Favorite dish of Armenians. Cuisine of Armenia - Centuries-old traditions of one of the most ancient peoples

Armenian cuisine is considered one of the oldest in Asia and the oldest in Transcaucasia. Its characteristic features were formed over thousands of years, as the Armenian people constantly wandered from one place to another. Preparing to cook dishes is difficult and painstaking work. Armenian cuisine contains many recipes for preparing minced meat, fish, stuffed vegetables, etc.

Many recipes have been preserved since ancient times, for example, khorovats (kebab) and börek (dough filled with meat) are still popular. Armenians have been preparing these dishes for almost 1500 years.

Armenians use about 300 types of herbs and wild plants as seasonings. Sometimes they are even served as a separate dish.

The quality and exceptional taste of dishes is strongly influenced by climate and other geographical conditions. Armenian food is very nutritious. The festive table is literally bursting with abundance and variety of dishes, salads and desserts. It is impossible to imagine an Armenian meal without cilantro, tarragon, parsley, dill, coriander, cardamom, basil, lemon balm and green onions.

Armenians eat a lot of meat, beef, pork, chicken, lamb and fish. The meat is roasted on a spit over wood or in a tandoor (oven-broiler), hence the special aroma of Khorovats. It is served with grilled vegetables. Khorovats is a favorite dish of Armenians.

Khash is a dish made from cow legs. It is eaten with garlic and dried pita bread. This dish is very nutritious, so it is eaten in the morning in winter.

Other Armenian dishes:

Lavash is a traditional thin bread prepared in a tandoor.

Sujuk – spicy sausage with garlic, based on beef and spices

Basturma – dried beef wrapped in a thin layer of chaman with cumin

Spas – yoghurt soup with wheat

Fish – Armenians use grayling and ishkhan, Sevan trout from Lake Savan for cooking.

Arisa - a porridge-like mass of chicken and wheat

Khashlama – boiled beef with potatoes, tomatoes and onions

Dolma - minced meat and rice, wrapped in grape or cabbage leaves; they are also filled with tomatoes, eggplants, peppers

Lahmajun - Armenian pizza; spicy minced meat is placed on a bread flatbread in a thin layer (lamb is usually used)

Khachapuri - puff pastry with cheese or meat

Armenians also love Russian dumplings, Georgian khinkali and several Arabic dishes

Desserts of Armenia

Armenia is full of sweet fruits: apricot, pomegranate, apple, pear, grape, cherry, peach, plum, quince, fig, melon, watermelon, black and white mulberry, strawberry, raspberry, blueberry, blackberry, rose hip, etc. In truth, apricot is more than just a fruit for Armenians. It symbolizes one of the colors of the Armenian tricolor (red, blue and apricot).
It is impossible to imagine an Armenian dessert without delicious dried fruits, green fruits and raisins, which are usually made from apples, plums, peaches, grapes and, of course, apricots (tsirana).
Local ice cream and confectionery are good, including gata (traditional wide puff pastry filled with butter and sugar) and baklava (layered honey pastry with a thick nut filling) are in particular demand. Oriental coffee usually ends the meal. Sometimes it is replaced with tincture of thyme, mint or rosehip.

Armenian cuisine or national cuisine of Armenia considered one of the oldest cuisines in the world. Many of its recipes have been passed down from generation to generation for centuries, remaining virtually unchanged throughout history. Many of today's famous oriental dishes come from the sunny country of Armenia.

But what makes this kitchen stand out among all others, what is its peculiarity?! First of all, it is unique in that in preparing almost any dish it is necessary to use a fairly large number of different spices. In general, more than three thousand different herbs are used in the preparation of dishes of this cuisine. In addition, the recipes of Armenian cuisine cannot be called simple. All dishes are quite complex to prepare; these processes are intricate and strictly require a certain sequence of actions.

Another feature of Armenian cuisine is the preparation of dried fruits for the winter. Canning, so familiar to the Slavic peoples, on the contrary, is practically not used. Thus, instead of our traditional jams, Armenians enjoy eating dried apricots, prunes and other dried berries and fruits.

Perhaps the most famous thing in Armenian cuisine is its bread, called lavash. It is a thinly rolled flat cake, reaching a radius of up to one meter. It is baked to this day in traditional clay ovens - tonirs. Lavash, as a rule, was prepared in reserve. They can be stored for three to four months without spoiling at all. Before eating, such bread was simply moistened with water and left for a while, covered with a piece of linen cloth. After this procedure, the baked goods become fresh, as if the pita bread had just been taken out of the oven.

Vegetables are widely used in Armenian cuisine. The most commonly used are potatoes, tomatoes, eggplants, peppers, cucumbers, cabbage, green beans and many, many others that have been growing in this region for centuries. However, in this case Independent dishes are rarely prepared from vegetables alone; as a rule, they go in addition to meat or fish. Although a dish like ajapsandali will be an exception to the rule. In our understanding, it is a vegetable stew, which consists of tomatoes, eggplants, green beans, sweet bell peppers, garlic, basil, cilantro, which are fried in sunflower oil in a frying pan. It turns out this dish is really very tasty with a subtle hint of oriental spices!

