Let’s move to Armenia. Even if only with the taste of “Nutmeg cake”. This poorly known and isolated European country is historically connected to the Ararat Mountain, which is now entirely in Turkey and where the Noah’s Ark is most likely to be discovered. If ever it ever existed. According to the Bible, the coffin has stopped in Mount Ararat, on the border between Turkey, Armenia and Iran. Italian explorer Tito de Luca, who writes under the pseudonym Azat Vardanian, has dedicated more than 20 years to the search for the remains of Noah’s Ark and has repeatedly explored the caves and glaciers in Mount Ararat. In one of his research, he found parts of a tree with traces of resin at an altitude of 4350 meters, which in his view is evidence of the existence of Noah’s Ark. In the course of the study, the traveler has collected a number of artifacts that testify to his existence. Complex chemical and radioisotope analysis confirmed the researchers’ initial assumptions about the age of the find. Whether it’s right from Noah’s ark I leave you to believe or not. For me, the Bible is a wonderful tale in its “Old Testament” part, but everyone is free to believe what she wants. 🙂
The capital of Armenia – Yerevan is one of the oldest continuously populated cities in the world. Even the Eternal City is younger with 29 years of it. Older are Jerusalem and Damascus, which leads in the rankings. They call Yerevan a town as a garden. Surprisingly, how many parks and green areas are in a city that is in a semi-desert. Although they are the first nation to adopt Christianity as a national religion, today Armenia is surrounded almost exclusively by Muslim countries. Turkish aggression, the so-called Armenian genocide at the beginning of the 20th century is a cause of widespread dissemination of the Armenian community around the world. There are currently just over 3 million people in the country and over 8 million Armenians around the world.
Armenian cuisine is recognized as one of the most ancient on Earth. Archaeological excavations prove that more than 2500 years ago the Armenians have already baked yeast bread. Since ancient antiquity, the so-called “Shashlik” dish has been popular today, and the “Kutap” fish dish is over 1500 years old. Cooking technology is often labor-intensive, but the dishes are widely recognized as very tasty. They have a spicy flavor because the favorite spices of the Armenian hostess are pepper, garlic, cumin and many green herbaceous plants. Potatoes, tomatoes, cabbage, aubergines, peppers, carrots, cucumbers, zucchini and many others, which are traditional for our cuisine, are the most common vegetables. Often, however, they combine in an extraordinary way with meat and fish.
In the hottest parts of the country the dishes are quite salty, which is explained by the fact that in hot climates the body needs to retain water, and this is achieved with salty meals. Quite piquant is the “sudjuk” because of the large amount of salt and garlic, pepper and cinnamon, which give it a specific taste and aroma. In Armenian homes, soups and beef and sheep dishes are regularly served at the table. In the spring, sarmies of vine leaves called “tolma” are shrunk, and in summer and autumn apples, quinces, aubergines, peppers and tomatoes are filled with minced meat, rice and green spices. At the table, there is also a delicious Armenian bread, known as lavash. They are very thin and long cakes that are rolled up like pancakes and their length reaches 50 cm. They bake by technology 6,000 years ago – in ancient clay tons of tons (in India known as tandouri) with a cylindrical shape buried in the ground. They heat up quickly and the dough sticking on their walls is baked in minutes. Armenian lavash is very popular in the world because of its low calorific value. The Armenians in Bulgaria on Christmas Eve still serve “topik” – generously seasoned and cooked meatballs from Bulgur, also “anush abour” – sweet corn soup, and “pias” – bean puree. I was in the Armenian restaurant “Egur, egur” in Sofia and to tell you honestly I barely managed to choose what to eat at the wide variety of promising to have delicious dishes. And I was not disappointed with my choice. Everything we chose was very tasty, close to our kitchen, and quite different. The most common lactic-acidic product is “matsun “. It is made from cow, sheep and buffalo milk, which is boiled at first and cooled to the required temperature. Adding started with „matsun“ of the previous day at the milk and is warming up at a temperature of 40-45 degrees, and after 5-6 hours it is cooled to 5-8 degrees. As a result, something like a cottage cheese is produced. With matsun and shredded garlic another national dish is prepared – “spas”, which is served with various meat dishes. The water-diluted matsun is a wonderful refreshing drink. Something like our ayrian. The Armenian eating regime is unusual. They eat lightly, dine moderately, and eat a steady evening, turning their tables into a small holiday.
Armenians also love sweets. The most popular among them are so-called “hati” – round, sweet cakes with different fillings, and “pahlavata”, which with its walnut stuffing is very much like baklava. True delight offers another dessert – “alani”: dried apricots, stuffed with ground nuts and sugar. Not only fresh, but often dried are eating plenty of fruits: pears, apples, quinces, grapes, plums, peaches. Grape juice is boiled “dobash”. With “dobash”, a thick milk acid is made and melted garlands of stringed walnut kernels, which are dried for winter storage. This is one of the most popular sweets in the country. Some of the original Armenian pastries, for example coffee flavored, are based on a long and patiently prepared multi-purpose dough and others can only be tried after two weeks, especially if they include fruits and nuts. Desserts also include unusual products such as aubergines, green tomatoes and watermelon rind.
I chose “Nutmeg cake” for you – a nutmeg treat that bothered me not to be compulsive. When I was a child, we were always in this spice. My grandmother obviously used it, but I have no memories of what. It is only now that I use it for the first time in my life with a lot of reserves. This dessert is fairly easy, but it was pretty delicious. It takes a little time to prepare, but in the end a three-layer dessert is produced. At the bottom is an oily and crumbly base (like an butter cookie). There follows a soft and juicy middle part. Finally, it is the crunchy layer of pistachios, filled with honey and decorated with edible flowers. Did you feel tempted to try this dessert? Here are the necessary products:
For the cake:
240 ml of fresh milk
1 teaspoon of baking soda
280 grams of flour
2 teaspoons baking powder
300 grams of sugar
170 grams of butter
1 – 1 ½ teaspoon of nutmeg
1 vanilla
1 egg
½ cup of pistachios
For decoration:
¼ cup of honey
edible flowers (in the original recipe are dried roses)
Steps of preparation:
Heat the oven to 170 degrees. Warm the milk gently and add the soda to it. In a blender, mix the flour, baking powder, sugar and butter until the breadcrumb consistency is achieved. Beat the egg and add the nutmeg and vanilla to it. Wrap the walls and the bottom of the baking form with a paper baking sheet. Divide the flour mix in the blender into two. Pour one piece into the tray and press firmly to form a flat layer. Mix the other part with the milk and egg mixture and pour over the layer in the baking mold. At the top, sprinkle the pistachios crushed wholesale. Bake for about 50-60 minutes until a spit, wrapped in a pastry, is dry.
When the cake is ready, remove it from the oven and let it cool down. During this time, heat the honey to a weak hotplate and apply a brush on the cake. Finally sprinkle / decorate with edible flowers. My were carnations. But besides them you can use roses (fresh, dry, candied), violets, marigold … Whatever you want and what you have. Or you can skip the flowers if you are not a fan. Decorating is above all for the soul. And every soul enjoys different things. 🙂
Serve the cake warm. If it stays can be eaten and cold. This does not affect its taste dramatically. When it’s warm it just smells more appetizing. At home it was just a little for the next day. Armenia and pastry did not make me difficult at all, but they added a touch of exotic to an ordinary dinner. I recommend you try when you want to make something sweet, but you do not have the time and the desire to make in something titanic in the kitchen. You could prepare it for breakfast on a cold day or for a dessert for dinner at some weekend. You will not regret.
Next destination – Aruba.
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