It’s a well-known fact that Armenian cuisine is very delicious, but few people know that it is also one of the oldest cuisines in the world. Cheese, green fresh herbs and lavash (Armenian traditional bread) are the inseparable part of the Armenian table. In this state we will recommend the best Armenian dishes to try and we promise you will lick your fingers!
Famous Armenian Barbecue! - There are more than 20 recipes of barbecue in Armenia. It is impossible to imagine Armenian party without barbecue. Armenians usually make barbecue on the ashes of flammable coal, with manghal (Traditional barbecue grilling equipment), minced meat and onions. Another characteristic of the Armenian barbecue is the grilled vegetables, which are served with barbecue itself.
Tolma (dolma) - Probably the tastiest Armenian dish, which is made of ground meat mixed with spicy greens, rice and spices (seasoning), then is wrapped with grape leaves and cooked on slow heat. Garlic with matzoon (fermented milk product of Armenian origin) is served as sauce.
Kofta - Traditional Armenian dish. There are plenty of recipes of kofta, but the main ingredient of all recipes is the fresh meat. According to the classic recipe, kofta is made by beating the meat until it becomes homogeneous mass. They divide it into little knobbles, cook it and cut, then serve with carrots and butter.
Spas - One of the most delicious dishes in Armenian cuisine. Spas is made from wheat and matzoon. It is mainly served in a warm form, but some prefer Spas in a cold form too. By the way, I would like to note that Spas is a fairly low-calorie dish.
Harees - a very popular dish in Armenia. The word "Harees" in translation from Armenian means "mix it." In essence, Harees is wheat with chopped chicken. Harees is cooked for a long time, constantly stirring, chopping, so that a homogeneous dense fluid mass is obtained. As a result, chicken meat practically dissolves in boiled wheat, and a solid mass is obtained, which resembles puree with a consistency.
Khash - a traditional Armenian soup made from beef legs and stomach. It takes a whole night to prepare the khash, but it's worth it. The khash season begins in late autumn, and Armenians eat it in the early morning in a big company.
And, of course, an incomparable fish dish made from ishkhan fish (Sevan trout). There are many recipes for cooking this fish. Trout is subjected to gentle heat treatment to maintain consistency and taste. Ishkhan is prepared in grape wine, with the addition of various spices and herbs.
We wish you a good appetite!!