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    RecipesManiac.com   >   National + Regional Cookbooks   >   Eastern European   >   Armenian
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    How to Cook dishes from Armenia


    Armenia Armenia is a landlocked country in the southern Caucasus mountains. Armenia itself has a population of about 3 million. A further 130,000 people or so, live in Nagorno-Karabakh (a de facto independent republic, which is legally part of the Republic of Azerbaijan, and has a majority Armenian population). However, most Armenians live in other countries, and there is perhaps 8 million people in the Armenian diaspora, including large Armenian populations in countries such as Argentina, Australia, Brazil, Bulgaria, Canada, France, Germany, Georgia, Greece, Iran, Jordan, Lebanon, Poland, Russia, Syria, Turkey, Turkmenistan, Ukraine, and Uzbekistan, as well as the United States.

    Some popular Armenian dishes and recipes include:
    • Amarva khorovadz - A traditional Armenian salad made from barbecued vegetables.

    • Chechil - Pickled string cheese. It is eaten as an appetizer.

    • Eetch - A salad made from wheat (bulgur), pureed tomatoes, onions, bell peppers and olive oil, flavored with parsley, lemon and paprika.

    • Lahmajoun - A thin-pizza topped with ground meat.

    • Mutabal - A paste made from mashed eggplant, tahini and spices.

    • Boeregs - Savory pies made from phyllo pastry. They are stuffed with cheese, spinach or ground beef, and the filling is often spiced. Boeregs are popular as a snack and fast food.

    • Arganak - Chicken soup with meatballs. It is garnished with beaten egg yolks, parlsey and lemon.

    • Brndzapour - A soup made from rice and potato. It is garnished with coriander.

    • Karshm - A soup made from walnuts, red and green beans and chickpeas. It is flavored with spices and garnished with garlic and red pepper.

    • Khash - A clear broth soup containing from ham and herbs.

    • Snkapur - Mushroom soup.

    • T'ghit - A soup made from sheets of roll-up plum puree (t'tu lavash). The sheets are cut into small pieces, boiled in water, and then onions added. Lavash (Armenian flatbread) is placed on top of the mixture.

    • Basturma - Air-cured raw beef - similar to pastrami.

    • Gharsi khorovats - Slivers of grilled meat eaten with lavash (Armenian flatbread) - similar to Turkish cuisine's doner kebab.

    • Ghapama - Pumpkin stew.

    • Harissa - A porridge made of stewed and boned chicken with coarsed ground wheat. It is traditionally served on Easter day.

      Harissa

    • Khorovats - Meat cooked by barbecuing. Typical items include meat grilled on a skewer (shashlik), steaks, lamb or pork chops, or sausage-shaped patties made from ground meat on a skewer (which are usually known as "kebab" in Armenia, but as "lule kebab" among the Armenian diaspora).

    • Kiufta - Meatballs.

    • Ishkhan - Sevan trout (now an endangered species) from Lake Sevan in Armenia. It may be stuffed and baken, or eaten grilled or steam.

    • Mujaddara - Lentils and rice.

    • Tjvjik - Fried liver and kidneys with onions.

    • Yershig - A spicy beef sausage.


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    Armenian Cookbooks

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    Cooking With My Armenian Family

    By Mariam Pashayan

    Brand: CreateSpace Independent Publishing Platform
    Paperback (80 pages)

    Cooking With My Armenian Family
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    • Used Book in Good Condition
    Product Description:
    My family style cookbook features 28 great recipes that were passed from my grandmother to my mother and from my mother to me. Every recipe has a story that tells little something about my family and my childhood back in Armenia.

    The Armenian Cookbook

    By Rachel Hogrogian

    CreateSpace Independent Publishing Platform
    Paperback (176 pages)

    The Armenian Cookbook
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    Product Description:
    Armenian cuisine is a far better thing than the bit of pilaf or stuffed grape leaves that the casual diner in Near Eastern restaurants has timidly sampled. And here it is in all its dazzling variety - piquant appetizers to stir the taste buds; good, rich soups to nourish the soul; succulent meat, fish and poultry dishes for hearty entrees; exciting different combinations of grains and vegetables. Rachel Hogrogian has made attainable those splendid breads and pastries that may have seemed too great a challenge to the intermediate baker. And her meltingly delicious desserts will be the perfect climax to any meal.

    Secrets of Cooking: Armenian/Lebanese/Persian

    By Linda Chirinian

    Chirinian, Linda
    Hardcover (264 pages)

    Secrets of Cooking: Armenian/Lebanese/Persian
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    Product Description:
    Book annotation not available for this title.Title: Secrets of CookingAuthor: Chirinian, LindaPublisher: Lionhart Inc PubPublication Date: 1986/10/01Number of Pages: Binding Type: HARDCOVERLibrary of Congress: 87169106

    Treasured Armenian Recipes

    Detroit Women's Chapter, Armenian General Benevolent Union
    Plastic Comb (126 pages)

    Treasured Armenian Recipes
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    Product Description:
    Arranged according to categories, from appetizers to desserts, these recipes will conjure up memories to many and awaken others to the pleasures of Armenian cooking.

    The Art of Armenian Cooking

    By Rose Baboian

    Doubleday
    Hardcover

    The Art of Armenian Cooking
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    The Art of Armenian Cooking

    Everyday Armenian Cooking

    By The Armenian Community of the Twin Cities

    CreateSpace Independent Publishing Platform
    Paperback (160 pages)

    Everyday Armenian Cooking
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    Product Description:
    Armenian food is one of the best, healthiest, and most succulent of the world’s cuisines because of their emphasis on natural taste of the food. The over 120 classic, mouth-watering recipes in this book are written with easy to understand, practical directions. Tips are provided by the authors based on their extensive experience. The ingredients are easy to find with a few rare exceptions. We have included appetizers, lamb, pork, chicken, pilafs, stuffed dolmas, soups, traditional salads, flat and loaf breads, and irresistible desserts.

    Armenian Cooking Today

    By Alice Antreassian

    St Vartan Pr
    Ring-bound (189 pages)

    Armenian Cooking Today
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    2009 Edition

    Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy

    By Barbara Ghazarian

    Brand: Mayreni Publishing
    Paperback (296 pages)

    Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy
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    Now home cooks can try more than 150 fail-proof Armenian favorites without investing lots of time and effort. With a dash of history, a pinch of nostalgia, and a splash of wit, Ghazarian reveals the secrets of this naturally healthy, olive oil-based cuisine. Delicate line drawings accent clear, easy to follow instructions. This book captures the soul of this ancient yet astonishingly modern ethnic cuisine.

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