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Armenian Christmas Recipes
from:In Armenia, the Christmas celebrations take place on the eve of the Epiphany January 6th. This revelation or appearance of God is a central feature of Christmas in the Armenian Church. Other major events that are celebrated are the Nativity which took place in Bethlehem and the baptism of Christ in the river Jordan. Historically, until the fourth century the whole of the Christian Church celebrated Christ’s birth on the 6th of January. There were no pagan practices associated with that date and the Armenians wanted to remain faithful to their Church history. The rest of the Church changed the date to the 25th of December to replace the pagan festival of the sun which they had been unable to wipe out.
Amenian Christmas recipes always involve Turkish delight which Armenians love to eat. Christmas pudding is another one of the Armenian Christmas recipes that people love to eat at that time of year. Some Armenian Christmas recipes are intended to be healthy like the pudding recipe that is made from the wholegrain product of bulgur wheat. To make this you need a quart of water, half a cup of bulgur, half a cup of raisins, half a cup of dried apricots, half a cup of sliced dates and half a cup of sugar. The fruit and the wheat is cooked in water for twenty minutes, the sugar is then added and the mixture is cooked for a further fifteen minutes-then it is poured into bowls and garnished with walnuts, almonds and cinnamon. Armenian Christmas recipes are very similar to those of Turkey and both countries enjoy Turkish delight at Christmas.
Turkish delight in Turkey is slightly different to Armenian Christmas recipes for Turkish delight. In Turkey they will add food coloring to their recipes while in Armenia this is not done and the confectionary is left white. Turkish delight is made from sugar, water, plain gelatin, white corn syrup, lemon and cornstarch; chopped pistachio nuts and powdered sugar. The sugar, water and corn syrup are boiled together in a heavy saucepan and then tested with a thermometer. The soft and sticky mixture is put into a bowl and kept warm-the gelatin is added to the lemon juice in another bowl; the cornstarch is mixed with water and poured into the hot syrup-it is stirred until thickened. Once thickened remove from heat-add gelatin and lemon then stir in rosewater or vanilla and nuts-coat a square pan with powdered sugar, pour in the mixture and refrigerate for 3-4 hours then dredge the top with more powdered sugar.
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Christmas Desert Recipes News
Food Feedback: Keeping a sausage-making tradition alive
I teared up when I read "When it's cold, we make sausage" by Gretchen McKay (Food & Flavor, Jan. 26). My grandmother did not make sopressata, as she was very northern Italian, but did make sausage, pickled peppers --she canned and preserved everything -- and we had wooden vats of homemade red wine in a small room under the front porch.
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