I’m originally from Iran but have been living in the US for the past 50 years. I went to an Armenian kindergarten, elementary and high school. It’s almost like being raised by Armenians. They are truly lovely people. Many of my childhood friends were Armenian. My introduction to Armenian food was thru my Syrian Armenian friend. Her food is as you explained Western Armenian cuisine. I have tried some of her recipes and they are all very good. Best of luck to you in whatever endeavor you undertake.
As an Armenian from Iran i feel the same & I say the same everywhere about Persians. I have so much respect and love for your culture. Persians are truly original.
Ара, «Исламская Республика Иран считает Зангезурский маршрут вредным для армении, а хаш, лаваш и бозбаш вредным для👌армян и твердо придерживается этой позиции». Высший руководитель Ирана аятолла Али👳♂️Хайменеи🤣😂
So interesting! It’s fascinating watching as an Eastern Armenian from Iran, with mostly Persian influence in our cooking. For us the dish that we compare mostly is dolma.
Plus qu une histoire d une cuisine, c est un retour aux sources, au patrimoine,au combat d un peuple pour garder son identité ! Merci pour ces instants précieux
@@TheBelilu Название многих азербайджанских блюд указывают на технологию приготовления, на ее различные стадии и методы воздействия. Например, названия "долма", "булама", "гатлама", "сюзьма", "гурут", "дограма", "азмя" и многие другие указывают на способы механической обработки; название "говурма", "гызартма", "портлама", "буглама" указывают на способ и степень тепловой обработки; "тавакабаб", "садж говурма" и другие - на вид используемой посуды; название "люля-кабаб", "диндили кюфта", "ярпаг хингал", "назик" указывают на форму блюда и изделия; название "хошаб", "ширин назик", "туршу" и другие указывают на органолептические показатели блюда; "гатыг", "дошаб" и т.п. - на консистенцию; названия "гырхбугум плов", "нар говурма" и другие - на используемый продукт; "Шеки пахлавасы", "Бакы кутабы" - на место, где в основном готовят блюдо. Как и у всех тюркских народов, нашей кухне свойственны необычные, образные названия типа "имам баилды" (имам упал в обморок), "хангял" (хан, приходи), "бешбармаг" (пять пальцев), "ахсаг-охлаг" (хромой козлик), "тутмадж" (не оставляй голодным), "галадж" (оставайся голодным) и другие. Подробнее: erevangala500.com/page/135.html
@@TheBelilu Название многих азербайджанских блюд указывают на технологию приготовления, на ее различные стадии и методы воздействия. Например, названия "долма", "булама", "гатлама", "сюзьма", "гурут", "дограма", "азмя" и многие другие указывают на способы механической обработки; название "говурма", "гызартма", "портлама", "буглама" указывают на способ и степень тепловой обработки; "тавакабаб", "садж говурма" и другие - на вид используемой посуды; название "люля-кабаб", "диндили кюфта", "ярпаг хингал", "назик" указывают на форму блюда и изделия; название "хошаб", "ширин назик", "туршу" и другие указывают на органолептические показатели блюда; "гатыг", "дошаб" и т.п. - на консистенцию; названия "гырхбугум плов", "нар говурма" и другие - на используемый продукт; "Шеки пахлавасы", "Бакы кутабы" - на место, где в основном готовят блюдо. Как и у всех тюркских народов, нашей кухне свойственны необычные, образные названия типа "имам баилды" (имам упал в обморок), "хангял" (хан, приходи), "бешбармаг" (пять пальцев), "ахсаг-охлаг" (хромой козлик), "тутмадж" (не оставляй голодным), "галадж" (оставайся голодным) и другие. Подробнее: erevangala500.com/page/135.html
It seems like there's a bit of a discussion about the traditional cuisine of Aleppo, particularly concerning the use of fat and specific dishes like Kebab Karaz??? Full respect to Alien, but I disagree how she describe the cuisine of Aleepo about fat and we using only ghee from Hamma city seriously. By the way my grandmother Armenian and most of Arminian Aleppian they don’t like kebab Karaz because cherry kebab is not part of Armenian cuisine and no one cook it even at home. Regarding the Cherry Kebab, it's interesting to note that while some might think of it as sweet, the dish is actually about balancing flavors-combining sweet, sour, and savory elements to create a harmonious taste. This complexity is a hallmark of Aleppian cuisine not Aleppo cuisine about using fat and ghee from Hamaa
Говоря восточная Армения имеется в виду та часть Армении которая после раздела Великой Армении между Византией и Пермией перешла под персидское иго! Ещё раз, что бы вы поняли, западная Армения была в составе Византии и в последствие в составе Османской империи а восточная Армения была в составе Персии а в последствии Российской империи! Грузия тут не при чём!
I agree, same ingredients but different ways of preparing it, Thats why the Middle East region version is totally different from the Armenian version. Moreover, the Arabic spices are different from Armenian spices. The only way you know that the food is authentic Armenian dish is from its spices, the vegetables , and the way they prepare it. The Armenian dishes have more than one version of the same dish. Like mantee, there is more than one version of this dish, there is one version of this dish only the Armenians from Urfa province “Urfa is the name that was given by the Turks”. know the reciepe. When I write my cook book, I will patten it to protect this very old recipe from getting copied by others. Furthermore, the fasting dishes have no meat, and most of the original Armenian dishes made from bulgur “ crack wheat” the bulgur is the Armenian rice and most of their cuisine is made with bulgur. I like to add that a lot of Atmenian recipes was shared with other regions who the Armenians traveled to for business or took refuge because of the genocide. or taken by force due to unlawful invasion. 🙂
The purpose of my original post is to highlight the issue of "Culinary Appropriation" whereby Private and public figures and entities state misleading appellations for famous dishes as their own either as personal creations or cultural and historic heritage or for personal ego or monetary value or simply ignorance. Aline Kamakian of Mayrig, who is a stand up lady, fell in the cracks.
So during all of the podcast Aline mentions how the region where you live in defines your cuisin. How eastern and western cuisins are different because of the availability of ingredients and how some cultures affected the Armenian cuisin,. Yet some morons come here claiming that she is speaking nonsense, that dishes are not Armenian. Kids didn't you learn in school that you should listen to a podcast before you comment on it? I mean duh of course many cultures made pepper paste because guess what many cultures grew pepper and it makes a delicious spice. Jeez grow up people!
For a self proclaimed expert Madame Kamakian has a very poor command of history. Pasta was not introduced to Europe by the Mongols for the simple reason that wheat did not grow in Mongolia before the 20th century when technological advances permitted it. Mongolia is an arid land with extreme temperatures. Even today only 0.3% of Mongolia's land mass is farmed and a fraction of that for growing wheat. Pasta was popularised in Europe by the Chinese or by Central Asians who had incorporated steamed dumplings (Baozi) for centuries. Durum wheat grew well in the mediterranean and so it became a staple of Italian, Greek and Adriatic cuisines.
A quick search (along with some basic common sense) presents at least four prevailing theories on the introduction of pasta to Europe. Including the Marco Polo tale which is now considered apocryphal. None of these theories have been empirically proven with absolute certainty. Most are based on folklore or weak circumstantial evidence. One very plausible folktale is that the Mongolians introduced it to the levant. And yes the city of Ani was one of the most important trade routes at the time and likely was a probable transit point as it was founded in a strategic location along the trade route to the Middle East and Europe. How it eventually got to Italy is most likely through the Arab traders via Sicily. That’s also likely how “dumplings” also spread. Her claim never extended beyond this scope. The most compelling evidence to support this is that the Mongol empire stretched from China to the Middle East and provided one of the most extensive, stable trade routes in human history. It is very plausible and probably likely that dried noodles/pasta, commonly used in Mongolian nomadic hotpots (noodles having been adopted from China) were introduced by the Mongolians. From the perspective of levant natives, it would have been perceived as Mongolian. The Chinese were an insular culture and rarely ventured out so it was left for other cultures to trade with them. I noticed you’ve posted two long rambling tirades. The other one is also full of fury, contempt and condescension, not to mention non sequiturs. In any case chillies originated in the new world and every culture has adopted local cultivars based on climatic conditions. Aleppo and Cilicia are right next to each other. It stands to reason that there would be similarities. Next time, may I suggest that you try and remember your manners in the comments section. Feel free to voice a differing opinion but most adults can deliver it with more tact. This may be an anonymous forum but it’s no excuse for priggish rudeness.
@ taboule My, you come across as being very naive. In ancient China, the Mongols etc, made their noodles out of rice flour, all sorts of beans flour, (with of course soya beans), & various other nuts, etc, when later on the wheat came into their cuisine profoundly. But mainly the dough was made from the ingredients below; Source Wiki "Harnessing the evidence in the archeological record, it is certain that foxtail millet (Setaria italica), common millet (Panicum miliaceum), rice (Oryza sativa), wheat (Triticum aestivum), soybean (Glycine max), and hemp (Cannabis sativa) were already consumed in the Han Dynasty (Liu, 2005, 2016; Zheng, 2021).30 June 2022" Source Wiki "The team concluded the noodles were made from two kinds of millet-broomcorn millet and foxtail millet. The grain was ground into flour to make dough, which was then likely pulled and stretched into shape.12 Oct 2005"
@@lynetteh824 You are deluded and it is entertaining. You can be certain that in a place where due to harsh climatic conditions wheat didn't grow the same was true for rice and soy beans.
