Armenian Cuisine

Armenian cuisine has a number of characteristics that are determined by various historical, geographical, climatic and even historical-political factors. The kingdom of Van was once located in the Armenian highlands. And the monuments of the material culture of that ancient state have been preserved in Armenia. And the Armenian cuisine is still influenced by the geographical, climatic and social factors of those times.

Lavash on UNESCO's List of Intangible Cultural Heritage

On November 26, at the session of the intergovernmental committee of the UNESCO Convention on the Protection of Intangible Cultural Heritage in Paris, a decision was made to include "Lavash" presented by Armenia in the representative list of UNESCO's intangible cultural heritage of humanity. traditional bread preparation, significance and cultural manifestations in Armenia" application.

Features of national dishes

One of the characteristics of Armenian national dishes is its high seasoning and spiciness. Hot pepper, garlic, cumin and various spicy greens are used as spices. It should be assumed that this feature of the Armenian food is determined by the climatic conditions and the various types of mountain vegetation, which provides various ethereal substances to Eastern cuisines, including the Armenian one. V century historian and philosopher Davit Anhaght mentions the custom of using black and white pepper among Armenians. The historian Matevos (9th century) reports on the use of peach, cumin, onion, garlic and other plants. Another typical feature of Armenian food is that it uses a lot of table salt. This characteristic tradition also has its deep historical roots. Salt has been such a vital ingredient for human food that in ancient centuries it was even worshiped in some sense. There is no doubt that this feature of the food of the Armenian people is also closely related to the climatic conditions.

Tondir BBQ

Barbecue is a food made mainly of meat. The grilled meat is cut into small pieces and cooked. Meat of sheep (lamb), goat (uli), pig, chicken, rabbit, bear, as well as other domestic and wild animals, birds and fish is used to prepare barbecue. The meat is grilled by arranging it on metal or wooden skewers, then the skewers are arranged on hot coals, often using a grill, toaster, fireplace, etc. as a fire pit.

Tolma

Tolma is a dish with a filling stuffed in vegetables or leaves (usually grapes). The filling is mainly made on the basis of rice, and it can also contain boiled meat mixture. Tolma is widely used in the cuisines of South Caucasus, Stara Planina, Central Asia and Central Asia, as well as in North Africa. Each of the national cuisines has its own version of tolma.

Khash

Thick liquid hot soup. One of the ancient Armenian dishes, which spread in the Caucasus and Transcaucasia and probably had a ceremonial character. From the beginning, it was food for the poor. From the beginning, kash was widespread in Syunik region. According to the most popular version, the name "Kash" is derived from the Armenian word "khashel", and the names of other dishes (khashlama, khashu, khashil) are also derived from the same word.

Sharots (Sujukh)

Sharots or sweet sujukh, covered with walnut filling, flour, a thick jelly-like mass, lined with a string of dried walnuts, spices, soft and sweet Armenian dessert. The traditional name "series" is less and less common. In Armenia, it is more and more often called sweet sujukh. The poem is a mandatory part of the Armenian New Year's table.

Harisa

Wheat groats and chicken, mutton or beef are cooked in water, stirring with a wooden paddle until they become a paste. When eating, they pour melted oil on it (sometimes also spices). In ancient times, it was considered a ritual and festive food. They prepared it on solemn days (wedding, folk holidays, etc.). After cooking overnight in the oven, most of them were eaten on Sunday morning. It is considered the national dish of Armenia.

Gata

Gata is an Armenian national confectionery, which is popular both in Armenia and in the Armenian Diaspora. This fatty pastry, along with other Armenian and Georgian foods, has also spread in modern Azerbaijan thanks to the Azerbaijanis of Georgia. It is no coincidence that three of the four varieties of Azerbaijani cuisine (Baku, Karabakh, Gandzak, Nakhichevan) are named after Armenian territories.

Ghapama

Ghapama is most often prepared on the occasion of New Year and Easter. They prepare it with pumpkin. the skin is cleaned, the upper part is cut like a lid, the seeds are removed, boiled rice, raisins, oil, honey and spices are poured into it. They cook it in a clay pot, toast it, spread it. Ghapama is also cooked with meat. the meat mixed with wheat, onion and basil in the belly of a lamb or ox is cooked for about 5-6 hours in a pot covered with a lid and covered with dough (so that steam does not escape), then toasted.