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How to Cook dishes from 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.
- 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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