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Pokhindz
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| Alternative names | Pokhind |
|---|---|
| Place of origin | Armenia |
| Associated cuisine | Armenian cuisine |
| Main ingredients | Wheat |
Pokhindz (Armenian: փոխինձ) is a traditional Armenian flour made from roasted wheat.[1] The wheat is roasted, ground into flour, and has been consumed in Armenia since ancient times, even before bread. It can be eaten as is or mixed with water and salt to form a porridge.[2]
Pokhindz is significant in Saint Sarkis Day traditions, especially in the dish khashil, which involves heating pokhindz with salt and water over a fire, then adding butter. Legends about Saint Sarkis Day include a story where he transforms roasted wheat flour into a blizzard to punish a cruel father.[2]
A ritual on the eve of Saint Sarkis Day involved leaving pokhindz behind a door, hoping for a sign of good luck from Saint Sarkis. On the day itself, savory pastries made with pokhindz were prepared, and foods like roasted wheat, hemp seeds, raisins, walnuts, and roasted peas were shared with children after being carried around a fire.[3]
References
[edit]- ^ William Pokhlyobkin (1978). The Ethnic Cuisines of our Peoples (in Russian). Light and Food Industry.
Оригинальной армянской мукой является мука из поджаренной пшеницы похиндз
- ^ a b Petrosian, Irina; Underwood, David (19 April 2006). Armenian Food: Fact, Fiction & Folklore. Lulu.com. p. 47. ISBN 978-1411698659.
- ^ Darra Goldstein, Kathrin Merkle (2005). Culinary Cultures of Europe: Identity Diversity And Dialogue. Council of Europe. ISBN 978-9287157447.
