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ARMENIAN CUISINE

Description: Armenian cuisine is one of the ancient cuisine in Asia and, according to the famous historian and ethnographist V.Pokhlebkin, the oldest in South Caucasus region. The prominent features of Armenian cuisine were founded at least a thousand year before Christianity and have been kept nearly unchanged over the next three thousand years.





Lavash: The type of oven (touner) and utensil (crockery) had a great influence on distinctiveness of the culinary technique, diet, and particularly on uniqueness of the Armenian flat bread called Lavash. Throughout the ages, Lavash has not only occupied the highest place in Armenian cuisine but also acquired the sacramental meaning, symbolizing life and wisdom. Unlike most other types of bread, Armenian Lavash doesn't contain a yeast or traditional bread starter which makes Lavash healthier and suitable for almost any diet. Armenian lavash is a very thin bread that can be kept well in a dry place.

                                   

Khash is a traditional dish in Armenia. Formerly a nutritious winter food, it is now considered a delicacy, and is enjoyed as a festive winter meal, usually by a company of men who sit around in a table, early in the morning. Modern-day convention in Armenia dictates that it should be consumed during the month that has an 'r' in its name, thus excluding May, June, July, and August.

                                   

Dolma: Traditional Armenian Dolma is considered tobe one of the jewels of Armenian cuisine.Dolma is made of minced meat, onion, rice,different types of spices all mixed together. Grape leaves dolma is a very respectable dish inArmenian families.Armenian housewives usually decorate NewYear festive tables with this dish, serving tospecial guests.The preparation requires work, but the rewardis a worthy payoff.

 

                                    

The apricot was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there. The apricot was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there.

                                      

The pomegranate: For Armenians the pomegranate is one of the most recognizable symbols of the country. In Armenian mythology it symbolizes fertility and good fortune. It was a guardian against the evil eye. At weddings in Western Armenia, a bride would throw a pomegranate and break it into pieces. Its scattered seeds ensured that the bride would bear children. In Van, Armenian women who wanted to have a son would eat bread made from dough mixed with pomegranate seeds. Its importance is attested in historical Armenian manuscripts and stone carvings where it was used as a popular ornament.

                                    

Armenian wine is wine made in the Republic of Armenia, in the region of South Caucasus. Armenia is one of the oldest wine producing regions of the world. Since ancient days Armenia was famous for the wine makers where original traditions were kept until this day.

                                        

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