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Armenian cuisine
The cuisine of Armenia is a godsend for real gourmets, it has long been famous outside the country. Juicy steaming kebab, exuding a breathtaking aroma, baked vegetables, saturated with the taste and smell of a fire, the most delicate dolma melting in your mouth, cooked without a gram of oil, mmm ... delicious.
Armenian cuisine uses a wide range of grains (spelled, millet, barley, wheat, rice), legumes (beans, beans, lentils, nude), as well as vegetables, herbs and fruits. The Armenian feast will never take place without them.
Traditional Armenian bread lavash is loved all over the world. Armenian cuisine simply does not exist without lavash. Real lavash is made from plain flour and spring water on the wall of the tonir, melted with dry grapevine. Lavash dries up and is stored as long as you like. Then it is enough just to sprinkle water on it a little and cover it with something for a couple of minutes - the lavash will be soft, as if fresh.
Soups
First courses in Armenian cuisine are very common.
The most famous Armenian soup is khash (from “hashel” - “to cook”) - a rich, viscous soup made from beef or lamb legs. Bozbash is a soup made from young lamb and large peas. Spas is a fermented milk soup made from matsun (matsoni) with wheat grits.
Meat dishes
Meat dishes are a special cult in Armenian cuisine. Shashlik - in Armenian "khorovats". Kyufta - tender meat balls made from meat beaten in a special way, boiled in broth. Dolma - delicious Armenian stuffed cabbage rolls from grape leaves. Tezhvzhik (tisvzhik) - beef entrails - heart, liver, lungs, as well as lard are cut into identical pieces, and then fried in a pan until half cooked. Then add onions, tomato puree, salt, pepper to the meat and bring the food under the lid to readiness. Then sprinkle with herbs. Borani - fried chicken with eggplant and matsun.
Sweets
The most famous flour sweets are gata (kyata) and nazuk - a kind of multilayer filled pies. Well, who does not know baklava - delicious puff honey pastry with a thick nut filling.
Another nutty sweetness in Armenian cuisine, sujukh, is a must-have for festive and New Year's tables. Alani - dried peaches and other fruits, stuffed instead of seeds with a nut mass with fruit sugar, as well as raisins and other fillings.
Beverages
The culture of traditional drinks consumption is highly valued in Armenia. Of the Armenian soft drinks, the most famous are the local mineral waters of Jermuk, Arzni, Bjni, Dilijan, as well as matsun - an analogue of kefir. Matsun is diluted with water and you get tan - a refreshing milk drink, indispensable in the summer heat.
After a hearty meal, Armenians prefer to drink "surch", that is, coffee.
The most popular national alcoholic drink is cognac made from selected grape varieties growing in the Ararat valley. In addition, traditional Armenian alcoholic drinks are represented by mulberry vodka and Armenian wine.