Devyn wrote:
“Okay, Robyn, I gave it (Dorothy’s bread recipe – Arabkirsee Gagulth Hatz) a try, and while the bread was wonderful, it wasn’t bokon. 🙁 The top was quite close to bokon, but the inside wasn’t. I think it needs to be a little closer to the crumb of foccacia, without its olive oiliness.
Matnakash was mentioned… does anyone have a wonderful recipe for that I might try to see if that’s closer?”
OK, Devyn, let’s see what we can do.
To help stir up visual assistance, here’s some background information on Matnakash, a bread that rivals lavash, and a photo.
According to Irina Petrossian’s book, “Armenian Food: Fact Fiction and Folklore”, matnakash is an oval-shaped bread that is characterized by an imprint on the surface created by the baker’s fingers which represents a plowed field. This creates a thick loaf with a fluffy interior.
Readers, if any of you can locate a recipe for Matnakash -or Bokon- that you are willing to share, please send it to robyn@thearmeniankitchen.com.
As always, thank you!
Looking for a Bagarsh (sp?)recipe. My grandmother, Mary Narsisian, used to make this. I would help her but never wrote the recipe down. It is a wheat loaf that is so hard that after it is baked it must be broken with a hammer. The interior is scraped out and mixed with a madzoon based sauce and then returned to the bread bowl and topped with a butter garlic sauce. I would love to have the recipe.
Hi Brad,
WOW,that's some description! I'll check my resources to see what I can find. If nothing pops up, I'll post your request. If you can provide any other information about the recipe or your grandmother's background,etc., please send an email to: robyn@thearmeniankitchen.com. Thanks!