CROATIA-Music ŽVA Zwizde-Šokadija Zagreb - Bećerac, Aj na ljevo, Igrala bi opa cupa tanca

CROATIA-Dobro Dan!!!!

 I remember the very first time I met my dear Croatian friends Petra and Maria. It was almost 20 years ago in Columbia, MD. Within the first few minutes of meeting Petra in my physician's office, I knew by her outgoing and very friendly nature, we would  soon become friends. When I was invited to her house for the first time I got to meet her equally lovely sister Maria, and brother Ivan. They welcomed me like family. I soon learned that family, friends, food, and fun were at the very core of their beautiful Croatian culture. From the  traditional Croatian dance they performed for us to the delicious food they cooked, I was in awe! I loved hearing the stories they told of their family from Krk and the rich history of what their country has been through. They are definitely a strong family in many ways!

The girls and I have learned in our studies this week that family is still the basis of the social structure in Croatia. The extended family is the norm and relatives remain quite close with both the mother and the father’s sides. The family provides its members with a social network and assistance in times of need. Even though it is becoming increasingly common for the nuclear family to have its own house, Croatians will take in elderly parents rather than send them to a nursing home. Weekends are considered family time. Few Croatians will allow business concerns to interfere with this important part of their lives.

Croats are extremely proud of their heritage and culture and are thus staunch nationalists. They call their country "Our Beautiful Homeland" ("Lijepa naša"), which is also the title of the national anthem.
The sense of nationalism comes both from their long and rich culture as well as a legacy of foreign invasion and control.
Folklore plays a key role in preserving the culture. Life experiences are translated into verse, poetic songs, melodies, fairy tales, symbolic rituals, music, dance, costumes, and jewelry. Folksongs and poems often attest to the sentiment and regard between family members.

The Catholic Church plays a large role in Croatian society. Historically, the clergy played a pivotal role in the country’s education and culture. Under Communist rule The Church had difficult relations with the authorities, constantly remaining loyal to Rome. Between 1945 and 1952, many priests were shot or imprisoned.
After communism was defeated, the church slowly started to re-create its once prominent role in people’s lives. Croatians are especially devoted to the Blessed Virgin (called "Gospa"). There are sanctuaries throughout the country built in her honor. Each village and town has a patron saint and that saint's feast day is celebrated with a procession and church ceremony. Some villages still have a traditional bonfire on their patron saints’ day. Many professionals also have their own patron saint.

The majority of the population are Croats. Minorities include Serbs, Hungarians and Gypsies. The population is predominantly Roman Catholic, although there are Christian Orthodox, Muslim, and Jewish minorities, mostly living in the capital Zagreb.

 



Sources:http://www.kwintessential.co.uk/resources/globaletiquette/croatia.html, http://www.croatianculture.org/portal/

CHINA-Dinner is Ready! Let's Eat, plus some fun facts!

 

 

 

 

 

 

Our JiaoZi were very Hao Hao Chi(Yummy)! Although I had a challenging time  folding the dumplings into the pretty shapes you usually see in Chinese restaurants, they were delicious nonetheless! Our Ginger Chile Shrimp stir fry was super tasty! The aroma from the fresh ginger and garlic were so amazing. Truly satisfying and delicious!

 

 

FUN FACTS

 

 

1. China is often considered the longest continuous civilization, with some historians marking 6000  B.C. as the dawn of Chinese civilization. It also has the world’s longest continuously used written language.

 

2. China is the fourth largest country in the world (after Russia, Canada, and the U.S.).

 

3.  One in every five people in the world is Chinese.

 

4. The number one hobby in China is stamp collecting.

 

^{5  .}Despite its size, all of China is in one time zone.

 

Some Famous Chinese People in History are: Mao Tse Tung, John Woo, Zhang Ziyi, Jet Li, Yao Ming, Kublai Khan, Bai Ling, and Jane Meadows.  ^.



CHINA-Menu is Set! Jaozi Dumplings with Dipping Sauce and Ginger Chile Rice Stirfry, Hao Hao Chi!