In my 60+ visits to Armenia over the past 18 years I never once came across extra virgin and good quality olive oil in any of the restaurants (not in Mayrig and not in 30 other Syrian/Lebanese/Western Armenian/Italian restaurants). A few small shops in Yerevan sell olive oil they claim is from Syrian or Lebanese small suppliers but the oil does not have the signature grassy aroma that hits the back of your throat and nose as does pure unadulterated olive oil. There is probably a lack of demand for it and it also has to do with logistic hurdles (extreme cold and heat during transportaion by sea from the middle east or Greece to the port of Batumi in Georgia then by land to Yerevan reduces the quality of the oil and the competition in the Yerevan restaurant scene is such that most people are reluctant to pay more in exchange for the real deal.
In the Armenian southern most town of Meghri, near the Iranian border, a huge plantation of olive groves has been existing for some years. The business produces extra virgin olive oil, light olive oil & olives for consumption. I'm very surprised that you haven't come across imported extra virgin olive oil in Armenia, let alone Armenian produced ones. Btw, now, I've visited Iran quite a few times throughout the decades & I've purchased imported & Iranian made extra virgin olive oil. So if this product is found in Iran, you can bet that it is also available in Armenia! 😅
@@lynetteh824 I am aware of Karo's olive fields in the South of Armenia. Around 90% of them are table olives. In the past decade since the olive trees matured enough he harvested only once or twice for pressing (olive oil). The quantity was apparently limited and was pre sold before it was even produced so I can't comment on the quality. Northern Iran is not renown for production of olives for oil plus good quality olives come from trees that are at least 40 years old but I wish Karo all the best with his endeavour though I suspect it is more of a hobby for him than a commercial enterprise.
@@lynetteh824 I have nothing personal against Aline Kamakian and I never spoke a word to her in my life. My first visit to Yerevan was in 2006 and the food scene in the period 2006 - 2011 was the worst of any country I visited in the Eurasian continent. The tragic war in Syria that began in the summer of 2011 had only one positive outcome - of the 150,000 Syrian Armenians that fled Syria to Armenia between 2012 - 2016 around 70% settled in Yerevan and they completely transformed the culinary scene and turned Yerevan into a second Aleppo for foodies. There are around 12 or 13 'proper' Syrian restaurants in Yerevan today as well as literally dozens of falafel and taouk take aways etc. If you walk around Yerevan now (it is 18:23 and I am writing this from Yerevan) and ask a random group of local teenagers on the street what their favourite food is I bet 80% will say without hesitation "syriyayic" because who wants the horrors of Eastern Armenian Soviet cuisine - lavash with mayonnaise and cucumbers, khorovats which is pork meat "marinated" with only salt and pepper, or khash (cow's feet soup). My contention with Mayrig is it targets mainly unsuspecting tourists who typically eat there once and never again or the "Glendale crowd" who are locals who left Armenia in the 1990's and whose expectations are lower than those of the Western Armenians who grew up eating what is undoubtedly one of the healthiest and best cuisines - that of the Levant.
@@taboulefattouch4744 @taboulefattouch4744 No his business is definitely a commercial enterprise, it's only because of the 2020 war, he completely stopped his business, he didn’t have the heart nor the determination to work because his country & himself, were in mourning. He has resumed with his business now. Also with the olive oil production of Iran; Source Wiki: "Today, with more than 103,530 hectares devoted to olive growing - 62,118 of which are dedicated to olive oil production - and 10,500 tonnes of olive oil produced in the last crop year (2021/22), Iran is one of the world's leading olive-growing countries.4 Aug 2023" But getting back to the point which you insist that in Yerevan there are no products of good quality extra virgin olive oil, is ludicrous. I forgot to mention before that there are top Italian restaurants in Yerevan, with Italian chefs, which I've dined at & are pricey dining. Now to think that these Italian restaurants wouldn't use products imported from Italy, is just absurd. You obviously haven't dined in these restaurants & of course you also haven't found specialty gourmet stores which stock a lot of products from all over the world.
@taboule @taboulefattouch4744 No his business is definitely a commercial enterprise, it's only because of the 2020 war, he completely stopped his business, he didn’t have the heart nor the determination to work because his country & himself, were in mourning. He has resumed with his business now. Also with the olive oil production of Iran; Source Wiki: "Today, with more than 103,530 hectares devoted to olive growing - 62,118 of which are dedicated to olive oil production - and 10,500 tonnes of olive oil produced in the last crop year (2021/22), Iran is one of the world's leading olive-growing countries.4 Aug 2023" But getting back to the point which you insist that in Yerevan there are no products of good quality extra virgin olive oil, is ludicrous. I forgot to mention before that there are top Italian restaurants in Yerevan, with Italian chefs, which I've dined at & are pricey dining. Now to think that these Italian restaurants wouldn't use products imported from Italy, is just absurd. You obviously haven't dined in these restaurants & of course you also haven't found specialty gourmet stores which stock a lot of products from all over the world.
Ара🥪лазанья🇦🇲традиционное блюдо армянской🇦🇲кухни. Ара☝первыми лазанью начали печь древние🦧армяне из армянского🫓лаваша в армянском🇦🇲тонире при дворе армянской🇦🇲королевской👑династии🤴Лазанянов на острове Сан-Ладзаро-дельи-Армени в Венеции, но впоследствии это блюдо приобрело известность и стало популярным не только в Италии, но и во всем мире☝🥸👌💯🇦🇲
Это ваша привычка воровать чужую культуру, потому что у вас нет своей. Нам не нужно присваивать лазанью. Что не наше, то не наше. Но остров Святого Лазаря есть, и он является центром армян-католиков. А ты никак не можешь успокоиться, ордынская душа кочевника? Как погода в баку?
As far as I am aware all professors of history agree that Bukhara in modern day Uzbekistan was the pulsating heart of the vast east and west spice and silk route. It is in Bukhara where not only black pepper, frankincense and silks changed hands but also exotic spices ie. cardamom, coconut and ginger powder, turmeric, anise stars, cloves... Traders avoided Eastern Anatolia and modern day Armenia because it was not commercialy viable and also risky to travel into the Caucasus Mountain range. Ani was a religious pilgrimage center and the residence of thousands of Monks, Priests and Theologians which is why it had a lot of hans (inns) and residential buildings to accommodate them. For a third of the year these Servants of God were on some form of a fast and for two thirds of the year their culinary habits were austere (lamb was consumed typically once a year during the Easter Feast). It was unequivocaly not a stop on the silk or spice route.
Professors of History and Historians all work to piece together past history with broken records and their research is funded by the entities that will pay for it. History in history books is not always accurate, or true. Armenian History is so old and goes so far back that much of the information is lost.
Aline is talking about the ancient, historical inception of the silk road, when it passed through the city of Ani. The Ani that was called the city of 1001 churches & then came the Crusader period. Your knowledge is only limited to the past few centuries, it seems.
@@marysamanlian4746 Yes, Ani was the city from where the Bagratid aristocrats ruled and this was mainly because of its ecclesiastical significance. A 'capital city' in the 10th and 11th centuries was far different from that in the modern liberal state because rulers drew their legitimacy from Church institutions and their subjects were defined as those who follow the King or Queen's religious dogma (ie With the Georgian Queen Tamara it was Eastern Orthodox (Byzantine) Chalcedonian Christianity with the Bagratuni Dynasty (at least those princes that were based in Ani) it was non-chalcedonian (Miaphystism) Christianity. Still, 98% of King Gagik I subjects were peasants and Ani during its relatively shortlived zenith (it served as the royal capital for less than 60 years) had at most 50,000 inhabitants of which most were employed as servants and soldiers to the royals and clergy in the city. So no, it was not a major trading hub at the time and that is also true for the entire land mass of Eastern Anatolia, modern day Armenia and Georgia and the Western 1/3 of Azerbaijan.