The traditional cuisine of this country pays special attention to soups. People in Armenia love them, and therefore cook them quite often! One of the most famous Armenian soups is bozbashi. Its basis is a broth prepared from fatty lamb brisket with the addition of all kinds of vegetables and even fruits. Bozbashi has a very delicate, slightly acidified taste. Also common in the traditional national cuisine of Armenia are soups with meatballs (kolliki), soups with chicken broth, vegetable and cereal soups (they combine cereals, legumes, beet tops, sauerkraut, dried fruits, nuts, buttermilk, matsoni), as well as fermented milk soups with cereals (sarnapur, slas and others).

As for second courses, they are most often represented by meat; they are quite widespread in Armenian cuisine. They are prepared mainly from beef, veal, and lamb. Pork is practically not used. Poultry meat is also widely used in this cuisine, for example, chicken. By the way, a common sauce for meat dishes is adjika, however, unlike other eastern versions of adjika, the Armenian one is soft. It is not so spicy, and therefore does not have such an irritating effect on the stomach.

Armenians also love to cook all kinds of desserts. One of the most famous is baklava. Its delicate honey taste cannot leave anyone indifferent! Also, traditional gata cookies, although less known, are nevertheless very tasty, and cannot but cause delight in everyone who tries them. It is a sweet flour flatbread with some kind of sweet filling.

In general, when going to a cafe or restaurant serving traditional Armenian cuisine, be prepared to be overwhelmed by the variety of dishes! Remember the names of the dishes you like, and we will help you implement them in your home kitchen, with the help of detailed recipe photos, equipped with detailed cooking instructions!

Armenian cuisine is one of the oldest in the entire Transcaucasus. It began to form more than 2.5 thousand years ago. Despite the complex process of historical development, the loss of their own statehood and many years of being part of other countries, the Armenians were able to preserve their culinary traditions and avoid overwhelming foreign influence. The use of ancient culinary techniques, specific technology and the labor-intensive process of preparing food, the originality of taste - in all this the primordial tradition and historical continuity of Armenian cooking is manifested.

FEATURES OF ARMENIAN CUISINE

If we briefly characterize the culinary traditions of Armenia, it is worth paying attention to some features. As for all Caucasian peoples, meat dishes occupy the main place in the Armenian nutrition system. Preference is given to lamb, beef, and small poultry; pork is used extremely rarely. Particular attention is paid to fish dishes; trout is used exclusively for their preparation. By the way, a special technology for processing fish has been developed in Armenia, in which it retains its delicate structure.
Fruits play a big role in the local cuisine. Dried apricots, prunes and raisins are often added to meat and fish delicacies. Walnuts are also very popular. Among vegetables, preference is given to eggplant, pumpkin and legumes (peas, beans and lentils). Herbs and spices are another essential companion for any cook. Armenian cooks use about 300 varieties of spicy wild herbs. Among the most popular seasonings are cilantro and mint, thyme and basil, tarragon and saffron, black and red pepper. Sweet pastries are not complete without cinnamon and cardamom.
An important feature of Armenian cuisine is the minimal use of fats; they are replaced with ghee; in some regions, sesame or butter is preferred. Ghee is made from matsun. Possessing a slight sourness, it gives dishes a special expressiveness and piquancy.

DISHES AND RECIPES OF ARMENIAN CUISINE

Taking into account all the features, we can safely say that the cuisine of Armenia is a godsend for any gourmet. It contains hundreds of unique ancient recipes. It’s difficult to describe them all, so it’s worth highlighting the most interesting ones.

Snacks

Armenian snacks are quite specific. Juicy sausages, spicy jerky - all these dishes are hearty, high-calorie and incredibly tasty. With their help you can feel the whole flavor of Armenian cuisine.
One of the original national dishes of Armenia is basturma - dried beef tenderloin. As the ancient legend says, the recipe for its preparation was invented by the brave warriors of the Mongol Khan Genghis Khan. When they went on their next trip, they put pieces of meat under the saddle of the horse. Under the heavy weight of the riders, it lost moisture, and during the long journey it became saturated with horse sweat, thanks to which it turned into a nutritious and long-lasting product. Over time, the cooking technology has improved a little, and basturma has become a real Armenian delicacy, without which not a single holiday can be completed.
To prepare a gourmet meat snack, only beef is used. The meat is generously rubbed with salt and spices and placed under pressure for a period of at least 20 days. After the set period has expired, it is soaked in cold water, and then generously rubbed with fragrant Armenian herbs and seasonings, after which it is dried for another 20 days. Basturma is characterized by a pronounced spicy aroma. Cut into thin long slices and serve at the festive table. You won’t find a better appetizer for noble Armenian cognac, although in this regard, sujuk is a worthy rival to basturma.
Surprisingly tender, juicy, aromatic, spicy sausage made from beef - this is a gourmet's delight. Despite its unattractive appearance, sujuk is considered a real delicacy. Unlike traditional sausages, sudzhuk is not smoked, but dried for 1-1.5 months, which provides an authentic taste that is difficult to confuse with anything else. This cold appetizer goes well with exquisite Armenian alcoholic drinks. When serving, it is cut into thin slices, seasoned with spices and decorated with herbs.
An unusually simple but original snack among Armenians is lula kebab - this dish appeared relatively recently. It is prepared mainly in coastal areas located near Lake Sevan. An appetizing hot appetizer of crayfish necks is a divine delight. Meat fried on the grill turns out to be very juicy, and a number of spices and seasonings make it incredibly tasty. It is advisable to serve seafood hot - when it cools, the meat becomes tough and loses its taste.

