The Wednesday Reader March 6, 2019
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Post-Conference Event 5 Days Tour – 790 EUR Per Person (April 28-May 2, 2019)
Post-Conference Event 5 Days tour – 790 EUR per person (April 28-May 2, 2019) Day1: Yerevan, Geghard, Garni, Sevan, Dilijan, Dzoraget ✓ Breakfast at the hotel • Geghard Geghard Monastery is 40km south-east from Yerevan. Geghard Monastery carved out of a huge monolithic rock. Geghard is an incredible ancient Armenian monastery, partly carved out of a mountain. It is said that the Holy Lance that pierced the body of Christ was kept here. The architectural forms and the decoration of Geghard’s rock premises show that Armenian builders could not only create superb works of architecture out of stone, but also hew them in solid rock. It is included in the list of UNESCO World Heritage Sites. • Garni From Geghard it is 11km to Garni Temple. Garni Pagan Temple, the only Hellenistic temple in the Caucasus. Gracing the hillside the temple was dedicated to the God of Sun, Mithra and comprises also royal palace ruins, Roman Baths with a well preserved mosaic. Lunch in Garni also Master class of traditional Armenian bread “lavash” being baked in tonir (ground oven). The preparation, meaning and appearance of traditional bread as an expression of culture in Armeniahas been inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. • Sevan Visit to Sevan Lake which is 80 km from Garni temple. Sevan Lake is the largest lake in Armenia and the Caucasus region. With an altitude of 1,900 meters above sea level, it’s one of the highest lakes in the world. The name Sevan is of Urartian origin, and is derived of Siuna, meaning county of lakes. -
Recipes for Food from Our Homeland
Food From Our homeland Armenian Gata Recipe supplied by Lilit Petrosyan ingredients 2 sheets of puff pastry 6 tablespoons of self-raising flour 6 tablespoons of white sugar 6 tablespoons of olive oil 1 egg Baking paper directions Set oven to 220C (430F) Ensure puff pastry is at room temperature Combine flour, sugar and olive oil until well mixed Place two sheets of puff pastry on the bench Spread half of the filling mixture evenly over the surface of each sheet Place thumb and forefingers of both hands on the end of the sheet nearest you on the bench. Roll each sheet) forward (like rolling up a carpet), until the furthest end is underneath the rolled up sheet (it is a loose end) You now have the Gata ready to cut. Using a very sharp knife, gently cut your roll into 4-5 pieces. You now 4-5 discs of Gata Line baking tray with baking paper Using a flat knife transfer them carefully into the baking tray, lying them flat Ensure the loose end does not come away from the rolled up sheet, but remains in place, when you lay it flat Separate egg yolk and white and beat egg yolk with fork Brush each serve with egg yolk Place tray in oven for 20-25 minutes, until golden brown in colour. Serve warm or cold. Optional: Variations add one or more of the following to filling 2 tablespoons of sultanas (each sheet needs one tablespoon) 2 tablespoons of walnuts (each sheet needs one tablespoon) a pinch of cinnamon powder Food From Our homeland Urfa Kololak Recipe supplied by Lilit Petrosyan ingredients 2 medium eggplants (approximately -
Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea Pdf
FREE TURKISH DELIGHTS: STUNNING REGIONAL RECIPES FROM THE BOSPHORUS TO THE BLACK SEA PDF John Gregory-Smith | 240 pages | 12 Oct 2015 | Kyle Books | 9780857832986 | English | London, United Kingdom Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea | Eat Your Books She hopes these recipes will take you on a Turkish journey - to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture. Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones. Her roots - Ancient Antioch, Antakya Her family's roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land. Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother's year old stone home, under the fig and walnut trees. -
Global Village Program Handbook 2012 Global Village Handbook
Global Village Program Handbook 2012 Global Village Handbook Published by: Habitat for Humanity Armenia Supported by: 2012 Habitat for Humanity Armenia, All rights reserved Global Village Program Handbook 2012 Table of Welcome from Habitat for Humanity Armenia Contents WELCOME TO ARMENIA Social Traditions, gestures, clothing, and culture 7 Dear Global Village team members, Traditional food 8 Language 8 Many thanks for your interest and Construction terms 9 willingness to join Habitat for Packing list 10 Humanity Armenia in building HFH ARMENIA NATIONAL PROGRAM simple, decent, affordable and The housing need in Armenia 11 Needs around the country and HFH's response 11 healthy homes in Armenia. You Repair & Renovation of homes in Spitak 12 will be a great