Dishes of Armenian cuisine are distinguished by their unique piquant taste and spiciness. To prepare food, Armenian chefs use about 300 types of wild herbs and flowers, which are used as seasonings or even main dishes. The most common cultivated vegetables are potatoes, tomatoes, cabbage, eggplants, peppers, carrots, cucumbers, beets, sorrel, spinach, asparagus, okra, zucchini, pumpkin, green beans, etc. Many vegetables are used in combination with meat and fish dishes.
In spring, from fresh grape leaves, and in summer and autumn, dolma is prepared from apples, quinces, eggplants, peppers and tomatoes - products stuffed with minced meat, rice and spicy herbs. Beef and lamb are widely used in Armenian national cuisine, while pork is rarely consumed.
As for the technology of preparing Armenian dishes, it is, as a rule, complex and in some cases labor-intensive. The preparation of a large number of meat, fish and vegetable dishes of Armenian cuisine is based on stuffing, beating, preparing purees and soufflé-like masses, which require a lot of time and labor.
Offers dishes of Armenian cuisine, which are not only traditional in Armenia, but also loved in different countries.
AYLAZAN
This is a vegetable stew, but with a lot of seasonings
Ingredients: 500 g eggplants, 500 g potatoes, 4 onions, 100 g sunflower oil, 4 sweet peppers, 4 tomatoes, 1 cup green beans. 1 cup of spicy herbs (basil, thyme, cilantro, parsley), 1 head of garlic, 1 teaspoon of black pepper, 0.5 teaspoon of red pepper, salt.
Preparation: Cut the eggplants into slices, add salt, let sit for 10-15 minutes (until they release juice), squeeze. Cut the remaining vegetables into slices and chop the spices. Place the vegetables in the pan in layers, starting with the eggplants, and repeat layers, sprinkling with spices and salt. Pour in oil and add 1/2 cup of water, cover with a plate on top, close with a lid and cook over low heat until cooked.
ARISA
Ingredients: 1 chicken weighing 1 kg, 500 g wheat cereal, salt
Preparation: Soak wheat grits. Boil the chicken, remove from the broth, separate the meat from the bones and cut into pieces. Pour the soaked wheat grits into the boiling broth, put back the pieces of meat and cook, stirring occasionally over low heat until the products turn into a homogeneous thick mass. Salt the prepared dish and mix. Sauteed onions with ground cinnamon and melted butter are served with arisa.
ARMENIAN EGGPLANT SALAD WITH TOMATOES
Ingredients: 400 g eggplants and tomatoes, 200 g onions, 100 g bell pepper, salt, ground pepper, vinegar, parsley to taste.
Preparation: Wash the eggplants, peel them, cut into slices, sprinkle with salt and let stand for 15-20 minutes, then rinse with water and squeeze lightly.
Fry the prepared eggplants with onions in oil, place in a salad bowl, add sliced tomatoes and bell pepper rings.
Season with vinegar, salt, ground pepper and stir. Sprinkle with herbs.
CELERY AND PEPPER SALAD WITH MUSHROOMS IN ARMENIAN
Ingredients: mushrooms, sweet red pepper, celery root 200 g, pork lard 2-4 slices,
- 1 clove garlic, finely chopped parsley 1 tbsp. l., vegetable oil 2 tbsp. l., dry red wine 1 glass, salt to taste.
Preparation: Finely chop the mushrooms and fry in oil over high heat. Add crushed garlic, lard cut into small cubes and fry for another 2-3 minutes.
Pour in the wine, bring to a boil, boil for 1 minute, then simmer over low heat for another 5-7 minutes. Add parsley, stir, remove from heat, add salt and cool. Cut the celery root and pepper into small strips, put in a salad bowl, add salt and stir, and place the cooled mushrooms on top. Serve cold.
KYATA
Ingredients: 300 g butter, 3 cups flour, 1 egg, 1 white, 1 cup kefir, 1 teaspoon soda, vanillin Filling: 1 cup melted butter, 2 cups sugar, 3 cups flour.
Preparation: Chop butter, flour, soda, vanilla, add eggs, kefir, knead the dough and put in the refrigerator for several hours. Prepare several layers 1 - 1.5 cm thick, add the filling and roll it into a roll. Brush the top of the product with egg and prick with a fork. You can cut the rolls with a curly knife into pieces 3 - 4 cm wide. Bake until golden brown.