First meal

The rich heritage of Armenian cuisine includes a considerable number of hearty first courses. They are represented mainly by soups. For their preparation, many products are used - rice, vegetables, fruits, meat, a lot of spices and wild herbs. The main group consists of dishes prepared on the basis of meat or fish broth. Fermented milk and sweet fruit soups are widespread.
The most famous Armenian soup is khash. The first mention of it dates back to the 12th century. Previously, it was called a poor man's dish, because second-class meat, mainly innards and beef legs, were used to prepare it. There is even a legend that says that once the king of the Armenians was forced to spend the night in a remote village. The generous and hospitable host was able to treat the high-ranking guest only to a simple soup. But the king liked it so much that from then on khash became the main treat not only on the royal table, but throughout the country.
Today, classic khash is prepared from beef or lamb legs, tripe and entrails. A lot of herbs are added to it - parsley, celery and cilantro, as well as seasonings - garlic and pepper. The preparation process is very labor-intensive and takes almost a day. But the khash itself turns out to be very thick and rich. It can satisfy your hunger for the whole day. This soup is not only tasty, but also healthy. It contains a lot of calcium and other trace elements necessary to strengthen joints. It is also irreplaceable after a hectic party; it perfectly helps get rid of a hangover. Khash is served along with lavash, garlic, radish, herbs and hot pepper.
Bozbash is very popular in Armenian cuisine - it is a hearty, rich soup with vegetables and young lamb meat. It differs in that it necessarily contains chickpeas (chickpeas) and chestnuts. Due to the large amount of vegetables (potatoes, tomatoes, sweet peppers, carrots and eggplants are added), it has a thick consistency. In some regions, it is customary to add fresh fruits (apples, cherry plums, plums) to the dish, which gives it a slight sweetness, delicate taste and indescribable aroma.
Armenians also have several varieties of bozbash: Yerevan, Etchmiadzan, Siman, Tushino, winter and summer. The recipe for their preparation is almost the same, the main difference lies in the set of main ingredients. Yerevan Bozbash is prepared with the addition of apples, Etchmiadzan - with beans and eggplants. Simansky has a slight sour taste, which is achieved by adding a special variety of plums. For Tushino, be sure to use several slices of quince, and add a little dried apricots to the winter one.
The group of exotic dishes includes poch, an ancient Armenian stew. It is prepared from beef tail with the addition of tomatoes. To get rid of the unpleasant odor inherent in this part of the animal’s body, it is soaked in water for 24 hours. When preparing the soup, the tail is cut into small pieces, onions, tomatoes and peppers are added. It is served with finely chopped garlic and herbs.
Light, dietary first courses include chulumbur apur - this is rice soup with fried onions. Beaten eggs mixed with fresh milk are used as a dressing. The soup is light, but at the same time unusually satisfying. It is prepared quickly and when served, it is decorated with finely chopped herbs and sweet pepper.
Sweet soups are also very popular in Armenian cuisine. Local residents call Anush Singapore one of these. To prepare it, use dried apricots, finely chopped onions and a little butter. The food is served exclusively hot.
Yayni, a soup based on beef broth with dried apricots, is characterized by a sweetish taste. According to the recipe, the beef is boiled separately and added exclusively at the time of serving. Then potatoes, tomatoes and onions are added to the finished broth. For a richer taste, dried apricots, spices and seasonings are used. When serving, the dish is decorated with finely chopped herbs, mainly parsley and cilantro.
The category of dietary dishes includes sunki apur - a simple rice soup with mushrooms. Seasoned with ghee or butter, it has an extremely delicate, aromatic taste. A variety of seasonings and herbs give it a unique, refined aroma. Due to its quick digestibility, sunki apur is usually served mainly for breakfast.
The category of the most popular dishes in Armenian cuisine includes spas, a low-calorie fermented milk soup. There are many options for preparing it. As a rule, it is prepared with the addition of wheat, and in some regions - rice. Its integral elements are matsun and katyk (fermented milk products). It’s hard to imagine a real Armenian spa without a huge amount of greenery. Cilantro is often used, sometimes a pinch of fresh mint is added. For a brighter taste, add a little red pepper, which gives the dish some heat and piquancy. Spas is served both hot and cold. In the winter cold it warms well, and on hot summer days it refreshes and gives energy and strength; in addition, it also satisfies hunger quite well. The dish also has medicinal properties - just like khash, it helps get rid of hangover symptoms.
A traditional Armenian dish is sarnapur - a light cereal fermented milk soup with beet tops. It turns out that it is very useful, helps to get rid of excess weight, and perfectly satisfies the feeling of hunger. The dish is prepared on the basis of matsun; in the European version it is replaced with kefir. Its main components are rice groats, peas and beet tops. As for the latter, it must be young and fresh, otherwise the taste will be spoiled. Sarnapur is served mostly hot, as usual, with a lot of spices and herbs added.
Among the meat stews, the bell is worthy of attention - a spicy tomato-rice soup with meatballs. There are different variations of it in individual regions. Urfa-bell is considered popular - it is a light soup with meatballs, but without porridge. Armenians call Shusha bell more labor-intensive in terms of preparation. In this case, the meat is initially beaten and marinated with spices, herbs and cognac. Then meat balls are formed and boiled in broth. Then add rice and cook until done. The end result is a hearty soup, the taste of which is harmoniously complemented by aromatic herbs and a large number of different spices.

