Armenian Cuisine


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The cuisine from Armenia belongs to the family of Caucasian cuisines, and has strong ties with Turkish cuisine, Georgian cuisine, Persian cuisine, and Levantine cuisine.

Armenian cuisine is similar to those of neighboring countries with many features but it differs from them a lot, too. For example, Armenians value the natural taste of food.

- The flavor of the food relies on the quality and freshness of the ingredients rather than on excessive use of spices.

- Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter, when fresh herbs are not available.

- Wheat is the primary grain and is found in a variety of forms, such as: whole wheat, shelled wheat, bulgur (parboiled cracked wheat), semolina, farina, and flour. Historically, rice was used mostly in the cities (especially in areas with a large Turkish population) and in certain rice-growing areas (e.g., Marash and the region around Yerevan).

- Legumes are used liberally, especially chick peas, lentils, white beans, and kidney beans.
Nuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are walnuts, almonds, pine nuts, but also hazelnuts, pistachios (in Cilicia), and nuts from regional trees.

- Fresh and dried fruit are used both as main ingredients and as sour agents. As main ingredients, the following fruit are used: apricots (fresh and dried), quince, melons, and others. As sour agents, the following fruits are used: sumac berries (in dried, powdered form), sour grapes, plums (either sour or dried), pomegranate, apricots, cherries (especially sour cherries), and lemons.

- In addition to grape leaves, cabbage leaves, chard, beet leaves, radish leaves, strawberry leaves, and others are also stuffed.

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Dishes: 7 / 17

(1 ) Խորոված (Armenian)
Khorovats is an Armenian meat grill dish dissimilar to a kebab, It is one of the country’s most representative dishes. …
(0 ) Armenian Stuffed Me… (Armenian)
Armenian stuffed meatballs — and replaced the ground lamb and butter with ground turkey and olive oil. We think the …
(0 ) արգանակ (Armenian)
Chicken soup with small meatballs, garnished before serving with beaten egg yolks, lemon juice, and parsley.
(0 ) հարիսա (Armenian)
Armenian dish from the Ararat plain. It is a thick porridge made from korkot (dried or roasted cracked wheat) and …
(0 ) ղափամա (Armenian)
Armenian stuffed pumpkin dish, often prepared during the Christmas season. It is prepared by removing the guts of the pumpkin …
Keshk is a range of dairy products used in cuisines of Iranian, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine …
(0 ) Armenian: բյորեկ (Armenian)
Byorek is a pie made with phyllo pastry and stuffed with cheese (panirov byorek, from Armenian: panir for cheese, Eastern …
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