STEAMED TROUT
Ingredients: trout 400 g, water 100 g, tarragon 150 g, butter 80 g, lemon 25 g, salt to taste.
Preparation: Salt the prepared fish, place in 1-2 rows in a saucepan greased with oil and lined with tarragon (leave a little for decoration).
Place pieces of butter on top, pour in water and simmer over low heat for 15-18 minutes.
Place the finished trout on a dish, pour over the resulting juice, and garnish with lemon slices and tarragon.
BASTURMA
Ingredients: beef (tenderloin) 540 g, onions and green onions 100 g each, 3% vinegar or lemon juice 60 g, herbs, pepper, salt to taste.
Preparation: Peel the tenderloin from the film, cut into pieces weighing 40-50 g, put in a porcelain or earthenware bowl, salt and pepper, add vinegar, finely chopped onions and mix.
Then cover the dish with meat and put it in a cold place for 5-6 hours. Thread the prepared marinated meat onto skewers and fry over hot (without flame) coals until done. Serve with greens.
KOLOLIK SHUSHINSKY
Ingredients: 1.5 kg of beef, 200 g of butter, 3 onions, 2 eggs, 0.25 cups of milk, 0.5 cups of rice, 1 tbsp. spoon of wheat flour, 3 tbsp. spoons of tarragon greens, 1.5 teaspoons of ground black pepper or 12 peas, 30 g of cognac (2.5 tablespoons).
Preparation: Boil the broth, strain. Beat the meat, remove all the films, tendons, fat, sprinkle with finely chopped onions (1 onion) and continue beating until a sticky mass is obtained. Add flour, milk, egg, cognac to the mixture and beat until a semi-liquid consistency, then add salt, add spices, 1 chopped onion and refrigerate for half an hour.
Make round meatballs from the mixture and place pieces of frozen butter inside. Divide the broth into two parts: in the smaller one, boil the meatballs over low heat; Make soup from the larger one by adding rice, spices, 1 chopped onion and 5 minutes before readiness add a beaten egg. Connect both parts of the bell.
TOLMA WITH CABBAGE
Ingredients: lamb pulp 450 g, bones 200 g, rice 60 g, onion 100 g, cabbage 600 g, dried apricots 60 g, quince or apples 200 g, herbs, tomato puree, pepper, salt to taste.
Preparation: Pass the lamb through a meat grinder, add rice boiled until half cooked, finely diced onion, herbs, pepper, salt and mix thoroughly.
Scald the cabbage leaves with boiling water and wrap the minced meat in them.
Place bones and a layer of cabbage leaves on the bottom of the pan, and lay tolma in rows on top, filling the gaps with dried apricots, sliced quinces or apples.
Then add sautéed tomato puree, add hot broth or water and simmer, covered, over low heat until done.
When serving, pour the juice formed during stewing over the dolma.
MUSSAKA WITH VEGETABLES
Ingredients: beef 350 g, melted butter 60 g, rice 60 g, onion 50 g, tomato 100 g, - pumpkin 400 g or cabbage 300 g, or potatoes 250 g, or eggplant 300 g, meat broth, pepper, salt taste.
Preparation: This dish is prepared with various vegetables: pumpkin, potatoes, eggplant, cabbage.
Before stewing, peel and seed the pumpkin, cut into thin slices and fry; cut the peeled eggplants into slices, sprinkle with salt and let sit for 10-15 minutes, then rinse, lightly dry and fry on both sides; cut potatoes into slices, fry; Scald the cabbage.
Cut the beef into small cubes and fry in a little oil. Rinse the rice and boil until half cooked. Cut the onion into cubes and sauté in oil. Mix the prepared meat with rice and onions, sprinkle with salt and pepper.
Put a layer of vegetables into the pan, then a layer of meat mixed with onions and rice, cover with tomato halves, pour in broth so that the food is covered with it, and simmer until done.
PILAV WITH DRIED FRUIT
Ingredients: rice 300 g, ghee 100 g, dried apricots, prunes 40 g, raisins, almonds 30 g, cloves, cinnamon, salt to taste.
Preparation: Place the prepared rice in boiling salted water and cook until the rice grains on the outside become soft and retain some elasticity on the inside.
After this, drain the rice in a colander, rinse with warm water and let it drain. Melt the butter in a deep saucepan, put in some rice, stir lightly, then add the remaining rice, pour in the oil, cover with a lid and put on low heat for about 40-45 minutes.
