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Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center

Ecotourism & Tourism Information Center Ecotourism & Tourism Information Center
Developed by JoomVision.com

NATIONAL CUSINE

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Wonderful Armenian cuisine is famous all over the world. Each dish of the Armenian cuisine we know and love. The food is always cooked on the fire. For this purpose the Armenians still use the tinted windows - stove-fireplace made of clay. Crockery also is made of clay. In this furnace they prepare everything: porridge, smoked fish, poultry, vegetables, soups and even bake bread. Armenian cuisine is as ancient as his history & has a wide range of tasty and  healthy products, which, together with fresh mountainous air, are likely to make this corner of the world famous for its long-livers.

 

armenian_fruitFruits and Vegetables Armenians are much appreciated fruits and vegetables. They are eaten raw, dried, kvass, marinated, always used in soups and main courses. Different vegetables and fruits are included in the recipes of cooking fish and meat. This allows you to achieve unusual taste. Armenian table cannot be without the various salty herbs and vegetables - zucchini, borders, eggplant and much more. Armenia is rich in fruit: pears, apples, quince, cornel, mulberries, peaches, pomegranate, water-melons, grapes, melons, plums, lemons, apricots, etc. Apricot is considered to be the queen of this assemblage. Apricot grows in Armenia from time immemorial. Many have tried to grow the Armenian apricot in their native countries but its incomparable taste nowhere proved to be the same as in Armenia.

wineWine is the part of the national lifestyle, and traditional dishes are not complete without wine
The legend tells that Noah planted the first vineyard in the plateau of Ararat. Burning sun, rich land and the hard work of the peasant have given Armenian wine its unique taste and odour.,The relict vineyards the history of which goes to1000BC.. s It is known that in the time of Urartu (782B.C.), wine-making in Armenia had a high quality and had reached a large production scale. Armenia is also known as "tamada country" (Toastmaker). No Armenian meal starts without a tamada toast, which is a speech rich with philosophy and wisdom. The real Armenian character and tradition is expressed in toasts.

brandyArmenian brandy and various wines are of the highest quality. , the fertile land, and good quality water gives the Armenian brandy its golden color and extraordinary tast. Cognac (brandy) has been produced in Armenia for many centuries. Cognac is aged in oak barrels. The combination of the beaming sun in the Ararat valley, the fertile land and Armenian spring water result in the excellent quality of the Armenia cognac.



-beer-Beer has been produced in Armenia since the Urartu period, which was provided by archeological excavations. Armenian’s mineral waters are also famous and known for their medical applications.


 


Short Description of Typical Dishes:

ShashlikKhorovats- meat marinated and barbequed, served with delicious crispy potatoes, onion rings and bread. It’s incredibly simple and incredibly good. The Armenians call barbecue "khorovatz". Depending on how and where it is cooked, the name is changed. So, "karsi khorovats " fried on the grill. "Khazani khorovats" is cooked in a pot. "Iki-bir" is barbecue, which is made from sheep's tail fat and beef. The process of preparation of meat to cook very complicated. It takes several steps, so meat dishes unusually tasty and quite unique.

gallery_1243953747_SEB_9552Fish- there are a lot of varieties of fish in the reservoirs of Armenia. They are actively used in the preparation of meals. The most frequently used are whitefish and trout that inhabit the lake Sevan. These fish species are differ gentle taste of their meat. Trout called " ishkhan" in translation - “imperial fish”. Famous “ishkhan khorovats” is prepared from it. Before grilling, all fish is greased a little and stuffed with lard. We see that the Armenian cuisine is varied and specific in preparation of dishes, while there are habitual for us products. Probably, that is why it has won the love of the representatives of almost all countries of the world.

khash1Khash- is a traditional dish in Armenia. Formerly a nutritious winter food for the poor people, it is now considered a delicacy, and is enjoyed as a festive winter meal, usually by a company of men who sit around in a table, early in the morning.

 

HarisaHarisa- porridge made of wheat and sodden fibered chicken                                                            



4914175123_28dd7454d3Basturma- dried beef in spicy covering (caraway, garlic, red pepper)
 



Tolma-Armenian_foodDolma (or tolma)-   is a very delicious Armenian meal which is stuffed with grape leaves. Such word like “dolma” means “stuffed”. The filling meat is prepared from rice, ground beef, salt, onions, pepper and greens— parsley, oregano, mint and coriander. The mixture is wrapped then in fresh or salted grape leaves, after that it is cooked for nearly an hour. It is served just hot with yoghurt with garlic.
 

 

2396328885_small_1Kyufta- Meat beat is made a special way, balls are made and they cook in the broth. Dish comes out tender. At first this meat is very finely cut, then it is discourage with the special mallet for a long period. After some time you will get a homogeneous mass, which then is mix and beat up his hands. Kyufta is made from meat, eggs, water or milk, flour, salt, browned onions, cognac and spices. The obtained mass is used to form balls, immersed in heated water and bring to a boil. Actually Kyufta is ready in 30 minutes.

300px-LavashLavash- The world's most popular traditional Armenian bread is lavash. Really is difficult to imagine the Armenian cuisine without it. In Armenia "to eat bread" is used for the designation of the concepts of "breakfast", "lunch"or "dinner ". Technology of preparation of unleavened thin wrapper is old. It is baked in clay tonirs. The dough is kneaded from a simple flour and water. Lavash is baked on the wall of the clay oven, which is lightened with dried vine-grapes.

 

zhengyalov_hats_22Zhengyalov Hats- a baking stuffed with greens, typical for Republic of Nagorno Karabagh
 


250px-LahmacunLahmajo- patties with ground meat, tomato sauce and pepper
 


 


spassssssssSpas- soup made of tan (yogurt) and wheat
 


 


sujuxxxxxxxxxxxSujukh-thin dried sausage




tjvjikTzhvzhik- is a meal for which the beef heart, lungs, liver, add the bacon is taken. All the cut pieces are of the same size and they are fried on a frying pan, not bringing to readiness. After this we add onion, tomato puree and pepper, salt. Everything is covered with a lid and brought to readiness. The dish is served sprinkled with greens.


Borani_Bademjan_TSBorani- is a fried chicken with yoghurt and eggplant.
There are also different other dishes made with fish, meat and dried fruits.

 

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