@@taboulefattouch4744 You are wrong, Ani lied along any previously important trade routes, but because of its size, power, and wealth it became an important trading hub. Its primary trading partners were the Byzantine Empire, the Persian Empire, the Arabs, as well as smaller nations in southern Russia and Central Asia. In the first half of the 19th century, European travelers discovered Ani for the outside world, publishing their descriptions in academic journals and travel accounts. The private buildings were little more than heaps of stones but grand public buildings and the city's double wall were preserved and reckoned to present "many points of great architectural beauty". Ani was the capital city of Armenia during the Bagratuni or Bagratid era. Bagratuni dynasty • 885-890 Ashot I • 890-914 Smbat I • 914-928 Ashot II • 928-953 Abas I • 953-977 Ashot III • 977-989 Smbat II • 989-1020 Gagik I • 1020-1040 (1021-1039) Hovhannes-Smbat III Ashot IV (concurrently) • 1042-1045 Gagik II In 1064, a large Seljuk army under Alp Arslan attacked Ani; after a siege of 25 days, they captured the city and slaughtered its population.[4] An account of the sack and massacres in Ani is given by the Turkish historian Sibt ibn al-Jawzi, who quotes an eyewitness saying: The army entered the city, massacred its inhabitants, pillaged and burned it, leaving it in ruins and taking prisoner all those who remained alive...The dead bodies were so many that they blocked the streets; one could not go anywhere without stepping over them. And the number of prisoners was not less than 50,000 souls. I was determined to enter the city and see the destruction with my own eyes. I tried to find a street in which I would not have to walk over the corpses; but that was impossible. In 1072, the Seljuks sold Ani to the Shaddadids, a Muslim Kurdish dynasty.[4] The Shaddadids generally pursued a conciliatory policy towards the city's overwhelmingly Armenian and Christian population and actually married several members of the Bagratid nobility. Whenever the Shaddadid governance became too intolerant, however, the population would appeal to the Christian Kingdom of Georgia for help. The Georgians captured Ani five times between 1124 and 1209: in 1124, 1161, 1174, 1199.[33][34] The first three times, it was recaptured by the Shaddadids. There wasn't any state called Azerbaijan at that time, it was established in 1918 by the turks and the bolsheviks, so there wasn't any "western azerbaijan", don't tell lies and don't write false history.
Ара, в древности армяне своих дочерей отдавали в храм Анаита для прокачки иностранцам. Через несколько лет прокачанные армянки становились анаитками👌самыми желанными невестами для армян. Ара, все армяне потомки прокачанных анаиток. Ара, поэтому армяне в мире самые умные и красивые👺
Armenian cuisine??????? You must be joking !!!!!! Come to Armenia and you will see that there is no such thing as Armenian cuisine!!!! Armenians have gathered different dishes from their neighbor countries and stamped them as Armenian !!!! They don't know what SPICE is !!!! I am very curious to see this 2 kilo cookbook!!! most certainly Syrian, Lebanese, Turkish, Georgian & Iranian dishes !!!! By the way, I am Armenian myself and I live in Yerevan !
Your approach is somewhat harsh but there is some validity in your comments. There is a general lack of herbs and spices in the food in Armenia (in summer it is better because fresh herbs are cheap and abundant. In the winter and autumn the food most Armenians consume is unfortunately tasteless) but this is a trend that is common today in all countries in Eastern and Central Europe because the tik-tok generation and a general lack of awareness to nutrition (In Georgia, Russia and Ukraine the situation is better because of a long foodie tradition that is linked to family and socialising among neighbours whereas Armenians are more individualistic and inner looking which is why they tend to also be more hard working and excel in professions that require meticulous skill (this is sadly missing in Georgia, Russia and Ukraine with the natives).
If you don't have a culture and deny your history, then stop calling yourself Armenian... you're nothing but a sad peck of dust that sits in Yerevan and complains about life. This woman is sharing HER culture and history from musaler. She's Armenian, which makes her ancestors' food Armenian. Go eat dzvadzex and teach your kids to make it too and have them grow uncultures... sometimes, if you don't have good things to say, it's better to stay quiet. I'm from Yerevan too, but I was lucky enough to have educated parents who taught me about different cultures Armenians have from all around the world. If you were Georgian, you would probably say their food is from Italy. Anyways, let me know if you need money, I'll buy you ticket to turkey... I hear they got good food that's "original". I'd never be offended if it came from anyone else but Armenian talking down on their own people is a special type of garbage.
Nothing belongs to Turkey originally. You came in tribal hordes from the Altai, Asiatic Steppes, Mongolia & occupied the whole of the Byzantine lands. From the Greeks, Armenians, Assyrians & many more smaller communities. You coppied & stole their culture, traditions & their cuisines. You have also coppied a lot from the Persians, Arabs, the Balkans, Lebanese & the Mediterraneans. DON'T DENY your true ancestral heritage, because then you become a Peoples with everything falsified & no truth to your existence. That is definitely VERY BAD KARMA!
@@GrimeyR I'll just add a bit more proof for your great comment!😊 Source: Code de Vino (Armenian Cuisine article) "Tolma, or dolma («tol» means vine, grape leaf) is probably the most famous Armenian dish in all post-Soviet countries. The first versions of tolma have been around in Armenia for as long as vinegrowing and husbandry exist." Source Wiki: “Tolma” is prepared from both meat and vegetable raw materials, stuffed, and wrapped in “tilli” (from the Urartian word “toli,” which means grape leaf; hence, tolma = a dish stuffed and wrapped in a grape leaf). "From an etymological standpoint, “tol” or “tolum” is the Armenian name of the grape leaves and has ancient linguistic roots (connects to tolma)." "Mal" is an old Armenian word & it means to wrap. so in Tolma, only the "ma" is used to round off the word. So therefore you have the Armenian word "Tolma."
To be a little inclusive, tolma can be considered both Armenian and Turkish, specially the modern way of tolma... we know ancient Armenians rarely ate meet, the cousin mostly based on vegetables and beens... so we know that the real variation of Armenian tolma is the Pasuts Tolma which is vegan... what we have been suggested by the researchers is that during different inversions like Mongolian and Turkick, these people brought their traditions with them and definitely later on they mixed whatever was local with their food and likings... though we can never know how it was but in fact we have these various nations that make tolma or dolma and it's naturally in their traditions so let's just embrace our similarities and celebrate 😊
Ара, «Исламская Республика Иран считает Зангезурский маршрут вредным для армении, а хаш, лаваш и бозбаш вредным для👌армян и твердо придерживается этой позиции». Высший руководитель Ирана аятолла Али👳♂️Хайменеи🤣😂
Ара🇦🇲армянское название долмы - это «толма» и имеет прямое отношение к слову «толимис», где «толи» по🇦🇲армянский - это лоза, а «мис» по🇦🇲армянский - это мясо. Ара, "толму" заворачивают в листья винограда или капусты, фаршировать можно также кабачки, баклажаны, перцы и помидоры. Ара, спращивается тут причем толи(толи-армянская🇦🇲лоза) и кабачки, баклажаны, перцы и помидоры⁉️Ара, "толимис" - это род армянских🇦🇲стре'коз среднего размера из семейства Libellulidae. Виды толимиса тропические, активны в основном на рассвете и в сумерках. Ара, в древности древние🦧армяне наполняли кабачки, баклажаны, перцы и помидоры мясом армянской🇦🇲стре'козы толимис🦟
Source: Code de Vino (Armenian Cuisine article) "Tolma, or dolma («tol» means vine, grape leaf) is probably the most famous Armenian dish in all post-Soviet countries. The first versions of tolma have been around in Armenia for as long as vinegrowing and husbandry exist." Source Wiki: “Tolma” is prepared from both meat and vegetable raw materials, stuffed, and wrapped in “tilli” (from the Urartian word “toli,” which means grape leaf; hence, tolma = a dish stuffed and wrapped in a grape leaf). "From an etymological standpoint, “tol” or “tolum” is the Armenian name of the grape leaves and has ancient linguistic roots (connects to tolma)." "Mal" is an old Armenian word, which only the "ma" is used & it means to wrap. So therefore you have the Armenian word "Tolma."
@lynetteh824 Your explanation is ridiculous. There aren't such practices around the world as to name the dish such a weird way. Everything is much easier and more obvious. The name "dolma/tolma/sarma" is cone from the fisical impact on the dish, which in English sounds like staffing. IlAll these dolma/tolma/sarma are Turkic words that identify staffing. The end "ma" appears there based on grammar rules of the Turkic languages.
@@lynetteh824 Название многих азербайджанских блюд указывают на технологию приготовления, на ее различные стадии и методы воздействия. Например, названия "долма", "булама", "гатлама", "сюзьма", "гурут", "дограма", "азмя" и многие другие указывают на способы механической обработки; название "говурма", "гызартма", "портлама", "буглама" указывают на способ и степень тепловой обработки; "тавакабаб", "садж говурма" и другие - на вид используемой посуды; название "люля-кабаб", "диндили кюфта", "ярпаг хингал", "назик" указывают на форму блюда и изделия; название "хошаб", "ширин назик", "туршу" и другие указывают на органолептические показатели блюда; "гатыг", "дошаб" и т.п. - на консистенцию; названия "гырхбугум плов", "нар говурма" и другие - на используемый продукт; "Шеки пахлавасы", "Бакы кутабы" - на место, где в основном готовят блюдо. Как и у всех тюркских народов, нашей кухне свойственны необычные, образные названия типа "имам баилды" (имам упал в обморок), "хангял" (хан, приходи), "бешбармаг" (пять пальцев), "ахсаг-охлаг" (хромой козлик), "тутмадж" (не оставляй голодным), "галадж" (оставайся голодным) и другие. Подробнее: erevangala500.com/page/135.html
@tofigbaghirov4439 It's not a practise, it's called factual proof & I've shown it in Sources. All you're giving us is just your OPINIONS, lol. Stop falsifying everything, you seem to have learnt well from Turkish masters! 🤣
1- History is mixed up with this lady and covers unrelated time periods and gaps. 2- The dishes prepared are basically Aleppo dishes. 3- The Kabab Karaz (Cheeries Kabab) from Wvishna which is North of Aleppo. is strictly bon in Aleppo inspired by Persian cuisine. No amount of spin can change that. Suffice to say that the catering restaurants in Aleppo, from time immemorial, were and are not Armenian. 4- Th Bastuema is originally prepared with Syrian fat tail Lamb meat and not BEEF. 5- Please review the Silk Rod period and route 6- The Lahm Ajeen as presented with Peeper paste is not Armenian but Aintabli Lahm Ajeen. The Armenian version is with Pomegranate Molasses and originally Pine Nuts were added. 7- The Pepper paste and powered are form North Aleppo and called Fleifleh Haskurieh..... There... Viewing the video has too much culinary appropriation and disinformation to bear.