Second courses

Khorovats, or shish kebab, is often called a distinctive calling card of Armenian cuisine. In Armenia, there are about 20 variants of its preparation, differing in the method of marinating and the technology of frying the meat. The most famous is karsi khorovats, in this case the base is fried on the grill. The second option is khazani khorovats, the peculiarity of its preparation is that the fried meat is still stewed in a saucepan. As a result, the kebab turns out juicy, and the meat has a delicate pink color. In some regions, khorovats made from beef and fat tail fat called iki-bir is popular.
Classic khorovats is made from lamb or pork. The meat is pre-marinated using lemon juice, cognac, wine or ordinary vinegar, then fried over a fire. To make the kebab juicy, put a little fat tail fat on skewers. Khorovats is served with vegetable side dishes. Often this is an assortment of tomatoes, eggplants, onions and green peppers, seasoned with garlic and baked on the grill.
Armenia also has its own traditions of preparing khorovats, which have evolved over centuries. So, this dish is prepared exclusively by men. Every Armenian family has its own kebab master, he is called varpet. Only men can be near the barbecue; women are not allowed near it. Cooking barbecue is always accompanied by exciting and funny stories. When the meat is completely cooked, it is removed from the skewers, placed on pita bread and divided equally among all family members.
In the cookbook of every Armenian housewife you can find a recipe for a unique Etchmiadzin-style dolma. Everyone knows what dolma is - it is minced meat wrapped in grape leaves. The technology for preparing dolma in Etchmiadzin is slightly different from the traditional recipe. Its main difference is that the minced meat is not wrapped in grape leaves, but stuffed with various vegetables, which are then baked in the oven or simmered over low heat. Eggplants, tomatoes or bell peppers are used as a base. Vegetables are peeled, steamed and stuffed with minced lamb, rice and onions. During stewing, the meat becomes very tender and absorbs all the aroma of the vegetables, as a result of which dolma turns into a real delicacy.
Ashtarik dolma is popular in the mountainous regions of Armenia. Her recipe is a little unusual. In this case, the basis for the filling is fresh apples and quince. Stuffed with juicy minced meat, the fruits are baked in a pan, adding a little dried apricots and prunes. Whatever cooking options for dolma are used, the dish is served hot in any case. According to Armenians, it goes perfectly with dry wine or cognac. The harmonious combination of aromatic lamb, stewed vegetables or fruits and various spices will make an indelible impression on lovers of both Caucasian and European cuisine.
The pride of Armenian cuisine can be called kyufta. The most tender meat balls made from fresh beef, seasoned with fragrant herbs, hot pepper and butter, are an integral element of the Armenian festive table. The process of preparing them requires a lot of time and skill, but the unusual taste compensates for all the costs and makes you forget about the difficulties you have experienced. By the way, this dish is dietary, easily absorbed by the body and does not cause a feeling of heaviness.
Mainly veal is used to prepare kufta. The chopped meat is mixed with beaten eggs, cognac, flour and finely sautéed onions, making it airy, juicy and somewhat reminiscent of a soufflé. Afterwards, all this is boiled and served. When serving, the meat is wrapped in pita bread and topped with herbs, hot peppers and pomegranate seeds.
Among the wide range of meat dishes, it is worth highlighting tisvzhik. Having tried it, hardly anyone would suspect that the main ingredient for cooking here is lamb offal. Finely chopped heart, lungs and liver, fried with fat tail fat and onions - everything looks simple, but tasteful.
Khashlama is an ancient Armenian dish. Tender boiled lamb marinated in wine or pomegranate juice in combination with vegetables has become one of the most beloved and sought-after dishes among Armenians. Khashlama is a universal dish, served both hot and cold.
Like other Caucasian peoples, pilaf is one of the favorite dishes of Armenians. However, in Armenian cuisine, the option with dried fruits (dried apricots and prunes) is very popular. In some regions you can find pilaf with pomegranate or honey-pistachio sauce.

