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COOKERY UNDER MOONLIGHT
A1+
[05:04 pm] 24 September, 2007
Once a year 14 broad-shouldered men make harisa singing and drumming
all night through as a token of victory. The history of harisa
goes back to ancient history. Harisa is so appreciated among the
Musalertsies (people who fought for their freedom on Mount Musa)
that it is served as a requiem meal to commemorate the victims of
Mount Musa's heroic battle.
The Musalertsies later settled in the district of Armavir, in a village
called Mount Musa. Every year, on the third Sunday of September, a fete
is organized and people make Harisa from mutton and bulgur (wheat).
Armenians gather in the village of Mount Musa from the most distant
places and from every corner of the world to be served Harisa. On
that day all the people enjoy the immortal Harisa and pay tribute
and respect, commemorating all the victims.
80-year-old Poghos is the cheifcook of harisa. He has been making
the dish since 1963. 15-year-old cook Tigran states it is rather
difficult to stay for 12 hours mixing meat beside hearths.
This year the cooks slaughtered 7 sheep and cooked the meat in 100
pots. The dinner party was accompanied with songs and dances, with
the sounds of the traditional zurna (an Armenian national musical
instrument) and children of all ages were reciting.
The old Musalertsies acted-out those black, but heroic, 40 days of
their famous defense.
A1+
[05:04 pm] 24 September, 2007
Once a year 14 broad-shouldered men make harisa singing and drumming
all night through as a token of victory. The history of harisa
goes back to ancient history. Harisa is so appreciated among the
Musalertsies (people who fought for their freedom on Mount Musa)
that it is served as a requiem meal to commemorate the victims of
Mount Musa's heroic battle.
The Musalertsies later settled in the district of Armavir, in a village
called Mount Musa. Every year, on the third Sunday of September, a fete
is organized and people make Harisa from mutton and bulgur (wheat).
Armenians gather in the village of Mount Musa from the most distant
places and from every corner of the world to be served Harisa. On
that day all the people enjoy the immortal Harisa and pay tribute
and respect, commemorating all the victims.
80-year-old Poghos is the cheifcook of harisa. He has been making
the dish since 1963. 15-year-old cook Tigran states it is rather
difficult to stay for 12 hours mixing meat beside hearths.
This year the cooks slaughtered 7 sheep and cooked the meat in 100
pots. The dinner party was accompanied with songs and dances, with
the sounds of the traditional zurna (an Armenian national musical
instrument) and children of all ages were reciting.
The old Musalertsies acted-out those black, but heroic, 40 days of
their famous defense.