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Basturma existed in ancient Armenian cuisine, where it was known as aboukh' (Armenian: աբուխ). [12] [full citation needed] [13] The word abookhd (Classical Armenian apukht) was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”.
Armenian cuisine also features filled pastry pies called boereg, various types of sausages, toasted pumpkin seeds, pistachios, pine nuts, basturma, and dolma. [4] Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish.
Basturma (Բաստուրմա / Basdırma) — Seasoned and air-dried cured beef. Choban salad (Çoban) — Azerbaijani salad made from tomatoes and cucumbers . Dolma / Tolma (Dolma / Տոլմա / Tolma / Долма) — Vegetable (cabbage, zucchini, grape leaf, aubergine, pepper) stuffed with minced meat and rice , mostly made in Armenia and ...
In Armenia, it is often eaten as an appetizer, and served alongside other Armenian appetizers like topik, lavash, aboukh/basturma, soujoukh and matsoon. [1] [2] In Macedonian cuisine, it is a popular appetizer, traditionally prepared in the fall, and enjoyed throughout winter as a side dish to hearty stews.
The energetic Armenian Yarkhushta is a martial dance mentioned in the medieval works of Movses Khorenatsi, Faustus of Byzantium, and Grigor Magistros. [4] It has traditionally been danced by Armenian soldiers before combat engagements, partly for ritualistic purposes, and partly in order to cast off fear and boost battle spirit. [5]
Eastern themata of the Byzantine Empire, c. 950. The presence of Armenians in the territory of the Roman Empire is known from the beginning of the first century. The geographer Strabo reports that "Comana has a large population and is an important trading centre for merchants from Armenia". [2]
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
During the Middle Ages, Armenian vernacular tradition was flourishing in the cities of Ani and Dvin, which became the capitals of Bagratid Armenia and Arminiya respectively. The vernacular architecture of Ani was primarily represented by two types of dwellings: caves and regular housing units built out of red tuff stone.