Sort out the dried fruits, rinse in hot water, place in a frying pan with heated oil, add cloves, peeled and finely chopped almonds, cover with a lid and lightly fry over low heat.
After this, mix the fruits with rice and serve, pouring oil and sprinkling with cinnamon.
HASH
Since ancient times, the custom of eating khash completely separately from all other dishes has been preserved, early in the morning for breakfast or even before breakfast, on holidays.
Ingredients: 1.5 kg beef legs, 500 g tripe, 2-3 heads of garlic, 1 radish
Preparation: Singe the legs, scrape them out, wash them several times, cut them into pieces lengthwise and put them in running water for a day, or fill them with cold water and change them every 2-3 hours. Then wash them again, put them in an enamel basin, and fill them with water to She covered the legs with a layer of 15-20 cm and simmered over low heat.
Clean the scars, rinse, cover with cold water and cook until the specific smell disappears (determined by the test), then pour out the broth, rinse the scars with hot and cold water, chop finely and add to the boiling legs.
Continue cooking the khash over low heat without salt, avoiding a strong boil, skimming off the foam, until the meat separates from the bones and the scars become soft.
Salt the finished hot khash, cover with chopped garlic or dilute the crushed garlic in the broth and serve separately. They eat khash with grated radish, spicy herbs (basil, parsley, tarragon) and pita bread.
VOSPNAPUR
4 tbsp. tablespoons lentils, 3-4 tablespoons rice (or noodles), 2-3 onions, 50 g butter, 0.5 cups raisins (or dried apricots), 0.5 cups crushed walnuts, 6-8 black peppercorns, 1 tbsp. . spoon of parsley, 2 tbsp. spoons of green cilantro.
Preparation: Pour cold water over the lentils and boil until soft.
Add all other ingredients except the herbs and cook until the rice is done, then add the herbs.
LAMB KCHUCH
For lamb kchucha, two types of vegetable dressing sets are given.
For 500 g of lamb - one of the sets:
I. 4-5 potatoes, 4 tomatoes, 3-4 onions, 1 cup green beans, 2 bell peppers, 1 cup spicy herbs (basil, cilantro, dill, savory), 0.5 teaspoon ground black pepper, 0 .75 cups of dried apricots.
II. 4 potatoes, 5-6 tomatoes, 3-4 onions, 0.5 cups green beans, 3 eggplants, 2 bell peppers, 1 cup herbs (parsley, dill, basil), 0.5 teaspoons black pepper, 0 .25 teaspoons red pepper.
Preparation: Cut the vegetables into approximately equal pieces, place them in rows in a clay dish, sprinkle with spices and salt. Place pieces of lamb on top, pour boiling water so that it covers the meat, close tightly with a lid and place in the oven for 2 hours.
YUGATERT
500 g flour, 100 g butter (50 g for dough, 50 g for greasing), 150 g honey, 3 eggs, 0.5 cups milk, 0.5 g soda.
Preparation: Knead the dough from flour, eggs, hot milk, butter, soda. Roll out into a thin layer 1-2 mm thick, grease with butter, lightly sprinkle with flour on top, roll into an envelope or roll and repeat these operations 6 times. Roll out the dough for the last time into a layer 3-4 mm thick.
Place the rolled out dough (pancake) on a greased frying pan and bake in the oven for 10-15 minutes. Then cut into squares and pour melted honey.
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 filling, 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!
All the secrets of Armenian cuisine - dishes and drinks, step-by-step recipes for home use, a selection of gastronomic tours in Yerevan and the surrounding area, for those who are already packing their bags. A list of traditional dishes and products that you should not only order at local establishments, but also bring home - friends and family will thank you more than once!
1. Gastronomic excursions in Armenia
There is so much to try in this country and what recipes to take home with you. Gastronomic tours in Armenia include tastings at the Ararat Brandy Factory, lunches with barbecue, vegetable snacks, lavash and other hits of local cuisine.
3. Matsun, shish kebab and others
Let's briefly talk about the features of Armenian cuisine. What dishes and drinks are popular and loved in Armenia.
The cuisine of sunny and hospitable Armenia is one of the most ancient in the world. For example, these Caucasian people learned the secrets of baking about two and a half years ago! Most traditional Armenian dishes have a significant “age”, i.e. they have been prepared in the same way for several centuries. The culture and geographical features of the country also determined the menu of the nation, which includes a lot of meat, vegetables and herbs, and dairy products. The special taste and aroma of fresh products is added not only by unique local spices, but also by the methods of their preparation.