Bakery

The main place in the Armenian diet is occupied by lavash - unleavened white bread in the form of a large flatbread made from wheat flour. Its striking feature lies in the extremely thin dough: the thickness of one flat cake should not exceed 2.5 mm. Baking resembles a real ritual . According to tradition, the oldest woman in the house kneads the dough. The daughter-in-law has the right to roll out the cakes. They themselves should be not only thin, but also large. Typically, the length of lavash is from 90 to 110 cm. It is also baked using a special technology, using oval ovens or tandoors. In Armenia, lavash has a cult significance. It is served with almost all national dishes. Due to the fact that lavash is not a perishable product, it is baked in large quantities and stored for a long time, stacked in stacks of 8-10 pieces.
In Armenian cuisine, lavash is the main component of many culinary delights. One of these is brtuch - a hearty flour dish consisting of thin-sheeted lavash and aromatic filling of meat, herbs, boiled eggs and green cheese. Shawarma is no less popular. In the Armenian version it is called karsi khorovats (one of the variants of shish kebab). In this case, a large piece of lamb is fried on a spit, from which, as it cooks, the top layer of meat is cut off and wrapped in unleavened pita bread.
A worthy replacement for lavash can be matnakash - this is the Armenian national bread with a ruddy, golden crust, shaped like a large round flatbread. It is baked from yeast dough, using only wheat flour. For cooking, either a tandoor or a hearth oven is used. Before baking, the dough is given an oval shape and decorated with patterns in the form of long lines - these are drawn with your hands along the entire shape of the cake. Matnakash, unlike lavash, is not intended for long-term storage and loses its taste and aroma a couple of days after cooking.
Unleavened flour products include lahmacun - a light variation on the theme of Italian pizza. In the Armenian version, the base of the dish is a thin bread flatbread, on which chopped minced lamb and vegetables (tomatoes, bell peppers), as well as garlic and herbs are placed on top.
A simple, healthy and quite tasty dish is jingyalov hats - flour flatbreads stuffed with chopped herbs. A special feature of the dish is the presence of a huge amount of greenery. It contains about 20 types of herbs (nettle, dill, spinach, cilantro, mint, sorrel). A variety of seasonings and spices highlight and complement the taste of greens.

Sweet pastries

Oriental sweets are popular all over the world. Made from natural ingredients, they are not only incredibly tasty, but also healthy. There are many recipes for various sweets in Armenian cuisine. Delicate shortbread cookies, amazing oriental baklava, sweet lavash - this is truly a paradise for those with a sweet tooth.
Armenians' favorite dessert is gata, a traditional puff pastry cookie. It is not too sweet and goes well with coffee or tea. Armenians have many versions of this delicacy: Yerevan (made from puff pastry), Artskha (based on yeast dough) and Stepanavan gata (made from dough). The main ingredient in all variations remains the aromatic filling, or “horiz”. A mixture of butter, flour and powdered sugar gives the cookies a special lightness and airiness, making them literally melt in your mouth.
Delicate, crumbly cookies with aromatic filling are nazuk. Walnuts, which often act as a filling, add a piquant taste to it.
Among the abundance of Armenian delicacies, it is worth highlighting alani - dried peaches with nut filling. For a richer aroma, cardamom and a little cinnamon are added to the filling. The peaches themselves are dried in the sun, as a result of which they are stored for a long time. This dish is unique, with a true Armenian flavor, but many will like it.
A special dessert that can be found exclusively in Armenia is fruit lavash. Analogues of such deliciousness can be found in many countries of Asia and the Caucasus, in particular in Georgia or Syria. To prepare it, they mainly use sour plums, dogwoods or cherries, but in many regions they make lavash from apples, peaches, in general, from everything that can be found in the garden.
Fruit pita bread is easy to prepare. Peeled fruits are ground to a homogeneous puree, poured onto a tray and left to dry in the sun for about three to four days. The baked goods are then rolled into small rolls and stored for several months. In fact, fruit pita bread is a universal product; it is also used as a dessert, baked into various rolls and cookies, and can also be added to meat dishes as a sauce or side dish.
Sweets made from walnuts are very popular among the Caucasian peoples. The list of Armenian delicacies is complemented by sweet sujukh. It is prepared simply. Peeled walnuts are soaked in grape or apricot syrup, dried in the sun and stored almost all winter. Spicy herbs - cloves, cinnamon and cardamom - give them a special aroma.
Baklava is considered a truly oriental dessert - it is a multi-layer pie with nut and honey filling. Soaked in lemon juice and spices, thin dough, all strewn with finely chopped walnuts and pistachios, topped with sweet cherry or honey syrup - this is what traditional Armenian baklava looks like. When serving, it is cut into small diamond-shaped pieces and decorated with large walnuts.

