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Sabzi khordan (Persian: سبزی خوردن), kanachi (Armenian: կանաչի), goy (Azerbaijani: Yemax goyü), or pinjar (Kurdish: pinçar) is a common side dish in Iranian, Kurdish, Azerbaijani, Afghan, and Armenian cuisines, which may be served with any meal, consisting of any combination of a set of fresh herbs and raw vegetables.
Kalehjoosh (Persian: کالهجوش) or Kaljoosh (Persian: کلجوش) is a popular traditional soup in Iran, Armenia (Armenian: քյալագյոշ), Azerbaijan (Azerbaijani: Kələcoş), and Turkey (Turkish: Keledoş, Kelecoş, or Kelecaşı). [1] It is believed to be of Armenian origin due to Its etymology. [2]
Armenians were affected by the ongoing Ottoman–Persian Wars (one text laments "The whole land is enslaved by the cursed Suleyman") and produced many literary works in the 16th and 17th centuries emphasizing the Christian identity of Armenians in troubled Anatolia. Food became a central theme in this body of Armenian literature.
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Putuk or piti cooked with covering bread in Armenia. In Armenia, putuk (Armenian word for crock [5]) is traditionally served directly in the clay pot in which it was cooked. The soup is often accompanied by an Armenian leavened bread called matnakash, which can be dipped into the broth. In some regions, the soup is consumed in two steps.
Lahmacun is often topped with vegetables and rolled up. Lahmacun (/ ˌ l ɑː m ə ˈ dʒ uː n / lah-mə-JOON), [a] Lahmajun, or Lahmajo (Armenian: լահմաջո), [2] is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and ...
This is a list of Iranian foods and dishes. Iranian cuisine (Persian cuisine) comprises the cooking traditions of Iran . Iran's culinary culture has historically influenced the cuisines of the neighboring regions , including Caucasian cuisine , Turkish cuisine , Levantine cuisine , Greek cuisine , Central Asian cuisine , and Russian cuisine .
It is still prepared by many Armenians around the world and is also considered the national dish of Armenia. [6] Harisa is mentioned by Ibn Al Karim in Kitab Al-Tabikh as early as the seventh century. [7] In the anecdotal cookbook, the Umayyad Caliph, Mu'awiya, returns from a trip to Arabia after returning to his newly won Persian lands. In ...