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Armenian national cuisine


National cuisine is an element of the national culture, which holds not only the history of the people, but his mentality, spirit and character.

Culinary traditions of Armenia originate from ancient times. It is known that the Armenians were aware of the processes of fermentation and baking even 2500 years ago. Armenian bread - lavash, has been included in the list of Intangible Cultural Heritage by UNESCO in 2014. 

Armenian cuisine is as diverse as Armenia itself. Traditions of preparation of many Armenian dishes remain unchanged. Tradition is manifested in the cooking technologies, in the use of old kitchen utensils, as well as in an assortment of food. When cooking dishes the pottery is used, as well as a special kind of fireplace - known as tonir. Tonir is a tapered cylinder, made of refractory clay and dug in the ground. Tonir is used not only for baking lavash, but also for cooking soups and vegetables as well as smoked fish and poultry. 

Tonir is a tapered cylinder, made of refractory clay and dug in the ground

Armenian cuisine has a variety of dishes on the composition, as well as a complex flavor and aroma range. This is due to the fact that the products used in Armenian cuisine, grow steadily in the territory of the Armenian plateau and the Ararat Valley.

Main dishes of Armenian cuisine are dishes of meat, in various ways of preparation. The abundance of meat on the Armenian table is the result of ancient cattle breeding on the territory of modern Armenia. Lamb, beef, veal, pork, and poultry are used in the diet of the Armenians.

Armenian tolma (dolma) - Main dishes of Armenian cuisine are dishes of meat

In Armenian cuisine fish is widely used. Mainly - trout (ishkhan). "Ishkhan" translated from Armenian means "prince". The number of dishes from trout surprises with its diversity and richness of taste. The fish is cooked, stewed in lavash (Armenian pita bread), fried in a pan, on a spit over charcoal, baked in parchment paper and stuffed.

In Armenian cuisine fish - trout (ishkhan) - translated from Armenian means "prince"

There are many recipes of soups in Armenian cuisine. Soups, or as they are also called, first courses are an integral part of every kitchen. Soups are prepared both based on meat broths and from fermented milk products. Lots of greens are used to give a special flavor and as a decoration of dishes.

Vegetables play an important role in the national Armenian cuisine. Climatic conditions make it possible to obtain good harvest. Vegetables are irreplaceable on the Armenian table. Vegetables are used raw, dried, pickled and marinated. Vegetables are an essential component in the preparation of soups and main dishes. Popular vegetables are - potatoes, tomatoes, cabbages, eggplants, peppers, carrots, cucumbers, okra, squash, pumpkin, beans, etc. Many vegetables are prepared in combination with various dishes of meat and fish.

Vegetables play an important role in the national Armenian cuisine

Early emergence of agriculture in the fertile valleys of Armenia led to the use of a wide range of crops. Dishes from groats and flour also play an important role in the diet of the Armenians. Fermented milk soup with wheat is very popular.

Fermented food and the dishes that can be prepared on basis of fermented food are highly valued by the Armenian people. They are used both as a separate dish, and are often used as a condiment or in addition to the main dish.

Fermented food - spas

Cheese takes a great place in the diet of the Armenians. Cheese is a mandatory attribute of every Armenian table. Characteristic feature of preparation of Armenian cheese is the correct selection of bacterial starter cultures, which allows you to get cheese with strong taste and smell. Developed home cheesemaking stands out in the richness of the assortment of cheeses.

Cheese is a mandatory attribute of every Armenian table

Armenia is also famous for its dried fruits. Dried fruits are Armenia's national treasure. Armenian manufacturers have come up with a new technology to make dried fruits tastier and healthier. Dried fruits are added to baked goods, breakfast, sweets.

Dried fruits are Armenia's national treasure

The advantage of Armenian cuisine is the use of natural products.

It's hard to find someone who would not love to eat delicious food, and tasting of dishes is a part of any journey. It is important that the tourist could feel comfortable in Armenia, and the food is a very important part of a successful holiday.

Ishli - armenian meat dish

Buying a tour to Armenia, keep it in mind that our company will take into account all your wishes. And even if you have no special preferences in cookery, but only a desire to try something different or unusual, then just trust us and we shall help with the choice.