Armenian cuisine

The Armenian cuisine is the national cuisine of Armenia. It is similar to cuisines of other countries of the Caucasus, but there are some differences. While in Georgia corn is the most important grain and rice in Azerbaijan, it is in Armenia the bulgur made ​​from wheat. The resulting cooked dishes are called plov and resemble a pilaf. Typical is the use of mixtures of wheat flour, corn and potatoes. Other important staple food are lamb, eggplant, yogurt and bread. The Armenian cuisine is in its basic features one of the oldest in Asia and the oldest in Transcaucasia.

Mezze

As in Arab countries and Turkey are called mezze snacks here. The common ingredients for this are eggplant, lentils, beans and chickpeas, roasted pumpkin seeds, roasted and salted pistachios. Also known in other countries are Börek and Dolma. A spicy meat places reminiscent of pastrami. The gereichte to the Mezze bread called Lavash is a thin and crispy wheat bread.

A salad of pickled vegetables and Lemons can be an appetizer or a side dish to the main course. The most important food fish is the trout from Lake Sevan; It is prepared in many ways. A variant is to fill them before baking with fruits such as prunes, apricots or plums. Generally, fruit is often used in cooking, as in soups and stews.

Soups and main dishes

Typical Armenian soups are based on tomatoes, a mixture of eggs and lemon or yogurt and flavored with onions, garlic and herbs. Widely used is a soup of cucumber and yogurt ( Jajik ). Several soups are cooked with apricots. The most famous soup is Bosbasch and consists of lamb breast, vegetables and fruits.

A popular meat dish is kofta ( kiufta ). As an edible fat, the fat of the fat-tailed sheep is mostly used in the kitchen, prepared for special occasions also from sheep's milk butter. There are numerous flavored with herbs cheese, and cheese is also part of most meals. While specific spices are used sparingly in the kitchen, around 300 herbs are used. Desserts are often flavored with rose water, orange blossom water or honey. Baklava is also eaten in Armenia, but goes back to the influence of other cuisines.

Traditional dishes

• A traditional dish of Armenia, whose preparation was defeated in earlier times certain ceremonies is made ​​of wheat grains and chicken Harissa. It is also cooked the world today still celebrations of Armenians.
• Chasch is a product made from Kuhhaxen traditional dish.
• The bread usually used in Armenia and in the production of very simple is the Lavash. Originally it was baked on hot stones of clay stove as a pancake.
• As Boraki dumplings are prepared, which are filled cylindrical and with fried minced meat.