Khash is an Armenian ritual dish. It’s a hot soup. The name of this dish «Khash: origins from Armenian verb «khashel» which means to boil. Khash has been prepared for mass, ritual events and friend parties. It’s a seasonal dish, usually prepared from September till April (on those months. It’s a heavy dish, and is stodgy during hot months. In ancient times Armenians used to go for pilgrim with whole community and big groups. In order not to spend much time and resources to feed such a big number of pilgrims, they thought of preparing a dish, eating which once [...]
KHOROVATS (ARMENIAN BBQ) Nearly all people of the world make and eat barbeque. Hence, the Armenians give a special place to barbeque. Originally being the ceremonial/ritual dish, today it becomes already the design at every single holiday table of each Armenian family. Apart from the holiday dish, the Armenians treat barbeque to their beloved guests. The Armenians are one of those few nations, who have hospitality deity in the person of Vanatour, and “ The guest is the God’s guest” phrase is well known in Armenian folklore. Probably, the barbeque, in the terms of the animals sacrificing, later on as [...]
The word «tolma» originates from Urartian word “uduli”, which means grapevine. The word “toil”, which means born from grape, also origins from “uduli”. In general, the traditional tolma is prepared with the grape leaf and lamb. Archaeological excavations proved that in Armenian highland from the ancient times, the most used meat was lamb. Then successively, they were using beef, goat, horseflesh and pork. Usually when talking about the origin and the national identity of any dish, one should take into consideration 3 points: the origin of the name, utilization of that dish among the specific nation and the working tool, [...]
Ghapama is an Armenian ritual dish. It is mostly prepared for the New Year and the Easter. It is prepared for the festivals and parties, and is one of the obligatory dish of traditional Armenian wedding parties. There are many ingredients used for preparing Ghapama. Those are rise, honey, dried fruits, raisins and nuts. All these shall be cooked together in advance. The nucleus of the pumpkin shall be removed carefully, not to damage the skin. The pumpkin then shall be stuffed with the rise with the staff, boiled in advance, and put into the oven or tondir.
Besides being a ceremonial dish, Harisa is also included into the daily menu of Armenian army. It is a cereal type dish prepared with meat (lamb or chicken) and groats. Harisa is a ritual dish served on Navasard festival. It was served on the 1st of Navasard month (at present August 11), when Armenians were celebrating national holiday- The New Year. Harisa is also the daily dish in Armenian army, as it is very nutritious and has useful properties. The victories in Armenian army have been celebrated with Harisa. Up to now, Harisa is prepared in Mousaler community every year, [...]