JiaoZi or Chinese dumplings, consist of a filling, generally a ground meat, that is wrapped in a thin wrapper and sealed by pressing the edges together or by crimping and they are commonly served with a dipping sauce. The dumplings can be cooked by frying them, steaming them or boiling them. Although steaming or boiling them is probably a little better for you, I prefer the fried version as the bottoms get nice and crispy and when they are fried they are often referred to as pot stickers. Today we are going to use the most traditional filling, ground pork and we will supplement with some beautiful shrimp. Dumplings are a popular New Years dish and since they are a crowd favorite in my home(every other Saturday I treat my 6 year old to a mommy/daughter dim sum date and JiaoZi are always devoured!)it was the perfect excuse to make some at home.

Ingredients:

4 cups flour

1 1/4 cup water (warm)

1 pound ground pork

1/2 lb shrimp, peeled, deveined and finely chopped

2 large Napa cabbage leaves (salted, drained, rinsed and finely diced)

2 green onions (finely sliced)

2 tablespoons Chinese Rice Wine/Sherry Wine

2 tablespoons ginger (finely diced)

1 tablespoon garlic (finely diced)

2 tablespoons soy sauce

2 teaspoons sesame oil

2 tablespoons cornstarch

Directions:
1. Mix the flour and water in a food processor until incorporates.
2. Knead the dough on a floured surface until smooth.
3. Cover the dough with a damp cloth while you let it rest for 30 minutes.
4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.
5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter.
6. Mix the pork, cabbage, green onions,  ginger, garlic, soy sauce, sesame oil, and cornstarch.
7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.

For fried:
8. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.
9. Carefully add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes.
10. Uncover had cook for another 2 minutes over medium low heat.

For steamed:
8. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.

For boiled:
8. Boil the dumplings until they float to the surface, about 3-5 minutes.

 

Note: If you do not have the time, patience, or interested in making dough you can purchase Won Ton wrappers in most grocery stores.

DIPPING SAUCE

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 teaspoon fresh ginger, minced

I cannot wait to go shopping with my daughters for our ingredients tomorrow. I am sure they will find our JiaoZi "Hao Hao chi!"

 

Recipe Courtesy of http://www.food.com/recipe/chinese-pot-stickers-13320

Ginger Chile Shrimp Rice Stir Fry

Ingredients

2 Tablespoons Ginger Garlic Oil
1 Tablespoon Sesame Oil
2 Tablespoons of Freshly Chopped Ginger
2 Tablespoons of Chopped Garlic
2 Tablespoons of Red Chile Paste
2 Cups Fresh Wild Shrimp Peeled and Deveined
1/4 Cup Chopped Cilantro
1/4 Cup Chopped Scallions
1 Cup Cooked Jasmine Rice
1 Tsp Garam Masala
1 Tsp Turmeric
1 Tsp. Coriander
1 Tsp Mustard Seeds
Salt to Taste

1. Add oils to Wok/Large Saucepan set to medium high heat. Add mustard seeds. When seeds start to pop add scallions and ginger. Sauté for about 3 minutes. Add all Spices. Stir frequently for 3-4 minutes.
2. Add Shrimp. Cook until Shrimp turns bright pink, should only take 2-3 minutes.
3. Add Chile Paste and Rice. Sauté for a few minutes until all ingredients are incorporated. Add salt to taste.

CHINA-Beijing Opera 白蛇傳京劇 White Snake Goddess Wedding

CHINA- Ni Hao! Huanying ni lai Zhongua!!!(Hello and Welcome to China!)

 

  Ni Hao! That means "Hello" in Chinese. So excited to learn about China this week. So let's start with the basics. China, officially known as the People's Republic of China, has the largest population in the world, with over 1.3 billion people! China is the 3rd largest country by area and belongs to the continent of Asia. Its border countries include Afghanistan, Bhutan, Burma, India, Kazakhstan, North Korea, Kyrgyzstan, Laos, Mongolia, Nepal, Pakistan, Russia, Tajikistan, and Vietnam.

