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Dolma Festival In Armenia
The Dolma Festival in Armenia is an annual festival, also known as Uduli, that is held annually near the city of Armavir, Armenia. It began in 2011 and focuses on appreciation of Armenian cuisine, especially dolma, a traditional Armenian dish made of ground beef, lamb and spices wrapped in grape leaves, cabbage leaves and vegetables. During the festival, chefs from Armenia and other countries aim to cook different kinds of stuffed vegetable dishes known as dolma. During the competition, festival guests can watch Armenian dances, listen to songs, and taste the dolma. At the end of the festival, a jury chooses the best chef. The winner gets a special prize — a golden statue. Armenian cuisine uses many spices and herbs, including salt, garlic, red pepper, dried mint (in Western Armenia), cumin, coriander, sumac, cinnamon, cloves and mahleb. Dolma {{main, Dolma Dolma is one of the most popular dish in Armenian culture.Adyan, Anahit. "Dolma Festival." iAermenia, 30 June 2017, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolma Festival, Musa Ler
Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Wrapped dolma are known as '' sarma''. They can be served warm or at room temperature. History Stuffed vegetable dishes have been a part of Middle Eastern cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called . The word dolma, of Turkish origin, means "something stuffed" or "filled". (Turkish taxis are called ''dolmuş'' for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in the Arab states ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mahleb
Mahleb or Mahlepi is an aromatic spice made from the seeds of a species of cherry, ''Prunus mahaleb'' (the Mahaleb or St Lucie cherry). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination of bitter almond and cherry, and similar also to marzipan. Mahleb is used in small quantities to sharpen sweet foods and cakes, and is used in production of tresse cheese. It has been used for centuries in the Middle East and the surrounding areas as a flavoring for baked goods. Recipes calling for the fruit or seed of the "ḫalub" date back to ancient Sumer. In recent decades, it has been slowly entering mainstream cookbooks in English. In Greek cuisine, ''mahlep'' is sometimes added to different types of holiday ''tsoureki'' breads, including Christmas bread, the New Year's ''vasilopita'' and the braided Easter bread called ''cheor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dvin (ancient City)
Dvin ( hy, Դուին, label= Classical Armenian, hy, Դվին, label= reformed; el, Δούβιος, or , ; ; also Duin or Dwin in ancient sources) was a large commercial city and the capital of early medieval Armenia. It was situated north of the previous ancient capital of Armenia, the city of Artaxata, along the banks of the Metsamor River, 35 km to the south of modern Yerevan. The site of the ancient city is currently not much more than a large hill located between modern Hnaberd (just off the main road through Hnaberd) and Verin Dvin, Armenia. Systematic excavations at Dvin that have proceeded since 1937 have produced an abundance of materials, which have shed light into the Armenian culture of the 5th to the 13th centuries. Name Ancient Armenian literary sources almost always give the name of the ancient city of Dvin as ''Dowin'', although ''Dwin'' or ''Duin'' were eventually widespread. Later authors favored the Dvin appellation, which is the most common form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Echmiadzin
Vagharshapat ( hy, Վաղարշապատ ) is the 4th-largest city in Armenia and the most populous municipal community of Armavir Province, located about west of the capital Yerevan, and north of the closed Turkish-Armenian border. It is commonly known as Ejmiatsin (also spelled Echmiadzin or Etchmiadzin, , ), which was its official name between 1945 and 1995. It is still commonly used colloquially and in official bureaucracy (dual naming). The city is best known as the location of Etchmiadzin Cathedral and Mother See of Holy Etchmiadzin, the center of the Armenian Apostolic Church. It is thus unofficially known in Western sources as a "holy city" and in Armenia as the country's "spiritual capital" (). It was one of the major cities and a capital of the ancient Kingdom of Greater Armenia. Reduced to a small town by the early 20th century, it experienced large expansion during the Soviet period becoming, effectively, a suburb of Yerevan. Its population stands just over 37,000 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alashkert, Armenia
