Armenian Apricot Soup
Dear Friends,
I am happy to say that today I had a moment - a good one.
See, i am obsessed with all things food but more than all the various food related activities I can partake in, what i do most is read about food. Most of the time it's a pleasurable experience but every once in a while i get a bit irate. Usually these irate moments are when i read a column about food, an Armenian dish that i grew up with, and have it be credited to another culture. It's not that I think Armenians single handedly paved the road to create the foods we enjoy, but who said that the Greeks are to be credited with the Dolma, Turkey with the Mutebel, and Syrians with the Zahtar? Not that it's ever consistent but the under representation of the role Armenians played in the history of food just annoys me a bit. There are lots of people out there who travel to countries just to eat and there is nothing they look forward to more than traveling to a new place and exploring its hidden culinary treasures. Offering truly sustainable agriculture is only one of the top highlights that attract these travelers. Hint, Hint to all you industrious types - this could be a great business idea for someone who understands the world of food and can get some seriously good PR that would put Armenia on the map with a good reputation and credibility through the glossies. What's proscuttio got over basterma other than recognition (and being less stinky)?
So, as you can see folks my musings about food are extensive but i will step off my soap box now.
Today, as i read this lovely poem written by Robert Carver...
Beloved
And did you get what
you wanted from this life, even so?
I did.
And what did you want?
To call myself beloved, to feel myself
beloved on earth.
from one of the best collections of American Poetry ever written (All of Us) I came across a link that read "Armenian Apricot Soup" which stopped me stone cold in my tracks.
What?
Great. Finally something dubbed as being Armenian but I have never heard of it. So I came here to share. Have any of you heard of this?
So I go fishing around a bit to find out more. This is a recipe that was published in a cookbook written by the Soup Peddler in Texas (http://www.souppeddler.com/) and it has received great reviews. Why it's called Armenian Apricot Soup I don't know - maybe I will email the writer and ask him because I am curious. Aren't you?
In truth the recipe sounds like our Vosbov Shorba (Lentil Soup) with dried apricots thrown into the mix, but the texture of the soup looks dramatically different in the photos people have taken.
Anyway, here is the recipe (http://www.101cookbooks.com/archives/000352.html). If anyone is inspired to attempts this before I do email me to let me know how it turned out with a photo and I will post it for everyone to read.
Toodles
I am happy to say that today I had a moment - a good one.
See, i am obsessed with all things food but more than all the various food related activities I can partake in, what i do most is read about food. Most of the time it's a pleasurable experience but every once in a while i get a bit irate. Usually these irate moments are when i read a column about food, an Armenian dish that i grew up with, and have it be credited to another culture. It's not that I think Armenians single handedly paved the road to create the foods we enjoy, but who said that the Greeks are to be credited with the Dolma, Turkey with the Mutebel, and Syrians with the Zahtar? Not that it's ever consistent but the under representation of the role Armenians played in the history of food just annoys me a bit. There are lots of people out there who travel to countries just to eat and there is nothing they look forward to more than traveling to a new place and exploring its hidden culinary treasures. Offering truly sustainable agriculture is only one of the top highlights that attract these travelers. Hint, Hint to all you industrious types - this could be a great business idea for someone who understands the world of food and can get some seriously good PR that would put Armenia on the map with a good reputation and credibility through the glossies. What's proscuttio got over basterma other than recognition (and being less stinky)?
So, as you can see folks my musings about food are extensive but i will step off my soap box now.
Today, as i read this lovely poem written by Robert Carver...
Beloved
And did you get what
you wanted from this life, even so?
I did.
And what did you want?
To call myself beloved, to feel myself
beloved on earth.
from one of the best collections of American Poetry ever written (All of Us) I came across a link that read "Armenian Apricot Soup" which stopped me stone cold in my tracks.
What?
Great. Finally something dubbed as being Armenian but I have never heard of it. So I came here to share. Have any of you heard of this?
So I go fishing around a bit to find out more. This is a recipe that was published in a cookbook written by the Soup Peddler in Texas (http://www.souppeddler.com/) and it has received great reviews. Why it's called Armenian Apricot Soup I don't know - maybe I will email the writer and ask him because I am curious. Aren't you?
In truth the recipe sounds like our Vosbov Shorba (Lentil Soup) with dried apricots thrown into the mix, but the texture of the soup looks dramatically different in the photos people have taken.
Anyway, here is the recipe (http://www.101cookbooks.com/archives/000352.html). If anyone is inspired to attempts this before I do email me to let me know how it turned out with a photo and I will post it for everyone to read.
Toodles
posted by Lisa M. at 12:54 PM
1 Comments:
I have no idea why it's called Armenian, except that the friend who gave me the recipe told me so... and the ingredients are quite plausibly Armenian. I think it's a delightful little soup, I'm sure you can think of some nice garnish to brighten it up. Definitely go pick up a copy of my book if you get a chance, I think you'll enjoy it...
Yours,
The Soup Peddler
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