|The preparation of meat,
fish, and vegetable dishes in an Armenian kitchen requires much
stuffing, boiling, and pureeing. Lamb, eggplant, yoghurt, and
flatbread (Lavash) are basic features of Armenian cuisine.
Armenians use cracked wheat (burghul), in preference to the maize
and rice popular among their Caucasian neighbours.
One of the main dishes of a traditional Armenian dinner table is “Tolma”. Primarily it was made by wrapping grape leaves around a centre mixture and was originally called “udul”. The name derives from Urartian word udul which means, 'leaf of grape'. Similar to Dolma (the Greek variety) any true Armenia will say their version is superior.
The Ararat valley is considered, by some, to be as a cradle of vineyards and consequently tolmas evolved. The festival of Tolma is held in the Ararat Valley near the Sardarapat Ethnographic Museum, on or about the 10th of July. Armenians claim up to 60 varieties of Toma and you can be sure to taste many of them during such a festival Recent years on the 10th of July Armenians are exhibiting the 60 types of Tolma. From 2014 the festival will be coincide with the annual “Golden Apricot” Film Festival.
Cheese, herbs and lavash (traditional bread) are the prime components of the Armenian table. Armenians worldwide long for traditional lavash.
Lavash is baked in what is known as a ‘toneer’ which is a round shaped clay oven set into the ground. Lavash has an oval shape and is 2 to 3 mm thick. Armenians use lavash to wrap up herbs, cheese, khorovats and other of food.
Alexander Dumas was very impressed with the Armenian khorovats (BBQ) during his trip to Caucasus. He recommended his French friends to sample it. The meat is specially chosen, marinated and then cooked on metal skewers. A whole lamb or goat can be stuffed with rice or cracked wheat and hung in a toneer oven.
Another famous dish of the Armenian traditional cuisine is kyuftah which is prepared from minced veal. Dolma (Tolma) is prepared from ground meat which is wrapped up either in grape leaves or cabbage. In summer they also use eggplants, tomatoes and peppers as the case to stuff. Grape leaf dolma is served with madzoun and garlic.
Armenian cuisine has a few dishes related to the winter season using smoked meat and fish. One of the most popular winter dishes is Ghavurma which is fried veal or lamb cooked inside terracotta jars under a soil cover.
From ancient times Armenian Cuisine is famous for its fish dishes. Lake Sevan is especially known for local varieties, Ishkhan, Bakhtak, Sig, Beghlu and Koghak.
Madzun (yogurt) is an indispensable item on an Armenian table. Madzun is used for making Spas and Tanapur (traditional soups) and to marinate meat.
Armenia is famous for its fruit - pomegranates, apricots, grapes, peaches, pears and figs. Armenians are superb winemakers and aside from traditional wine from grapes they make a Pomegranate wine. In addition, Armenian cognac has been world famous for many years. Winston Churchill was known to be fond of an Armenian tipple!
Here are some other
typical Armenian dishes:
BBQ Food Festival
Akhtala city, which is
located in Lori region, has become the centre of attention for many
people who love to eat Armenian food, especially the barbeque (khorovats).
Venue: Akhtalla, Lori Region