23 Facts About Armenian cuisine


Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes.

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The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines.

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The cuisine reflects the traditional crops and animals grown and raised in Armenian-populated areas.

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Lamb, yogurt, eggplant and bread are basic features of the cuisine of the Caucasus, and in this regard, Armenian cuisine is often similar, but there are some regional differences.

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In Soviet cookbooks the Armenian cuisine is always stated to be the oldest of Transcaucasia and one of the oldest in whole Asia.

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Armenian cuisine dishes make use of cracked wheat, especially in their pilavs, while Georgian variations use maize.

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Armenian cuisine makes use of mixed flours made from wheat, potato and maize, which produces flavors that are difficult to replicate.

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Armenian cuisine features filled pastry pies called boereg, various types of sausages, toasted pumpkin seeds, pistachios, pine nuts, basturma, and dolma.

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Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish.

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Armenian cuisine is considered to have anticipated Armenian American fusion cooking with recipes like "chocolate yogurt".

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One traditional Armenian cuisine pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice.

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Armenian cuisine rices are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of Aintab in Turkey.

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Armenian cuisine has a yogurt spice cake with cinnamon, nutmeg and cloves served with coconut and walnut topping.

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Also, in modern times, no Armenian cuisine banquet is considered complete without an entree of kabob.

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Armenian cuisine appetizers include stuffed vine leaves, a fried cheese-stuffed pastry called dabgadz banir boerag, stuffed mussels and several types of pickled vegetables generally known as torshi.

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Many, if not most, Armenian cuisine salads combine a grain or legume with fresh vegetables—often tomato, onions, and fresh herbs.

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Armenian cuisine soups include spas, made from matzoon, hulled wheat and herbs, and aveluk, made from lentils, walnuts, and wild mountain sorrel.

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Armenian cuisine includes many typical seafood dishes like fried mussels, stuffed calamari, mackerel and bonito.

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Armenian cuisine produced beer is considered to be one of the favorite drinks of Armenian cuisine men.

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Armenian cuisine brandy, known locally as konyak is perhaps Armenia's most popular exported alcoholic drink.

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Armenian cuisine brandy is categorized by its age and method of aging.

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Armenian cuisine wine is mostly made from local varietals, such as Areni, Lalvari, Kakhet, etc.

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Armenian cuisine wines are predominantly red and are sweet, semi-sweet, or dry.

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