Armenian cuisine
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Armenian cuisine is the cuisine of Armenia or of the Armenians in the Armenian Diaspora. Given the geography and history of Armenia, Armenian cuisine is a representative of the cuisine of the Mediterranean and the Caucasus, with strong influences from Eastern Europe, the Middle East and, to a lesser extent, from the Balkans. The preparation of a large number of meat, fish and vegetable dishes in the Armenian kitchen requires stuffing, frothing and pureeing.[1]
Contents |
[edit] Meals
[edit] Appetizers
- Adjika -- spiced red pepper paste with garlic
- Boeregs -- savory pies made with phyllo pastry and stuffed with cheese
- Hummus -- smooth chickpea paste
- Imam bayildi -- eggplant stuffed with onions, garlic, and tomatoes, then simmered in olive oil
- Narsharab
- Sarma -- cabbage leaf roll filled with meat, rice and onions
- Tghemali
- String cheese
[edit] Barbeque
Barbeque is very popular in Armenia, and makes the primary offer of main courses in most restaurants. It is often eaten as fast food.
- Khorovats -- kebab: grilled meat (beef, lamb, chicken, fish)
- Gharsi khorovats
[edit] Soups
- Arganak
- Blghourapour
- Bozbash
- Brindzapour
- Chkhrtma
- Chorba
- Dzavarapour
- Flol
- Harissa -- porridge with chicken
- Katnapour
- Khash -- boiled cow's feet (considered a delicacy)
- Katnov
- Kololik
- Mantapour
- Matsnaprtosh
- Poutouk
- Sarnapour
- Sounkapour
- Spas
- Tarkhana -- flour and yogurt soup
- Vospnapour
[edit] Seafood
[edit] Main course
- Adjapsandal
- Fasulya -- a stew made with green beans, lamb and tomato broth or other ingredients
- Ghapama -- pumpkin stew
- Khashlama
- Khinkali -- meat dumplings
- Ktchoutch
- Kafta -- fried or boiled dumplings consisting of spiced ground beef (sometimes with pine nuts) surrounded with a thin shell of bulgur and meat
- Lahmajoun -- soft flatbread topped with mince meat(usually beef, sometimes lamb), tomatoes and onions.
- Moussaka -- baked dish consisting of spiced lamb and aubergine
- Mujaddara -- cooked lentils and rice
- Plav -- fried rice
- Tjvjik
- Tolma -- spiced rice and meat wrapped in vine leaves or stuffed in squash or peppers.
- Manti -- boiled, steamed, or baked marble sized dumplings, often served with yogurt sauce.
- Sarma -- cabbage leaf roll filled with meat, rice and onions
- Satsivi
[edit] Meat products
- Bastourma -- highly seasoned, air-dried cured beef
- Soujoukh -- dry, spicy beef sausage
- Yershig -- smaller, spiced pork sausage
[edit] Dairy products
- Labneh -- Dense yogurt made from sheep, cow, or goat milk. Often served with olive oil and spices.
- Matsoun -- yogurt
- Ttvaser
[edit] Bread
- Lavash -- soft, thin flatbread
- Matnakash -- soft and puffy bread
- Lahmajoun -- soft flatbread topped with mincemeat
- Zaatar (with thyme)
- Khachapouri -- soft puffy bread filled with cheese
- Choreg -- a sweet breakfast bread, often rolled into a thin layer, rolled up and eaten by unpeeling the layers
[edit] Salads
[edit] Sweets
- Alani
- Pakhlava -- sweet phyllo pastry filled with pistachio paste and covered in honey
- Burek -- savory phyllo pastry filled with meat, cheese or vegetables
- Gata -- sweet bread
- Ghataif -- phyllo pastry
- Halva -- ground and compacted sesame sweetened with honey
- Kozinakh
- Noush
- Ponchik
[edit] Ritual
- Nshkhar -- bread given to churchgoers after the Holy Badarak (Holy Mass)
- Matagh -- sacrificial goat meat
[edit] Drinks
[edit] Non-alcoholic
- Armenian coffee -- strong black coffee, finely ground, sometimes sweet
- Jermuk (drink) -- mineral water
- Kefir -- fermented milk drink
- Kvas -- sweet, fermented bread drink
- Tahn -- salty milk drink
- Tahn (carbonated)
- Hayq, Sari
- Gazoz
[edit] Alcoholic
- Kilikia (beer)
- Kotayk (beer)
- Ararat (brandy)
- Oghi
[edit] References
- The Cuisine of Armenia by Sonia Uvezian, Dikran Palulian (Illustrator)
- ^ Pokhlebkin, V. V. Russian Delight: A Cookbook of the Soviet People. London: Pan Books, 1978
