Food and Kitchen
breads/7/347446.asp:
Lavash, Armenian thin bread (Use As Crackers): 2 c. warm water. 1 Tbsp. dry yeast. 1c. sesame seed. 1 c. wheat germ or bran. 1/4 c. melted margarine. 3 tsp. Salt. 1 Tbsp. Honey. 1/2 c. pecan meal. 4 c. unbleached flour, approximately. Mix as for bread. Divide into 8 parts and roll each into a rectangle…I'm getting hungry! Can you satisfy my hunger for information on Armenian cooking?
You can work on one of the following projects or design your own project.
A Does the Armenian kitchen contain special ingredients and utensils? What can you find in your home kitchen and in the kitchens of Armenians you know that we would not find elsewhere? How are these used? What do they look like? Present the kitchens of your community, focusing on their aspects that are particularly Armenian.
B What Armenian dishes do you know or can find out about? What are their origins, ingredients, associated ceremonies, cooking instructions? What do they look like? Do people in your community make them, and can you show us how? Document a number of Armenian recipes, providing descriptions in text, images and sounds about the process of making them.
C What kinds of bread do Armenians eat and used to eat? Can you document the different kinds of Armenian bread? What do they look like and what are their names? What are their origins and where can you find them? How are they made, who buys them and how often? Give me a taste of the variety and nature of Armenian breads.
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