Remembering Mesrop

My Grandparents
Mesrop & Arusyag Ohanessian

Today is April 24th. That date doesn't mean much to a lot of people, but to an Armenian it means everything. My paternal grandfather, Mesrop Ohanessian, was a young man living in Van, Turkey when on April 24, 1915, the Ottoman Turks rounded up and began executing Armenian intellectuals and community leaders in Constantinople, beginning their systematic killing of up to one and a half million Armenians.

Even though there are numerous eye witness reports from the period and the term genocide was coined after researching accounts of the massacres of Armenians, the Turkish government continues to deny genocide ever took place. Armenians are still persecuted in Turkey, and to refer to what the Ottoman Turks did to the Armenians as genocide is an offense punishable with jail time.

After my grandfather's entire family was annihilated, he relocated to Iraq where he started a new life and a new family. We're not certain of exactly when he was born, but we're pretty sure he was at least 105 when he died. He rose above his past to become a respected local businessman. He owned the Piccadilly Bakery in Baghdad and was affectionately referred to as Caketchy (cake maker) Mesrop. He was grateful for what he had, and at the end of each day, he would send his children out to deliver bread and other items to those in the community who were less fortunate.

My Uncles & Aunts
Sarkis, Ishkhan, Arshalouys, Angel

Dad didn't come along until later!
Varant Ohanessian

My grandfather was already around 20 years old in 1915. However, you'd never know what he'd been through by looking at or even talking with him. I often wonder how he managed to carry around all those horrific memories for so long. He was a wise man with all kinds of interesting food and health advice. He was also one of the most patient people I've ever met. I never saw him lose his temper or even raise his voice in anger. He was the ideal Hairig (grandfather).

It's easy, especially on this day, to become fixated on all the negative stuff around us, but every April 24th, I try to take a little time to remember Hairig. Maybe I inherited his optimism, but he makes me feel as though I can overcome just about anything.

I should like to see any power of the world destroy this race, this small tribe of unimportant people, whose wars have all been fought and lost, whose structures have crumbled, literature is unread, music is unheard, and prayers are no more answered. Go ahead, destroy Armenia. See if you can do it. Send them into the desert without bread or water. Burn their homes and churches. Then see if they will not laugh, sing and pray again. For when two of them meet anywhere in the world, see if they will not create a New Armenia. ~William Saroyan

Curried Vegetables & Bulgur

Audrey asked me for the recipe to a curried vegetable dish I made a few days ago. Since I don't really measure ingredients much, I'm going to do my best to document the curry sauce. It's actually a very easy one pot dish!

I've also included a recipe for bulgur pilaf, which I almost exclusively use these days instead of rice. Whole grain, high fiber bulgur is simple to prepare and very nutritious with a higher fiber and protein than white rice.

Potatoes, onion, red peppers, and string beans are among my favorite vegetables for this dish.
This batch includes asparagus, portobello & shitiaki mushrooms, and corn.

Enhancing a prepared curry paste makes the process so simple. I have made my own curry base and you can too. It will require picking up ingredients many people don't normally have in their pantry, such as turmeric and tamarind. Getting a good pre-made base is less time consuming and cost effective. I like many of the various Patak's curry pastes. I have also included a list of additional spices to help supplement a pre-made base. Feel free to add as much or as little based on your preferences.

Curried Vegetables

Ingredients:
4 Tbs Olive Oil
2 Medium Russet Potatoes (peeled & cubed)
1 Large Onion (sliced)
1 Cup Green Beans (chopped into 2" pieces)
1 Cup Asparagus (chopped into 2" pieces)
1 Medium Bell Pepper (cut into strips)
1 Cup Mushrooms (sliced)
1 Cup Corn (fresh or canned)
1 6 Oz. Can Tomato Paste
2 Tbs Patak's Vindaloo Curry Paste (Hot)

Additional Seasoning to add to taste:
Salt, Pepper, Aleppo Pepper, Garlic Powder, Ginger Powder, Curry Powder
Ground Cumin, Gharam Masala, Ground Cardimom, Ground Coriander

1. Heat olive oil in large pan big enough to hold all the vegetables and sauce. Sauté potatoes until they begin to brown. Add onions and continue to cook until onions begin to soften.

2. Stir in tomato paste, adding a little water if mixture becomes too dry. Stir in curry paste. Potatoes should be almost but not fully cooked at this point.

3. Continue to add vegetables, starting with those that take longer to cook. The ingredient list above is in the order I added my vegetables. Add water as necessary to keep the vegetables moving but the mixture should not be too saucy at this point.

4. Once the vegetables are almost cooked, add enough water create a thick sauce that almost covers the vegetables. Cover and continue to cook until vegetables are cooked to your liking.

Curried vegetables and bulgur served with a chopped salad and potato roll.
FYI, Armenian stores/bakeries generally have vegan option (like this potato roll) for lent.

Bulgur Pilaf

Ingredients:
1/4 Cup Orzo Pasta
1 Cup Bulgur
2-1/4 Cups Water
Salt to Taste

1. Sauté orzo in non-stick pot on medium heat until it nicely browned but not burned.

2. Stir in bulgur, add water, increase heat to high until water boils.

3. Once water boils, stir one last time, reduce heat to low, cover pot, and cook for about 15 minutes.

4. Turn heat off and fluff bulgur before serving.

Other items can be added to the bulgur instead of the orzo, like sautéed onions or garbanzo beans. Butter can be used instead of oil, and the water can be substituted with broth.

Another Zachary's Run

We just got into Berkeley last night and headed straight to Zachary's to pick up two pizzas for dinner. Too bad (or maybe it's actually a good thing for my waistline) we don't have a Zachary's closer to home. It's basically crust, cheese and toppings, more crust, and finally tomato sauce and pesto.

Andrew ordered a pepperoni pizza with pesto, and I had my regular spinach, mushroom, pesto on a whole wheat crust. Each one of our large pizzas weight at lease 5-7 pounds, and I've estimated one slice to be almost 500 calories. Totally worth it!

Since we both ordered pesto (which is swirled on top), they look similar from the outside. This ones all mine!

Had to get a picture of the inside.

Got to go! Breakfast is ready... a slice of leftover pizza, of course. We're definitely taking a half baked with us when we leave. This is too good not to share with friends and family at home.