Throughout Armenia today you can see traditional ovens (tandoors), in which meat is baked, lavash is baked, and soups are cooked. Here are the most delicious dishes that have made Armenian cuisine so popular all over the world.
Meat
Dishes made from beef, lamb, pork, and poultry are very popular in Armenia. Local kebab (khorovats), kyufta (large meatballs), (dried beef in spices) are the “calling cards” of the national cuisine. The meat is prepared either in whole pieces or used as minced meat. For example, with chopped beef they make rolls from grape leaves - and with chopped lamb they make delicious lahmajun - a national version of pizza.
In the traditional cuisine of Armenia there are dishes made from several types of meat. For example, chicken and venison, cooked together, represent one of the oldest dishes of Armenian cuisine - arganak.
Each region has its own recipes and methods for preparing this or that type of meat, most of which have not changed for several hundred years and have been brought to perfection. There are more than twenty kebabs alone in the country!
Fish
The legendary Lake Sevan is not only a natural landmark of Armenia, but also a habitat for trout and. Of course, in the largest and most beautiful reservoir of the country there are many other fish, too, but it is for the sake of ishkhan (royal fish) and its shish kebab that gourmets from all over the world come to the shores of the mountain lake. Other rivers and lakes of the country can also offer a rich catch, but trout (and river trout too) confidently leads among others.
The most unusual fish dish in the country is considered to be kutap - baked trout stuffed with rice and raisins.
Soups
People in Armenia love soups and prepare them with great skill. Here you can try both hearty and rich first courses, as well as light, refreshing ones.
Armenian “soup No. 1”, the most famous and popular. It is cooked all night from beef or pork legs, hardly salted and served fiery hot. Vegetarian soups are tasty and varied. Local housewives prepare wonderful spas with matsun. In the spring, stews are made from aveluk or mallow - wild herbs. Only in Armenia can you try first courses made from dogwood or rose hips; dried berries are used to make healthy soups in winter.
Snacks
A feast in any corner of Armenia begins with a variety of snacks. These can be eggplant rolls with nuts and herbs, a variety of salted vegetables, pies with meat or legumes. Salads are prepared from vegetables and herbs, and cereals are often added to ingredients from the garden. It could be lentils, bulgur, rice.
One of the most popular snacks in Armenia is made from spelled, a lot of greens and pickled cheese. An assortment of local cheeses is always present on the table as an independent snack.
Cheeses
It is believed that bread and cheese have been the basis of the diet of local residents for a long time. Matsun (sour milk) and various cheeses are served daily, on their own or as part of dishes. Traditional varieties of cheese are chanakh, chechil, motal. Each of them has a special recipe and method of preparation, which has been preserved for centuries. For some, special clay containers are used, for others, goat skins are used.
Armenian cheeses with herbs are very popular. For example, wild thyme is added to the famous motal.
Dessert
Desserts of Armenian cuisine deserve special attention. The “queen” of the sweet table is considered to be gata - a pie-cookie stuffed with flour, sugar, and butter. Simple ingredients are prepared so skillfully that they turn into a gastronomic masterpiece. Interestingly, each region of the country makes this sweet dish differently. Armenia offers sweet tooth lovers unique desserts made from fresh fruits. A popular option is alani. These are sun-dried peaches stuffed with a mixture of sugar, nuts, and spices.
Fruit pita breads are delicious - dried layers of pureed plums, apricots, and peaches. Another delicacy is sujukh, nuts in fruit syrup. Armenia is famous for its preserves and jams; here they are made from fruits, berries, nuts and flowers.
Pita
Armenia is considered the birthplace of lavash - thin unleavened bread baked in a special oven. It comes in white and black, the color being determined by the type of flour used. The Armenian traditional one is a large but very thin flatbread. It is not only present on the table at every meal, but is also a symbol of wealth and prosperity. At an Armenian wedding, lavash is even placed on the newlyweds’ shoulders. Many families maintain the tradition of baking this bread; the oldest woman in the family must knead the dough and send it to the oven.
Fresh lavash goes well with any dish. Sometimes it is used as a basis for all kinds of rolls, filled with filling, and some national dishes are supposed to be eaten using a piece of dry pita bread as a spoon.
Vegetables and fruits
The gifts of the generous Armenian land are served fresh, baked, or stewed. Eggplants, tomatoes, sweet and hot peppers, onions, and garlic are always present on the table. Vegetables served with nuts
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.
