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Armenian Cooking:     more books (36)

Treasured Armenia Recipes by Inc. Armenian General Benevolent Union, 1963 ARMENIAN AMERICANS: An entry from Gale's <i>Gale Encyclopedia of Multicultural America</i> by Harold Takooshian, 2000 Armenian and Selected Favorite Recipes Treasured Armenian Recipies by Various, 1976 Armenian and Oriental cooking by Mireille H Doniguian, 1987 Cooking like mama : favorite Armenian recipes (St. Hagop Armenian Apostolic Church) [cookbook, cook book] by St. Hagop Armenian Apostolic Church, 2001-01-01 adventures in Armenian Cooking The Armenian Kitchen by St. Stephen's Armenian Church Cookbook Committee, 1997 Classic Armenian Recipes: Cooking Without Meat by Alice; Jebejian, Mariam Antreassian, 1983-01-01 Ethnic Cookbooks and Food Marketplace: A Complete Bibliographic Guide & Directory to Armenian, Iranian, Afghan, Israeli Middle Eastern, North Africa by Hamo B. Vassilian, 1992-05 A Hundred Years and Still Cooking by First Armenian Presbyterian Church of Fresno, CA Fidelis Society, 1998 Mijore: Banasteghtsutyunner (Armenian Edition) by Kajik Grigoryan, 1994 Come Into My Kitchen: Old-World Armenian Recipes and International Favorite Cuisines by Dorothy Arakelian, 2006-10-20 The Recipes of Musa Dagh - an Armenian cookbook in a dialect of its own by Alberta Magzanian, Anna Magzanian, et all 2009-02-13

lists with details

21. Armenian Cooking By Alice Antreassian - ISBN 9780934728201
    Get the lowest price on Armenian Cooking by Alice Antreassian. Read customer reviews and compare prices at more than 40 online bookstores before you buy. 9780934728201, 0934728208  
    http://www.allbookstores.com/book/0934728208

22. Adventures In Armenian Cooking | Abbreviations & Glossary
    abour soup aghtzan (salata) salad ahrantz without anoukh mint anoush sweet anoushabour anousheghen armav date baba ghanoush eggplant salad  
    http://www.cilicia.com/armo_cb_abrevglos.html
    
    Extractions: Adventures in Armenian Cooking Back to Cookbook Table of Contents Abbreviations baking powder B.P. black blk. gallon gal. gallons gals. large lge. medium med. minutes min. optional (opt.) ounce oz. ounces ozs. package pkg. pound lb. pounds lbs. quart qt. quarts qts. small sm. tablespoon tbsp. teaspoon tsp. vegetable veg. Glossary abour soup aghtzan (salata) salad ahrantz without anoukh mint anoush sweet anoushabour anousheghen armav date baba ghanoush eggplant salad bagh cold baki Lenten bamiya okra banir cheese bastegh thin, dried sheets of fruit juice basterma cured spiced meat behzalya (volorn) peas beximet breadstick-like roll bishi pancakes, Armenian style blor ball shape boerag a pastry with a filling occasionally a vegetable with filling bourma rolled Filo (shirred strudel pastry) with syrup and a nut filling bulghour (tzavar) cracked wheat which can be bought fine, medium, or coarse. chaimen (mannanekh) ground spice (fenugreek seed) chee kufta (Khema) Armenian style steak tartare chocolat chocolate choerag Armenian roll choor water dabgadz fried darchin (tarijeni) cinnamon davaji (ooghdaban) camel herder (peasant) derev leaves, usually grape leaves

23. Armenian Cooking - Unbeatable Prices
    Contact us for your armenian literature requirements. Armenian Cooking  
    http://www.stvartanbookstore.com/Armenian-Cookingt.html
    
