Armenian cuisine
Armenian cuisine is an independent attraction of the country. One of the oldest in the world, it still preserves the centuries-old traditions of the Armenian people, deservedly being considered one of the most distinctive culinary traditions of the planet. Armenians love to eat, and eat tasty.
Armenian cuisine is a lot of greens, cheeses, vegetables, meat and, of course, pita bread. Hundreds of types of herbs that any Armenian housewife with rare art uses to prepare dishes in the rest of the world will simply be considered weeds. And here, without them, neither a snack, nor cheese, nor a meat dish are unthinkable. Here they love sour-milk matsun and its variant diluted with cold water - tan, all kinds of salty vegetables and herbs, twisted cheese and soft soft cheese with herbs and green garlic, numerous salads using legumes, herbs of all kinds and meat products, pilaf, as well as the most various garlic seasonings. Eggplant, beans, tomatoes, garlic and nuts are an indispensable attribute of Armenian cooking.
Meat dishes are especially respected - kebabs from large pieces of meat or fat tail fat, meat balls from specially chopped and boiled meat - kyufta, round meatballs in coconut broth, the famous dolma (tolma) in grape leaves and its lean version - pasuc tolma, the thinnest strips of boiled baskyrtat beef, porridge of chicken and wheat arisa, boiled lamb with peas and bozbash greens, fried chicken with eggplant and borani matsun, as well as the famous rich boiled hash and spicy basturma. Armenians prepare delicious trout - Ishkhan.
An important place on the table is occupied by soups - meat, with fruits or vegetables, saved from matsun soup. Boiled meat, greens and indispensable pita bread are usually served with soups. Armenian cuisine without pita bread simply does not exist. This thin unleavened bread is still baked according to old technology in clay tonira ovens.
Good local sweets and pastries - numerous types of cookies with nuts and fruits, candied apricots, homemade halva.
The country's national drink is cognac. Cognac production in Armenia was founded only a little over a hundred years ago, but in such an insignificant period, the country has gained well-deserved fame as one of the best producers of this drink. Armenian brandy is made from selected grape varieties growing in the fertile Ararat valley, whose volcanic soil is ideal for growing cognac grape varieties. Today Yerevan Brandy Factory is a part of Perno Ricard Trust.
Since ancient times, Armenians were able to make good wine, but nowadays its production has decreased significantly, and it is used mainly only within the country. But the Armenian mulberry vodka, which is produced both industrially and in a artisanal way (in almost every yard) is considered a healing drink, which also has a great taste.
Of the non-alcoholic drinks, tarragon is no doubt the most famous (not at all what you can buy in a plastic bottle). The country's excellent mineral waters and fruit juices are also very popular.
Armenian cuisine is an independent attraction of the country. One of the oldest in the world, it still preserves the centuries-old traditions of the Armenian people, deservedly being considered one of the most distinctive culinary traditions of the planet. Armenians love to eat, and eat tasty.
Armenian cuisine is a lot of greens, cheeses, vegetables, meat and, of course, pita bread. Hundreds of types of herbs that any Armenian housewife with rare art uses to prepare dishes in the rest of the world will simply be considered weeds. And here, without them, neither a snack, nor cheese, nor a meat dish are unthinkable. Here they love sour-milk matsun and its variant diluted with cold water - tan, all kinds of salty vegetables and herbs, twisted cheese and soft soft cheese with herbs and green garlic, numerous salads using legumes, herbs of all kinds and meat products, pilaf, as well as the most various garlic seasonings. Eggplant, beans, tomatoes, garlic and nuts are an indispensable attribute of Armenian cooking.
Meat dishes are especially respected - kebabs from large pieces of meat or fat tail fat, meat balls from specially chopped and boiled meat - kyufta, round meatballs in coconut broth, the famous dolma (tolma) in grape leaves and its lean version - pasuc tolma, the thinnest strips of boiled baskyrtat beef, porridge of chicken and wheat arisa, boiled lamb with peas and bozbash greens, fried chicken with eggplant and borani matsun, as well as the famous rich boiled hash and spicy basturma. Armenians prepare delicious trout - Ishkhan.
An important place on the table is occupied by soups - meat, with fruits or vegetables, saved from matsun soup. Boiled meat, greens and indispensable pita bread are usually served with soups. Armenian cuisine without pita bread simply does not exist. This thin unleavened bread is still baked according to old technology in clay tonira ovens.
Good local sweets and pastries - numerous types of cookies with nuts and fruits, candied apricots, homemade halva.
The country's national drink is cognac. Cognac production in Armenia was founded only a little over a hundred years ago, but in such an insignificant period, the country has gained well-deserved fame as one of the best producers of this drink. Armenian brandy is made from selected grape varieties growing in the fertile Ararat valley, whose volcanic soil is ideal for growing cognac grape varieties. Today Yerevan Brandy Factory is a part of Perno Ricard Trust.
Since ancient times, Armenians were able to make good wine, but nowadays its production has decreased significantly, and it is used mainly only within the country. But the Armenian mulberry vodka, which is produced both industrially and in a artisanal way (in almost every yard) is considered a healing drink, which also has a great taste.
Of the non-alcoholic drinks, tarragon is no doubt the most famous (not at all what you can buy in a plastic bottle). The country's excellent mineral waters and fruit juices are also very popular.
Comments
Post a Comment