We grew up eating lamb – and loving it.
My American friends who had eaten lamb, said they couldn’t stand it. How could anyone not love lamb?
Hadn’t they ever tasted lamb roast, shish kebab, tass kebab, or luleh kebab? Even among some of my Armenian friends, there were those who didn’t like lamb. That really puzzled me! How could an Armenian not like lamb?
Then it hit me – they didn’t know about the secret Dikranagertsi ingredient – coriander (kinz).
Armenians whose families come from Dikranagerd take their kinz seriously. Some have been known to take their own freshly ground coriander to church picnics and restaurants to season the lamb dishes- just in case it wasn’t used in the recipe.
But, be warned, the taste is definitely better when the coriander is part of the original preparation.
Give coriander a try and maybe you’ll decide lamb isn’t so bad, after all!
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This is the only way I'll eat lamb. That's also the #1 ingredient in my family when it comes to making Armenian Style Lamb or the Dikranagertsi Way which I'm calling it now
Is there an English translation for "gorgod?"
Dear Anon,
After a bit of inquiring, CK Garabed, my go-to person for many things, offered this explanation of 'gorgod':
"Gorgod is the pronunciation in standard Armenian, Gourgoud is probably a pronunciation in dialect, such as Dikranagerdtsi, and possibly Musa Daghtsi, as well. Gorgod is very likely the Armenian word for bulghour."
I hope this helps!
Thank you so much. I'd like to surprise my Armenian in-laws by making "Armenian Christmas Pudding". I wasn't sure what grain I need to buy.
Shelled wheat (or pearled wheat or barley) are generally used to make Armenian Christmas Pudding - aka Anoush Abour. These grains can be found in Middle Eastern stores.