@ almassalmas I have known this fact for years, that the Chinese learnt the method of drying meats, from the Armenians who traveled as far as China for trade. Source Wiki "History of Pastirma:- The first recorded mention of Basturma dates back to 95-45 BC, and takes us to Armenia which was ruled by powerful emperor TIGRAN MEC. Armenian merchants travelled to far off lands such as China and India for trading. During the long travels these merchants packed homemade foods which will see them through bad times. At first only traditional vegetable dishes were packed for the journey and by the time these merchants came back they badly ached for the meats and other flavors of their land. It is believed that the technology of air-drying (the meat ) was developed during this time. The air-drying increased the shelf life of the beef, that’s how air-dried meat Bastirma came into existence. Its use is also mentioned in Byzantium by Andrew Dalby."
Aintab was an Armenian city in Cilicia. This woman’s grandparents are from Mousa Ler (mountain ) which people came to Anjar, Lebanon and their grandchildren live there. They have the habit of drying pepper and making pepper paste. By the way many other peoples also dry pepper and made pepper paste.
@@marysamanlian4746 Yes, pepper drying and pepper paste is a habit of 3+ billion people worldwide. So what?.. Aline's claims are non-historical and it is time to face the music and admit that Armenians from the historical region of Cilicia were better known as skilled jewellers, goldsmiths, carpenters, clock repairmen and tailors than they were cooks. If Aline was truly concerned with elevating the culinary scene in the city she would innovate and incorporate herbs and spices that are beneficial to people's health such as turmeric, saffron, cardamom, mustard seeds, aloo buhara (a dry plum), barberry etc which all grow or are available in Armenia but rarely used instead of pretending to have invented the wheel by serving mediocre food at Michelin star prices. P.S : my comment is based on my experience dining in Mayrig in Yerevan. The situation could be different in Mayrig branches outside Armenia.
@@redoinefaid8 Actually no. The restaurant business is a stressful and difficult industry to be in and I am satisfied with my line of work. The last thing I would wish for is to own a restaurant. How much more a failing one.
This is the most nonsense packed + historical fairy tales I ever heard in a 76 minute video on YT. P.S : There are 3, maybe 4 very good quality Lebanese/Western Armenian restaurants in Yerevan but Mayrig is unfortunately not one of them. And no, red pepper paste is not unique and that you use it and repeat that a dozen times during the interview does not make you a gastronomic innovator.
@ taboule I have known this fact for years, that the Chinese learnt the method of drying meats, from the Armenians who traveled as far as China for trade. Source Wiki "History of Pastirma:- The first recorded mention of Basturma dates back to 95-45 BC, and takes us to Armenia which was ruled by powerful emperor TIGRAN MEC. Armenian merchants travelled to far off lands such as China and India for trading. During the long travels these merchants packed homemade foods which will see them through bad times. At first only traditional vegetable dishes were packed for the journey and by the time these merchants came back they badly ached for the meats and other flavors of their land. It is believed that the technology of air-drying (the meat ) was developed during this time. The air-drying increased the shelf life of the beef, that’s how air-dried meat Bastirma came into existence. Its use is also mentioned in Byzantium by Andrew Dalby."
Every person has a right to be proud of his/her cultural heritage but the year is 2024 and I think Armenians are mature enough to admit (if even by whispering) that gastronomy was never a strong point for Armenians. The first Armenians hailed from North Eastern Iran (modern day Razavi Khorasan in Iran). The area is home to over 50 dialects and tribes - one of them were the Armenians. As the Parthian language was a lingua franca many Sanskrit words found their way into Armenian which perhaps explains why Aline is confused and thinks there were intense cultural and trade ties between Armenians and India (there were not. It was mainly with Byzantines, Persians, Kartvelians, Khazar Turks and Avars). The myth of an Armenian Empire controlling three seas is just that - a myth. The Armenian Zoroastrian high priest Tigran the Great through his missionarising efforts recieved a lot of support from the Zoroastrian state in Iran to spread the religion of Ahura Mazda. This is why ancient Armenian names are those of Zoroastrian spirit angels and deities (Anahit, Vahagn, Ashot etc.) and why Armenians jump over fire at the end of winter, throw water at each other on a day in July (the feast to the fertility Goddess Anahita when rose water was thrown to recieve her blessing) and dozens more customs. Anyone that joined the Zoroastrian religion between 120 BCE and the late 3rd century CE automatically became an Armenian. In the early 4th Century CE Armenians who by this time were a firm majority in Eastern Anatolia and minorities everywhere else abandoned Zoroastrianism. By the mid 4th century CE the Armenians were Christianised but the precise christological doctrine was still debated and the canon not completed. It is in the 6th Century CE when (probably as a result of a presence of Armenian clergy in religious seminars in the ancient city of Edessa via the infuence of Jacob Baradeus) that Armenians adopted the Syriac branch of Oriental Christianity. Q : How does this have anything to do with the topic of this video? A : The Armenians are not a homogenous race or nation but are a mix of many races and peoples. For 400 years ex-manicheans and ex-animist worshippers that converted to Zoroastrianism became a part of the Armenian Nation. Then for around 600 years those who disagreed with the Byzantine Catholic (Orthodox) Church joined Miaphysite Christianity and became Armenians. In the late 11th century the Armenians lost their majority status in Eastern Anatolia because of the influx of Kurds Turkmen Oguz and Seljuk Turks and were declining as a percentage of the population of Eastern Anatolia until they reached a low of around 30% in 1915. This is why dishes that are common for Armenians and Kurds have Turkic names such as Dolma (from "Doldur" which means to fill an empty space with something). It is hence a childish and toxic practice to claim that this food belongs to this people and not that people and create illusions in an attempt to deal with insecurities and promote a sense of eternal victimhood. Instead we must realise that history is complex and that there is a big world out there with lots of yummy and healthy ingredients to explore (this is not achieved by writing heavy books).
Auguste Escoffier, the man who popularized French cuisine, was the author of many culinary books. You can find in those books lots of dishes reffered to as a la turque, a la russe and so on, but you cannot find a one referred to as a la armenienne. "Armenian cuisine" didn't exist A anyone explain to me. Why is so-called armenian cuisine very different from place to place where armenians live and it is similar to cuisine of the countries they live in.
Отрывок из открытого ответа Таира Амирасланова на книгу Т.А.Хатрановой "Армянская кухня" Подробнее читайте более летально по ссылке ниже. «... Примечательны, работы французского кулинара Огюста Эскофье, классика, человека, который создал моду на французскую кухню. Так вот, в его книге много блюд «по-русски» (а ля русс), по-татарски, по-тюркски, по-китайски, по-польски, по-немецки, по-итальянски и т.д. Но среди ни них нет ни одного блюда по-армянски. Мог ли Король поваров и Повар королей, как его называли, Огюст Эскофье, специалист такого высокого ранга, единственное гражданское лицо, которому была присуждена высшая военная награда Франции, Орден Почетного Легиона за покорение мира посредством французской кухни, не заметить «армянскую кулинарию», если таковое было. Ведь много армян жили тогда и в самой Франции. Не заметил, так как такой кухни не было, ее придумали в XX веке. ...» Подробнее: erevangala500.com/page/135.html
![[Part 4] หนุ่มน้อยรักคุณย่ายิ่งกว่าใคร ไม่ว่าใครก็รังแกดูถูกท่านไม่ได้!! #โลกการละคร](http://i.ytimg.com/vi/sLsBxw99FR0/mqdefault.jpg)
I’m originally from Iran but have been living in the US for the past 50 years. I went to an Armenian kindergarten, elementary and high school. It’s almost like being raised by Armenians. They are truly lovely people. Many of my childhood friends were Armenian. My introduction to Armenian food was thru my Syrian Armenian friend. Her food is as you explained Western Armenian cuisine. I have tried some of her recipes and they are all very good. Best of luck to you in whatever endeavor you undertake.
As an Armenian from Iran i feel the same & I say the same everywhere about Persians. I have so much respect and love for your culture. Persians are truly original.
❤❤❤
Ара, «Исламская Республика Иран считает Зангезурский маршрут вредным для армении, а хаш, лаваш и бозбаш вредным для👌армян и твердо придерживается этой позиции». Высший руководитель Ирана аятолла Али👳♂️Хайменеи🤣😂
❤
Love, respect, and appreciate you, dear Aline Kamakian! God bless you!
I tried food in Mayrig restaurant in Yerevan, one of the best 👏🏼
What a lovely episode and what a great woman. Bravo!
So interesting! It’s fascinating watching as an Eastern Armenian from Iran, with mostly Persian influence in our cooking. For us the dish that we compare mostly is dolma.
