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Tjvjik (food)
Tjvjik, tzhvzhik or dzhvzhig ( hy, տժվժիկ) is an Armenian dish which is mainly based on liver (lamb, beef, pork or chicken). In addition to liver it can include any other offal. It is considered an easy dish to prepare. Etymology From hy, տժվժալ ("to make hissing sounds") + -իկ (diminutive suffix), probably because of the sound of frying. Preparation and ingredients After unwrapping the liver, the bile is removed, and the lungs are washed. The kidneys are also unwrapped and cut in half. The esophagus is turned inside out and well-washed. Prepared offal and tail fat are washed, cut into equal pieces, put in a pan and fried until half-cooked. Then hopped onion is added, along with tomato purée (optional), salt, and pepper. The pan should be covered with a lid to cook tjvjik until tender. The dish is usually served with parsley. Tjvjik-with-mung-sprouts.png, Tjvjik with mung sprouts In popular culture In the story of the writer Atrpet (Sarkis Muba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenia
Armenia (), , group=pron officially the Republic of Armenia,, is a landlocked country in the Armenian Highlands of Western Asia.The UNbr>classification of world regions places Armenia in Western Asia; the CIA World Factbook , , and ''Oxford Reference Online'' also place Armenia in Asia. It is a part of the Caucasus region; and is bordered by Turkey to the west, Georgia to the north, the Lachin corridor (under a Russian peacekeeping force) and Azerbaijan to the east, and Iran and the Azerbaijani exclave of Nakhchivan to the south. Yerevan is the capital, largest city and the financial center. Armenia is a unitary, multi-party, democratic nation-state with an ancient cultural heritage. The first Armenian state of Urartu was established in 860 BC, and by the 6th century BC it was replaced by the Satrapy of Armenia. The Kingdom of Armenia reached its height under Tigranes the Great in the 1st century BC and in the year 301 became the first state in the world to adopt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Purée
Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. Differences The definitions of tomato purée vary from country to country. In the U.S., tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in the seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato purée generally lacks the additives common to a complete tomato sauce and does not have the thickness of paste. The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids. Passata di pomodoro ''Passata di pomodoro'' is an uncooked tomato purée, strained of seeds and skins. Passata is from the Italian verb passare, "to go through". See also * List of tomato dishes This is a list of tomato dishes. This lis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries. Animal livers are rich in iron, copper, the B vitamins and preformed vitamin A. Daily consumption of liver can be harmful; for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A. A single serving of beef liver exceeds the tolerable upper intake level of vitamin A. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D. Liver contains large amounts of vitamin B12, and this was one of the factors that led to the discovery of the vitamin. Etymology From Middle English liver, from Old English , from Proto-Germanic , from Proto-Indo-European "to smear, smudge, stick", from Proto-Indo-European - "to be sl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caucasian Cuisine
The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia (country), Georgia and North Caucasus. Traditional dishes Plates Some popular cheeses from the Caucasus include: * Ashvlagwan ''(Ашвлагуан)'' — Abkhazian cuisine, Abkhaz smoked cheese, similar to sulguni. * Chechil ''(Չեչիլ)'' — String (often smoked) cheese, made in Armenia. * Chechili ''(ჩეჩილი)'' — Cheese in shape of ropes, made in south Georgia (Country), Georgia. * Circassian cheese, Adyga kwae — ''(Адыгэ Къуае)'' - Mild cheese, made in Circassia. * Chkinti' ''(ჭყინტი)'' - Salty and "juicy" cheese made originally in Imereti. * Dambalkhacho ''(დამბალხაჭო)'' — "Rotten" cheese made in Pshavi and Mtiuleti. * Guda ''(გუდა)'' — Cheese made from sheep milk in Tusheti. Its preparation takes 20 days. * Iron tsykht ''(Ирон Цыхт)'' — Cheese made in Ossetia. * Beyaz peynir, Qatik — Sour creamy cheese, made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerusalem Mixed Grill
Jerusalem mixed grill ( he, מעורב ירושלמי) (''me'orav Yerushalmi'') is a grilled meat dish considered a specialty of Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander. The dish is said to have been invented at the Mahane Yehuda Market, with various restaurants claiming to be the originators. In 2009, Israeli chefs created a giant portion that weighed in at 440 pounds (200 kilos), winning a Guinness world record for the largest Jerusalem mixed grill. They also prepared the world's smallest dish: Jerusalem mixed grill in a pita the size of a coin. According to the late ''Haaretz'' food critic Daniel Rogov, world-renowned chefs have pleaded with one of the steakhouses, Sima, for the recipe which includes a secret ingredient described as "Georgian pepper". A variation of the dish may have the meorav yerushalmi thinly chopped and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arnavut Ciğeri