    Extractions: Contact Us Armenian Cooking New articles: Armenian Cooking from http://www.stvartanbookstore.com Armenian Cooking , and Armenian Divine Liturgy information: Before that, for about 16 hundred years, various forms of cuneiforms had been used in armenia. The distinguishing traits of armenian art are only discernible from a careful examination of the monuments or objects themselves. The following paragraphs will give us three theories of armenian origin. The remarkable thing about the following events is the virtually complete cooperation of the armenians. Different versions of harsaneek, also originally a `mom' or candle dance, come from various parts of the east, as do many exquisite forms of the women's solo improvisational style known as `naz bar', or `grace dance', on which are based the choreographed movements of dances such as archka yerezanke. Each was a prayer to god. But in persia sassanide empire came and hit with its new faith, arshagouny kingdom in persia, in 228, and from that date until its fall. Armens came to armenia when the hittitian kingdom was destroyed; at the time greeks were establishing cities in asia minor. The anatolian region of daron or taron, which gives us pompooreeg and of course the well-loved and enigmatic daronee, was one of the most cruelly devastated by the turkish deportations and massacres. But rome refused and he sent another arshagouny deled in 66 and the arshagouny dynasty was established. Continually nurtured by living artistic and cultural traditions, the vibrancy and resilience of these roots are a lesson to us all, and we are lucky to have these beautiful dances as our tools and our teachers.

24. Adventures In Armenian Cooking: Soup Recipes
    MADZOON ABOUR by Anahid Merigian (Yogurt soup) 1 qt. water 1 tsp. salt 1/2 cup dzedzadz (hulled wheat) 1/2 cup chopped spinach or Swiss chard (fresh or frozen)  
    http://www.cilicia.com/armo_cb_abour.html
    
    Extractions: 1 crushed garlic Cook wheat in one quart of salted water. When it is almost cooked, add the spinach. In 2½ quart pan, add yogurt, 1 cup water, garlic, flour and egg. Mix with hand beater. Bring this mixture to a boil, stirring constantly. Add wheat and spinach mixture. In a small frying pan, saute butter, onions, and mint and add to soup. Let it simmer 5 minutes. Ready to serve. Makes 2 quarts of soup TAHNABOUR -by Vart Hachigian

25. Armenian Cuisine - Recipes Wiki
    The Armenians offer to the spices an important role in their cuisine, so one should know what quantity is required by a certain recipe. Special Equipment for Armenian Cooking  
    http://recipes.wikia.com/wiki/Armenian_Cuisine
    
    Extractions: This article needs some work. You can help by adding some more information to it. Armenia has been inhabited since antiquity. People believe that this country is the place of the biblical Garden of Eden. Its culture has survived for more than two millenniums, although it has been dominated by many nations, due to its strategic location. Among the greatest empires that once controlled Armenia, the most important were those of the Assyrians, Greeks, Romans, Arabs, Turks, Persians, Byzantines and Mongols. Also, Armenia has been a part of the Ottoman Empire and during the 20th century, part of the Transcaucasian Soviet Federated Socialist Republic. All the nations with which Armenia made contact affected its culture. The Armenian cuisine also has been influenced by these nations. Due to the fact that Armenia is close to Georgia, and that both were included in the Transcaucasian Soviet Federated Socialist Republic, there are many cooking concepts, and even traditions that are shared by both of them.

26. Reference | Armenian Cooking
    Aghtsan (Turkish Salata) Salad Anahiem chili peppers Long red or green chili peppers grown in California and New Mexico. Moderately hot. Anoukh (Turkish Nan )  
    http://georgefamily.net/food/?page_id=82

27. Garlic | Armenian Cooking
    Traditional Middle Eastern garlic sauce from Syria and Lebanon. Made famous in the US by the Armenian restaurant chain Zankou Chicken in LA.  
    http://georgefamily.net/food/?tag=garlic

28. Armenian Cooking - Karabakh
    Armenian food, Armenian recipes and Armenian cuisine and cooking resources.  
    http://www.karabakh.biz/dir/armenian-cooking

