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cuisine


Armenian Cuisine  

Armenian Cuisine is a smoking barbecue (in Armenian “khorovats”), exhaling a magnificent aroma, roasted vegetables, delicious tolma cooked without a gram of oil, tastiest khashlama- appetizing delicious sticks of boiled beef and, of course, well known Armenian lavash.

 

 

History of Armenian Cuisine

Cuisine of Armenia is one of the oldest cuisines of Asia and the oldest in Caucasus.Armenian culinary traditions originate from ancient times. Based on archaeological excavations, scientists have concluded that it is known that Armenians were aware of fermentation processes in bread baking even 2500 years ago.

 

From ancient times originated a popular dish even at the present time khorovats.

 

Dishes of Armenian cuisine distinguished by a unique tangy flavor and intensity. As a condiment is used pepper, garlic, cumin, various spicy greens.

It is estimated that for preparation of dishes, Armenian cuisine uses about 300 species of wild grasses and flowers, which are used as condiments or even a main dish. A special place in Armenian cuisine belongs to fish dishes, including trout, sturgeon or whitefish.

 

Armenia is very popular with its wine cellars and of course with Armenian cognac. Archaeologists managed to dig up the oldest of the wineries in one of the caves in Armenia, near the village Areni, proving that people distilled grapes already in the distant Bronze age, more than 6.000  years ago.

A distinctive kind of noodles is made of flour, which  are called arishta, and a porridge with chicken meat is made of wheat grouts.


Besides the lavash, from flour biscuits are made.The most popular of these are- a round sweet cake with crispy flour and pakhlava stuffed with nut, and of cours alanine- dried peaches stuffed with peanut seeds instead of the remote crumbs.


Also sweet sudzhukh- mulberry or grape mixture stuffed with walnuts is popular in Armenia.

Armenia is also famous with its ecologically pure  fruits. It is a peach as sweet as honey, fig tree, pomegranate and of course Armenian apricot as hot as Sun.

Speciality of Armenian Cuisine

Speciality of Armenian cuisine is that there are no fats used. The majority of dishes is cooked in drawn butter. It is used for soups, stewing and roasting of meats, poultry, fish and vegetables, as well as sweet dishes. Vegetable oils are used in Armenian cuisine less frequently- for preparation of fish  and some vegetable dishes. Finally, another feature of the Armenian cuisine – peppered snacks and a concentrated nourishing soup.

The cuisine of Karabakh

The cuisine of Karabakh leaves its roots in antiquity. It represents an ombination of various possible tastes and aromas. The kitchen mostly consists of a variety of dishes prepared from meat and vegetables grown on the hills and valleys of strong Karabakh.

The basic secret of the well-known Karabakh longevity is the use of ecologically pure products together with the moderate use of unique mulberry or cornaceous vodka which contains a plenty of natural vivifying ether oils.


Jengyalov hats (the grain flat cake with greens). It is made by aged, skilled women. The pastry is rolled out in a flat cake, thin as a paper, and then it is filled with a mix of almost twenty sorts of finely cut various wild and green-staff with vegetable oil. It is baked on the burning hot brazier named "sadj". It is tasty to eat burning hot with a home-made wine, next to the sadj.

Khash is one of the most traditional dishes prepared from beef shin by the men of family who cook it all the night long. Khash is served with garlic, dried out lavash (unleavened thin bread) and vinegar in the morning.


Kurkut (cereals) is one more traditional dish. Long process of its preparation consists of soaking grains of wheat, their crushing, and then their cooking with pork, goose or turkey all night long.

Tolma, being very popular in Artsakh, is a seasonal dish. Here it is prepared as “summer” – stuffed with eggplants, tomatoes and peppers stewed in bouillon, as well as “winter”- minced meat is rolled in vine or cabbage leaves.

Khashlama is another meat dish, which is predominantly prepared from beef and mutton, stewed with tomatoes, peppers, onions, carrots and blackberry. Some hostesses also add prunes for piquant taste, as well red wine or beer.

Karabakh cuisine is also very rich with its vegetable dishes and salads. Particularly, it is impossible not to taste the horse sorrel, mallow, bulbs of snowdrops, which are at first dropped in some boiled water for several minutes, afterwards either a soup or different salads are prepared from them, or they are just dressed with onions and eggs. Such kinds of dishes are usually served with yoghurt and nuts. 

An interesting component of the cuisine of Karabakh is a special kind of bread called tonrahats, which is a thin flat bread baked in special cylindrical form clay ovens dug in the ground (tonirs). Another kind of   bread is also popular in Artsakh, this is the traditional for all Armenians lavash, in which usually Armenian cheese or meat, dressed with   onions, greens and peppers, is rolled.

Karabakh is well-known for its excellent wines - red, white, dessert or dry, which are made of Khindoghni and Muscat sort of grapes. Also well - known are berry wines - made of blackberry, pomegranate, etc. Karabakh's mulberry vodka of 50 - 70 percent is non - replaceable on the table, especially, when there are guests at home.



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