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EspañolCUISINE OF ARMENIA
(Redirected from Armenian cuisine)
'Armenian cuisine' is the cuisine of Armenia or of the Armenians in the Armenian Diaspora. Given the geography and history of Armenia, Armenian cuisine is a representative of the cuisine of the Mediterranean and the Caucasus, with strong influences from Eastern Europe, the Middle East, and, to a lesser extent, from the Balkans. It is also to note that Armenians themselves have greatly influenced the culinary traditions of nearby countries or cities, such as Aleppo.[1] The preparation of a large number of meat, fish and vegetable dishes in the Armenian kitchen requires stuffing, frothing and pureeing.[2]
★ Boeregs -- savory pies made with phyllo pastry and stuffed with cheese
★ Hummus -- smooth chickpea paste
★ Narsharab
★ Sarma -- cabbage leaf roll filled with meat, rice and onions
★ Tghemali
★ String cheese
Barbecue is very popular in Armenia, and makes the primary offer of main courses in most restaurants. It is often eaten as fast food.
★ Khorovats -- kebab: grilled meat (beef, lamb, chicken, fish)
★ Gharsi khorovats
★ Arganak
★ Blghourapour
★ Bozbash
★ Brindzapour
★ Chkhrtma
★ Chorba
★ Dzavarapour
★ Flol
★ Harissa -- porridge with chicken
★ Katnapour
★ Khash -- boiled cow's feet (considered a delicacy)
★ Katnov
★ Kololik
★ Mantapour
★ Matsnaprtosh
★ Poutouk
★ Sarnapour
★ Sounkapour
★ Spas
★ Tarkhana -- flour and yogurt soup
★ Vospnapour
★ Crawfish Served with beer.
★ Ishkhan -- Sevan trout
★ Karmrakhayt
★ Kogak
★ Sig -- Cisco fish
★ Adjapsandal
★ Fasulya -- a stew made with green beans, lamb and tomato broth or other ingredients
★ Ghapama -- pumpkin stew
★ Khashlama
★ Ktchoutch
★ Kefte/Koufte -- fried or boiled dumplings consisting of spiced ground beef (sometimes with pine nuts) surrounded with a thin shell of bulgur and meat
★ Lahmajoun -- soft flatbread topped with mince meat(usually beef, sometimes lamb), tomatoes and onions.
★ Moussaka -- baked dish consisting of spiced lamb and aubergine
★ Mujaddara -- cooked lentils and rice
★ Plav -- fried rice
★ Tjvjik --Fried Liver and Kidney with Onions
★ Tolma -- spiced rice and meat wrapped in vine leaves or stuffed in squash or peppers.
★ Manti -- boiled, steamed, or baked marble sized dumplings, often served with yogurt sauce.
★ Sarma -- cabbage leaf roll filled with meat, rice and onions
★ Satsivi
★ Bastourma -- highly seasoned, air-dried cured beef
★ Soujoukh -- dry, spicy beef sausage
★ Yershig -- smaller, spiced pork sausage
★ Labneh -- Dense yogurt made from sheep, cow, or goat milk. Often served with olive oil and spices.
★ Matsoun -- yogurt
★ Ttvaser
★ Lavash -- soft, thin flatbread
★ Matnakash -- soft and puffy bread
★ Lahmajoun -- soft flatbread topped with mincemeat
★ Zaatar (with thyme)
★ Khachapouri -- soft puffy bread filled with cheese
★ Choreg -- a sweet breakfast bread, often rolled into a thin layer, rolled up and eaten by unpeeling the layers
★ Tabouleh -- wheat and mint salad
★ Fattoush -- pita bread salad
★ Eetch -- bulgur salad
★ Alani
★ Pakhlava -- sweet phyllo pastry filled with pistachio paste and covered in honey
★ Burek -- savory phyllo pastry filled with meat, cheese or vegetables
★ Gata -- sweet bread
★ Ghataif -- phyllo pastry
★ Halva -- ground and compacted sesame sweetened with honey
★ Kozinakh
★ Noush
★ Ponchik
★ Nshkhar -- bread given to churchgoers after the Holy Badarak (Holy Mass)
★ Matagh -- sacrificial goat meat
★ Armenian coffee -- strong black coffee, finely ground, sometimes sweet
★ Jermuk (drink) -- mineral water
★ Kefir -- fermented milk drink
★ Kvas -- sweet, fermented bread drink
★ Tahn -- yoghurt drink
★ Tahn (carbonated)
★ Hayq, Sari
★ Gazoz
★ Kilikia (beer)
★ Kotayk (beer)
★ Ararat (brandy)
★ Oghi
★ The Cuisine of Armenia by Sonia Uvezian, Dikran Palulian (Illustrator)
1. [ My kind of town: Aleppo http://www.telegraph.co.uk/travel/main.jhtml?xml=/travel/2007/05/20/etmyaleppo120.xml]
2. Pokhlebkin, V. V. Russian Delight: A Cookbook of the Soviet People. London: Pan Books, 1978
★ Armenian Cuisine
Armenian chicken kabob, lamajoun/lahmajun, grape leaves tolma (dolma), rice, and baklava.