I visited her restaurant mayrig in Dubai few years ago.a…very impressive.
Thank you for sharing, I really enjoyed it. All the best 😊
Loved the Video and all the family stories. Would love to try the food.
Plus qu une histoire d une cuisine, c est un retour aux sources, au patrimoine,au combat d un peuple pour garder son identité !
Merci pour ces instants précieux
What a remarkable woman! Thank you 🙏
A Beautiful episode
Thanks! Շնորհակալություն❤️💙🧡
Her story-telling skills are as good as her cooking, apparently. Fascinating stories told by a fascinating woman. I enjoyed every minute of it.
@@TheBelilu
Название многих азербайджанских блюд указывают на технологию приготовления, на ее различные стадии и методы воздействия. Например, названия "долма", "булама", "гатлама", "сюзьма", "гурут", "дограма", "азмя" и многие другие указывают на способы механической обработки; название "говурма", "гызартма", "портлама", "буглама" указывают на способ и степень тепловой обработки; "тавакабаб", "садж говурма" и другие - на вид используемой посуды; название "люля-кабаб", "диндили кюфта", "ярпаг хингал", "назик" указывают на форму блюда и изделия; название "хошаб", "ширин назик", "туршу" и другие указывают на органолептические показатели блюда; "гатыг", "дошаб" и т.п. - на консистенцию; названия "гырхбугум плов", "нар говурма" и другие - на используемый продукт; "Шеки пахлавасы", "Бакы кутабы" - на место, где в основном готовят блюдо. Как и у всех тюркских народов, нашей кухне свойственны необычные, образные названия типа "имам баилды" (имам упал в обморок), "хангял" (хан, приходи), "бешбармаг" (пять пальцев), "ахсаг-охлаг" (хромой козлик), "тутмадж" (не оставляй голодным), "галадж" (оставайся голодным) и другие.
Подробнее: erevangala500.com/page/135.html
❤💙🧡🇦🇲
Bravo Mme Aline . Abris 🙏🏼👍🥂👏🏼👏🏼👏🏼👏🏼🌟🌟🌟🌟🌟
Wow! 🔥🔥🔥💖💖💖
What a beautiful soul 🥹❤🇦🇲
Or in the Eastern Armenian (For Bon Appetite): Anush Lini. Meaning, 'Let It Be Sweet / Pleasant'.
Բարի Ախորժակ
@@TheBelilu
Название многих азербайджанских блюд указывают на технологию приготовления, на ее различные стадии и методы воздействия. Например, названия "долма", "булама", "гатлама", "сюзьма", "гурут", "дограма", "азмя" и многие другие указывают на способы механической обработки; название "говурма", "гызартма", "портлама", "буглама" указывают на способ и степень тепловой обработки; "тавакабаб", "садж говурма" и другие - на вид используемой посуды; название "люля-кабаб", "диндили кюфта", "ярпаг хингал", "назик" указывают на форму блюда и изделия; название "хошаб", "ширин назик", "туршу" и другие указывают на органолептические показатели блюда; "гатыг", "дошаб" и т.п. - на консистенцию; названия "гырхбугум плов", "нар говурма" и другие - на используемый продукт; "Шеки пахлавасы", "Бакы кутабы" - на место, где в основном готовят блюдо. Как и у всех тюркских народов, нашей кухне свойственны необычные, образные названия типа "имам баилды" (имам упал в обморок), "хангял" (хан, приходи), "бешбармаг" (пять пальцев), "ахсаг-охлаг" (хромой козлик), "тутмадж" (не оставляй голодным), "галадж" (оставайся голодным) и другие.
Подробнее: erevangala500.com/page/135.html
What a wonderful woman, what a great episode
❤
It seems like there's a bit of a discussion about the traditional cuisine of Aleppo, particularly concerning the use of fat and specific dishes like Kebab Karaz???
Full respect to Alien,
but I disagree how she describe the cuisine of Aleepo about fat and we using only ghee from Hamma city seriously.
By the way my grandmother Armenian and most of Arminian Aleppian they don’t like kebab Karaz because cherry kebab is not part of Armenian cuisine and no one cook it even at home.
Regarding the Cherry Kebab, it's interesting to note that while some might think of it as sweet, the dish is actually about balancing flavors-combining sweet, sour, and savory elements to create a harmonious taste. This complexity is a hallmark of Aleppian cuisine not Aleppo cuisine about using fat and ghee from Hamaa
Georgian food tends to be spicy in contrast to the Armenian
WOW! Great presentation! Now I want to take my mom to Mayrig in Yerevan! Thank you!
What does Alin mean when she says Eastern Armenia is more of the Georgian part?
In brief periods of history, there were times when an Armenian kingdom ruled Georgia or a Georgian kingdom ruled Armenia.
Говоря восточная Армения имеется в виду та часть Армении которая после раздела Великой Армении между Византией и Пермией перешла под персидское иго!
Ещё раз, что бы вы поняли, западная Армения была в составе Византии и в последствие в составе Османской империи а восточная Армения была в составе Персии а в последствии Российской империи! Грузия тут не при чём!
I agree, same ingredients but different ways of preparing it, Thats why the Middle East region version is totally different from the Armenian version. Moreover, the Arabic spices are different from Armenian spices. The only way you know that the food is authentic Armenian dish is from its spices, the vegetables , and the way they prepare it. The Armenian dishes have more than one version of the same dish. Like mantee, there is more than one version of this dish, there is one version of this dish only the Armenians from Urfa province “Urfa is the name that was given by the Turks”. know the reciepe. When I write my cook book, I will patten it to protect this very old recipe from getting copied by others. Furthermore, the fasting dishes have no meat, and most of the original Armenian dishes made from bulgur “ crack wheat” the bulgur is the Armenian rice and most of their cuisine is made with bulgur. I like to add that a lot of Atmenian recipes was shared with other regions who the Armenians traveled to for business or took refuge because of the genocide. or taken by force due to unlawful invasion. 🙂
Wow, what a battle in the comments. It's quite funny!
The purpose of my original post is to highlight the issue of "Culinary Appropriation" whereby Private and public figures and entities state misleading appellations for famous dishes as their own either as personal creations or cultural and historic heritage or for personal ego or monetary value or simply ignorance.
Aline Kamakian of Mayrig, who is a stand up lady, fell in the cracks.
So during all of the podcast Aline mentions how the region where you live in defines your cuisin. How eastern and western cuisins are different because of the availability of ingredients and how some cultures affected the Armenian cuisin,. Yet some morons come here claiming that she is speaking nonsense, that dishes are not Armenian. Kids didn't you learn in school that you should listen to a podcast before you comment on it? I mean duh of course many cultures made pepper paste because guess what many cultures grew pepper and it makes a delicious spice. Jeez grow up people!
For a self proclaimed expert Madame Kamakian has a very poor command of history.
Pasta was not introduced to Europe by the Mongols for the simple reason that wheat did not grow in Mongolia before the 20th century when technological advances permitted it.
Mongolia is an arid land with extreme temperatures.
Even today only 0.3% of Mongolia's land mass is farmed and a fraction of that for growing wheat.
Pasta was popularised in Europe by the Chinese or by Central Asians who had incorporated steamed dumplings (Baozi) for centuries.
Durum wheat grew well in the mediterranean and so it became a staple of Italian, Greek and Adriatic cuisines.
A quick search (along with some basic common sense) presents at least four prevailing theories on the introduction of pasta to Europe. Including the Marco Polo tale which is now considered apocryphal. None of these theories have been empirically proven with absolute certainty. Most are based on folklore or weak circumstantial evidence. One very plausible folktale is that the Mongolians introduced it to the levant. And yes the city of Ani was one of the most important trade routes at the time and likely was a probable transit point as it was founded in a strategic location along the trade route to the Middle East and Europe. How it eventually got to Italy is most likely through the Arab traders via Sicily. That’s also likely how “dumplings” also spread. Her claim never extended beyond this scope.
The most compelling evidence to support this is that the Mongol empire stretched from China to the Middle East and provided one of the most extensive, stable trade routes in human history. It is very plausible and probably likely that dried noodles/pasta, commonly used in Mongolian nomadic hotpots (noodles having been adopted from China) were introduced by the Mongolians. From the perspective of levant natives, it would have been perceived as Mongolian. The Chinese were an insular culture and rarely ventured out so it was left for other cultures to trade with them.
I noticed you’ve posted two long rambling tirades. The other one is also full of fury, contempt and condescension, not to mention non sequiturs. In any case chillies originated in the new world and every culture has adopted local cultivars based on climatic conditions. Aleppo and Cilicia are right next to each other. It stands to reason that there would be similarities.
Next time, may I suggest that you try and remember your manners in the comments section. Feel free to voice a differing opinion but most adults can deliver it with more tact. This may be an anonymous forum but it’s no excuse for priggish rudeness.
