Cameraman Artur Manucharyan

Traditional cuisine offers one dish for each day of Holy Week. We prepare Anush soup, tahini breakfast and Pea salad from Ayntap cuisine.

We have prepared a more spring dish - Berekh pie.

We are discussing the new strategy of science and education with Aram Papoyan, Director of the Institute of Physical Research, Corresponding Member of NAS RA.

Artashets Abeghyan, a graduate of the Gevorkian Theological Seminary, is a great scientist, translator, public and political figure. His role in changing the attitude of the Nazi German authorities towards the Armenians and the Armenian prisoners of war during the Second World War is undeniable. Attributing the Armenians to Jewish origin, the Hitlerites were going to treat the Armenians just as they treated the Jews. Artashes Abeghyan was able to prove with his numerous publications that Armenians are of Aryan origin, to save the lives of tens of thousands of Armenians.

In the traditional cuisine there are different toppings with vegetable raw materials. Topik means ball or round. How to make balls with modern solutions?  Watch the video.

 

We are discussing the new science and education strategy with Armine Haroyan, director of the Armenian branch of the Armenian Educational Institution.

You can also find a recipe for Lent pakhlava in our kitchen. Watch, prepare and taste. 

We are discussing the new science and education strategy with Artak Kyurumyan, a public financial management expert.

A special place in the church calendar is the 24th day of Lent, which divides the period of fasting and is called the Median Day (Mijink). Be aware that fasting is not intermeted on that day. We suggest making Mijink gata with fasting ingredients.