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Ergotism (pron. / ˈ ɜːr ɡ ə t ˌ ɪ z ə m / UR-gət-iz-əm) is the effect of long-term ergot poisoning, traditionally due to the ingestion of the alkaloids produced by the Claviceps purpurea fungus—from the Latin clava "club" or clavus "nail" and -ceps for "head", i.e. the purple club-headed fungus—that infects rye and other cereals, and more recently by the action of a number of ...
Tsoureki (Greek: τσουρέκι) also known as šurēk (Hijazi Arabic: شُريك), cöreg, čʿorek, katʿnahuncʿ (Armenian: չէօրէկ, չորեկ, կաթնահունց), çörək (Azerbaijani), çyrek (), kozunak (Bulgarian: козунак), cozonac or paskalya çöreği is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest ...
Matnakash (Armenian: մատնաքաշ) is a leavened traditional Armenian bread. The word matnakash means "finger draw" or "finger pull", referring to the way the bread is prepared. It is made of wheat flour with yeast or sourdough starter. It is shaped into oval or round loaves with longitudinal or criss-crossed scoring.
Cutis verticis gyrata is a medical condition usually associated with thickening of the scalp. [1] The condition is identified by excessive thickening of the soft tissues of the scalp and characterized by ridges and furrows, which give the scalp a cerebriform appearance.
Pacha is a traditional Iraqi dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth. [16] The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking. [17]
Armenian lavash. Choereg (Ցուրեկի) — Braided bread made for Easter. Matnakash (Մատնաքաշ) — Armenian bread made with wheat flour and tea. Lavash (Լավաշ / ლავაში / Lavaş) — Flatbread made in tandoor which is quite popular in the South Caucasus. Of Armenian origin. Mchadi (მჭადი) — Fried bread ...
Parents are taking the "egg challenge," a viral social media trend that involves cracking eggs on their children's heads. For the prank, parents film themselves baking or cooking with their children.
In Armenian villages, dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. The dried bread is broken up into khash ( խաշ ), while fresh lavash is used to wrap the Armenian specialty dish khorovats ( խորոված ) and to make other wraps ...