@ taboule My, you come across as being very naive. In ancient China, the Mongols etc, made their noodles out of rice flour, all sorts of beans flour, (with of course soya beans), & various other nuts, etc, when later on the wheat came into their cuisine profoundly. But mainly the dough was made from the ingredients below;
Source Wiki
"Harnessing the evidence in the archeological record, it is certain that foxtail millet (Setaria italica), common millet (Panicum miliaceum), rice (Oryza sativa), wheat (Triticum aestivum), soybean (Glycine max), and hemp (Cannabis sativa) were already consumed in the Han Dynasty (Liu, 2005, 2016; Zheng, 2021).30 June 2022"
Source Wiki
"The team concluded the noodles were made from two kinds of millet-broomcorn millet and foxtail millet. The grain was ground into flour to make dough, which was then likely pulled and stretched into shape.12 Oct 2005"
@@lynetteh824
You are deluded and it is entertaining.
You can be certain that in a place where due to harsh climatic conditions wheat didn't grow the same was true for rice and soy beans.
In my 60+ visits to Armenia over the past 18 years I never once came across extra virgin and good quality olive oil in any of the restaurants (not in Mayrig and not in 30 other Syrian/Lebanese/Western Armenian/Italian restaurants).
A few small shops in Yerevan sell olive oil they claim is from Syrian or Lebanese small suppliers but the oil does not have the signature grassy aroma that hits the back of your throat and nose as does pure unadulterated olive oil.
There is probably a lack of demand for it and it also has to do with logistic hurdles (extreme cold and heat during transportaion by sea from the middle east or Greece to the port of Batumi in Georgia then by land to Yerevan reduces the quality of the oil and the competition in the Yerevan restaurant scene is such that most people are reluctant to pay more in exchange for the real deal.
In the Armenian southern most town of Meghri, near the Iranian border, a huge plantation of olive groves has been existing for some years. The business produces extra virgin olive oil, light olive oil & olives for consumption. I'm very surprised that you haven't come across imported extra virgin olive oil in Armenia, let alone Armenian produced ones. Btw, now, I've visited Iran quite a few times throughout the decades & I've purchased imported & Iranian made extra virgin olive oil. So if this product is found in Iran, you can bet that it is also available in Armenia! 😅
@@lynetteh824
I am aware of Karo's olive fields in the South of Armenia.
Around 90% of them are table olives.
In the past decade since the olive trees matured enough he harvested only once or twice for pressing (olive oil).
The quantity was apparently limited and was pre sold before it was even produced so I can't comment on the quality.
Northern Iran is not renown for production of olives for oil plus good quality olives come from trees that are at least 40 years old but I wish Karo all the best with his endeavour though I suspect it is more of a hobby for him than a commercial enterprise.
@@lynetteh824
I have nothing personal against Aline Kamakian and I never spoke a word to her in my life.
My first visit to Yerevan was in 2006 and the food scene in the period 2006 - 2011 was the worst of any country I visited in the Eurasian continent.
The tragic war in Syria that began in the summer of 2011 had only one positive outcome - of the 150,000 Syrian Armenians that fled Syria to Armenia between 2012 - 2016 around 70% settled in Yerevan and they completely transformed the culinary scene and turned Yerevan into a second Aleppo for foodies.
There are around 12 or 13 'proper' Syrian restaurants in Yerevan today as well as literally dozens of falafel and taouk take aways etc.
If you walk around Yerevan now (it is 18:23 and I am writing this from Yerevan) and ask a random group of local teenagers on the street what their favourite food is I bet 80% will say without hesitation "syriyayic" because who wants the horrors of Eastern Armenian Soviet cuisine - lavash with mayonnaise and cucumbers, khorovats which is pork meat "marinated" with only salt and pepper, or khash (cow's feet soup).
My contention with Mayrig is it targets mainly unsuspecting tourists who typically eat there once and never again or the "Glendale crowd" who are locals who left Armenia in the 1990's and whose expectations are lower than those of the Western Armenians who grew up eating what is undoubtedly one of the healthiest and best cuisines - that of the Levant.
@@taboulefattouch4744 @taboulefattouch4744 No his business is definitely a commercial enterprise, it's only because of the 2020 war, he completely stopped his business, he didn’t have the heart nor the determination to work because his country & himself, were in mourning. He has resumed with his business now. Also with the olive oil production of Iran;
Source Wiki:
"Today, with more than 103,530 hectares devoted to olive growing - 62,118 of which are dedicated to olive oil production - and 10,500 tonnes of olive oil produced in the last crop year (2021/22), Iran is one of the world's leading olive-growing countries.4 Aug 2023"
But getting back to the point which you insist that in Yerevan there are no products of good quality extra virgin olive oil, is ludicrous. I forgot to mention before that there are top Italian restaurants in Yerevan, with Italian chefs, which I've dined at & are pricey dining. Now to think that these Italian restaurants wouldn't use products imported from Italy, is just absurd. You obviously haven't dined in these restaurants & of course you also haven't found specialty gourmet stores which stock a lot of products from all over the world.
@taboule @taboulefattouch4744 No his business is definitely a commercial enterprise, it's only because of the 2020 war, he completely stopped his business, he didn’t have the heart nor the determination to work because his country & himself, were in mourning. He has resumed with his business now. Also with the olive oil production of Iran;
Source Wiki:
"Today, with more than 103,530 hectares devoted to olive growing - 62,118 of which are dedicated to olive oil production - and 10,500 tonnes of olive oil produced in the last crop year (2021/22), Iran is one of the world's leading olive-growing countries.4 Aug 2023"
But getting back to the point which you insist that in Yerevan there are no products of good quality extra virgin olive oil, is ludicrous. I forgot to mention before that there are top Italian restaurants in Yerevan, with Italian chefs, which I've dined at & are pricey dining. Now to think that these Italian restaurants wouldn't use products imported from Italy, is just absurd. You obviously haven't dined in these restaurants & of course you also haven't found specialty gourmet stores which stock a lot of products from all over the world.
Ара🥪лазанья🇦🇲традиционное блюдо армянской🇦🇲кухни. Ара☝первыми лазанью начали печь древние🦧армяне из армянского🫓лаваша в армянском🇦🇲тонире при дворе армянской🇦🇲королевской👑династии🤴Лазанянов на острове Сан-Ладзаро-дельи-Армени в Венеции, но впоследствии это блюдо приобрело известность и стало популярным не только в Италии, но и во всем мире☝🥸👌💯🇦🇲
Это ваша привычка воровать чужую культуру, потому что у вас нет своей. Нам не нужно присваивать лазанью. Что не наше, то не наше. Но остров Святого Лазаря есть, и он является центром армян-католиков.
А ты никак не можешь успокоиться, ордынская душа кочевника? Как погода в баку?
As far as I am aware all professors of history agree that Bukhara in modern day Uzbekistan was the pulsating heart of the vast east and west spice and silk route.
It is in Bukhara where not only black pepper, frankincense and silks changed hands but also exotic spices ie. cardamom, coconut and ginger powder, turmeric, anise stars, cloves...
Traders avoided Eastern Anatolia and modern day Armenia because it was not commercialy viable and also risky to travel into the Caucasus Mountain range.
Ani was a religious pilgrimage center and the residence of thousands of Monks, Priests and Theologians which is why it had a lot of hans (inns) and residential buildings to accommodate them.
For a third of the year these Servants of God were on some form of a fast and for two thirds of the year their culinary habits were austere (lamb was consumed typically once a year during the Easter Feast).
It was unequivocaly not a stop on the silk or spice route.
Professors of History and Historians all work to piece together past history with broken records and their research is funded by the entities that will pay for it. History in history books is not always accurate, or true. Armenian History is so old and goes so far back that much of the information is lost.
Aline is talking about the ancient, historical inception of the silk road, when it passed through the city of Ani. The Ani that was called the city of 1001 churches & then came the Crusader period. Your knowledge is only limited to the past few centuries, it seems.
Ani was the capital city of Armenia, not a religious city.
@@marysamanlian4746
Yes, Ani was the city from where the Bagratid aristocrats ruled and this was mainly because of its ecclesiastical significance.
A 'capital city' in the 10th and 11th centuries was far different from that in the modern liberal state because rulers drew their legitimacy from Church institutions and their subjects were defined as those who follow the King or Queen's religious dogma (ie With the Georgian Queen Tamara it was Eastern Orthodox (Byzantine) Chalcedonian Christianity with the Bagratuni Dynasty (at least those princes that were based in Ani) it was non-chalcedonian (Miaphystism) Christianity.
Still, 98% of King Gagik I subjects were peasants and Ani during its relatively shortlived zenith (it served as the royal capital for less than 60 years) had at most 50,000 inhabitants of which most were employed as servants and soldiers to the royals and clergy in the city.
So no, it was not a major trading hub at the time and that is also true for the entire land mass of Eastern Anatolia, modern day Armenia and Georgia and the Western 1/3 of Azerbaijan.
@@taboulefattouch4744 You are wrong, Ani lied along any previously important trade routes, but because of its size, power, and wealth it became an important trading hub. Its primary trading partners were the Byzantine Empire, the Persian Empire, the Arabs, as well as smaller nations in southern Russia and Central Asia.
In the first half of the 19th century, European travelers discovered Ani for the outside world, publishing their descriptions in academic journals and travel accounts. The private buildings were little more than heaps of stones but grand public buildings and the city's double wall were preserved and reckoned to present "many points of great architectural beauty".