help in this ancient Housing Microfinance Project in Tavush, Gegharkunik and Lori 13 country and for sure will have lots Housing Renovation Project in Nor Kharberd community 14 of interesting experiences while Partner Families Profiles/ Selection Criteria 15 working with homeowners and GV PROGRAM visiting different parts of Armenia. Global Village Program Construction Plans for the year 17 Living conditions of the volunteers 17 Our staff and volunteers are here to Construction site 18 assist you with any questions you Transportation 18 R&R options 18 may have. Do not hesitate to contact Health and safety on site 20 anyone whenever you have Health and safety off site 24 Type of volunteer work 25 questions. This handbook is for Actual Family Interactions/Community/Special Events 25 your attention to answer questions GV POLICIES 26 Gift Giving Policy 26 that you may have before landing HFH Armenia GV Emergency Management Plan 2012 27 in the country and during your USEFUL INFORMATION Habitat for Humanity service trip Arrival in Armenia (airport, visa) 28 to Armenia. -
Post-Conference Event 5 Days Tour – 790 EUR Per Person (April 28-May 2, 2019)
Post-Conference Event 5 Days tour – 790 EUR per person (April 28-May 2, 2019) Day1: Yerevan, Geghard, Garni, Sevan, Dilijan, Dzoraget Breakfast at the hotel Geghard Geghard Monastery is 40km south-east from Yerevan. Geghard Monastery carved out of a huge monolithic rock. Geghard is an incredible ancient Armenian monastery, partly carved out of a mountain. It is said that the Holy Lance that pierced the body of Christ was kept here. The architectural forms and the decoration of Geghard’s rock premises show that Armenian builders could not only create superb works of architecture out of stone, but also hew them in solid rock. It is included in the list of UNESCO World Heritage Sites. Garni From Geghard it is 11km to Garni Temple. Garni Pagan Temple, the only Hellenistic temple in the Caucasus. Gracing the hillside the temple was dedicated to the God of Sun, Mithra and comprises also royal palace ruins, Roman Baths with a well preserved mosaic. Lunch in Garni also Master class of traditional Armenian bread “lavash” being baked in tonir (ground oven). The preparation, meaning and appearance of traditional bread as an expression of culture in Armeniahas been inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. Sevan Visit to Sevan Lake which is 80 km from Garni temple. Sevan Lake is the largest lake in Armenia and the Caucasus region. With an altitude of 1,900 meters above sea level, it’s one of the highest lakes in the world. The name Sevan is of Urartian origin, and is derived of Siuna, meaning county of lakes. -
Filipino Cuisine; a Blending of History
RECIPE Maruya (Plantain with Jackfruit Fritters) Ingredients: 1 cup all purpose flour ½ cup sugar TasteTRENS PROCTS N MORE FROM NEL ES® FOOS gy 1 tsp. baking powder l ¼ tsp. salt 1 egg March 2018 1 cup fresh milk 2 Tbsp. melted butter CULINARY SPOTLIGHT 1 cup vegetable oil 5-6 pieces of plantain (saba) bananas, Filipino Cuisine; A Blending Of History ripe but firm, peeled and mashed Numerous indigenous Philippine cooking North America and spread to Asia in the 1 ½ cups of jackfruit (langka), diced methods have survived the many foreign 15th century. The Spanish also brought influences brought about either by trade, varied styles of cooking, reflecting the Directions: contact, or colonization. different regions of their country. Some 1. In a bowl, sift together flour, ¼ cup of these dishes are still popular in the of the sugar, baking powder, and salt. 2. In a larger bowl, beat egg. Add The first and most persistent food influence Philippines, such as callos, gambas, and milk, butter and whisk together until was most likely from Chinese traders who paella. were already present and regularly came blended. to Philippine shores. They pre-dated Some other delicacies from Mexico also 3. Add flour mixture to milk mixture Portuguese explorer Ferdinand found their way to the Philippines and stir until just moistened. Do not Magellan’s landing on due to this colonial period. overmix! Homonhon Island in Tamales, pipian, and 4. Mix the bananas and jackfruit in a 1521 by as many as balbacoa are a few separate bowl and combine with the batter mixture. -
Bringing the Colours the Effects of Syrian Armenian Economic Integration in Armenia