Today there are 56 distinct recognized ethnic groups in China. In terms of numbers however, Han Chinese is by far the largest group. There are many different languages spoken in China, including Mandarin, Yue, Wu, Minbei, Minnan, Xiang, Gan and Hakka. The capital city is Beijing, while the most populated city is Shanghai.
Chinese culture is one of the world's oldest cultures. The customs, food,  and traditions vary greatly between provinces, cities, and even towns. Most social values are derived from Confucianism and Taoism which originated in China.
China is one of the main birth places of Eastern martial arts. Chinese martial arts are collectively given the name Kung Fu.
Festivals are very big in China. Thank you to my dear friend Nicole Ryan, native of Beijing, for sharing the following information with us about the Spring and Mid-Autumn Festivals:
The biggest holiday is the spring festival. Everyone gets an entire week off. On that first eve the whole family gets together to have a big meal together and watch a special TV show called "Chun Jie Wan Hui" to celebrate the holiday. That night people cook some dishes but must also make dumplings for that tradition. So I would say "JiaoZi (translate English is dumpling) " is the most special thing. But if  there is any common thing we cook it is stir fry. You pretty much can stir fry any meat or veggies for couple dish then make some steamed rice. Then there is your main meal for the day.

The Mid-Autumn festival is celebrated on the 15^th day of the 8^th month in the Chinese Calendar during a full moon which is in late September or early October. Moon cake is one of the holidays less special compare to spring festival. People usually just get one day off then visit a family bring box of moon cake as a gift then have a meal together.
A notable part of celebrating the holiday is the carrying of brightly lit lanterns, lighting lanterns on towers, or floating sky lanterns. One tradition involving lanterns, dēng mí  is to write riddles on lanterns and have other people try to guess the answers. Making and sharing mooncakes is one of the hallmark traditions of this festival. In Chinese culture, a round shape symbolizes completeness and unity. Thus, the sharing of round mooncakes among family members signify the completeness and unity of families. In some areas of China, there is a tradition of making mooncakes during the night of the Mid-Autumn Festival. The senior person in that household would cut the mooncakes into pieces and distribute them to each family member, signifying family reunion. In modern times, however, making mooncakes at home has given way to the more popular custom of giving mooncakes to family members, although the meaning of maintaining familial unity remains.

Sources: Nicole Ryan, http://www.cultural-china.com/, http://en.wikipedia.org/wiki/Chinese_culture

BRAZIL- Dinner is Ready!-Plus 5 Fun Facts

 

Our Journey to Brazil has ended, but we certainly enjoyed ourselves. The Feijoada was delicious! The chorizo was rich and spicy, complimented by the freshness of the oranges and texture of the collard greens made it truly a delight. Here are some of the fun facts we learned about Brazil this week.
Fun Facts

1. Brazil has the biggest rain forest of the world, the Amazon forest.

2. Almost 200 million people live in Brazil, which makes it the fifth largest country in the world in terms of population.

3. Brazil has one of the New 7 Wonders of the World, the Christ Redeemer statue, located in Rio De Janeiro.

4. Scientists have estimated that there may be up to four million species of plants and animals in Brazil.

5. Brazil has won the soccer world cup five times.

BRAZIL-"The Girl from Ipanema" Astrud Gilberto, João Gilberto and Stan Getz

BRAZIL-Menu is Ready complete with recipes and Beautiful Music!

We are ready to Cook our Brazilian Dinner!

On the menu tonight is Feijoada, the national dish of Brazil, and for dessert, Brazilian Coffee! It is a lovely mix of Coffee, Chocolate, Cream, and Cinnamon, Yum!

 

Feijoada Ingredients 

• 2 pounds dried black turtle beans, picked through and rinsed
• 1 pound salt cured beef, such as carne seca or corned beef
• 2 tablespoons extra-virgin olive oil
• 1/2 pound salt pork, cut into 1-inch cubes
• 1 medium white onion, chopped
• 4 garlic cloves, minced
• 1 serrano pepper, halved
• 2 bay leaves
• 1 pound smoked ham hocks
• 1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces
• 1 pound pork ribs, separated into individual ribs
• 1 pound beef stew meat, top round or chuck, cut into 2-inch cubes
• Hot sauce
• 2 oranges, peeled and cut in segments
• Collard Greens, recipe follows
• Cooked white rice, for serving

Directions

Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator. In a separate bowl, soak the salt cured beef in cool water to cover to tenderize the meat, do this overnight also but change the water a couple of times. Drain the beans and carne seca; cut up the cured beef into chunks.

Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves. Cook and stir for 5 minutes to render out the pork fat and soften the vegetables. Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans. Cover with just enough cold water to cover (about 21/2 quarts). Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking.

Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.

To serve, ladle some of the bean broth into shot glasses or little cups, add a dash of hot pepper sauce and drink – this is traditionally done to get the palate prepared for the feijoada. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by collard greens and white rice.

Sauteed Collard Greens:

 

• 2 bunches collard or kale greens, about 2 pounds
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves
• 1 cup chicken broth
• Kosher salt and freshly ground black pepper

To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.

Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well.

Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the blanched greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve with the Feijoada.

 

 

Recipe:Courtesy of Tyler Florence, Food Network.

 

 

          

 

 

Brazilian Coffee

 

4 cups hot cocoa

1 1/2 cups strong coffee

1 cup rum or 1 cup brandy

1/2 cup heavy cream whipped with 1 teaspoon sugar

cinnamon                                                                                            

 

1. Heat the chocolate, coffee and brandy or rum together. Fold in sweetened whipped cream or place a spoonful on top of each serving. If desired, dust top with cinnamon.

1. • Full Screen

http://www.food.com/recipe/brazilian-coffee-455231

 

 

BRAZIL- Legend- Gal Costa Desafinado

BRAZIL-Next Stop Beautiful Brazil!!!!!

When I think of Brazil the first things that come to mind are amazing Futbol(Soccer), Carnival, beautiful music, majestic beaches, and an unparalleled national spirit that makes you want to visit!

Although Portuguese culture is at the core of Brazilian culture because of its strong colonial ties with the Portuguese Empire there are many other influences as well. The strongest being African, Indigenous(Tupis, Guaranis, Ges and Arawaks), and to a lesser extent Italian and German. The diversity of Brazil can be seen in its music, cuisine, and cultural traditions.

Brazilian music was formed mainly from the fusion of European and African elements. Samba is a Brazilian dance and musical genre with roots in Rio de Janeiro and Africa via the West African slave trade and African religious traditions. Samba is considered around the world as a symbol of Brazil and the Brazilian Carnival.
The Carnival of Brazil is an annual festival which marks the beginning of Lent, the 40 Day period before Easter. The name carnival originates from the Roman Catholic tradition of abstaining from the consumption of meat and poultry on certain days of Lent, hence the term Carnival translates into carnelevare which literally means to "Remove or literally "raise" the meat."  Carnival is the most famous holiday in Brazil and is filled with street parades full of colorful costumes, dances, and music.
  One of my favorite musicians of all time is the great Antonio Carlos Jobim. Jobim, Joao Gilberto, and Johnny Alf are considered the founders of Bossa Nova music which literally means "New Jazz". Bossa Nova music is a fusion of Samba and Jazz that became very popular in the late 1950's.
The National dish of Brazil is Feijoada. It is said that Feijoada was invented in the slave quarters of Brazil. The slaves, in the brief breaks from the crops would bake beans, and ingredient set aside only for them, and would add the leftover scraps of meat the manor house did not use. Most often it was pork parts that were not suited to the master's palate. This dish created by the African slaves migrated into all social levels reaching the tables of very expensive restaurants in the 20th century.
Caipirinha is considered the national drink of Brazil. It roughly translates to "country bumpkin". It is made with cachaça, an intensely sweet Brazilian style of rum made from sugarcane juice. The Caipirinha is a common Carnival drink.

 

 

 

Sources: http://www.brazil.org.za/brazil-culture.html#.UlyCHEYo7IU, http://en.wikipedia.org/wiki/Culture_of_Brazil

 

BASQUE- Dinner is Ready- I wish you could smell the aroma coming out of this kitchen! Plus 5 Fun Facts!

 
 

 

Our time in Basque country has come to an end! I must say this was my favorite meal so far. It was raining outside today and that made for a perfect time to cook up these rustic savory Basque classics! The seafood stew was so tasty! The shellfish were so delicate and sweet. The paprika and chicken stock were savory and delightful.

 

Our Chicken Chorizo with Sherry Wine and Red Peppers was spicy, savory, and hearty. The Red Peppers gave it a bright and fresh taste. We loved breaking apart our bread and soaking up  the delicious sauce!We loved our time in Basque Country, we hope you did as well!!!