Ani was the capital city of Armenia during the Bagratuni or Bagratid era.
Bagratuni dynasty
• 885-890
Ashot I
• 890-914
Smbat I
• 914-928
Ashot II
• 928-953
Abas I
• 953-977
Ashot III
• 977-989
Smbat II
• 989-1020
Gagik I
• 1020-1040
(1021-1039)
Hovhannes-Smbat III
Ashot IV (concurrently)
• 1042-1045
Gagik II
In 1064, a large Seljuk army under Alp Arslan attacked Ani; after a siege of 25 days, they captured the city and slaughtered its population.[4] An account of the sack and massacres in Ani is given by the Turkish historian Sibt ibn al-Jawzi, who quotes an eyewitness saying:
The army entered the city, massacred its inhabitants, pillaged and burned it, leaving it in ruins and taking prisoner all those who remained alive...The dead bodies were so many that they blocked the streets; one could not go anywhere without stepping over them. And the number of prisoners was not less than 50,000 souls. I was determined to enter the city and see the destruction with my own eyes. I tried to find a street in which I would not have to walk over the corpses; but that was impossible.
In 1072, the Seljuks sold Ani to the Shaddadids, a Muslim Kurdish dynasty.[4] The Shaddadids generally pursued a conciliatory policy towards the city's overwhelmingly Armenian and Christian population and actually married several members of the Bagratid nobility. Whenever the Shaddadid governance became too intolerant, however, the population would appeal to the Christian Kingdom of Georgia for help. The Georgians captured Ani five times between 1124 and 1209: in 1124, 1161, 1174, 1199.[33][34] The first three times, it was recaptured by the Shaddadids.
There wasn't any state called Azerbaijan at that time, it was established in 1918 by the turks and the bolsheviks, so there wasn't any "western azerbaijan", don't tell lies and don't write false history.
Ара, в древности армяне своих дочерей отдавали в храм Анаита для прокачки иностранцам. Через несколько лет прокачанные армянки становились анаитками👌самыми желанными невестами для армян. Ара, все армяне потомки прокачанных анаиток. Ара, поэтому армяне в мире самые умные и красивые👺
Armenian cuisine??????? You must be joking !!!!!! Come to Armenia and you will see that there is no such thing as Armenian cuisine!!!! Armenians have gathered different dishes from their neighbor countries and stamped them as Armenian !!!! They don't know what SPICE is !!!! I am very curious to see this 2 kilo cookbook!!! most certainly Syrian, Lebanese, Turkish, Georgian & Iranian dishes !!!! By the way, I am Armenian myself and I live in Yerevan !
Your approach is somewhat harsh but there is some validity in your comments.
There is a general lack of herbs and spices in the food in Armenia (in summer it is better because fresh herbs are cheap and abundant. In the winter and autumn the food most Armenians consume is unfortunately tasteless) but this is a trend that is common today in all countries in Eastern and Central Europe because the tik-tok generation and a general lack of awareness to nutrition (In Georgia, Russia and Ukraine the situation is better because of a long foodie tradition that is linked to family and socialising among neighbours whereas Armenians are more individualistic and inner looking which is why they tend to also be more hard working and excel in professions that require meticulous skill (this is sadly missing in Georgia, Russia and Ukraine with the natives).
Good point… but isn’t that the case with all nations. They are influenced by each other’s cuisine and culture as well.
If you don't have a culture and deny your history, then stop calling yourself Armenian... you're nothing but a sad peck of dust that sits in Yerevan and complains about life. This woman is sharing HER culture and history from musaler. She's Armenian, which makes her ancestors' food Armenian. Go eat dzvadzex and teach your kids to make it too and have them grow uncultures... sometimes, if you don't have good things to say, it's better to stay quiet. I'm from Yerevan too, but I was lucky enough to have educated parents who taught me about different cultures Armenians have from all around the world. If you were Georgian, you would probably say their food is from Italy. Anyways, let me know if you need money, I'll buy you ticket to turkey... I hear they got good food that's "original". I'd never be offended if it came from anyone else but Armenian talking down on their own people is a special type of garbage.
Stop lying, you're not Armenian.
@@GrimeyR Agreed, too ashamed to say that he's azik! 😅🤡👽
all similar to turkish dishes))) even names are the same)))
Nothing belongs to Turkey originally. You came in tribal hordes from the Altai, Asiatic Steppes, Mongolia & occupied the whole of the Byzantine lands. From the Greeks, Armenians, Assyrians & many more smaller communities. You coppied & stole their culture, traditions & their cuisines. You have also coppied a lot from the Persians, Arabs, the Balkans, Lebanese & the Mediterraneans. DON'T DENY your true ancestral heritage, because then you become a Peoples with everything falsified & no truth to your existence. That is definitely VERY BAD KARMA!
Because turkey stole Armenian’s food recipes change the names in turkish and made their own.
And not only ……!
@@GrimeyR I'll just add a bit more proof for your great comment!😊
Source: Code de Vino (Armenian Cuisine article)
"Tolma, or dolma («tol» means vine, grape leaf) is probably the most famous Armenian dish in all post-Soviet countries. The first versions of tolma have been around in Armenia for as long as vinegrowing and husbandry exist."
Source Wiki:
“Tolma” is prepared from both meat and vegetable raw materials, stuffed, and wrapped in “tilli” (from the Urartian word “toli,” which means grape leaf; hence, tolma = a dish stuffed and wrapped in a grape leaf).
"From an etymological standpoint, “tol” or “tolum” is the Armenian name of the grape leaves and has ancient linguistic roots (connects to tolma)."
"Mal" is an old Armenian word & it means to wrap. so in Tolma, only the "ma" is used to round off the word. So therefore you have the Armenian word "Tolma."
To be a little inclusive, tolma can be considered both Armenian and Turkish, specially the modern way of tolma... we know ancient Armenians rarely ate meet, the cousin mostly based on vegetables and beens... so we know that the real variation of Armenian tolma is the Pasuts Tolma which is vegan... what we have been suggested by the researchers is that during different inversions like Mongolian and Turkick, these people brought their traditions with them and definitely later on they mixed whatever was local with their food and likings... though we can never know how it was but in fact we have these various nations that make tolma or dolma and it's naturally in their traditions so let's just embrace our similarities and celebrate 😊
@@Hannesyanarm
Dolma can only be considered adopted by armenians from Turks and later stolen.
Ара, «Исламская Республика Иран считает Зангезурский маршрут вредным для армении, а хаш, лаваш и бозбаш вредным для👌армян и твердо придерживается этой позиции». Высший руководитель Ирана аятолла Али👳♂️Хайменеи🤣😂
Ара🇦🇲армянское название долмы - это «толма» и имеет прямое отношение к слову «толимис», где «толи» по🇦🇲армянский - это лоза, а «мис» по🇦🇲армянский - это мясо. Ара, "толму" заворачивают в листья винограда или капусты, фаршировать можно также кабачки, баклажаны, перцы и помидоры. Ара, спращивается тут причем толи(толи-армянская🇦🇲лоза) и кабачки, баклажаны, перцы и помидоры⁉️Ара, "толимис" - это род армянских🇦🇲стре'коз среднего размера из семейства Libellulidae. Виды толимиса тропические, активны в основном на рассвете и в сумерках. Ара, в древности древние🦧армяне наполняли кабачки, баклажаны, перцы и помидоры мясом армянской🇦🇲стре'козы толимис🦟
Source: Code de Vino (Armenian Cuisine article)
"Tolma, or dolma («tol» means vine, grape leaf) is probably the most famous Armenian dish in all post-Soviet countries. The first versions of tolma have been around in Armenia for as long as vinegrowing and husbandry exist."
Source Wiki:
“Tolma” is prepared from both meat and vegetable raw materials, stuffed, and wrapped in “tilli” (from the Urartian word “toli,” which means grape leaf; hence, tolma = a dish stuffed and wrapped in a grape leaf).
"From an etymological standpoint, “tol” or “tolum” is the Armenian name of the grape leaves and has ancient linguistic roots (connects to tolma)."
"Mal" is an old Armenian word, which only the "ma" is used & it means to wrap. So therefore you have the Armenian word "Tolma."
@lynetteh824
Your explanation is ridiculous. There aren't such practices around the world as to name the dish such a weird way. Everything is much easier and more obvious. The name "dolma/tolma/sarma" is cone from the fisical impact on the dish, which in English sounds like staffing. IlAll these dolma/tolma/sarma are Turkic words that identify staffing. The end "ma" appears there based on grammar rules of the Turkic languages.
@@lynetteh824
Название многих азербайджанских блюд указывают на технологию приготовления, на ее различные стадии и методы воздействия. Например, названия "долма", "булама", "гатлама", "сюзьма", "гурут", "дограма", "азмя" и многие другие указывают на способы механической обработки; название "говурма", "гызартма", "портлама", "буглама" указывают на способ и степень тепловой обработки; "тавакабаб", "садж говурма" и другие - на вид используемой посуды; название "люля-кабаб", "диндили кюфта", "ярпаг хингал", "назик" указывают на форму блюда и изделия; название "хошаб", "ширин назик", "туршу" и другие указывают на органолептические показатели блюда; "гатыг", "дошаб" и т.п. - на консистенцию; названия "гырхбугум плов", "нар говурма" и другие - на используемый продукт; "Шеки пахлавасы", "Бакы кутабы" - на место, где в основном готовят блюдо. Как и у всех тюркских народов, нашей кухне свойственны необычные, образные названия типа "имам баилды" (имам упал в обморок), "хангял" (хан, приходи), "бешбармаг" (пять пальцев), "ахсаг-охлаг" (хромой козлик), "тутмадж" (не оставляй голодным), "галадж" (оставайся голодным) и другие.
