2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Republic of Armenia is a country in Southwest Asia. It borders Turkey to the west, Georgia to the north. It has common borders with both Azerbaijan to the east and Iran to the south. The capital of the country is Yerevan.
Armenian cuisine is one of the oldest cuisines in Asia and certainly the oldest in the Caucasus region. Established in the 6th century BC, the Armenian Empire was almost constantly influenced by Persians, Romans, Mongols, Byzantines, Arabs, Turks, but the culture and cuisine of the country are preserved and developed.
Even outside modern Armenia, culinary culture is preserved. Armenians living in Bulgaria, on Christmas Eve, serve a topic that is generously seasoned, as well as cooked bulgur meatballs, also anush abur - sweet wheat soup, and pias - bean puree.
In ancient times, the locals used a vertical furnace called a toner, and so it spread. Cooking in this oven gives a specific taste to bread and dishes that are with meat, fish and vegetables. The temperature in the furnace can reach about 500 degrees Celsius, and its shape provides a continuous circulation of hot air.
Armenians bake lavash in toner - thin crusts, which can be round or rectangular from leavened dough, which are glued to the walls of the oven. In the rural areas of the country they still stock up on it, drying it and storing it for the winter. Before eating, the bread is sprayed with water and heated.
IN Armenian cuisine there is a wide variety of techniques and this is evident in soups such as spas, which is based on yogurt and eggs, or bozbash (see gallery), in which the meat is boiled until it separates from the bones, and often green is added to it. grapes or plums. Some of the original local pastries, such as coffee gata, are based on long and patiently prepared puff pastry.
You can try other cakes two weeks after they are made, especially if they include fruits and nuts. In desserts you can also find unusual products such as eggplants, green tomatoes and watermelon peels.
In Armenian cuisine you can find a rich variety of recipes, which are characterized by complex and refined taste, which the locals owe to nature and its products. The land in the country is small, but on the other hand it is very fertile. Wheat and barley are the main cereals in the country. Many vegetables are also grown. Fruits are also important - peaches, grapes, quinces and melons are eaten all over the country.
Mountain pastures provide a large amount of beef and sheep, and forests - game. From the animals that give milk, the Armenians make various dairy products, mostly fresh, unfermented cheeses, as well as mazun, which is the Armenian equivalent of our yogurt.
In Armenia, the popular dish is lahmajun, which resembles a pizza with a thin, crispy loaf, richly garnished with tomatoes, minced beef, spices and garlic.
Armenia has no access to the sea, but it has Lake Sevan, which is the only home in the world of Sevan trout. This fish is most used in Armenian cuisine.
Eggplant is one of the favorite vegetables of Armenians. From it they make sctoraz - eggplant rolls with milk filling with garlic.
Fruits such as quince, plum, lemon, pomegranate, raisins are used in cooking mainly for meat and fish dishes, which gives them a pleasant and unusual taste. Apricot is especially important for Armenia. In more often dried form it is used in dishes with lamb and other meats and for various soups - for example for lentil soup.
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