MAY

According to old Armenian Calendar the period from May 8 to June 9 formed the 10^th month that matching with 5^th 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 11^th month that matching with 6^th 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 13^th 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 8^th 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

Mar-Borani

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

Beverages/Empelik

 TEA

Apricot Tea Compote

For more details about this tea history in www.armeniantea.com

Wine /Ginarbuk

Armen Mehrabyan’s choice