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JUNE 27-JULY 1; JULY 4-8, 2018    
LOG SHEET #4
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER NAME: Kathy Mulcahy / Paul Motsuh
RECORDER 1 NAME: Foodways 1    
FILE NAME: Hatsu1_403.wav
RECORDER 2 NAME: Foodways 2    
FILE NAME: Food2_032.wav
PRESENTER: Susana Safaryah    
DATE/TIME: 7/4/18 3PM
PROGRAM: Armenia    
STAGE: Hatsatoun
GROUP: 
SESSION TITLE: Feasting: How to Use Lavash

[[2 Columned Table]]
| PARTICIPANTS | INSTRUMENT/OCCUPATION |
| --- | ---| 
(1) | Hripsume Toumanyan |   |
(2) | Lilit Simonyah |   |

Lavash is everything to an Armenian.
Comes dry and can be kept 8 months. Or freeze for 1 year.
Wet it and cover w/cloth to soften.
Traditions and beliefs around Lavash. Wedding traditions

1 Wrap w/eggs: Esp. popular at Easter
Hard boiled eggs, taragon, black pepper on lavash. Wrap.

Lavash uses: tablecloth, spoon

1     :
parsley, onions, cheese. Wrap. Can use any herbs.

Lavash: Right vs Wrong sides
Use side that was against oven (wrong side) on inside of wraps

2 Fry onions, mushrooms, dill

OVER