Foraging: Omelette with Greens
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2018 Smithsonian Folklife Festival
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content: Smithsonian Folklife Festival records: 2018 Smithsonian Folklife Festival / Series 2: Armenia / 2.3: Audio
physdesc: label: Extent
content: 1 Sound recording (digital audio file)
unitdate: label: Date
content: 2018 June 30
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2018, Item SFF2018_0630_Armenia_Hatsatoun_0006
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copies available
scopecontent: label: Scope and Contents
content: Liana Aghajanian; Nairi Khatchadourian; Gayane Khachatryan;; In many cooking traditions, herbs are used as spices. In Armenian cooking, they are often the star of the dish. A traditional dish for Persian Americans and in Yerevan, ququ is an omelette with herbs made in very large portions for Easter, signaling the arrival of spring, the revival of nature, and new life. Join Gayane Shagoyan and Nairi Khatchadourian to learn how to make this dish.