Dairy products

A traditional element of Armenian cuisine is matsun, a national fermented milk drink made from a mixture of sheep, cow and buffalo milk. The technology for its preparation has evolved over many years. The milk is initially boiled, then cooled to a temperature of +37 - +40 degrees and fermented, adding the remains of the previous matsun to the milk mixture. As a result of the fermentation process, milk is obtained with a viscous, thick consistency with a pronounced sour taste.
Matsun is served as a soft drink and as a sauce for dolma and other dishes. It is an integral attribute of the Armenian Maslenitsa. Since matsun is in great demand, it is often prepared for future use. It can be stored fresh for about a week. To preserve the beneficial properties of the drink for a longer period, it is filtered, then the resulting curd mass is well salted and placed in leather bags. In this form it will stand for several months. Whey separated from matsun was previously used to prepare rennet curd - zhazhik.
Along with matsun, tan is very famous - this is an ancient Caucasian fermented milk drink. Its recipe was invented by residents of the high mountainous regions of Armenia. The drink itself is prepared from sheep's milk, adding a special starter and a little clean water. Each family has its own unique recipe. For a more interesting and sharp taste, add a pinch of boiled salt and herbs, basil or dill. Tan is a drink that is not only tasty, but also healthy, it normalizes intestinal function, helps fight the unpleasant symptoms of a hangover, and perfectly quenches thirst on hot days.
The famous Armenian cheese, Chechil, is made from sheep and cow milk. Outwardly, it does not look like ordinary cheese, because it consists of thin cheese fibers that are twisted into large balls. Chechil tastes like pickled cheeses, although it has no smell. It is very salty, spicy and also quite sour.

Armenian cuisine is characterized by a wide range of dishes. In fact, it has much in common with the culinary traditions of other Caucasian peoples, but at the same time it differs significantly from them. Despite the huge number of spices, seasonings and various cooking techniques, Armenians do not strive to create a complex flavor range, but value simplicity and naturalness most of all. This is probably the inconsistency and attractive power of oriental cuisine!

The cuisine of the Caucasus is varied. Experts assure that it is optimally balanced in terms of the use of products and calories. All traditional recipes have been used here for centuries. However, it is Armenian cuisine that is considered unique, since, according to historians, it is the most ancient in the world.

Archaeologists confirm this with the results of excavations - remains of yeast bread were found in burials and at the site of ancient settlements. Thus, research shows that the formation of local cuisine took place more than 2 thousand years ago. It is worth studying this phenomenon in detail.

Features of Armenian cuisine

Armenia is a country in which the interests of many states have converged over the centuries. Accordingly, the influence of other cultures here was also quite strong. However, despite the harsh instillation of an alien mentality and values, the people managed to maintain their identity. Moreover, they were able to preserve both the culture and their own cuisine, which today is considered one of the best.

The technology for preparing many Armenian dishes is quite specific. You need to understand what features this type of cuisine has:

• original taste;
• difficulty in preparation;
• widespread use of herbs and spices;
• use of fruits and walnuts in dishes;
• variety of fish dishes;
• the use of traditional technologies in cooking;
• using butter instead of fat.

The main similarity between delicious Armenian dishes and other cuisines is that Armenians, like everyone else, focus on meat. Pork is used here in exceptional cases. In first place in popularity is lamb.

After that comes the beef. Why does this happen, since Armenians profess Christianity and not Islam? I think there are two main reasons. First of all, this is due to the peculiarities of the development of cattle breeding in the Caucasus - here attention has always been paid to the breeding of sheep. Pig farming was not of particular interest. In addition, the impact should not be overlooked, since in Muslim countries the pig is considered an “unclean” animal.

Chicken is also popular among Armenians - many dishes are prepared based on poultry meat. Fish dishes are especially popular, and not the first fish that comes along is used in cooking, namely trout. It is considered not only a delicacy, but also an integral feature of the national cuisine.

Local chefs know how to cook trout in very special ways, using ancient recipes that do not spoil the structure of the raw material at all. Therefore, fish “Armenian style” always turns out amazingly tender and tasty.

Another feature of the national cuisine is the traditional use of a wide variety of seasonings. Locals are well versed in spices. Experts estimate that at least 300 varieties of herbs and spices are used in Armenian cuisine.

These include basil, saffron, pepper, cilantro, onion, tarragon, and thyme. Mint is actively used. Local chefs use cinnamon and cardamom when preparing baked goods. It is worth noting that Armenian sweets are in great demand - largely due to the masterly use of spices.

Fruits are used in cooking not only fresh, but also dried. For example, raisins and prunes are added to many dishes - this only adds piquancy to them. Local gourmets don’t forget about vegetables. However, there are some differences here. For example, potatoes are not considered an essential component of dishes. Instead, the cook can use pumpkin, lentils or eggplant.

Beans and peas are also considered popular foods. The method of stuffing vegetables is very common; not only peppers or eggplants are stuffed, but also tomatoes, quinces, and onions. Rice is actively used in such dishes.

If many other types cannot do without fat, then Armenian cuisine widely uses ghee instead. Often this oil is made from matsun and has a unique taste - light and sour. Thanks to this addition, the dishes turn out to be amazingly tasty and unusual. Sometimes cooks use regular butter or sesame oil instead of melted butter.

Today everyone can get acquainted with the secrets of cooking. On many sites you can find classic Armenian recipes with photos and step-by-step instructions.

