Armenian Dinner Evening Menus
MAY
According to old Armenian Calendar the period from May 8 to June 9 formed the 10th month that matching with 5th month of current calendar and was called MAREI. It was devoted to the Mayri tree (cedar) that was blossoming in that period in pagan there were worship to this tree about what is etymology of Mayri tree is coming from – Armenian world “mayr” meaning “mother”. This period of “food calendar” famous as a fiesta period and everybody were enjoy dinner in “spring forest” around fire and warm atmosphere of friends. In this period reach of wild eatable plants and mountain river fish. In this time Armenian like also to eating the meat, particularly lamb and goat that has a best test in this particular interval.
Aperitif/Empanak
Sikangaben
Sparkling water freshly spiced with Honey and Lemon juice, pieced with wild calendula flower petals.
Appetizers/ Akrajajik
Banjarahac
Unique appetizer of freshly crashed wild nettle spiced by mountain salt and served with charcoal roasted Armenian bread that served with spiced olives. Its known as a “minister chips” and primary made by Armenian monks from Kolkata.
Salad/ Aghcan
SINDRIKI AKHTSAN
Marinade Solomon seal herb with spiced delicious garlic and vinegar
Soups/ Apur
Pipert apur
Traditional soup made from Wild Musk Mallow, spiced with fresh chives, garlic, vinegars and whole wheat. The recipe of this lovely soup of people from Lori region of Armenia was passed from generation to generation owing to grandmother Martho from Odzun.
Main dish/Himnutest
Khorovu
Slightly grilled Lamg meat complemented with wild plume sauce that is spiced with “sacred spice” of Verin Basen region of historical Armenia. Usually serve with side dish made from Karaundz (Wild Celery) leaves.
Side dish/ Khavart
Karaundz
Steamed newly blossomed leaves of wild celery served with sassafras sauce.
Wine/Gini
Rose wine
(Chiara’s Italian specialty)
Beverages/Empelik
Armeniac Royal Nectar
Caffeine free herbal tea of linden and elderflower
The origin of this blend made by monks of Sanahin Monastery goes as far back as the 10th century. The name “Royal Nectar” suggests that it was a special made for Armenian Bagratuni royal family.
Desserts/Agand
Lole
Honey fruit pastry ornamented with roasted walnut and dried apricot and accompanied with seasonal fruit salad. Served with ice cream to present elegance of test. Historical pastry that known as “Royal dinner pastry” of Armenian king Tiran from Atshakuni royal family (338-350) aptitude to Byzantium Impairer Konstantin.
JUNE – Margats
According to old Armenian Calendar the period from June 7 – July 6 formed the 11th month that matching with 6th month of current calendar and was called MARGATS. According to legend, once a year in ancient times a monster went down on the Earth and ate all of the green grass in the land. Animals died of starvation. But gallant Margats killed the monster. Thus in honour of Knight Margats, the month was called Margats.
Aperitif
Sikangaben
Still water freshly spiced with Honey, Lemon and wild calendula flower petals.
Appetizer
Ktron
Roasted flat bread spiced with herbs and served with “adva” and “damask” sauces. It is known as “minister chips” and was mostly made by Armenian monks from Kolkata.
Salad
Dzkan Sarnaghtsan
Delicious plate of fresh trout file and bulgur that served with spiced olives, balsamic vinegar and olive oil.
This medieval Armenian recipe of Vaspurakan reached us by thanks of ethnographer Dr.Yervan Lalayan
Soup
Pipert Apur
Traditional soup made from Wild Musk Mallow, spiced with fresh chives, garlic, vinegar and whole wheat. The recipe of this lovely soup of people from Lori region of Armenia was passed from generation to generation owing to grandmother Martho from Odzun.
Main dish & Side dish
Horti Khorkhovu
Specially grilled delicious Veal meat served with sweet-and-sour apricot sauce. It’s a 13th century recipe found from ancient Armenian manuscripts and was the favorite dish of Armenian King Khetum the 1st from the historical Gandzak region (existing Kirovabat) of Armenia.
Zimel
Steamed newly blossomed leaves of wild amaranth served with wild sassafras sauce. The recipe dates back to 8th century and was recognized as the favourite food of Armenian Catholicos Hovan Odzneci (717 – 728).
Beverages
Royal Nectar
Caffeine free herbal tea of linden and elderflowers.
Desserts
Fruit salad with lait écrémé and rose syrup
JULY – HROTITS
7 month of new calendar 12 month of old calendar –
(7 July – 5 August)
Etymology of this world coming from “HUR”, that means hot or fire in Armenian. Its intimated that during this season was very hot, that is why this month was called HROTITS, means “very hot”.
