Armenian Cuisine

Armenian Cuisine resembles a poetry where each verse has its own flavor. It guidesus to the feasts of the rulers, the shepherds and the monks, enriched with the ancient Hellenistic and Middle Eastern receipts.

The essence of the Armenian cuisine is in its myriads of big and small secrets. Poems were written about it and got an epic reflection.

Various herbs, fish, meat, dairy, bread, salt and spring water combined with the art of cooking give the Armenian Cuisine its subtle and unique taste.

Cheese, herbs and lavash (traditional bread) are the indispensable components of the Armenian table. Every Armenian longs for the traditional bread lavash in any part of the world.

Lavash is baked in toneer which is a round-shaped clay oven dug into the ground. Lavash has an oval shape and 2-3 mm thickness. Armenians use lavash to warp herbs, cheese, khorovats and other kinds of food.

Alexander Dumas was very impressed with the Armenian khorovats (BBQ) during his trip to Caucasus. He was recommending his French friends to taste it.

Lamb, veal or pork are used for cooking khorovats. The meat is specially chosen, marinated and then cooked on metal skewers.

Whole lamb or goat is stuffed with rice or cracked wheat and hung into toneer.

Another famous dish of the Armenian traditional cuisine is kyuftah which is prepared from minced veal.

Dolma is prepared from grond meat which is wrapped up either in grape leaves or cabbage. In summer they stuff also eggplants, tomatoes and peppers. Grape leaf dolma is served with madzoun and garlic.

Armenian cuisine has a few dishes related to the winter season. Armenians skillflly smoke meat, fish, poultry. One of the most popular winter dishes is ghavurma which is fried veal or lamb put in terracotta jars and kept under the soll.

From ancient times Armenian cuisine is famous for its dish dishes. Rivers and lakes of Armenia are rich in fish. Lake Sevan is especially known foe its variety – ishkhan, bakhtak, sig, beghlu, kohak.

Madzun (yogurt) is an indispensable from Armenian table. Madzun is used for making spas and tanapur (traditional soups) and to marinate meat.

Armenia is famous for its fruit – pomegranates, apricots, grapes, peaches, pears and figs. Armenians are superb winemarkers. Today you may try not only wide range of Armenian grape wines but also very tastfulpomegranate wine. And the Armenian cognac has been world famouse renowned for a long time. Great cognac gourmet Winston Churchill preferred to drink only Aremenian cognac.


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