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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 +