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Armenian cuisine (Armenian: Հայկական խոհանոց) includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed.
Armenian cuisine is as ancient as the history of Armenia. The country, located in the Caucasus region of Eastern Europe and West Asia makes a combination of different tastes and aromas in their cuisine. Closely related to Eastern Mediterranean cuisine, various spices, vegetables, fish, and fruits combine to present unique dishes.
Armenian cuisine is as ancient as the history of Armenia, [26] and is known for often having a distinct smell. Closely related to Eastern European [ 27 ] [ 28 ] and Mediterranean cuisine , various spices , vegetables , fish , and fruits combine to present unique dishes.
Armenian cuisine (6 C, 53 P) ... Cultural history of Armenia (3 C, 1 P) L. Languages of Armenia (4 C, ... Pages in category "Culture of Armenia"
Ghapama (Ղափամա) – Armenian baked pumpkin with rice, dried fruits and honey inside. Holtmash (ХьолтӀмаш) — Chechen and Ingush dumplings made from cornmeal stuffed with nettles. Kchuch (Կճուճ) — Armenian dish made of mixed vegetables and meat and fish.
In 2014, Lavash was described by the Intangible Cultural Heritage of Humanity as "an expression of Armenian culture". This decision led to protests in Azerbaijan, Iran, Kyrgyzstan, and Kazakhstan over claims that the food was "regional", not "Armenian". [20] [21] The origin of lavash is often attributed to Armenia, [22] [2] [3] [4] or Iran.
It is a dish of Armenian origin. [1] [2] Khash and its variations are traditional dishes in Afghanistan, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Turkey, North Macedonia, Mongolia and some Persian Gulf countries.
Gata in Khoncha during Nowruz. Some Gata resemble croissants, made from an enriched bread dough rolled into paper-thin, table-wide sheets using an “okhlavoo” (a wooden dowel dedicated to dough work), smeared with butter, rolled up like a carpet and cut into spirals that bake up layered and crisp.