APETIZER / AKRAJAJIK
ZEYTUN NAHISH HACOV
Olive pate served with Nahish bread
(…and dove brings the olive branch to Noah that settled on Ararat…)
Grigor episcopes breakfast with king KhosrovB, dated 265-279 ac.
SALAD / AGHTSAN
KHOLAGHTSAN
Seasonal Wild Herbal salad served with freshly harvested capers fruit sauce.
Armenian King Smpat A delicates olives to Yusuf amira of Atrpatatkan,dated 903 ac.
Main Dish / Himnutest
Havi mtrank
Grilled Poultry with apricot and cucumber and served with capers fresh fruit sauce.
Known as a lovely dish of the Georgian King Vakhtang VI that was served by Pargevaga of Koghp: Dated X century.
Side dish/ Khavart
SMBUKI MANRATAPAK
Delicious plate of eggplant, onion, garlic withfresh raspberry sauce.
The Armenian Queen Khosrovanush that builds the Sanahin and Hakhpat monasteries prepared it to the honor of royal ministers of King Ashot III th.
PASTRY / AGAND
KRKNEP SARNAMACUNOV
Sweet flat bred from Avetik wheat, spiced by sesame seed, almond powder, honey and served with kind of frozen fruit yogurt.
BEVERGE / EMPELIK
Orient Blend of Ancient Herbals
ICE TEA
The old legend says that the secret of this elixir of longevity passed from generation to generation to make possible all and sundry to enjoy the pleasure of this unique infusion, and fell happy and healthy.
WINE
Mehlem
Red wine spiced with honey and tamarind
AUGUST – Navasard
8 month of new calendar and 1st month of old calendar –
(Aug. 11 – Sep. 9)
Etymology of world NAVASARD coming from “NAV” that means-“new” and “SARD” -“year”.
According to Ananian Shirakatsy and Hovhannes imastasery Navasard was also the name of a daughter of Hayk Nahapet (forefather of Armenian). Ancient Armenians celebrated this Holiday in honor of Hayk Nahapet, who defeated the tyrant Bel.
Aperitif
Caranful
Sparkling water freshly spiced with Clove and sliced lemon
This recipe of XI century during the reign of Senekerim Artsurni, reached us trough famous medieval Armenian scientist of XVII century Asur Sebastaci
Appetizers
Epremakhndzori bolorak
Spiced potato and selected goat cheese rolled in Lavash bread.
This delicious appetizer made from special blend of spiced potato and selected goat cheese that roled in Armenian lavash bread. In medieval Armenia potato was called Epremakhndzor, since according to story Armenian Katolikos Eprem (1810-1815) bring potato from India to Armenia. (Sources: V.Bdoyan , E.Lalayan, D.Vardumyan)
Main dish
Maki
Boiled meat of goat made with vegetable and spices usually served with “trilobio” side dish. Originated in Akhpat village of Lori region.
Side dish/ Khavart
Trilobio
Inventive combination of medieval Armenian recipe of tree type of fabace: read bean, chicken pea and green bean, served with sassafras sauce and olive spiced by paradise seeds
Beverages
Pomegranate Tea
Desserts
Khoriz
Enjoyable pastry made from roasted whole wheat delighted by walnuts and fruit syrup that is dated 8th century and belong to Armenian Catholicos Hovan Odzneci717—728.
SEPTEMBER – HORI
The 9 month of new calendar and second month in the old Armenian calendar
(September 10 to October 9)
Etymology of Armenian world “horel” means put into underground or in basement (means harvested crops, cereal, wine, fruits, etc), the month of storekeeping of harvested crops.
Aperitif/Empanak
Karanful
Sparkling water freshly spiced with Lemon juice and clove.
Appetizers/ Akrajajik
Ktron
Roasted flat bread spiced with herb and served with “adva” sauce. It known as a “minister chips” and primary made by Armenian monks from Kolkata.
Salad/ Aghcan
Chlbur sekhi matsukov
It is yolk pate with capers and melon sauce made from boiled yolk especially spiced with greens and capers and served with melon sauce. It is dated in XVI century and connected with the story of Armenian King Tigran Mandacuny, who also has done a selection of famous Armenian melon TIGRANASEKH, which was widespread in Europe via Rome by Armenian traders.