Bringing the Colours The effects of Syrian Armenian economic integration in Armenia CRU Report Ana Uzelac Jos Meester Bringing the Colours The effects of Syrian Armenian economic integration in Armenia Ana Uzelac Jos Meester CRU Report February 2018 Conflict Research Unit (CRU) Netherlands Institute of International Relations ‘Clingendael’ in cooperation with International Center for Human Development (ICHD) Armenia February 2018 © GIZ. Cover photo: © Ana Uzelac. Unauthorized use of any materials violates copyright, trademark and / or other laws. Should a user download material from the website or any other source related to the Netherlands Institute of International Relations ‘Clingendael’, or the Clingendael Institute, for personal or non-commercial use, the user must retain all copyright, trademark or other similar notices contained in the original material or on any copies of this material. Material on the website of the Clingendael Institute may be reproduced or publicly displayed, distributed or used for any public and non-commercial purposes, but only by mentioning the Clingendael Institute as its source. Permission is required to use the logo of the Clingendael Institute. This can be obtained by contacting the Communication desk of the Clingendael Institute ([email protected]). The following web link activities are prohibited by the Clingendael Institute and may present trademark and copyright infringement issues: links that involve unauthorized use of our logo, framing, inline links, or metatags, as well as hyperlinks or a form of link disguising the URL. About the authors Ana Uzelac is a senior research fellow at the Clingendael Conflict Research Unit. Jos Meester is a research fellow at the Clingendael Conflict Research Unit. -
Armenian-Cuisine.Pdf
Armenian Cuisine Albert Shahumyan Lavash Armenia is famous for its bread called “lavash”, it is baked in an underground oven called a “tonir.” “Lavash” is a very thin bread like shown in the picture. Here are some facts about “lavash”: • “Lavash” can be preserved for months • “Lavash” is considered to be one of the world’s best breads • It is traditionally made by women • It contains salt, flour and water • It is always put on the table when it is time to eat Matnakash • “Matnakash” is a way of making bread in Armenia • It was made by accident when a person making bread pulled their fingers through the dough and when they baked it the lines appeared like in the picture • The word “matnakash” comes from that event since “mat” means finger and “kash” comes from “kashel” which means to pull • It can be big, medium or small • It has a golden-brown colour and is very delicious • It is usually made and sold in small bread shops Lahmajo “Lahmajo” is very popular amongst Armenians and it is the traditional Armenian “pizza.” It is a round, thin piece of dough topped with minced meat, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then it is baked • Traditionally “lahmajo” does not contain any cheese • Some “lahmajo” can be the size of a tray • And some can be very spicy Zhingyalov Hats “Zhingyalov hats” dough is filled with about 25 different types of greens and then fried. • “Zhingyalov hats” comes from Artsakh • Beer, dough and wine all suit to drink while eating “zhingyalov hats” • “Zhingyalov hats” is very popular during the Great Lent Harissa “Harissa” is an Armenian food that symbolises the courage of Armenians. -
Traditional Cuisine of Armenia Լավաշ Lavash
MENU TRADITIONAL CUISINE OF ARMENIA ԼԱՎԱՇ LAVASH PADARIA BAKERY HERBS PASTRY JINGUYALOV KHATZ 9,5 Flat bread, similar to Lavash, stuffed with 10 to 12 different sorts of herbs TRADITIONAL CHEESE BREAD WITH EGG 8,5 KHACHAPURI BOAT Traditional Caucasian stuffed cheese bread with egg yolk and butter CHEESE PASTRY 8 KHACHAPURI Typical cheese bread RED BEANS PASTRY KHACHAPURI 8,5 Red beans and armenian aromatic herbs bread served with cold TAN (tradicional armenian drink based on fermented milk) LAVASH 3 This bread leaf is typical of Armenia, it`s just bread made from wheat flour, without yeast, which allows producing very thin bread like “tortilla”, but larger. The leaves of Lavash become dry in a short time and can be stored for several months. To consume them, just splash them with water, wrap in a cloth, and in half an hour Lavash is ready to be used in various ways. It can be heated to go on with meals or stuffed with some vegetables, cheese or other things – just follow your imagination MATNAKÁSH 2 Fermented traditional Armenian bread, similar to Naan. The word Matnakash means “pull with your finger”, referring to the way this bread is made. It can be oval or round, with cross-stitch. Its specific golden crust is obtained by covering its surface with sugary tea essence before putting it to the oven HOMEMADE BREAD BASKET 2,5 PADARIA | PÃO JINGUYALOV KHATZ HERBS PASTRY 9,5 Flat bread with a filling of more varied herbs, finely chopped, is a dish traditional Armenians from Nagorno Karabakh. This Armenian bread can take to twenty varieties of cultivated or wild herbs. -
Ramadan Dishes from the Ancient Armenian Cuisine
