Lavash | Kate Leahy | Talks at Google

TL;DR

This talk introduces the audience to Armenian cuisine, with a focus on two dishes, Zhingyalov Hats and Armenian beans, and highlights the process of creating a cookbook that explores the diverse and rich culinary traditions of Armenia.

Transcript

[MUSIC PLAYING] [APPLAUSE] KATE LEAHY: I'm delighted to be here today. It's a real treat and a real honor to talk a little bit about the cookbook I finished and also show a couple of the recipes from the book. Today we're taking an approach-- we're doing some of the vegetarian recipes from the book. I don't know if anyone's ever heard of Zhingyalov... Read More

Key Insights

• 👻 Collaboration played a significant role in the creation of the Armenian cookbook, allowing for a deeper exploration of Armenian culinary traditions and untold stories.
• 💚 Zhingyalov Hats, a traditional Armenian dish, consists of a simple dough and an abundance of locally sourced greens, offering a unique and flavorful experience.
• 🧑‍🏭 Armenian beans, particularly popular in the city of Goris, can be utilized in various dishes, acting as a versatile ingredient that can be mashed or served as a salad.

Questions & Answers

Q: How did the collaboration between Kate Leahy, John Lee, and Ara Zada come about?

The collaboration began when John Lee, who had recently visited Armenia and fallen in love with the food, approached Kate Leahy to co-write a cookbook. They then invited Ara Zada, who had also spent time in Armenia and had a deep understanding of Armenian cuisine, to join their team.

Q: How do the flavors of Armenian food differ depending on the region?

Armenian cuisine varies depending on the region, with different flavors and ingredients used. For example, the Zhingyalov Hats, a dish made with locally sourced greens, is specific to the Artsakh region. The use of herbs is a common thread throughout Armenian cuisine, providing freshness and vibrancy to the dishes.

Q: Can the Zhingyalov Hats recipe be adapted to use different greens?

Yes, the recipe can be adapted to use different greens based on personal preferences or availability. Sorrel, radish tops, dandelion greens, and turnip tops are all suitable options. The key is to strike a balance between more pungent greens and neutral greens.

Q: How do traditional Armenian flavors compare to the Armenian-American food commonly found in the US?

Traditional Armenian flavors tend to be less spicy than Armenian-American food. The use of fresh herbs is prevalent in Armenian cuisine, adding brightness and complexity to the dishes. Armenian-American cuisine often incorporates more spices and flavors influenced by the Middle Eastern and Mediterranean regions.

Summary & Key Takeaways

• The speaker, Kate Leahy, discusses her experience writing a cookbook about Armenian food, emphasizing the collaborative nature of the project and the importance of uncovering untold stories.

• She introduces the audience to Zhingyalov Hats, a traditional dish made with a simple dough and an abundance of fresh greens, and demonstrates the process of making it.

• Leahy then moves on to Armenian beans, sharing a recipe for a simple and delicious bean dish that can be served as a side or used as a filling for other dishes.