Арменія

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Армянская кухня (армянін: Հայկական խոհանոց) includes the foods and cooking techniques of the Armenian people і традыцыйныя армянін foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas.

The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires начынне, frothing, і puréeing.^[1] Lamb, баклажан, and bread (лаваш) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat у кукуруза і рыс. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices.

Свежы травы are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, such as whole wheat, shelled wheat, bulgur (parboiled cracked wheat), semolina, мук`а, and flour. Historically, rice was used mostly in the cities and in certain rice-growing areas (such as Marash and the region around Ерэван). Legumes are used liberally, especially курыны гарох, сачавіца, белая фасолю, і ныркі. Nuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are not only грэцкія арэхі, міндаль, і кедравыя арэхі, Але і фундук, фісташкі (У Кілікія), and nuts from regional trees.^[2]

Свежы і сухафрукты are used both as main ingredients and as sour agents. As main ingredients, the following fruits are used: абрыкосы (fresh and dried), айва, дыні, and others. As sour agents, the following fruits are used: торбах berries (in dried, powdered form), sour grapes, слівы (either sour or dried), гранатавы, абрыкосы, вішня (асабліва вішні), А таксама лімоны, У дадатак да вінаградныя лісце, капуста лісце, чард, ложак лісце, радыска лісце, клубніцы leaves, and others are also stuffed.

Фон

A typical meal in an Armenian household might consist of bread, butter, buttermilk, cheese, fresh and pickled vegetables, and радыска. Lunch might include a vegetable or meatball soup with sour milk.^[3]

бараніна, ёгурт, eggplant and bread are basic features of the Armenian cuisine, but there are some regional differences. In Soviet cookbooks the Armenian cuisine is always stated to be the oldest of Transcaucasia and one of the oldest in all of Азія. Armenian dishes make use of cracked wheat, У той час грузінскі variations use кукуруза. Armenian cuisine also makes use of mixed flours made from пшаніца, бульбаand maize, which produces flavors that are difficult to replicate.^[4] Archaeologists have found traces of ячмень, вінаград, сачавіца, гарошак, слівы, кунжут, і пшаніцаduring excavations of the Крэпасць Эрэбуні in Ерэван.^[5]

Травы are used copiously in Armenian cuisine, and Armenian desserts are often flavored with ружовая вада, вада з кветак апельсіна і мёд.^[4] Salads are a staple of the Armenian diet, along with various yogurt soups and lamb stews, which sometimes include apricots.^[3] Гранатавы сок is a popular beverage.^[6] Murat Belge has written that both Armenian and іранец cuisines have meat and fruit dishes, where meat is cooked together with fruits like айва і слівы, which are uncommon in Ottoman cuisine.^[7]

Мезы зроблена з нут, сачавіца, фасолю і баклажаны play a role in Armenian cuisine, often served with traditional лаваш bread. Lavash may also be used as a wrap for various combinations of fried meat, vegetables, cheese and herbs.^[3]Armenian cuisine also features filled печыва пірагі пад назвай boereg, various types of sausages, toasted pumpkin seeds, фісташкі, кедравыя арэхі, бастурма, і долма.^[4]

Карыца is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish. Salads are served with a lemon-cinnamon dressing alongside as an accompaniment to meat kebabs.^[5] In a survey of Armenian-American cuisine, імбір was rated an important spice.^[8][3]

крыніцы

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 Армянская літаратура. Despite prohibitions in early Armenian law codes against Armenians eating or drinking with Muslims, a “sort of blasphemous” 17th century Armenian drinking song describes a feast in Фургон attended by Armenian priests, laymen and Turks, with the refrain repeating “Intercede to the great barrel, bountiful is its wine.”^[9] The poem contains many Armenian terms for common foods. Some of the terms found in Andreas are: 

• Халва
• Porak
• Paxlava
• Харыса
• Капуста
• K’ufta
• Xorovac

Ardashes H. Keoleian authored the Oriental Cookbook (1913) is a collection of recipes from the Middle East “adapted to American tastes and methods of preparation” is a mixed collection of recipes that includes some recipes from the Armenian cuisine.^[10]

Armenian-American cookbook author Rose Baboian made her collection of traditional Armenian recipes accessible for young, English-speaking Armenians. Mark Zanger, a Boston-based food reporter, wrote that Baboian’s book “stands out as a model of American ethnic food because she recorded so many traditions”.^[11] She is considered to have anticipated Armenian American fusion cooking with recipes like “chocolate yogurt”.^[12]

Збожжавыя і бабовыя

Grains used in traditional Armenian cuisine included проса, пшаніца, ячмень, жыта, гарошак і кукуруза, розны бабовыя were also consumed such as сачавіца, нут, і фасолю.^[13]