Arnavut ciğeri (literally "Albanian liver") is a Turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley. Etymology The word '' Arnavut'' (Albanian) is part of a dish in İstanbul cuisine known as ''Arnavut ciğeri'' (Albanian liver). History The origins of ''Arnavut ciğeri'' lie in the fifteenth century and the aftermath of wars in what became the Ottoman Balkans (Rumelia) and the immigration of Albanians to the Istanbul region. "Kültürümüzün temel taşlarından olan semtlere (Arnavutköy, Arnavutkaldırımı), yemeklerimize (Arnavut ciğeri), kişilik özelliklerine (Arnavut inadı) adını verdiğimiz Arnavutların, Anadolu’ya ilk göçleri, yaşadıkları Arnavutluk toprağının Osmanlı Devleti yönetimine geçmesiyle başlamıştır." People traveling from the Balkans to Ottoman Anatolia imparted their influences on the area such as Albanians who became employed as mobile sellers of raw liver. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hash (food)
Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from , meaning "to chop". It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery." Canned corned beef hash became especially popular in countries such as Britain, France, and the United States, during and after the Second World War as rationing limited the availability of fresh meat. Hash may be served for breakfast, lunch, or supper. When served for breakfast in the United States hash may come with eggs, toast, hollandaise sauce, or baked beans. High-end restaurants offer sophisticated hash dishes on their menus. Modern preparations can be made with unconventional ingredients such as lamb, fish, venison, turkey, chicken, shrimp, or steak. United States "Hash" of many forms was part of the American diet since at least the 18th century, as is attested by the availability of numerous recipes and the e ... [...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] |
House Music
House is a music genre characterized by a repetitive Four on the floor (music), four-on-the-floor beat and a typical tempo of 120 beats per minute. It was created by Disc jockey, DJs and music producers from Chicago metropolitan area, Chicago's underground Clubbing (subculture), club culture in the late 1970s, as DJs began altering disco songs to give them a more mechanical beat. House was pioneered by African Americans, African American DJs and producers in Chicago such as Frankie Knuckles, Ron Hardy, Jesse Saunders, Chip E., Steve "Silk" Hurley, Farley "Jackmaster" Funk, Marshall Jefferson, Phuture, and others. House music expanded to other American cities such as New York City and became a worldwide phenomenon. House has had a large effect on pop music, especially dance music. It was incorporated by major international pop artists including Whitney Houston, Janet Jackson ("Together Again (Janet Jackson song), Together Again"), Kylie Minogue, Pet Shop Boys and Madonna ("Vogu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western Armenian
Western Armenian ( Classical spelling: , ) is one of the two standardized forms of Modern Armenian, the other being Eastern Armenian. It is based mainly on the Istanbul Armenian dialect, as opposed to Eastern Armenian, which is mainly based on the Yerevan Armenian dialect. Until the early 20th century, various Western Armenian dialects were also spoken in the Ottoman Empire, especially in the eastern regions historically populated by Armenians known as Western Armenia. The spoken or dialectal varieties of Western Armenian currently in use include Homshetsi, spoken by the Hemshin peoples; the dialects of Armenians of Kessab, Latakia and Jisr al-Shughur of Syria, Anjar of Lebanon, and Istanbul and Vakıflı, of Turkey (part of the "Sueidia" dialect). Sasun and Mush dialect is also spoken in modern-day Armenia villages such as Bazmaberd and Sasnashen. The Cilician dialect is also spoken in Cyprus, where it is taught in Armenian schools (Nareg), and is the first language of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenfilm
Armenfilm (russian: Арменфильм; hy, Արմենֆիլմ), also known as Hayfilm ( hy, Հայֆիլմ), is an Armenian film studio located in Yerevan. The studio was founded on 16 April 1923 as a production unit of the Soviet State Cinema Organization, with Daniel Dznuni as the first director. Armenfilm was sold by the state to private investors in 2005 with a long list of conditions to revitalize the studio's equipment and produce new content. It was renamed as CS Film Studios but failed to produce the required new feature films. In 2015, the Government of Armenia decided that the new management had failed to satisfy the conditions of the sale and moved to reclaim the studio's assets. History *1923 - The organization "Goskino" was created within the People's Commissariat of Education of Armenia, as well as the association "Gosfotokino." *1928 - The studio was renamed as "Armenkino." *1938 - The studio was renamed as "Yerevan Film Studio." *1957 - The studio was renamed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arman Manaryan
Arman Manaryan ( hy, Արման Մանարյան; December 15, 1929 – February 16, 2016) was an Iranian-born Armenian film director. He was the brother of actor Yervand Manaryan. He repatriated to Soviet Armenia in 1946 and graduated from the Yerevan State Conservatory in 1952 and from the Moscow Institute of Cinematography in 1962. Since then he worked with Armenfilm Armenfilm (russian: Арменфильм; hy, Արմենֆիլմ), also known as Hayfilm ( hy, Հայֆիլմ), is an Armenian film studio located in Yerevan. The studio was founded on 16 April 1923 as a production unit of the Soviet State Cinem .... He died in 2016, aged 86. Films *'' Tjvjik'' (1962) *''Morgan's Relative'' (1970) References 1929 births People from Arak, Iran Armenian film directors 2016 deaths Iranian people of Armenian descent Place of birth missing Komitas State Conservatory of Yerevan alumni Gerasimov Institute of Cinematography alumni Iranian emigrants to the Soviet Union [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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