Traditional cuisine recipes in Armenia

If you prefer a pronounced taste of dishes, then you will like national dishes. Local cuisine is considered quite spicy and salty. People here do not hesitate to use salt, as they believe that it makes dishes especially delicious, especially in combination with spices. Let's touch on the main areas of local gastronomy.

Armenian appetizers and first courses

They are very passionate about preparing snacks here. Basturma is one of its famous types; it is a dried beef tenderloin. There is even a legend about how it was invented. According to legend, Genghis Khan's warriors were the first to learn how to cook it. When going on a raid, they hid pieces of meat under horse saddles. On the way, the meat went through a period of pressing, and was also soaked in horse sweat. The result was dried and slightly salty meat that could be stored for a very long time.

Appetizers also include the famous beef sausages, which have an incredible taste. We can’t help but mention lula kebab and crayfish tails. You can find a variety of salads based on vegetables. Dishes made from Armenian lavash are very popular. At the same time, lavash itself is an important component of national cuisine. It can be used both as bread and to complement soups and main courses.

Here is the recipe for the famous one, which is considered a classic:

For 3 cups of flour, take 1 cup of hot water and a teaspoon of salt. The dough must be thoroughly kneaded to saturate it with air. After it is kneaded, it should be left for half an hour, covered with a napkin, and then divided into equal parts and rolled out into thin cakes.

Fry in a hot dry frying pan without using oil. It is important not to overcook the tortillas so that they are moderately soft. After the pita bread is removed from the pan, you need to sprinkle it with water and place it under a napkin.

This homemade recipe is very simple. It does not require the use of yeast, although there are yeast methods. In 2014, Armenian lavash was included in the UNESCO list of intangible cultural heritage.

Armenian soups are always excellent, they are particularly rich. Thus, khash soup has been known since the 12th century. This dish takes 24 hours to prepare. Many soups add a lot of vegetables and spices. At the same time, soups always look thick and very high in calories, since most first courses are prepared from meat with the addition of cereals. If you want to try something light, an experienced chef will recommend Chulumbur Singapore. This is a rice and onion soup with beaten eggs.

Second Armenian dishes

When talking about second courses, people first of all remember the famous tolma - a kind of cabbage rolls in which grape leaves are used instead of cabbage leaves. The dish, prepared in the traditional way, tastes amazing. Many will be interested in what you can prepare at home.

The preparation involves lamb and beef in equal parts, grape leaves, onions, tomatoes, rice, and spices. The sauce requires meat broth, tomato paste, vegetable oil and matsun (fermented milk product).

The minced meat is prepared according to the same procedure as for cabbage rolls - half-cooked rice, minced meat, chopped tomatoes, onions, and garlic are mixed. Washed grape leaves need to be scalded with boiling water, and it is better to take young leaves so that they are not too hard. The minced meat is placed in the middle of the sheet and wrapped in a tube. After that, all the tubes are placed in a pan and filled with sauce. The dish is stewed for an hour and served hot.

It is impossible to prepare national dishes of Armenia without barbecue. This is also a traditional dish. It's called Khorovats. It is prepared in different ways, so there are at least 20 kebab recipes here.

Usually the meat is marinated and then grilled. But, there is a variation of its preparation, when such fried meat is additionally stewed in a cauldron. Wine, cognac, and lemon juice are used for the marinade. Of course, barbecue in Armenian style is impossible without a large amount of spices and herbs. Vegetables are used as a side dish - tomatoes and eggplants with bell peppers and onions.

Finally, it is worth mentioning such a dish as lamajo, which is a type of pizza. Homemade recipes are often similar to Mediterranean cuisine, although they have their own unique flavor.

For those who like pizza, we offer a delicious lamajo recipe. To prepare it you will need lamb, fat tail fat, unleavened dough, tomato paste, onion, salt and seasonings. Minced meat is prepared from lard and lamb, to which spices and onions are added, as well as tomato paste. After this, the minced meat should stand for a quarter of an hour and marinate. Then the dough is rolled out into small thin cakes. Minced meat is spread on each of them and placed in the oven until cooked.

Sweets and pastries of the Armenian people

The local cuisine is famous not only for its delicious meat dishes, but also for its desserts. - a separate topic for discussion, since they are valued all over the world. The taste of such dishes is truly amazing, and those with a sweet tooth can choose any delicacy for themselves. First of all, it is baklava, a variety of cookies and even fruit pita bread. The national cookie, gata, which local chefs prepare from puff pastry, enjoys success.

The gat dough is prepared from kefir, flour, butter, sugar, and an egg is added. You can use baking powder. First, flour and butter are mixed and rubbed by hand until crumbly. Then kefir and egg are added to this mass.

The mass turns out to be especially tender and requires half an hour of settling in the cold. The filling also requires flour, melted butter and sugar. This mass is mixed to form cottage cheese, and then spread onto thin flat cakes rolled out from dough. The flatbreads are rolled up and cut into even cross-sections. Now they can be placed in the oven for 20-30 minutes to brown.

