The Madison journal. (Tallulah, Madison Parish, La.) 1888-current, 1919-08-16
PARTIAL TO LAMB
Arnenians Make Meat Staple Ar
ticIe of Diet.
Methods of Preparing It Sem Strange
to Those Accustomed to Western
CookinJ-Egqplant a Favor
lite Vegetable.

ISmb appears TO be the basic item
Of the Armenian diet if one is to Judge
by the number of Armenian dishes in
which it plays Il part. No less than
23 ways Of using this meat are given
in list of typical Armenian dishes
prepared by an expert.
Roast lamb with matzoon sauce and
lamb broiled whole are substantial fea-
lures Of Armenian banquetS. Then
there is boiled lamb, lamb roasted in
paper. lamb roasted with tomato,
whole spring lamb roasted. lamb stuff
ed with rice steamed lamb, lamb broil-
ed, hunter style; lamb grilled on skew
erS, praised lamb with wine sauce.
bruised lamb with Currie. praised lamb
with tomato sauce. praised lamb with
onions and praised lamb in paper dish
es seasoned with peas.
KouZOu kapama is an elaborate
lamb dish in which the meat is steam
e6 with scallion and lettuce: kouzou
guvey is lamb roasted in an earthen
pot with rice and tomatoes.
Eggplant Is favOrite Armenian
vegetable which is often used with the
lamb to make a delicious dish. Hun
kair beyendi Is mashed eggplant and
ported lamb; patiian cheOp kebab Is
fried lamb and eggplant grilled on
skewers: eggplant stewed in lamb
broth and praised lamb and eggplant
are other savOry dishes.
All sorts of vegetables and even
fruits are Stewed in lamb broth to
gives them that richness which Is a
feature of the national taste in cook
cry. Fresh peas. artichOkeS. string
beans, celery, leeks, spinach and
ounces are mentioned in Armenian
culinary lore as being the better for
simmering slowly for some time in the
lamb broth. 4 variation dish is nohud
yahni. Turkish peas Stewed with
onions in lamb broth.
Ouscoumri dolma is an elaborate Ar
menian dish. composed of mackerel
stuffed with onions pinenuts and cur
rants. fried in olive oil and served cold.
Eggplant stuffed with rice and onions
and cooked in olive oil is also served
cold. FaSsOuli pulaki is beans stewed
with vegetables and olive oil and serv'
| ed cold.
Pinenuts End currants are favorite
ingredients Of stuffing, appearing not
only in the stuffed mackerel but also
with rice as a stufiing for turkey in
q dish called Hindu donna. HarpOO'
keOfteh are delicious boiled meat balls
prepared with cracked wheat and stuff
ed with meat. pinenuts and currants
| Stuffed vine leaves. yalanji dolmar
and yaprak sarma are other favOritt
| dishes. The leaves of the grapevine
are used for the outer wrappings OF
these viandS. In the yalanji dolmar
rice and onions already cooked
through are wrapped in the vine leave:
! and the whole again subjected to /
slow simmering process in olive oil
In the yaprak sarma the rice and mea
are cooked together or, rather. the rice
is cooked in n rich stock and theI
wrapped in the vine leaves and sim
ptred in oil.
The names If these Armenian dishe
cannot be translated according to thei
sound. for hashiama is not an effor
to orientalize the well-known board
ing house Wand of lamb hash. bu
plain boiled lamb, and shish lehab in
stead of being a Turkish form Of TINT
l. mild and savOry dish of la:LI
gri!led on skewers.