29. Armenian - Family, Cooking, Ethnic Cooking, Armenian,
    This page has MOVED, please visit the new location for Adventures in Armenian Cooking! Introduction MEZA (Appetizers) ABOUR (Soups) AGHTZAN (Salads) MEES, TSOUG YEV HAV  
    http://www.studysphere.com/Site/Sphere_204.html

30. Armenian Cooking
    Armenian food, Armenian recipes and Armenian cuisine and cooking resources.  
    http://www.armenialinks.com/dir/armenian-cooking-o_a

31. ART OF ARMENIAN COOKING 1996 Rose Baboian [Cookbook]
    ART OF ARMENIAN COOKING by Rose Baboian. Doubleday Garden City (1964). Preface, index. Hardback VERY GOOD very good dj. 277 pages. Armenian cuisine is an exotic blend  
    http://www.cookbkjj.com/bookhtml/008985.html
    
    Extractions: 277 pages. Armenian cuisine is an exotic blend, incorporating, in addition to Armenian fare, many Russian, Greek, Jewish, Syrian, Turkish and Arab dishes. And in this marvelously complete cookbook, Rose Baboian a native of Aintab, long a resident of Boston presents Armenian authentic recipes, each of them adapted to the American home kitchen. Armenian food is exciting, inexpensive to prepare, and delicious to eat. The main dishes are unusual and varied. Lamb is a favorite meat, usually cooked with many kinds of vegetables in a savory sauce, but there are many delightful beef, chicken and fish dishes as well. Wedding Pilaff with Almonds and Easter Pilaff with Noodles are just two of the variations on this native dish . . . and there is an abundance of irresistible cakes, pastries and desserts. With recipes for every course of every meal all updated and simplified THE ART OF ARMENIAN COOKING is the definitive guide to this centuries-old cuisine.

32. Home - Saint Sarkis Armenian Apostolic Church
    abour soup aghtzan (salata) salad ahrantz without anoukh mint anoush sweet anoushabour anousheghen armav date baba ghanoush eggplant salad bagh cold baki lenten  
    http://www.saintsarkis.org/GLOSSARY & HINTS.htm
    
    Extractions: News Archive Welcome to St. Sarkis Armenian Church Pari Yegak! St. Sarkis Armenian Apostolic Church was established in 1942 in Detroit, Michigan. Its current location on Ford Road, Dearborn, MI was dedicated on October 14, 1962 and since then it bestows spiritual and national needs of the Armenians in Eastern Michigan, and is one of the Churches of the Prelacy of the Armenian Apostolic Church of America under jurisdiction of the Holy See of Cilicia. St. Sarkis Armenian Apostolic Church is located on a campus which also includes the Armenian Community Center, a parochial school and an Armenian Senior Citizens Towers. Today, Armenians can boast of a community that is highly educated, professional and prospering. Armenians are continuing to preserve their rich culture and identity and are loyal citizens. Awareness and remembrance of a proud and fantastic history have bound the Armenian people as their language, culture and tradition still thrives.

33. Armenian Cooking Facebook
    Welcome to the Facebook Community Page about Armenian Cooking, a collection of shared knowledge concerning Armenian Cooking.  
    http://www.facebook.com/pages/Armenian-Cooking/374031682739

34. Adventures In Armenian Cooking
    Note from Webmaster. These recipes all use the English (American) system of measurement, as opposed to metric. So below is a link to a site, which will help you convert.  
    http://www.scribd.com/doc/7208117/Adventures-in-Armenian-Cooking

35. Armenian Cooking By Alice Antreassian - ISBN 9780934728201
    Get the lowest price on Armenian Cooking by Alice Antreassian. Read customer reviews and compare prices at more than 40 online bookstores before you buy. 9780934728201  
    http://www.allbookstores.com/Armenian-Cooking-Alice-Antreassian/9780934728201

36. December 97
    Matthew Maroot Staff Writer Yalanchi, Kufta, Paklava as Armenians we are all familiar with these culinary delights, however, not too many college students  
    http://armenianstudies.csufresno.edu/hye_sharzhoom/vol19/dec60/cooking.html
    
