Asur Sebastaci Appetizers/ Akrajajik Ktron Roasted bread with “adva” sauce The recipe of this traditional appetizer of Verin Basen region of ancient Armenia reached us by thanks of ethnographer Dr.Hakobyan Salad/ Aghcan Dzkan Sarnapukht Epremakhndzori Bolorakov Delicious plate of freshly marinated trout served with grilled potato and spiced goat cheese rolled in Armenian flat bread lavash that complemented with “Balasan” Armenian balsamic vinegar spiced olive oil sauce. Potato was called Epremakhndzor in Armenia to the honor of the Eprem Katolikos (1810-1815) who brought the potato from India to Armenia. (Sources: V.Bdoyan , E.Lalayan, D.Vardumyan). According to the story around 1812, after the Indian trip Eprem Katolicos introduce potato as a food to the honor of his guests. We combine those two delicious dishes recipes to make excelsior art of freshly made marinated trout and staffed potato. Main dish/ Himnutest Grilled Pork with Aylazan Marinated with onion and mountain spices and grilled pork served with delicate roasted fresh vegetables and honey-pomegranate vintage sauce. These medieval Armenian recipes of Vaspurakan reached us by thanks of ethnographer Dr.Yervan Lalayan Desert and Beverages / Anush ev Empelik Pomegranate Infusion serves with “Lole” crispy pastry staffed with honey, dried apricot and roasted walnuts accompany by fresh apple-cinnamon sauce