Brutybruty

14/12/2020

Ժինգյալով Հաց / Zhingyalov Hats—a specialty of Artsakh and the dream of every vegan-is a traditional Armenian wholesome flatbread combining more than 20 types of finely chopped greens and herbs, including spinach, beetroot leaves, wild sorrel, spring onions, parsley, coriander, chervil, cilantro, nettles, dill, salsify, papaver leaves etc. Striking the right balance between sour and bitter in the even mix of greens, herbs, salt, pepper, and oil is the key to delicious and fragrant flatbreads.

Dough balls rolled into very thin circles and stuffed with the vividly green filling are baked on a sajin, a cast-iron griddle, for 4-5 minutes on each side until golden-brown specs appear. Zhingyalov Hats is normally served with Matsun and Tan (a drink made of Matsun, diluted with water and salted).

12/12/2020

The Armenian Genocide of 1915 has scattered the riches of Armenian cuisine to various parts of the world. It’s not surprising that Armenian diasporas from different countries may have some dishes not well-known in other diasporas or in Armenia itself.

Մսալոշ (Լահմաջո) / Msalosh (Lahmajo) or Armenian Pizza was one of those dishes, returned by Armenians of the diaspora from the Middle East and repopularized in the country after WWII and the crumbling of the Soviet Union in 1991. It’s still uncertain where the true roots of this dish lie, though.

Msalosh (meat and Lavash) or Lahmajo (from Arabic “lahm bi ajin”, translated as “meet with dough”) consists of a very thin, round, crispy, Lavash-like flatbread topped with spiced minced beef or lamb. It’s served with Թան / Tan and sprinkled with lemon juice.

11/12/2020

Armenians love Pickled Veggies or Ttu (Թթու, literally translates as “sour”) so much and eat them during lunch or dinner pretty often. Armenian pickles are made with cabbage, cauliflower, cucumbers, green tomatoes, carrots, green chili peppers, garlic cloves, celery, onions, beetroots (hence the beautiful pinkish color) etc.

The secret of delicious Ttu lies in the perfect proportion of water, salt, and spices. Arranged layer-by-layer veggies and spices are immersed in the brine and set aside for at least 10 days at room temperature and then transferred in the fridge or to a cold place.

By the way, pickled cabbage is used in many Armenian dishes including Pasuts Tolma (vegan Tolma with beans) and Qrchik soup.

08/11/2020

02/11/2020

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27/02/2020

Trash hampers

27/02/2020

27/02/2020

Veg

27/02/2020

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