5 Fun Facts about the Basques

1. Euskaldunak is a term used to describe all true Basque people
2. Euskara, the Basque language, is an isolated language, unlike any other in existence. There are countless theories on how this is possible but no one knows for sure. 
3. The capital of Basque country is Vitoria
4. If you hear a Basque man say, ""Maite zaitut," it means "I love you."
5. A person who is born in Basque country is automatically considered a Basque. Anyone not born, is not considered a true Basque. It is possible for a Japanese person to be considered Basque if they speak the language.

BASQUE- Menu is Set!- Paella Basque Style with Shrimp, Clams, Mussels, and Rice and Rustic Chicken Chorizo with Sherry Wine and Red Peppers

Are you ready for a wonderful Seafood Dish that is out of this world and only takes about 35 minutes?!  This week we are cooking a Basque Seafood dish that is quite simple yet delicious. It is a Shellfish and Rice dish that has a lot of inspiration from traditional Spanish paella, but not as fancy, more rustic. There is nothing I enjoy more on a cold rainy day than a hot bowl of fish stew! It is pure comfort food at its finest!

 Ingredients we will need for our Shellfish and Rice:

2 lbs mixed clams and mussels(shell on)
1/2 lb(25-30 size) shrimp, shells removed
1/2 cup olive oil
3 cloves garlic
1 medium yellow onion, peeled and chopped
1/4 cup chopped parsley
1/2 teaspoon basil
1 teaspoon paprika
1 cup rice
2 cups chicken stock
Salt and Pepper to taste

Preparation:

Heat a deep stove-top covered casserole and add the oil, garlic, and onion. Sauté over medium heat for a few minutes and add the parsley, basil, and paprika. Sauté for five minutes and add rice. Stir and cook for a moment. Add Chicken Stock, bring to a boil, and then turn down to a simmer. Add the salt and pepper, cover the casserole, and cook for 20 minutes on low heat.
Stir in shellfish, cover, and cook 5 minutes more or until clams and mussels open. Enjoy!!

Recipe Courtesy of Jeff Smith. The Frugal Gourmet On our Immigrant Ancestors-Recipes you should have gotten from your grandmother.

We are also going to cook a Rustic Chicken Chorizo Sautee Dish with Sherry Wine and Red Peppers. This dish sounds too delicious to resist!

1. 4 ounces dry chorizo, sliced 1/4 inch thick
2. 2 tablespoons extra-virgin olive oil
3. 6 whole chicken legs, split (3 1/2 pounds)
4. Salt and freshly ground pepper
5. 2 medium red bell peppers, cut into 1/2-inch-thick strips
6. 2 medium red onions, thinly sliced
7. 6 large garlic cloves, thinly sliced
8. 2 large thyme sprigs
9. 1 cup cherry tomatoes, halved or 1/4 cup of tomato sauce
10. 3/4 cup dry sherry
11. 2 teaspoons sweet paprika
12. 3/4 teaspoon crushed red pepper
13. 2 tablespoons shredded basil
14. Crusty French bread, for serving

1. Heat a very large, deep skillet. Add the chorizo and cook over moderate heat, stirring, until lightly browned and some of the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chorizo to a large plate.
2. Heat the olive oil in the skillet. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until well browned, 15 minutes. Add the chicken to the chorizo.
3. Add the bell peppers, red onions, garlic and thyme to the skillet and cook over moderate heat until barely softened, about 5 minutes. Add the tomatoes, sherry, paprika and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan.
4. Return the chicken and chorizo to the skillet. Cover and simmer over moderately low heat, turning occasionally, until the chicken is cooked through, about 25 minutes. Raise the heat to moderate and cook uncovered until the sauce is slightly thickened, about 10 minutes. Transfer the chicken to a deep platter. Stir the basil into the sauce and spoon over the chicken. Serve with crusty bread.

