Armenian Cuisine - mentality, spirit and character

Armenian cuisine is considered one of the oldest in the world and includes delicious dishes prepared from a wide range of healthy products. Armenia will definitely not leave you indifferent!

National cuisine is an element of national culture, which stores not only the history of the people, but also its mentality, spirit and character. According to William Pokhlebkin, a famous specialist and connoisseur of the history of culinary, Armenian cuisine is one of the oldest cuisines in Europe and the oldest in Transcaucasia. Armenian culinary traditions originate from ancient times. It is known that the Armenians had an idea about the processes of fermentation and bakery 2500 years ago. Armenian cuisine reflects the geography of Armenia, as well as the influence of European and Levantine cuisines - it consists of a diverse composition of dishes and is distinguished by interesting taste combinations.

The main Armenian cuisine, as in any national cuisine, is bread. Armenian bread - lavash- occupies a leading place in the Armenian food system and was included in the UNESCO intangible cultural heritage list in 2014.

Even in ancient times, Armenians mastered cattle breeding and poultry farming, therefore in Armenia they use a variety of meat (beef, lamb, pork, turkey, chicken, duck, etc.), dairy and sour-milk products, including yogurt (Armenian yogurt), cheeses, cottage cheese and condensed milk.

As for vegetables, eggplant and pumpkin are most often found in traditional Armenian dishes. At the same time, the composition of such dishes also includes legumes and grain crops of a wide assortment and in various forms of processing: spelled, millet, barley, wheat, bulgur, zavar, rice, beans, beans, lentils, chickpeas, peas and much more. In addition, both to salads and appetizers, and hot dishes, Armenians add a large amount of various herbs, which are consumed both raw and in the form of spices. The love of Armenians for greens even gave rise to a Tatar proverb: "The nightingale knows the dignity of roses, and the Armenian dignity of greens."

The characteristic features of Armenian cooking are spiciness and spice. Seasonings were mentioned in ancient Armenian manuscripts. Armenians use a huge variety of spices, including cilantro, tarragon, mint, cumin, turmeric, basil, cumin, thyme, pepper, onion, garlic, thyme, coriander, cardamom, cinnamon, cloves and saffron. Salt also plays an important role here, which is explained by climatic conditions (the total consumption of salt by the human body in hot weather is much higher than in temperate climates).
In Armenia, fish dishes are also popular. For example, for an Easter table, boiled fish is a must. In the Middle Ages, artificial reservoirs for breeding river trout were even created on the territory of Armenia. Sevan trout and crayfish are special delicacies that are also known outside of Armenia.

Fruits, berries (both fresh and dried) and nuts that Armenia is famous for are also common ingredients in Armenian dishes. An equally important part of the Armenian cuisine includes flour desserts and various preserves.
We suggest you familiarize yourself with the list of top 10 traditional Armenian dishes and visit Armenia to try them. Armenia is a country where they know a lot about food!

*** by Anna Sahakyan