Both this dishes originated from ancient Armenian Basen region. (Sources: S.Orbelian and G.Hakobyan)
Main dish/Himnutest
Delicate grilled beef served with “Mar-Tsori” blackberry sauce.
Served during the dinner of Royal Rubiniats Levon the Second. Dated 1198 and reached us by K.Gandzakeci, G.Aknereci, and V.Hacuni.
Side dish/ Khavart
Karaundz
Steamed newly blossomed leaves of wild celery served with sassafras sauce.
Wine/Gini
Selected Rose wine
(Coupage of Armenian Wine Sspecialties)
Beverages/Empelik
Ice Tea
Orient Blend of Ancient Herbals
Caffeine free herbal tea. The old legend says that the secret of this elixir of longevity passed from generation to generation to make possible all and sundry to enjoy the pleasure of this unique infusion, and fell happy and healthy.
Desserts/Agand
Dzmeruk megrakati matsukov
Watermelon with honey-milk sauce.
First cultivation of Watermelon was done by Armenian from Urartu, which was discovered by Dr.Piotrovski in 1948 from Karmir Blur. The recipe is a result of many years research and represents the unique example of hospitality of Armenian Kings to their guests, that are stop in Armenia from the Silk Road trading during the month HORI, when watermelon was ready to offer to refresh travelers from the long way.
OCTOBER – Sah’mi
The 9 month of new calendar and 3 month in the old Armenian calendar
(Oct. 10 – Nov. 8)
Sahmy is a third month of Armenian chronology. Sahmy lasted from 10th of October till 8th of November. According to Anania Shirakatsy and Grigor tatevatsy, Sahmy is a daughter of Hayk Nahapet. There are several meaning of Sahmy: according to priest, means “a border”; according to st. Malkhasiants, Sahmy means “seed”; according to some Armenian slang Sahmy means “to fear” which is connected with changes of the weather.
Appetizers/Akrajajik
PATAR
Fine grilled onion with delicious garlic, served with whole olive spiced with Paradise Seeds, Olive oil and Balsamico.
This meze was a part of daily cousin of Kyurikians Royal family from Sanahin.
Salads/Aghtsan
BRINDZAKOL
Fine rice with Armenian saffron (Chartamus) and seasonal greens, served with special olive oil dip.
The recipe of this delicious salad of Argutian-Yerkaynabazuks family was found with the support of the Hakopyan family from Sanahin.
Entrees/Himnutest
HORTI KUTAP
Veal file stuffed with roasted walnuts in sweet-and-sour apricot sauce, served with fresh apricot vegetable stuffed.
One of the famous dishes of Gentry’s in the historical region of Gandzak.
Side dish/ Khavart
Zare
The plate of unique selection of grilled legumes (eggplant, cornflower and squash) and cereals (bean, lentil, peas and maize) made with Armenian chechil cheese and dip with raspberry sauce. It’s originated from Tashir-Dzoraget area of Armenian and served as a side dish to excelsior goat meat plate.
Desserts/Agander
PAGHLAVA SELECTION
Paghlava selection served with fresh apricot and vanilla ice cream.
Delicious baklava – a pearl of dessert table of the ancient Armenian nobility
Apricot Tea Compote
For more details about this tea history in www.armeniantea.com
Armen Mehrabyan’s choice
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Menu
Aperitif/Empanak
Sikangaben
Sparkling water freshly spiced with Honey and Lemon juice, pieced with wild calendula flower petals.
Appetizers/ Akrajajik
Ktron
Roasted flat bread spiced with herb and served with “adva” sauce. It known as a “minister chips” and primary made by Armenian monks from Kolkata.
Salad/ Aghcan
Dzkan Sarnaghtsan
Delicious plate of fresh trout file and bulgur that served with spiced olives, balsamic vinegar and olive oil.
This medieval Armenian recipe of Vaspurakan reached us by thanks of ethnographer Dr.Yervan Lalayan
Soups/ Apur
Pipert apur
Traditional soup made from Wild Musk Mallow, spiced with fresh chives, garlic, vinegars and whole wheat. The recipe of this lovely soup of people from Lori region of Armenia was passed from generation to generation owing to grandmother Martho from Odzun.
Main dish/Himnutest
Khorovu
Slightly grilled Lamg meat complemented with wild plume sauce that is spiced with “sacred spice” of Verin Basen region of historical Armenia. Usually serve with side dish made from Karaundz (Wild Celery) leaves.
Side dish/Agander
Karaundz
Steamed newly blossomed leaves of wild celery served with sassafras sauce.
