23 Facts About Armenian cuisine

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

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

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

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.

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.

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

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

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

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

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

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.

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

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

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.

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

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

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

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

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

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

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

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