As you can see, baking recipes are quite simple in terms of ingredients, but difficult to prepare. Many people note the incredible taste of not only cookies, but also Armenian cakes, the recipes of which are also varied. For example, the Mikado cake is particularly popular among gourmets.

To prepare it you will need up to 6 cups of flour, 3 eggs, butter, a cup of sugar, a little soda, boiled condensed milk, 200 grams of sour cream and dark chocolate. Sour cream is diluted with soda, butter is mixed with sugar, everything is mixed. Eggs and, gradually, flour are added here with continuous stirring.

The soft and fluffy dough is divided into parts from which the cakes are created. There should be 7-8 such cakes, after which each one is baked in the oven. The cream is prepared from butter, condensed milk, to which you can add a little cognac and vanilla sugar. The cakes coated with this cream are folded under a small weight so that they can be soaked. The cake is ready in three hours, after which it should be sprinkled with grated chocolate on top. However, you can feel the real taste of this cake not immediately, but after a day.

Many modern dishes have retained their ancient names. Therefore, if you want to understand what real Armenian cuisine is, focus not only on the names, but also on the composition of the products. And write your comments on our article in the comments, share delicious recipes with our readers.

Armenians treat household chores and decorating the festive table with great trepidation, be it New Year, a wedding or just a family feast. The tables are usually crowded with a variety of dishes, homemade sweets and delicious drinks.

Despite all the innovations and fashionable kitchen trends, in the Armenian culinary tradition there are dishes that must be present on the New Year's table. We conducted a small survey among Armenian housewives and compiled a top list of dishes that are prepared for this holiday.

Ham (Խոզի բուդ ) - a dish that is prepared almost everywhere. Despite the fact that ham is not a traditional Armenian dish, it is prepared with all responsibility. It should be noted that it appeared on our tables not so long ago; the “fashion” for it began in Soviet times. Before this, it was customary to serve a whole roasted pig on the New Year's table; it was considered a symbol of well-being. And even before the pig, the festive table was decorated with chicken or turkey, as well as a variety of hot and cold dishes prepared from their meat. For example, it was once one of the main dishes on the New Year's table. Armenians continue to cook it almost all year round, but now it is rarely seen on holidays.

As for cooking pork ham, it is a rather long and entertaining process. Meat is bought a week in advance. It is kept in salted water for several days, then in a marinade for another couple of days. Here everyone has their own choice, some use their grandmother’s old recipe, others introduce something new. Usually, cuts are made in the ham and it is stuffed with salt, carrots, garlic, and various aromatic herbs and spices.

And only after that they wrap it in foil and put it in the oven. By the way, they say that no matter how many kilograms the meat weighs, how many hours it should be in the oven.

Tolma made from grape leaves- second on the list of popular New Year's dishes. Even in early autumn, housewives close grape leaves in jars. The most tender ones are selected from the leaves and the filling is wrapped in them. Traditionally, the filling consists of three types of meat - beef, pork and lamb. However, now housewives mostly use one of them, mostly beef.

Preparing dolma is no less painstaking work. After preparing minced meat, onions, rice, herbs, tomato paste and spices, it is wrapped in leaves, placed in a pan, a little water and butter are added, pressed on top with an inverted plate and boiled. Tolma is usually served with garlic sauce.

Another type of tolma - Pasuts (fast) tolma(Պասուց տոլմա ). In addition to being very tasty, it also has many beneficial properties. Despite the fact that in ancient times it was prepared only during Lent, today it is one of the main decorations of the festive table.

Housewives also prepare for the preparation of pasuts tolma in advance - after all, it is not ordinary cabbage that is used, but sauerkraut. It is in it that the filling of pre-cooked wheat, blgur, beans, lentils, chickpeas, peas, salt, dried herbs and olive oil is wrapped. Tolma is placed on a pan and boiled in water diluted with tomato paste, using the same technology as regular tolma.

Ishli kufta (Իշլի քյուֆթա ) - Armenian housewives practically do not prepare this dish in normal times. Therefore, many associate it with the New Year holidays.

The recipe for this dish is slightly different for each housewife. Some people prepare the filling from minced veal, others from beef. In general, the process is as follows: first, fry the onion in oil, add minced meat, walnuts, salt, pepper and various spices. But for example, Syrian-Armenians really like to add bahar (բահար) to the filling.

To prepare the outer layer of kofta, beat meat and bulgur until smooth. Grind the mixture, season with salt and pepper. Then the fun part begins - taking the filling and wrapping it in the mixture to form a spindle shape. Just before serving, the prepared isli kyufta is boiled in salted water for 10-15 minutes, and in another version it is fried in a frying pan. This delicious dish is served with freshly squeezed lemon juice.

Another feature of kuftas is that they always put a coin in the filling of one of them. It is believed that whoever comes across the coin will have great luck in the new year.

In addition to all the dishes listed, many different dishes, salads and snacks are served on the Armenian New Year’s table. A holiday is not complete without homemade dried fruits that melt in your mouth, sweet sujukh, gata, baklava and many other delicacies.

No matter what your New Year's table looks like, remember thatThe real holiday is not on the table, but in your soul! With coming!