'Armenian cuisine' is the cuisine of Armenia or of the Armenians in the Armenian Diaspora. Given the geography and history of Armenia, Armenian cuisine is a representative of the cuisine of the Mediterranean and the Caucasus, with strong influences from Eastern Europe, the Middle East, and, to a lesser extent, from the Balkans. It is also to note that Armenians themselves have greatly influenced the culinary traditions of nearby countries or cities, such as Aleppo.[1] The preparation of a large number of meat, fish and vegetable dishes in the Armenian kitchen requires stuffing, frothing and pureeing.[2]
| Contents |
| Meals |
| Appetizers |
| Barbecue |
| Soups |
| Seafood |
| Main course |
| Meat products |
| Dairy products |
| Bread |
| Salads |
| Sweets |
| Ritual |
| Drinks |
| Non-alcoholic |
| Alcoholic |
| References |
| External links |
Meals
Appetizers
★ Boeregs -- savory pies made with phyllo pastry and stuffed with cheese
★ Hummus -- smooth chickpea paste
★ Narsharab
★ Sarma -- cabbage leaf roll filled with meat, rice and onions
★ Tghemali
★ String cheese
Barbecue
Barbecue is very popular in Armenia, and makes the primary offer of main courses in most restaurants. It is often eaten as fast food.
★ Khorovats -- kebab: grilled meat (beef, lamb, chicken, fish)
★ Gharsi khorovats
Soups
Harissa served with vegetables
★ Arganak
★ Blghourapour
★ Bozbash
★ Brindzapour
★ Chkhrtma
★ Chorba
★ Dzavarapour
★ Flol
★ Harissa -- porridge with chicken
★ Katnapour
★ Khash -- boiled cow's feet (considered a delicacy)
★ Katnov
★ Kololik
★ Mantapour
★ Matsnaprtosh
★ Poutouk
★ Sarnapour
★ Sounkapour
★ Spas
★ Tarkhana -- flour and yogurt soup
★ Vospnapour
Seafood
★ Crawfish Served with beer.
★ Ishkhan -- Sevan trout
★ Karmrakhayt
★ Kogak
★ Sig -- Cisco fish
Main course
★ Adjapsandal
★ Fasulya -- a stew made with green beans, lamb and tomato broth or other ingredients
★ Ghapama -- pumpkin stew
★ Khashlama
★ Ktchoutch
★ Kefte/Koufte -- fried or boiled dumplings consisting of spiced ground beef (sometimes with pine nuts) surrounded with a thin shell of bulgur and meat
★ Lahmajoun -- soft flatbread topped with mince meat(usually beef, sometimes lamb), tomatoes and onions.
★ Moussaka -- baked dish consisting of spiced lamb and aubergine
★ Mujaddara -- cooked lentils and rice
★ Plav -- fried rice
★ Tjvjik --Fried Liver and Kidney with Onions
★ Tolma -- spiced rice and meat wrapped in vine leaves or stuffed in squash or peppers.
★ Manti -- boiled, steamed, or baked marble sized dumplings, often served with yogurt sauce.
★ Sarma -- cabbage leaf roll filled with meat, rice and onions
★ Satsivi
Meat products
★ Bastourma -- highly seasoned, air-dried cured beef
★ Soujoukh -- dry, spicy beef sausage
★ Yershig -- smaller, spiced pork sausage
Dairy products
★ Labneh -- Dense yogurt made from sheep, cow, or goat milk. Often served with olive oil and spices.
★ Matsoun -- yogurt
★ Ttvaser
Bread
Choreg at an Armenian Easter celebration
★ Lavash -- soft, thin flatbread
★ Matnakash -- soft and puffy bread
★ Lahmajoun -- soft flatbread topped with mincemeat
★ Zaatar (with thyme)
★ Khachapouri -- soft puffy bread filled with cheese
★ Choreg -- a sweet breakfast bread, often rolled into a thin layer, rolled up and eaten by unpeeling the layers
Salads
★ Tabouleh -- wheat and mint salad
★ Fattoush -- pita bread salad
★ Eetch -- bulgur salad
Sweets
★ Alani
★ Pakhlava -- sweet phyllo pastry filled with pistachio paste and covered in honey
★ Burek -- savory phyllo pastry filled with meat, cheese or vegetables
★ Gata -- sweet bread
★ Ghataif -- phyllo pastry
★ Halva -- ground and compacted sesame sweetened with honey
★ Kozinakh
★ Noush
★ Ponchik
Ritual
★ Nshkhar -- bread given to churchgoers after the Holy Badarak (Holy Mass)
★ Matagh -- sacrificial goat meat
Drinks
Non-alcoholic
★ Armenian coffee -- strong black coffee, finely ground, sometimes sweet
★ Jermuk (drink) -- mineral water
★ Kefir -- fermented milk drink
★ Kvas -- sweet, fermented bread drink
★ Tahn -- yoghurt drink
★ Tahn (carbonated)
★ Hayq, Sari
★ Gazoz
Alcoholic
★ Kilikia (beer)
★ Kotayk (beer)
★ Ararat (brandy)
★ Oghi
References
★ The Cuisine of Armenia by Sonia Uvezian, Dikran Palulian (Illustrator)
1. [ My kind of town: Aleppo http://www.telegraph.co.uk/travel/main.jhtml?xml=/travel/2007/05/20/etmyaleppo120.xml]
2. Pokhlebkin, V. V. Russian Delight: A Cookbook of the Soviet People. London: Pan Books, 1978
External links
★ Armenian Cuisine
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