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The modern Armenian breakfast consists of coffee or tea, plus a spread of cheeses, jams, meats, vegetables, eggs, and breads. Armenians living in the Diaspora often adopt local customs. Thus, Armenians in Lebanon, Syria, and Egypt may include "ful" (stewed fava beans in olive oil). Traditional Armenian breakfast dishes are hearty. They included:
Ararat (Հայկական կոնյակ) — Famous Armenian brandy made from white grapes and spring water. Armenian wines (Հայկական գինիներ) — Most famous include : Voski, Karasi, Yeraz. Boza — Type of sweet and sour beer with little degree of alcohol, made from cooked wheat and barley flour. It is primarily consumed in ...
This is a list of notable breakfast foods from A to Z. Breakfast is the meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking a day's work. Among English speakers, breakfast can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods such as eggs and much more.
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Sometimes potato, chili pepper and even carrots are added although traditional recipes do not include them. [2] This dish exists under different names in many Caucasian and Turkic-speaking peoples' cuisines. The European counterpart of this dish is vegetable sauté [3] or a ratatouille. However, ajapsandali is typically served cold. [4]
Armenian restaurants also serve basturma topped burgers, [40] basturma can be added to salads, [41] and basturma with omelette is also a common breakfast item in Armenia. [42] Basturma, or a basturma omelette can also be wrapped inside a lavash, alongside other ingredients like coriander , chechil cheese , and garlic matzoon .
Zhingyalov hats (Armenian: Ժենգյալով հաց, also zhengyalav hatz, zhangyalov hats, or jingalov hats) is a type of flatbread stuffed with finely diced herbs and green vegetables. [1] [2] It is a traditional dish of Armenians from Artsakh [3] and Syunik [4] and has traditionally been a staple in times of scarcity, such as famine and war ...
Usually consumed as a breakfast soup, [11] kalle-pache is traditional to Afghanistan [13] and Iran. [11] In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning. [14] It is especially consumed during cold seasons. [14] To prepare kalle-pache, the sheep's head and trotters are collected, cooked, and treated as ...