BASQUE-Santa Águeda - A Traditional Basque Folk Song

BASQUE Culture

 

 The background and origins of the Basque people are hidden in history, so it is very hard to describe them. They come from the beautiful Pyrenees Mountains of southwestern France and Northern Spain. The border between Spain and France runs right through the center of the Basque region, so while all Basques identify primarily with their unique culture, some are French and some are Spanish. The Basques are a very old culture, thought to be one of the original European cultures. While they were a nation at one time, they are a nation no more. They do not even have a homeland of their own. Their land is very hilly which has allowed them to be very isolated from the rest of Europe.  The people are unique in that they have lived in this region since about 200 B.C. They speak a language completely unique to themselves called Euskara. Euskara has no relationship whatsoever to any language on the European continent.

The Basque people have a very interesting story of their origin. They claim that a grandson of Noah, Tubal, came to Europe before the tower of Babel was built. He brought with them the original language spoken by Adam and Eve in the Garden of Eden. The Basques still speak it to this day. Basques have a fierce Ethnic pride and are known to be ferocious in battle. Legend has it that when Napoleon’s soldiers invaded Spain in the early 1800’s they shuttered when they heard the battle cry of the Basques, “Irrinzi!” and would cower and run.

The first Basque Immigrants to American came in the 1400’s as sailors. The largest ethnic contingent of sailors on Columbus’ ship is thought to be Basque.  Basques settled in cattle raising areas in Idaho and Nevada. Most Basque meals are served family style and most meals consisted of many courses of soup, rice, beans, cod, and innards. Some famous Bascos you might know of are St. Ignatius of Loyola (Saint and founder of the Jesuit Order), Leopold Eyharts (astronaut), and Xabi Alonso (soccer player).

http://www.britannica.com/EBchecked/topic/55335/Basque

Sources: http://geography.about.com/od/spainmaps/a/Basque-Country.htm,

ARMENIA-Dinner is Ready! Plus 5 Fun Facts

The girls and I loved our Armenian Dinner! The Manti Dumpling Soup was wonderful! The chicken and tomato broth was hearty yet light, and the manti(Lamb Dumplings) were crispy on their own and soft and delicious when added to the soup. We ate ours traditionally with a dollop of Greek Yogurt on top. So good! It reminded me of my Sicilian Grandma Dina's Meatball Soup. So nourishing to the soul. Our Lamb stew was tangy and rich. It went very well with the Knot Rolls. We had so much fun  rolling out the dough and twisting them into knots. Surprisingly they liked the sesame seeds and orange flavor in the rolls as well. We hope you enjoyed your time in Armenia, we certainly did!

 

 

We have had a lot of fun learning about the rich history of Armenia. Here are some of our favorite facts:

1.  Armenia is home to the world's oldest National Church, the Armenian Apostolic Church, which was established in 301 AD.

2. Armenia's literacy rate of 100% was reported as early as 1960.

3. Armenians have their own unique alphabet invented by Mesrop Mashtots in 405 AD.

4. Armenia is often referred to as an open air museum. Tourists find over 4,000 historical monuments throughout Armenia, covering various periods of the country's history from prehistoric to Hellenistic times, and from the early to medieval Christian era.

5. A wide array of sports are played in Armenia, the most popular among them being wrestling, weightlifting, judo, association football, chess, and boxing

Sources: http://en.wikipedia.org/wiki/Armenia, http://www.armeniainfo.am/about/?section=culture

ARMENIA- Menu is set! Armenian Lamb Dumpling Soup(Manti), Lamb Stew(Tass Kebab) and Aremian Knot Rolls(Choereg)

I cannot wait to try this delicious recipe! I found this while reading Jeff Smith's wonderful Cookbook, The Frugal Gourmet On our Immigrant Ancestors. I love this book because it is a compilation of authentic recipes brought to America from immigrants from over 35 countries. The menu for this week is Armenian Lamb Stew accompanied by Authentic Armenian Knot Rolls. Recipes given by The Keogian Family and the Ampangoomian Family.

Armenian Lamb Dumpling Soup(Manti Soup)

1/2 lb Ground lamb
32 oz Chicken Broth
1 package of Wonton Wrappers(16)
4 oz Greek Yogurt
1 cup Tomato Sauce
1/2 Cup Fresh Parsley
Salt and Pepper to Taste

Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper. Mix Lamb with parsley, salt, and pepper.

Spread out some waxed paper on a counter or table to protect the surface. Keep the wonton wraps under a damp towel to prevent them from drying out.