Alashkert ( hy, Ալաշկերտ) is a village in the Armavir Province of Armenia. Toponymy Prior to 1935 the village was known as ''Kyarimarkh''. The village was then known as ''Sovetakan'' between 1935 and 2008. In 2008, the village was renamed ''Alashkert'', after the historic Western Armenian town of Alashkert, from which many of its inhabitants had escaped in 1918. History The village was populated by Iranian Azerbaijanis who were forcibly settled in Alashkert as part of raising Muslim dominance in the region. Armenian migrants settled in the region in 1918 after having escaped from Western Armenia Western Armenia (Western Armenian: Արեւմտեան Հայաստան, ''Arevmdian Hayasdan'') is a term to refer to the eastern parts of Turkey (formerly the Ottoman Empire) that are part of the historical homeland of the Armenians. Weste .... References External links * * Populated places in Armavir Province {{ArmavirAM-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artamet
Artamet ( hy, Արտամետ) is a village in the Armavir Province of Armenia; it is located around 65 km east of Yerevan and 12 km from the border with Turkey. Artamet was founded in 1982. In 1991, 650 families from Nagorno Karabakh Nagorno-Karabakh ( ) is a landlocked region in the South Caucasus, within the mountainous range of Karabakh, lying between Lower Karabakh and Syunik, and covering the southeastern range of the Lesser Caucasus mountains. The region is mos ... were settled in Artamet; all but 2 of those families have since left. Artamet has a population of 172 at the 2011 census, down from 212 at the 2001 census. References Populated places in Armavir Province {{ArmavirAM-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolma
Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Wrapped dolma are known as '' sarma''. They can be served warm or at room temperature. History Stuffed vegetable dishes have been a part of Middle Eastern cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called . The word dolma, of Turkish origin, means "something stuffed" or "filled". (Turkish taxis are called ''dolmuş'' for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in the Arab states ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolma Festival, Musa Ler (2)
Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Wrapped dolma are known as '' sarma''. They can be served warm or at room temperature. History Stuffed vegetable dishes have been a part of Middle Eastern cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called . The word dolma, of Turkish origin, means "something stuffed" or "filled". (Turkish taxis are called ''dolmuş'' for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in the Arab states ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English ''clow of gilofer'', Anglo-French ''clowes de gilofre'' and Old French ''clou de girofle'', from the Latin word ''clavus'' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French ''girofle'' and Latin ''caryophyllon'', from the Greek ''karyophyllon'' "clove", literally "nut leaf". Botanical features The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initiall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armavir, Armenia
Armavir ( hy, Արմավիր), is a town and urban municipal community located in the west of Armenia serving as the administrative centre of Armavir Province. It was founded in 1931 by the government of the Armenian Soviet Socialist Republic. As of the 2011 census, the population of the town is 29,319, declined from 46,900 reported at the 1989 census. Currently, the town has a population of 37,053 as per the 2019 official estimate. The town was known as Sardarabad before 1935, and Hoktemberyan from 1935 to 1995. Currently, Armavir is the seat of the Diocese of Armavir of the Armenian Apostolic Church. Etymology Founded in 1931 as Sardarabad, the town was known as Hoktemberyan (meaning the ''city of October'') between 1935 and 1995, named in honor of the October Revolution. In 1992, the town was named Armavir by the government of independent Armenia, after the nearby ancient city of Armavir, that was founded in the 8th century BC by King Argishti I of Urartu, and became the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumac
Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including East Asia, Africa, and North America. Sumac is used as a spice, as a dye, and in medicine. Description Sumacs are dioecious shrubs and small trees in the family Anacardiaceae that can reach a height of . The leaves are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes long, each flower very small, greenish, creamy white or red, with five petals. The fruits are reddish, thin-fleshed drupes covered in varying levels of hairs at maturity and form dense clusters at branch tips, sometimes called sumac bobs. Sumacs propagate both by seed (spread by birds and other animals through their droppings), and by new shoots from rhizomes, forming large clonal colonies. Taxonomy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an herb in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
