Armenia (Asia) 9 February 2023

Armenia is located in the continent of Asia. It has Georgia and Russia to the north, the Caspian Sea and Kazakhstan to the northeast, Azerbaijan and Iran to the southeast, Iraq to the south, Syria to the southwest, Turley to the west and Georgia and the Black Sea to the northwest.

The capital is Yerevan.

The official language is Armenian.

The climate is subtropical in the northern region, and regionally varies throughout. Temperatures range from -51F to 77F.

The staple food are minced meat, beef, fish, lavash, pears, oranges, grapes, peaches, vegetables and so much more (https://araratour.com/armenian-national-cuisine).

https://www.britannica.com/place/Armenia

KHOROVATZ (Shish Kebab) (https://thearmeniankitchen.com/shish-kebabkhorovatz-video-sequel/):

– ½ leg of lamb (trimmed and cubed)

– 2 tomatoes, chopped

– 1 large onion, chopped

– 2 cloves garlic, crushed

– ¼ C parsley, chopped

– 2 TBSP coriander, freshly ground

– ½ tsp Allepo pepper, crushed

– 2 C pomegranate juice, or dry red wine

– ¼ C olive oil

– salt, to taste

Put the lamb cubes in a large mixing bowl.
Add the tomato, garlic, onion, and parsley. Toss thoroughly.
Add the coriander, crushed pepper, and pomegranate juice. Toss again.
Cover, and refrigerate overnight, mixing at least once.
Place lamb on skewers, then brush on olive oil and sprinkle on sea salt.
Note: Save the marinated onions and tomato chunks but DON’T serve raw. Cook in a pan on the stove or wrap in aluminum foil and cook on the grill.

Instead of using lamb (which I had an impossible chance of finding), I used Delmonico Steak. Still VERY delicious!

ARMENIAN GARDEN SALAD (https://www.tasteofhome.com/recipes/armenian-garden-salad/):

– 1 bunch romaine, torn

– 2 medium tomatoes, chopped

– 1 medium cucumber, seeded and chopped

– 1 medium sweet red pepper, chopped

– 1 small red onion, thinly sliced

– 1 TBSP minced fresh parsley

– 1 tsp minced fresh basil

– 1 tsp minced fresh mint

Dressing:

– ¼ C white wine vinegar

– ¼ C olive oil

– 1 garlic clove, minced

– 1 tsp lemon juice

– ½ tsp dried tarragon

– ½ tsp pepper

– ¼ tsp salt

In a large bowl, combine the first eight ingredients.
In a small bowl, whisk the dressing ingredients.
Drizzle over salad; toss to coat.
Serve immediately.

The dressing on this salad REALLY makes it delicious! Highly recommend!

ARMENIAN GATA (Coffee Cake) (https://www.seriouseats.com/gata-5185123):

For Dough:

– 2 C + 2 TBSP all-purpose flour

– 1-1/4 tsp instant yeast

– 1/8 tsp baking soda

– 2 tsp Diamond Crystal kosher salt; for table salt use half as much by volume or same weight.

– 5 oz. (10 TBSP) unsalted butter, softened

– 2 oz. (about ¼ C) sugar

– 5 oz. (about 2/3 C) plain Greek yogurt (whole or low-fat)

– 1 large egg, lightly beaten

In a medium bowl, whisk together flour, yeast, baking soda, and salt.
In a large bowl, using a stiff rubber spatula, vigorously stir butter and sugar together to form a uniform paste.
Add flour mixture to butter mixture; wipe out bowl that had flour mixture, lightly grease with cooking spray or butter, and set aside.
Using spatula followed by hands, mix flour and butter mixtures together until even, cornmeal-like mixture forms, 1 to 2 minutes.
Add yogurt and egg, and, using spatula followed by hands, stir until stiff, even dough forms, about 2 minutes.
Transfer dough to the prepared lightly greased medium bowl and cover tightly.
Let sit at room temperature for 30 minutes, then transfer to refrigerator and chill for at least 4 hours, and up to 16 hours.

For filling:

– 3 oz. walnuts, lightly toasted and coarsely chopped

– 2-1/2 oz. (about ½ C) all-purpose flour

– 2 oz. (about ¼ C) sugar

– ¼ tsp Diamond Crystal kosher salt; for table salt use half as much by volume or same weight.

– 2 oz. (4 TBSP) unsalted butter, melted

– 2 tsp vanilla extract

In a medium bowl, stir together walnuts, flour, sugar, and salt.
Add butter and vanilla extract and, using a rubber spatula, still until clumpy paste forms and no dry flour remains, about 30 seconds.
Cover and store at room temperature until ready to assemble.

To Finish and Bake:

– 1 large egg, lightly beaten with a pinch of salt

Adjust oven rack to middle position and preheat oven to 375 F.
Transfer dough to clean, lightly floured surface, and dust top of dough lightly with flour.
Using hands, gently press dough into even 6-inch circle, adding flour to both sides of dough as needed to prevent sticking, while pinching closed any major cracks in dough that form.
Using a rolling pin, roll dough into a 12-inch circle, about ¼-inch thick.
Place filling in center of dough and, using clean hands and rubber spatula, spread into an even 5-inch disc, leaving a 3-1/2-inch border of dough on all sides.
Starting at one edge, using your hands, fold and pleat dough over filling toward center, working your way around disc.
Pinch and press pleats together to fully enclose filling.
Press top of dough gently to form an even 6-inch round
Invert so seam side is facing down and, using a rolling rim, gently roll into an even 9-inch round.
Carefully transfer to a rimmed baking sheet lined with parchment or silicone baking mat.
Pinch dough around the edge of the gata between the index finger of one hand and thumb and index finger of the other hand to form decorative points, spaced about 1 inch apart.
Brush top and sides of gata evenly with egg wash.
Using a fork, drag flat underside of fork across top of gata to form grooved lines in a crisscross pattern, spaced about 1 inch apart.
Using a toothpick, poke 8 to 10 evenly spaced holes in top of dough, stopping when you reach the filling.
Cut into even pieces and cover with egg wash.
Bake until evenly golden brown, 28 to 35 minutes, rotating baking sheet after 20 minutes.
Transfer baking sheet to wire rack and let gata cool for at least 20 minutes.
Slice into wedges and serve.