I can talk about real Armenian cuisine for a long time. Simply because it is one of the oldest in Europe and the oldest in Transcaucasia. Moreover, already at the dawn of its development, fermentation processes in bread baking were widely used. And these are not empty words, but the true results of archaeological excavations carried out by scientists.
History of Armenian cuisine
The process of formation and development of Armenian cuisine began about 2500 years ago. He was influenced by the history of the development of the people themselves, their geographical location and, of course, cultural traditions. The Armenians continually found themselves under the rule of the Romans, Turks, Mongols and Arabs. However, this did not stop them from cherishing their culinary habits and recipes for preparing the most popular dishes. On the contrary, it made it possible to have a huge influence on the development of other cuisines.
The undeniable advantage of Armenia is the favorable climate that has reigned here from time immemorial. Together with fertile lands and a huge number of large and small rivers, it gave its residents the opportunity to raise livestock. Subsequently, this activity influenced the Armenian cuisine itself, as it made meat and meat dishes its basis. In addition, it was cattle breeding that once gave Armenians delicious fermented milk products, from which they today produce their famous cheeses.
Another favorite occupation of this people since ancient times was agriculture. It was thanks to him that a huge number of vegetables and grains appeared in Armenian cuisine, such as rice, barley, wheat, which later turned into delicious side dishes for meat and fish dishes. Along with them, legumes and greens were revered here.
Armenians cooked exclusively over fire. Later they got a special stove - tonir. It was a deep hole in the ground, the walls of which were lined with stone. With its help, peasants not only baked pita bread and stewed meat, but also smoked food, dried fruit, and even warmed their homes. It is interesting that in pre-Christian times such a stove was called a symbol of the sun. Therefore, when baking bread in it, women always bowed to it, believing that they were actually sending their bows to the sun. Interestingly, in villages that did not have churches, clergy could even perform marriage ceremonies before the tonir.
Armenians have always been famous for the technology of preparing their dishes. Since ancient times, they have tried to stuff vegetables and stuff meat with herbs and vegetables. Their cooking often took a long time. Simply because they respected and revered food and considered the process of preparing it a sacred ritual.
Features of Armenian cuisine
Authentic Armenian cuisine is original and unique. Moreover, it is distinguished from others by characteristic features:
- Cooking time– often the whole process can last for several days or even months when it comes to preparing sweets.
- The ability of Armenians to combine incompatible things within one dish– a striking example of this is arganac. It is cooked in chicken broth using chicken and venison. In addition, people here like to mix grains and legumes in one plate.
- Special technology for preparing soups– almost all of them here are cooked on an egg or fermented milk basis.
- Spicy and spicy dishes– it is achieved thanks to a huge number of spices, seasonings and wild herbs, of which there are more than 300 species. Cumin, pepper, and garlic remain favorites. Moreover, they are put not only in meat dishes, but also in snacks and soups.
- Huge amount of salt– it is explained by the climatic conditions of the region, since in hot weather the body intensively consumes it.
Traditions of Armenian cuisine
Be that as it may, this land is truly famous for its winemaking. The results of excavations confirm that wine was made here already in the 11th – 10th centuries. BC e. Herodotus and Xenophon wrote about them. Along with them, the Armenians made cognac, which today is associated with Armenia.
Moreover, like hundreds of years ago, in many regions of the country, lavash is baked in the fall, which is then dried and placed in fireboxes to be stored for 3-4 months. If necessary, it will be enough to moisten it and cover it with a towel. After half an hour it will become soft again.
Today, the Armenian diet includes a huge amount of meat (mainly beef, pork, chicken, goose, duck) and fish dishes (most often trout). Among vegetables, potatoes, tomatoes, cabbage, beets, spinach, asparagus, zucchini, pumpkin, peppers, carrots, cucumbers and eggplants are widely consumed. Among the fruits, pomegranate, fig, lemon, quince, and cherry plum predominate.
Basic cooking methods:
The traditional Armenian table is fabulously rich in delicacies and dishes. However, the following dishes occupy a special place in it:
Khorovats – kebab made from large pieces of meat.
Kufta - meat balls made from boiled meat.
Amich - poultry (chicken or turkey) stuffed with dried fruits and rice.
Pastinery – stewed lamb with vegetables.
Kololac is an analogue of meatballs.
Arisa is a porridge made from wheat and chicken.
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