Wine/Gini
Rose wine
(Chiara’s Italian specialty)
Beverages/Empelik
Armeniac Royal Nectar
Caffeine free herbal tea of linden and elderflower
The origin of this blend made by monks of Sanahin Monastery goes as far back as the 10th century. The name “Royal Nectar” suggests that it was a special made for Armenian Bagratuni royal family.
Desserts/Agand
Lole
Honey fruit pastry ornamented with roasted walnut and dried apricot and accompanied with seasonal fruit salad. Served with ice cream to present elegance of test. Historical pastry that known as “Royal dinner pastry” of Armenian king Tiran from Atshakuni royal family (338-350) aptitude to Byzantium Impairer Konstantin.
Armenian Dinnet in honor of the South Korean famous filmmaker Kim Ki-duk (Golden Leon and 2011 Kannes Film Festival awarder) and opera soprano Hasmik Papyan at the Tufenkian “Kharbert” restaurant.Armenian Dinner Evening
Master class Menu
at Gayane’s Restaurant Moscow
Aperitif
Sparkling water freshly spiced with Clove and sliced lemon
Salad
Dzkan Sarnaghtsan
Delicious plate of marinated fish with special sauce of olive and greens.
The recipe of this unique dish discovered from ethnographic research made in Lori region that indicates food dining culture of royal families in Medieval Armenia.
Ingredients: River trout file – 0,2 kg; Grape fresh leaves – 0,2 kg, Bulgur – 0, 1 kg, Olive oil – 100 ml, Balasan – 20 ml, spices
SoupLalva Apur
Black bean soup with fin roasted walnuts and sour cream
Actually in Armenia we had tree kind of beans from which Armenian was made soups and one of them is Lalva – black bean. This soup is originated from Lori region and it is dated in between 966-991 AC. According to the history it was lovely soup of Lori’s Kyurike King which always was prepared by his wife Aryusak who was also the mother of famous Armenian king David Anhoghin. It was made from selected bean, finds roasted and spiced walnuts and dipped with “arajan” – country stile of sour cream. Then after the similar kind of soup starts to be made by villigares from Lory and was called Lobu Kirkash, which is completely different with her texture and test and for sure that’s not a KING SOUP. (Sources: V.Bdoyan , E.Lalayan, D.Vardumyan)
Ingredients: Black bean– 0,5 kg; Walnuts – 0,2 kg, Sour cream – 0, 1 kg, spices
Main dish
Horti Kutap
Veal rolls stuffed with roasted walnuts in sweet-and-sour apricot sauce, served with stuffed apricot.It was a one of the famous dishes of Gentry’s of the historical Gandzak region of Armenia.
Ingredients & Direction: 500 gram Veal filet are prepared for roll preparation and marinated in ½ portion of ready made sweet-sour apricot sauce. (5 fresh apricot, 1 piece of garlic, 4 gram fenugreek, 2 gram oregano and 10 gram non rapt vine juice are boiled and made a sauce) 50 gram Walnuts are chopped and grilled. Marinated Veal file are cut and stuffed with roasted walnuts and grilled in olive oil. For 8 pieces of Staffed apricot we will need grilled in olive oil sliced staff of grilled 2 onions, 2 green pepper and 1squash. These grilled vegetables are stuffed in cornel cleared fresh apricot and put into oven for grilling. Serving: 4Veal rolls are placed into the plate and from a side stuffed apricot and the rest ½ portion of ready made sweet-sour apricot sauce are add into the veal rolls and stuffed apricot.Side dish
Epremakhndzoru bolorak
Mashed potato spiced with blue savory and goat cheese rolled in Lavash.
This delicious appetizer made from Armenian lavash bread role with stuffed with special blend of spiced potato and selected goat cheese and finished in grill. Epremakhndzor was called potato, which is according to story Armenian Katolikos Eprem (1810-1815) bring potato from India to Armenia. (Sources: V.Bdoyan , E.Lalayan, D.Vardumyan)
Ingredients: Potato – 0,5 kg; Goat cheese – 0,2 kg, Lavash – 0, 5 kg, spices
Desserts & Beverages
Fruit salad with lait écrémé and rose syrup
Pomegranate Tea
(Caffeine free herbals)
Ingredients: Sliced Apple – 0,2 kg, Sliced Cucumber – 0,2 kg, Sliced Pear – 0,2 kg, Cub cut peach – 0,2 kg, lait écrémé (сгушенное молоко) – 50 gram, rose syrup –50 gr, cinnamon, cardamom, clove.[/vc_column_text][/vc_column][/vc_row]