Tanov Apur or Spas

Here is a recipe for my favorite soup with natural yogurt and sour cream. There are many ways to cook it and after many experiments I chose the following one:
wash and boil a cup of dzavar (and I really do not know how to call it in English..some Armenians call it korkot)
then add 1 egg and 1 spoon of flour and mix all together
add 1 bottle of yogurt and half bottle of sour cream and again mix it well
finally add water (double the content)
wait until this boils and then add salt, 1 onion, a slice of butter and coriander

Recipes for this soup also vary. Instead of coriander, you can add mint and this will make a totally different flavor. Though the original recipe says there should also be meatballs with bulgur.

You are welcome to enjoy this soup hot and cold. This is an ideal option for hot summer days.

The Story about Tolma

This is a very interesting article on origin of Tolma. The point here is not claiming tolma to be Armenian, but going deeper with linguistic analysis of words, culture and traditions.

Armenian name Tolma is associated with Toli (in Armenian a grape leave). Toli – as a grape leave was recorded in the  inscriptions of Van Kingdom (Urartian). Initially , in Grabar , before the Seljuk Turks ever tasted Tolma the dish was called Tolimis – “meat in grape leaf”. Over time , as often it happens with the Indo – European (IE) endings , and in particular in Armenian language , which saves on vowel sounds , Tolimis turned into Tolim , followed by Tolima , and finally Tolma . Let’s compare Russian, which is also an IE language , where people , thanking someone would say ” Spasi tebya Bog-God save you” , then ” Spasi Bog-God Save ” and finally now ” Spasibo – Thank you.”

http://narinnamkn.wordpress.com/2014/01/08/677/

Here is also a photo report from annual Tbilisi Tolma Festival

GARNI ARAKH

Here is the recipe for one of my favorite summer dishes. You have to fry eggplants and peppers and do not forget to make small holes in eggplants with a fork. This make them fry better. Fry onions and cook the meat with herbs and garlic (minced, of course). I usually prepare 0,5 kg meat for some 5-6 egg plants and 5-6 middle size peppers. Then, insert the meat into the vegetables, you can add 1-2 fresh tomatoes (if there is enough meat). Let all this stay in the oven for half an hour. Then, it all your decision: you can add cheese, herbs (of course), slices of fresh tomatoes....and keep the dish in the oven for 10 more minutes.

DANDOOR

DANDOOR
Call it a salad or an appetizer, I am not sure which one suits this better. Dandoor is an excellent refreshing salad for summer dinners. All you have to do is to boil it for 10-15 minutes not more, squeeze it, add vinegar, salt and garlic.