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JUNE 27-JULY 1; JULY 4-8, 2018 LOG SHEET #5 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: RECORDER 1 NAME: FILE NAME: Foodways1.wav MATSII_0392 RECORDER 2 NAME: Foodways 2 FILE NAME: [[strikethrough]] foo2 [[/strikethrough]] FOOD2.wav 0019 PRESENTER: DATE/TIME: 6/29/18 4:00 pm PROGRAM: STAGE: HATSATOUN GROUP NAME: SESSION TITLE: BAKHLAVA PAKHLAVA [[2 columned table]] | PARTICIPANTS | INSTRUMENT/OCCUPATION | | --- | --- | | HAZ(s)?MIK KHACHATRYAN | COOK | | HRIPSIME TUMANYAN | | | LIANA AGHAJANIAN | translator | Li writer exploring the Armenian experiences through food. Special version from Lake Savon. This recipe comes from old Turkey. Armenian cooking is not complicated. It just takes a long time. Flour & walnuts are basic ingredients 21-25 layers of dough. Between layers, crushed sugar cubes & shelled walnuts & melted butter Dough - from flour & buttermilk. Don't want the dough 2 B sweet In Armenian food you make big quantities because you don't know how many people are coming. Dough - flour + sour cream & butter & pinch of sugar; sit for 2-3 hours before baking. All members of family help place the dough layers, many hands to prevent [[strikethrough]] rip [[/strikethrough]] rips. Absent any weddings, made for New Years. And shared. KIDS ARE TOLD TO STUFF THE CORNERS W/ WALNUTS & SUGAR, BECAUSE THAT'S ALL THAT'S LEFT.
Transcription Notes:
& not +