is the Cuisine of Armenia or of the Armenians in the Armenian Diaspora . Given the geography and history of Armenia, Armenian cuisine is a representative of the cuisine of the Mediterranean and the Caucasus , with strong influences from Eastern Europe , the Middle East , and, to a lesser extent, from the Balkans . It is also to note that Armenians themselves have greatly influenced the culinary traditions of nearby countries or cities, such as Aleppo . My kind of town: Aleppo http://www.telegraph.co.uk/travel/main.jhtml?xml=/travel/2007/05/20/etmyaleppo120.xml The preparation of a large number of meat, fish and vegetable dishes in the Armenian kitchen requires stuffing, frothing and pureeing.Pokhlebkin, V. V. Russian Delight: A Cookbook of the Soviet People. London: Pan Books, 1978
Barbecue is very popular in Armenia, and makes the primary offer of main courses in most restaurants. It is often eaten as Fast Food .
served with vegetables]]
- Adjapsandal
- Fasulya -- a stew made with green beans, lamb and tomato broth or other ingredients
- Ghapama -- pumpkin stew
- Khashlama
- Ktchoutch
- Kefte/Koufte -- fried or boiled dumplings consisting of spiced ground beef (sometimes with pine nuts) surrounded with a thin shell of Bulgur and meat
- Lahmajoun -- soft flatbread topped with mince meat(usually beef, sometimes lamb), tomatoes and onions.
- Moussaka -- baked dish consisting of spiced lamb and aubergine
- Mujaddara -- cooked lentils and rice
- Plav -- fried rice
- Tjvjik --Fried Liver and Kidney with Onions
- Tolma -- spiced rice and meat wrapped in vine leaves or stuffed in squash or peppers.
- Manti -- boiled, steamed, or baked marble sized dumplings, often served with yogurt sauce.
- Sarma -- cabbage leaf roll filled with meat, rice and onions
- Satsivi
- Bastourma -- highly seasoned, air-dried cured beef
- Soujoukh -- dry, spicy beef sausage
- Yershig -- smaller, spiced pork sausage
- Labneh -- Dense yogurt made from sheep, cow, or goat milk. Often served with olive oil and spices.
- Matsoun -- yogurt
- Ttvaser
at an Armenian Easter celebration]]
- Lavash -- soft, thin flatbread
- Matnakash -- soft and puffy bread
- Lahmajoun -- soft flatbread topped with mincemeat
- Zaatar (with thyme)
- Khachapouri -- soft puffy bread filled with cheese
- Choreg -- a sweet breakfast bread, often rolled into a thin layer, rolled up and eaten by unpeeling the layers
- Alani
- Pakhlava -- sweet phyllo pastry filled with pistachio paste and covered in honey
- Burek -- savory phyllo pastry filled with meat, cheese or vegetables
- Gata -- sweet bread
- Ghataif -- phyllo pastry
- Halva -- ground and compacted sesame sweetened with honey
- Kozinakh
- Noush
- Ponchik
- Nshkhar -- bread given to churchgoers after the Holy Badarak (Holy Mass)
- Matagh -- sacrificial goat meat
- The Cuisine of Armenia by Sonia Uvezian, Dikran Palulian (Illustrator)
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