Established 1961 5 Local Wednesday, June 13, 2018 International Flavors Ramadan dishes from the ancient Armenian cuisine By Faten Omar bage leaves boil in salted water for 5 minutes. Remove the cabbages leaves from the boiling water and place uwait Times adds the perfect mouthwatering them in ice-cold water for 1 minute. Cut the center vein dishes to your Ramadan table from the glory of of each leaf, place a tablespoon of stuffing and start KArmenian cuisine, which extends far beyond the wrapping. Cut the top of eggplants and tomatoes, country’s borders. Lilit Galstian-Badeyan, the wife of remove the pulp and stuff with the meat mix. Place each the Armenian ambassador to Kuwait, prepared stuffed cabbage roll in a pot with the stuffed vegetables Armenian dishes enriched with more than 2,000 years on top. Pour water in the pot until it reaches the top of of history. Armenian cuisine is as ancient as its history. the dolmas. Place a plate on top of the dolmas to keep The abundance of meat on Armenian tables is the result them fixed. Cook on medium heat for about 30-40 min- of the most ancient development of cattle breeding in utes. You can use grape leaves also if you want! Armenian uplands, which led to a variety of livestock KUWAIT: Lilit Galstian-Badeyan, wife of the and poultry. “Today I will prepare Armenian dolma, a Armenian ambassador to Kuwait. Armenian gata — Photos by Joseph Shagra rich and tasty dish. It is stuffed with vegetables and Ingredients for puff pastry: Lilit Galstian-Badeyan, wife of the Armenian ambas- dried Armenian tomatoes, mixed with herbs and olive (For the dough) sador prepares the dish for serving. -
Download / Print Catering Menu
Catering menu TRAYS IN EACH CATEGORY Serve 8-10 PERSONS Salads Gourmand Salad $60.00 (Crab Meat, Corn, Egg, Onion, Mayonnaise) Greek Salad with Feta Cheese and Cured Beef/Basturma $60.00 Armenian House Salad $50.00 (Tomatoes, Cucumbers, Bell Peppers, Red Onions, Basil, Lemon and Olive Oil) Achichuk Tomato Salad $45.00 (Tomatoes, Peppers, Onions, Seasoned with Spices) Eel Salad $60.00 Beet Salad $45.00 Caesar Salad with Grilled Chicken $60.00 Figaro Salad $50.00 (Beef Tongue, White Radish and Fried Onions) Duck Salad $60.00 Avocado Salad $65.00 Sesame Tuna Salad $70.00 Tabule Salad $50.00 (Bulgur, Parsley, Tomatoes, Mint, Onion, Olive Oil, Lemon) To serve you better, please inform our waitstaff of any food allergies you may have. All items are subject to change based on seasonal and/or market availability. Cold Appetizers Tuna or Salmon Tartare $60.00 Assorted Cheese Platter $60.00 Assorted Spreads (Labneh, Hummus, Babaganoush/Eggplant Caviar) $50.00 Assorted Fish Platter $60.00 Assorted Meat Platter $50.00 Armenian Basturma and Sujuk $60.00 Eggplant Rolls $40.00 Assorted Pickled Vegetable Platter ___ $40.00 Pickled Herring with Onions and Potatoes $40.00 Hot Appetizers Khachapuri (Cheese Puff – 10 pcs) $40.00 Chebureki (Meat Turnover – 10 pcs) $60.00 Pelmeni (Veal Dumplings) $45.00 Potatoes with Mushrooms and Onions (Pan Fried) $45.00 Draniki (Potato Pancakes – 30 pcs) $40.00 Mushroom Julienne $60.00 Fried Calamari $60.00 Calf’s Liver $60.00 Foie Gras (Duck Liver -10 pcs) $140.00 Lahmajun (Armenian Pizza, Seasoned Vegetables and Beef on a Crust, 12 pcs) $50.00 Bread and Lavash Mix $25.00 To serve you better, please inform our waitstaff of any food allergies you may have. -
International Recipes
Documentalízate – International recipes This cuisine document was developed during the project Documentalizate, funded by the European Union through the Erasmus+ program. The idea of this little work was completely improvised; actually, the topic the project approached were documentaries and environment. Nevertheless, as a part of the intercultural exchange, each country group cooking one dinner seemed a great idea. And that idea led us to draw up this document, which was possible thanks to the cooperation and willingness of all the participants, who were very motivated to give their best in their country dinner and cook their traditional dishes with affection. Pablo Nuevo Duque – Coordinator of the project Pasta all’Amatriciana INGREDIENTS 250 g of spaghetti (durum wheat if possible) 1 onion Tomato sauce Half/One glass of white wine Pancetta (bacon) Parmigiano or Pecorino cheese (shredded) Salt Ground black pepper Olive oil PREPARATION 1. Chop the onion and brown them with olive oil over a low/medium heat until the onion is golden. 2. Add the bacon and cook until it becomes crisp. 3. Add the wine and let it reduce. 4. Add the tomato sauce; season with salt and black pepper. Cook it slowly during 30 min – 60 min, stirring occasionally. 5. Remove the sauce from the fire, add the shredded cheese and stir to mix it. 6. Cook the pasta in the meantime. Remember, add the pasta and salt once the water is already boiling. 7. Mix the pasta with the sauce and serve. You can decorate with some basil leaves. NOTES Be careful with the salt. The salt already contained in the bacon, tomato sauce, cheese and pasta might be enough.