    Extractions: While the weekend consisted largely of the preparation of various Armenian dishes, Professor Der Mugrdechian also included a discussion on the history and tradition that go along with these delicacies. It is no secret that Armenians have enjoyed their traditional foods for centuries, indeed, food has long been an important part of the Armenian culture. In the 5th Century B.C., the Greek historian Xenophon included in his work Anabasis, a description of the abundance of food he encountered during his travels through Armenia. As well, even the 8th Century A.D. Armenian Folk hero David of Sassoun grew strong on healthy servings of Herisah. Beginning with Chorag on Friday evening, students dove right into the art of Armenian cooking. By the end of the night they had successfully made and quickly consumed Valley Wraps, Cheese Borag, Kurabia and Yalanchi. Saturday morning brought the opportunity to make Kadaif, Kufta, Dolma, Pilaf, Tabbuli and Bourma. Many students felt more comfortable rolling Yalanchi and Bourma away from the watchful eye of their grandmothers. Some students had more Armenian food in the course of these two days than they will have all year. But no one was complaining. In fact mealtime seemed to be the quietest time of all throughout the weekend.

37. YouTube - Armenian Cooking With Shake Balekjian - Kunefe
    Shake Balekjian prepares the Armenian dessert Kunefe, baked shredded filo dough with cinnamon and cheese or walnut  
    http://www.youtube.com/watch?v=avs7k4yjudo

38. Critics On Simply Armenian
    Written for the novice and spiked with yarns about Ghazarian's childhood and family traditions, this book should make Armenian cooking accessible to any home cook.  
    http://www.mayreni.com/sacritics.html
    
    Extractions: ISBN 1-931834-06-7. $17.95. COOKERY Coincidentally, this is the second Armenian cookbook to appear this summer, joining only a handful of titles on the topic. Ghazarian's paternal grandparents emigrated from Turkish Armenia to Massachusetts, and she visited them often. But her interest in the cuisine wasn't sparked until she married an Armenian man from Aleppo, Syria (together, they started Mayreni Publishing, which specializes in Armenian topics). The simple recipes presented here are mostly classics, with a few of the author's own creations. Victoria Wise's The Armenian Table features contemporary takes on many traditional dishes and a variety of innovative recipes, but Ghazarian stays closer to authentic Armenian home cooking, making it a good companion.

39. December 98
    Shayla Srabian Jennifer Keledjian Staff Writers Once upon a time, a young Armenian girl named Shushan, came of age and was ready to throw her own dinner party.  
    http://armenianstudies.csufresno.edu/hye_sharzhoom/vol20/dec64/cooking.html
    
    Extractions: Once upon a time, a young Armenian girl named Shushan, came of age and was ready to throw her own dinner party. She asked her mother, Azniv, to help her with the preparation, since Shushan knew very little about cooking. She too wanted to be a part of a traditional Armenian family, where good homemade Armenian food was tradition. After Azniv combined the cheese, parsley and eggs, she buttered the first sheet of dough and folded it as directed. She added one large spoonful of the cheese mixture to the dough, folded into triangles and placed the item on a cookie sheet. She baked the appetizer at 350 degrees for 15-20 minutes.

40. Armenian Cooking Classes In D.C. - Washington DC & Baltimore Area - Chowhound
    My husband's birthday is coming up and I'd like to give him either a class or a series of cooking classes that we can take together. Does anyone know  
    http://chowhound.chow.com/topics/393159
    
    Extractions: Check out this Topic from CHOW.com, your home for food on the web. Email sent successfully! Both emails must be filled out and valid. My husband's birthday is coming up and I'd like to give him either a class or a series of cooking classes that we can take together. Does anyone know of places that offer Armenian (or I suppose Middle Eastern food in general would be okay, but ideally Armenian) cooking classes? If I can't find those, does anyone have suggestions for classes for any kind of cuisine? Permalink Reply By StaceyG on Apr 18, 2007 04:32PM

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