Need to visit a country where you will be indulged into an infinite world of goluptious flavors and toothsome dishes? Enjoy the ethnic environment together with sapid substances of traditional cuisine? So welcome to Armenia!
Armenia is a place even for a most whimsy gourmands and meticulous tourists. Here you can savor both traditional and later day viands made both with meat and vegetables.
Tolma is the pride of every Armenian housewife. Ask a random Armenian about their traditional dishes and you will end up listening to the full story of tolma from the origin through the recipe.
Tolma is the controversial topic of most Armenians, Azerbaijani and Georgian food lovers. Although you will meet it in the kitchens of these three countries, each of the country representatives attributes its origin to his own country. And what is that “bone of contentions” that these countries long for its copyright? Armenian Tolma is made of either grape or cabbage leaves. Inside there is meat with rice and different spices. there is also the giant one, called Pasuts Tolma, which is made with cabbage leaves and granular vegetables.
Harisa is a thick porridge made from groats and chicken. The extremely long cooking process is an essential part of the harissa making tradition. The process is simple: boil groats and chicken and mix it together with oil and species. In order to get the tastiest harisa, you need to boil it at least for 6-7 hours on the lowered fire.
3. Barbecue in Tonir
There is a lot to tell about Armenian Barbecue, but it is better to taste it once than to read it twice.
The most popular type of Barbecue is with pork, although the lamb and chicken are also hold in high regard. The meat chunks are lined on shampoor and grilled on fire. Depending on the circumstances it can also be grilled in the tonir, which makes the meat softer and juicy. Meat and potato combinations are also prevailing.
4. Fish Ishkhan
Armenian lake Sevan is the only place in the world where this exact type of fish grows. Its distinguishing feature is that it can not exist where the water is contaminated. This fish is used for the diagnosis of reservoirs. If there are signs of toxic substances in the water, it dies. There are thousands of ways to make dishes with Ishkhan. It can be fried, boiled, grilled in tonir or stewed. The red wine is its inseparable companion in the table.
Ghapama is another traditional Armenian food, often served during New Year and Christmas. It is a pumpkin stuffed with rice, dried fruit, raisins, etc. The ingredients of Ghapama are: a pumpkin, a cup of golden raisins, half cup of sliced, dried apricots, half cup of chopped dates, a cup of chopped prunes, a cup of almonds (normal chopped or skinless or bleached and sliced), half cup of walnuts (chopped regular or bleached), a stick of butter (100g), a cup of rise, and honey. The ingredients are variable, so you can add other dried fruits or exclude some of the mentioned.
6. Zhengyal Bread
Bread with “zhengyal” is a flat bread with up to 30 types of wild herbs inside it. “Zhengyal” is a dialectic word translated as wild herbs. This traditional bread is baked with different types and quantities of herbs depending on the province where it is baked. However, the most unique source of the herbal ingredients are considered to be the forests of Artsakh. The main herbal ingredients used for are green onion, nettle, spinach, parsley, coriander, leaves of beetroot, etc. Tan is served with Zhingyal bread.
Another controversial dish that is appraised among Armenians is Qyufta.
Qyufta is a type of a meatball or meatloaf, boiled in the salted water with special spices and other ingredients inside minced or ground meat. Armenian Qyufta is served hot and with butter.