Подробнее: erevangala500.com/page/135.html
@tofigbaghirov4439 I won't even bother reading your second comment & waste my time, it's all turkic nonsense to me!
@tofigbaghirov4439 It's not a practise, it's called factual proof & I've shown it in Sources. All you're giving us is just your OPINIONS, lol. Stop falsifying everything, you seem to have learnt well from Turkish masters! 🤣
1- History is mixed up with this lady and covers unrelated time periods and gaps.
2- The dishes prepared are basically Aleppo dishes.
3- The Kabab Karaz (Cheeries Kabab) from Wvishna which is North of Aleppo. is strictly bon in Aleppo inspired by Persian cuisine. No amount of spin can change that.
Suffice to say that the catering restaurants in Aleppo, from time immemorial, were and are not Armenian.
4- Th Bastuema is originally prepared with Syrian fat tail Lamb meat and not BEEF.
5- Please review the Silk Rod period and route
6- The Lahm Ajeen as presented with Peeper paste is not Armenian but Aintabli Lahm Ajeen. The Armenian version is with Pomegranate Molasses and originally Pine Nuts were added.
7- The Pepper paste and powered are form North Aleppo and called Fleifleh Haskurieh.....
There...
Viewing the video has too much culinary appropriation and disinformation to bear.
@ almassalmas I have known this fact for years, that the Chinese learnt the method of drying meats, from the Armenians who traveled as far as China for trade.
Source Wiki
"History of Pastirma:-
The first recorded mention of Basturma dates back to 95-45 BC, and takes us to Armenia which was ruled by powerful emperor TIGRAN MEC. Armenian merchants travelled to far off lands such as China and India for trading. During the long travels these merchants packed homemade foods which will see them through bad times. At first only traditional vegetable dishes were packed for the journey and by the time these merchants came back they badly ached for the meats and other flavors of their land. It is believed that the technology of air-drying (the meat ) was developed during this time. The air-drying increased the shelf life of the beef, that’s how air-dried meat Bastirma came into existence. Its use is also mentioned in Byzantium by Andrew Dalby."
Aintab was an Armenian city in Cilicia.
This woman’s grandparents are from Mousa Ler (mountain ) which people came to Anjar, Lebanon and their grandchildren live there. They have the habit of drying pepper and making pepper paste. By the way many other peoples also dry pepper and made pepper paste.
@@marysamanlian4746
Yes, pepper drying and pepper paste is a habit of 3+ billion people worldwide.
So what?..
Aline's claims are non-historical and it is time to face the music and admit that Armenians from the historical region of Cilicia were better known as skilled jewellers, goldsmiths, carpenters, clock repairmen and tailors than they were cooks.
If Aline was truly concerned with elevating the culinary scene in the city she would innovate and incorporate herbs and spices that are beneficial to people's health such as turmeric, saffron, cardamom, mustard seeds, aloo buhara (a dry plum), barberry etc which all grow or are available in Armenia but rarely used instead of pretending to have invented the wheel by serving mediocre food at Michelin star prices.
P.S : my comment is based on my experience dining in Mayrig in Yerevan.
The situation could be different in Mayrig branches outside Armenia.
You seem to be burning with extreme jealousy.
@@redoinefaid8
Actually no.
The restaurant business is a stressful and difficult industry to be in and I am satisfied with my line of work.
The last thing I would wish for is to own a restaurant. How much more a failing one.
This is the most nonsense packed + historical fairy tales I ever heard in a 76 minute video on YT.
P.S : There are 3, maybe 4 very good quality Lebanese/Western Armenian restaurants in Yerevan but Mayrig is unfortunately not one of them.
And no, red pepper paste is not unique and that you use it and repeat that a dozen times during the interview does not make you a gastronomic innovator.
@ taboule I have known this fact for years, that the Chinese learnt the method of drying meats, from the Armenians who traveled as far as China for trade.
Source Wiki
"History of Pastirma:-
The first recorded mention of Basturma dates back to 95-45 BC, and takes us to Armenia which was ruled by powerful emperor TIGRAN MEC. Armenian merchants travelled to far off lands such as China and India for trading. During the long travels these merchants packed homemade foods which will see them through bad times. At first only traditional vegetable dishes were packed for the journey and by the time these merchants came back they badly ached for the meats and other flavors of their land. It is believed that the technology of air-drying (the meat ) was developed during this time. The air-drying increased the shelf life of the beef, that’s how air-dried meat Bastirma came into existence. Its use is also mentioned in Byzantium by Andrew Dalby."
Every person has a right to be proud of his/her cultural heritage but the year is 2024 and I think Armenians are mature enough to admit (if even by whispering) that gastronomy was never a strong point for Armenians.
The first Armenians hailed from North Eastern Iran (modern day Razavi Khorasan in Iran).
The area is home to over 50 dialects and tribes - one of them were the Armenians.
As the Parthian language was a lingua franca many Sanskrit words found their way into Armenian which perhaps explains why Aline is confused and thinks there were intense cultural and trade ties between Armenians and India (there were not. It was mainly with Byzantines, Persians, Kartvelians, Khazar Turks and Avars).
The myth of an Armenian Empire controlling three seas is just that - a myth.
The Armenian Zoroastrian high priest Tigran the Great through his missionarising efforts recieved a lot of support from the Zoroastrian state in Iran to spread the religion of Ahura Mazda.
This is why ancient Armenian names are those of Zoroastrian spirit angels and deities (Anahit, Vahagn, Ashot etc.) and why Armenians jump over fire at the end of winter, throw water at each other on a day in July (the feast to the fertility Goddess Anahita when rose water was thrown to recieve her blessing) and dozens more customs.
Anyone that joined the Zoroastrian religion between 120 BCE and the late 3rd century CE automatically became an Armenian.
In the early 4th Century CE Armenians who by this time were a firm majority in Eastern Anatolia and minorities everywhere else abandoned Zoroastrianism.
By the mid 4th century CE the Armenians were Christianised but the precise christological doctrine was still debated and the canon not completed.
It is in the 6th Century CE when (probably as a result of a presence of Armenian clergy in religious seminars in the ancient city of Edessa via the infuence of Jacob Baradeus) that Armenians adopted the Syriac branch of Oriental Christianity.
Q : How does this have anything to do with the topic of this video?
A : The Armenians are not a homogenous race or nation but are a mix of many races and peoples.
For 400 years ex-manicheans and ex-animist worshippers that converted to Zoroastrianism became a part of the Armenian Nation.
Then for around 600 years those who disagreed with the Byzantine Catholic (Orthodox) Church joined Miaphysite Christianity and became Armenians.
In the late 11th century the Armenians lost their majority status in Eastern Anatolia because of the influx of Kurds Turkmen Oguz and Seljuk Turks and were declining as a percentage of the population of Eastern Anatolia until they reached a low of around 30% in 1915.
This is why dishes that are common for Armenians and Kurds have Turkic names such as Dolma (from "Doldur" which means to fill an empty space with something).
It is hence a childish and toxic practice to claim that this food belongs to this people and not that people and create illusions in an attempt to deal with insecurities and promote a sense of eternal victimhood.
Instead we must realise that history is complex and that there is a big world out there with lots of yummy and healthy ingredients to explore (this is not achieved by writing heavy books).
Auguste Escoffier, the man who popularized French cuisine, was the author of many culinary books. You can find in those books lots of dishes reffered to as a la turque, a la russe and so on, but you cannot find a one referred to as a la armenienne. "Armenian cuisine" didn't exist
A anyone explain to me. Why is so-called armenian cuisine very different from place to place where armenians live and it is similar to cuisine of the countries they live in.
Отрывок из открытого ответа Таира Амирасланова на книгу Т.А.Хатрановой "Армянская кухня"
Подробнее читайте более летально по ссылке ниже.
«... Примечательны, работы французского кулинара Огюста Эскофье, классика, человека, который создал моду на французскую кухню. Так вот, в его книге много блюд «по-русски» (а ля русс), по-татарски, по-тюркски, по-китайски, по-польски, по-немецки, по-итальянски и т.д. Но среди ни них нет ни одного блюда по-армянски. Мог ли Король поваров и Повар королей, как его называли, Огюст Эскофье, специалист такого высокого ранга, единственное гражданское лицо, которому была присуждена высшая военная награда Франции, Орден Почетного Легиона за покорение мира посредством французской кухни, не заметить «армянскую кулинарию», если таковое было. Ведь много армян жили тогда и в самой Франции. Не заметил, так как такой кухни не было, ее придумали в XX веке.
...»
Подробнее: erevangala500.com/page/135.html
😂😂😂😂😂😂😂😂😂