Armenian Cuisine

Armenian Cuisine is a smoking barbecue (in Armenian “khorovats”), exhaling a magnificent aroma, roasted vegetables, delicious tolma cooked without a gram of oil, tastiest khashlama- appetizing delicious sticks of boiled beef and, of course, well known Armenian lavash. Armenian cuisine is one of the oldest cuisines of Asia and the oldest in Caucasus.Armenian culinary traditions originate from ancient times. Based on archaeological excavations, scientists have concluded that it is known that Armenians were aware of fermentation processes in bread baking even 2500 years ago. From ancient times originated a popular dish even at the present time khorovats. Dishes of Armenian cuisine distinguished by a unique tangy flavor and intensity. As a condiment is used pepper, garlic, cumin, various spicy greens. It is estimated that for preparation of dishes, Armenian cuisine uses about 300 species of wild grasses and flowers, which are used as condiments or even a main dish. A special place in Armenian cuisine belongs to fish dishes, including trout, sturgeon or whitefish. Armenia is very popular with its wine cellars and of course with Armenian cognac. Archaeologists managed to dig up the oldest of the wineries in one of the caves in Armenia, near the village Areni, proving that people distilled grapes already in the distant Bronze age, more than 6.000  years ago. A distinctive kind of noodles is made of flour, which  are called arishta, and a porridge with chicken meat is made of wheat grouts. Besides the lavash, from flour biscuits are made.The most popular of these are- a round sweet cake with crispy flour and pakhlava stuffed with nut, and of cours alanine- dried peaches stuffed with peanut seeds instead of the remote crumbs.

armenian cuisine
armenian cuisine
armenian cuisine

 

Armenian cuisine distinguishes itself from other regional cuisines in the following ways:

  • The flavor of the food relies on the quality and freshness of the ingredients rather than on spices.
  • The extensive use of fruits and nuts in dishes. Of primary use are: dried apricots, fresh quince, fresh apples, pomegranate seeds, walnuts, almonds, pistachios, pine nuts (the latter mostly in Cilicia).
  • The use of pickles and pickled vegetables in foods.
  • The use of fresh herbs either as spices or as accompaniments.
  • The extensive use of stuffed items. In addition to grape leaves, Armenians also stuff cabbage leaves, Swiss chard leaves, eggplants, zucchini or squash, tomatoes, peppers, onions, potatoes, various meats (particularly organ meats), whole fish, apples, quince, and even cantaloupe.