 

Dip your fingers in the bowl of water, wet the outer edge of each square of dough and bring up the sides, pinch together while pushing down toward the table to create  little boats. Place each manti onto the parchment lined baking sheet. Continue until you’ve used all of the meat mixture.

Bake the manti on the center rack in the oven for 15 to 20 minutes until crispy, golden and crunchy.

While the manti are baking, bring the chicken stock to a boil in a large pot over high heat. Add 3 T. tomato sauce and stir to combine. Taste for seasoning. Add salt and a bit of pepper if needed.

Once the manti have baked, you can immediately throw them in to the pot of broth.

Serve in bowls topped off with a healthy dollop of the yogurt. 

Armenian Lamb Stew(Tass Kebab)

2 lbs. boneless lean leg of lamb, cut into 1 1/2 inch cubes
2 tablespoons butter
2 medium yellow onions, peeled and coarsely chopped
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon of cinnamon
1/4 cup tomato paste diluted with 1/2 cup water
2 tablespoons dry white wine

Heat a Large frying pan and add the lamb and butter. Brown the meat and place it in a 6-Quart stove-top casserole, leaving the fat in the pan. Sauté the onions in the fat and add to the pot, along with the remaining ingredients except the wine. Cover and simmer 45 minutes or until all is tender. Add the wine, cover, and simmer 15 minutes more. Serve over rice.

Armenian Knot Rolls(Choereg)

1 cup Milk
1/2 pound butter
1/3 cup sugar
2 teaspoons ground mahleb(fennel seed as substitute)
1 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup orange juice
2 eggs, beaten
1/4 cup warm water
1 package quick rising yeast
4 cups all purpose flower
Place warm water in the bowl of a heavy duty electric mixer. Add the yeast. Stir to dissolve.
In a small saucepan, combine the milk, butter, sugar, mahleb, salt, baking powder, and orange juice. Heat and stir to melt the butter and dissolve the sugar and salt. Cool to tepid, barely warm. Stir in beaten eggs, add to mixture.
Add 2 cups flower to the yeast mixture. Beat 5-10 minutes or until a soft sponge is formed and the dough begins to pull away from sides of bowl. This can be done by hand with a wooden spoon.
Using the dough hook on electric machine or by hand add the remaining 2 cups of flower and knead to make a smooth dough. Knead for about 10 minutes with mixer or 20 minutes by hand.
Place on the counter under a large stainless steel bowl. Allow to double in bulk, about 1 1/2 hours. Punch down and form rolls.
Pinch off a piece of dough the size of a golf ball. Roll into a snake 11 inches long. Tie a know and then bring up the ends through the center of the knot. Continue with the rest of the dough until you have 24 knots. Place the knots 2 inches apart on a greased baking sheet. Allow to double(about 1 hour). Brush with the egg wash. Sprinkle with the sesame seeds. Bake at 350 degrees for about 30 minutes or until golden brown.

ARMENIA- Wedding Customs and Cultural Traditions

It is customary that every single female present at an Armenian wedding arrive at the bride's parents  home during the dressing process and write their name on the bottom of the bride's shoe for good luck. As each female gets married, the bride crosses off the girl's name from her shoes.

Armenians are also very superstitious when it comes to the "evil eye". They wear a charm called a Atchka Ooloonk . Armenian brides wear this blue charm on their special day as their something blue.
The groom, his family members and guests all gather at the groom's parents house on the day of the wedding. A Sazander, which is a traditional Armenian band is present at the groom's house. The Sazander band begins to play once the best man arrives at the groom's house. The groom's family leaves the house and heads to the bride's parent's house.

 For Armenians the pomegranate is one of the most recognizable symbols of the country.  In Armenian mythology it symbolizes fertility and good fortune. It was a guardian against the evil eye. At weddings in Western Armenia, a bride would throw a pomegranate and break it into pieces. Its scattered seeds ensured that the bride would bear children. In Van, Armenian women who wanted to have a son would eat bread made from dough mixed with pomegranate seeds.

Sources: http://peopleofar.wordpress.com/welcome-to-people-of-ar/, http://www.harsanik.com/articles/tips-%26-guides/armenian-wedding-traditions-%11-intro/.