1993_03 The Daily Collegian March 1993

              Page 4
Hye Stiarzhoom - March 1993
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By Khatchig Jingirian
Staff Writer
Well after a short vacation, I'm
back with more recjpies to tantalize you
with. Easter is on the way and I have a
delicious dinner for you. According to Ar-
* mehian tradition, Iamb is the official Easter
Sunday main entree. The following recipe is
roasted lamb prepared in a way to not cover
up the flavor of the meat
Ingredients: ' '    . *
1 leg of lamb - approx^lh
Salt and pepper to taste
1 tsp olive oil
1 lemon-juiced
8 small onions - peeled
4 potatoes - peeled and quartered long¬
ways
"~ Preheat the-oven to 400 degrees.
Place your leg of lamb in a roasting pan and
rub with olive oil and lenioh juice. Sprinkle
the lamb with salt and pepper. Cook the leg
in the-ovenfor one hour. Place the onions
and potatoes around the leg making sure to
■r roll idem around in (he juices to rover with
the drippings. Reduce the heat to 350 de¬
grees and continue cooking for one to one
and a half Hours. Remove the meat from the
oven and let stand for (en minutes before
carving.
A great salad with the lamb is an
Armenian spring salad made up of fresh
tomatoes, cucumbers, onion, bell pepper,
mint, spices and a dressing of olive oil and
lemon juice.
Fordessert, agreat Armenian pastry
to accompany the usual creamy cake is
Easter Cheorag. This recipe is one of many,
stored in the secret libraries of Armenian
grandmothers.
Ingredients:
2 envelopes active dry yeast   ^
1/2 c. warny water
ltspsugar
1 c. butter softened;
11/4 c. sugar - (reserved)
6 eggs
I c. warm milk
2 tsp olive oil
1/4 tsp salt
1 tsp mahlab - available at Armenian of
Middle Eastern Groceries      s^
6 \ji c. flptnN—-^ ^
1 tsp baking powder
1 egg yolk - beaten (reserved) •
1 tsp Milk - (Reserved)
Sesame seeds to garnish
•Optional - One to three hard-boiled Eas¬
ter eggs
Instructions:
1. Mix yeast water and sugar until dissolved
and set aside.
2. In a separate bowl whip butter with
reserved sugar until creamy.
3. Add the eggs and continue mixing.
4. Blend in themiik.oliveoil, yeast mixture,
salt, and mahlab. Mix well.
5. In a separate mixing bowl, sift the flour
and baking powder. After sifting form the
flour into a mountain and make a well into
the center! Pour egg/yeast mixture into the
center.    \
6. Begin mixing the ingredients. Knead the
now dough mixture for ten to fifteen min¬
utes until it is smooth.
' 7. Place the dough into a greased bowl and
cover it. Leave it in a warm place to rise for
seven hours. With this the dough will double
insize.**' .
8. Punch down the dough and divide into
four equal portions.
9. Divide each of the four into three equal
pieces and form long ropes. Braid these
three ropes and pinch the ends together
and tUCk them underneath.
10. arrange the cheorags on ungreased bak¬
ing sheets 3-4 inches apart.
11. Mix the reserved egg yolk with the
reserved milk and glaze the cheorags with
the mixture.
12. Sprinkle them with the sesame seeds and
press theeggs into thecentersof the cheorag.
13. Let the pastries rise again'for thirty
minutes in a warm place. -
14. Bake the cheorags at 350 degrees for 20
minutes or until they are golden in color.
15. allow to cod for fifteen minutes before
eating.
* These freeze excellently and make great
gifts for College students!
(hint, hint...!)
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Prof. Chookaszian
on Toros Roslin   •   .
By Armen Aghishian
 Staff Writer
ProfessorLevon Chookaszian, the world's
leading expert on the renowned and cel¬
ebrated medieval Armenian painter (manu¬
script illuminator) Toros Roslin. spoke to an
overflow crowd of students, professors, and
members of the Fresnocommunity on Thurs¬
day evening. February 18,1993 in the Alice
Peters Auditorium on campus.
Professor Chookaszian was a guest of the
Armenian Studies Program and is in the
United States as a guest of the National
.Gallery of Art in Washington, D.C. and the
J. Paul Getty Museum in Los Angeles. Pro¬
fessor Chookaszian is a Professor of Art at
Yerevan State University, in YerevaiCAr-
menia.
Professor Chookaszian is an impressive
speaker. His combined format of lecture and
slides meshed well together to create, an
effective audio-visual connection to the in¬
ner facets of various art works.
One characteristic ofTorosRoslin's work
is the usage of vibrant, energetic colors,
especially blues, greens, and reds. Another
aspect of Roslin's work, showing a Persian
influence, is thVimage of the sun and lion, N
the symbol of Armenia present in a 13th
century Armenian portrait of King Levon.
Another work, the "Zeytoun Gospel,"
bears the im age of a gold cross. It was the
first work which bears the signature of Toros
Roslin, but probably was not bis first work.
'Traditions of art from the Mediterranean,
as well as European traditions, were re¬
flected in many of Roslin'screations," said
Chookaszian. "Roslin has recreated the tra¬
dition of me portrait of the royal families."      '
Matthew, Mark, Luke, and John, the four
evangelists, were popular images in the work
of Toros Roslin, demonstrating the strong
biblical influence in that era. Animals and
animal compositions were also prevalent in .
his works.
Chookas/ian also made several compari¬
sons of Roslin's work to sculptures from
Verona, showing a striking similarity to his
European counterparts.
A nativity scene in "The Gospel of
Sebastia," is "One.of the richest manu-
scrjptsdf Roslin," declaredChookaszian.lt
possesses over 104 narrative scenes, mar¬
ginally illustrated. It is the most decorated
manuscript of Roslin's and is in an Ameri¬
can collection.
• "Roslin'sworkshowsemotionalcontent,"
said Chookaszian. "It is strange for us to see
that facial expressions can be different in the
manuscripts, due to the variety of painters."
Dr. Dickran Kouymjian, Haig and Isabelle
Berbcrian Professor of Armenian Studies,
and director of the Armenian Studies Pro¬
gram at CSU Fresno introduced Professor
Chookaszian and conducted the question
and answer period which followed the talk.
A reception followed in the gallery of the
University Business Center.
LefttoKight: Mrs. Angele Kouymjian, Dr. Dickran Kouymjian,
Professor Levon Chookaszian, Barlow'Der Mugrdechian, and
Dr. Ara Dolorian.
-r
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