Grains are used for a variety of purposes: traditional лаваш bread is made from пшанічная мука and grains are also added to soups to give them a thicker consistency.^[3] Лаваш is baked in a traditional clay tonir oven. Bread is a very important staple of Armenian cuisine.^[5]

Кофта can be made with bulgur, finely chopped vegetables, herbs and often lamb. There are variations intended to be eaten cold or served hot. Sini keufteh is a dish similar to kibbeh, but layered and baked in a baking dish. The two outer layers are made with bulgur, lamb mince, onion and spices. The inner filling includes butter, onion, lamb mince, pine nuts and spices.^[14]

Арысая (армянін հարիսա harisa, also known as ճիտապուր) is a thick porridge made of wheat and meat cooked together for a long time, originally in the tonir but nowadays over a stove. Ardashes Hagop Keoleian called it the “national dish” of Armenians.^[15] Traditionally, harissa was prepared on feast days in communal pots. The wheat used in harissa is typically shelled (pelted) wheat, though in Адана, harissa is made with կորկոտ (korkot; ground, par-boiled shelled wheat). Harissa can be made with lamb, beef, or chicken. A small piece of алей is often put on top of the harissa.^[16]

A common dish of Armenian cuisine is плоў (եղինձ; yeghints). Pilaf is a seasoned rice, bulgur, or shelled wheat dish often served with meats such as lamb or beef. Armenian recipes may combine вермішэль or орзо with rice cooked in stock seasoned with mint, parsley and allspice.^[17] One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with разынкі, міндаль and allspice.^[18] Armenian rices are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of Aintab у Турцыі.^[19] Baboian recommends that the noodles be stir-fried first in chicken fat before being added to the pilaf. Another Armenian cookbook written by Vağinag Pürad recommends to render poultry fat in the oven with red pepper until the fat mixture turns a red color before using the strained fat to prepare pilaf. Pilaf made with bulgur and liver is a specialty of Zeytun (present day Süleymanlı).^[20]

Lapa is a kind of savory рыс каша or кашыца eaten in Armenia, but it also is an Armenian word with several meanings.^[21] One is “watery boiled rice, thick rice soup, mush”;  лепш refers to various rice dishes differing by region.^[22] Antranig Azhderian describes Armenian pilaf as a “dish resembling porridge”.^[23]

In Agn (present-day Кемаліе) a thin плоскі хлеб званы loshig was baked and dried. It was soaked again before being eaten. Badjoug was a pastry of fat and flour stamped with designs and sent as a wedding invitation. Glodj было прэсны хлеб зроблены для вялікі пості klrdig was a bread made of манныя крупы.^[24]

Herbs, spices and sauces

Armenians make extensive use of various herbs in their dishes. One каша prepared from трава and wild herbs is called kerchik. (The same name is used by езіды.) Armenians usually eat kerchik з марынаваны капуста, whereas Yazidis eat it with knotgrass (Шматкутнік авулярый).^[25] ,en Усходняя Анатолія region, where many Armenians lived prior to the Генацыд армян, has rich plant biodiversity with over 3,000 vascular plant taxa—of these almost 800 are эндэмічны species. The inhabitants of this region often lived in inaccessible areas and were dependent on local cultivated and wild flora. Some of the most important areas of the region, in terms of plant diversity, include Харпут, Возера Хазар і Мунзур.^[26]

In Armenia there are more than 3,600 wild plant species. Those include крапіва пякучая (mostly used for tea), спаржа і мальвы an herb that formed the original basis for зефір.^[27]

Commonly used spices include чорны перац, торбах, кмен, кмен, кардамон, mahleb, гваздзік, аніс, куркума, кроп, пажитник, сіняга пажитника, духмяны перац, ziziphora, шафран, папрыка, кайенского перац, і карыца.^[28] Some greens were dried and used to season cooking including часнык, шпінат, пятрушка, мята, каляндра, кроп, summer savory, чабор, эстрагон, лук-порей, лук-лук, салера, маяран, лаўровы, і Базілік.^[29][30] Red pepper pulp was dried in the sun. Sprigs of terebinth were dried and infused in a mixture of water, olive oil and brine, then toasted and ground. The ground terebinth was added as a seasoning for eetch, табуле, and baked breads.^[31][32]

The Armenian spice mix cemen (армянін: չաման) consists of кмен, папрыка, сіняга пажитника, пажитник, чорны перац, духмяны перац, кмен, часнык, соль, а часам кайенского перац. When used as a marinade (mostly for бастурма), the spice blend is added to таматная паста, parsley, crushed garlic cloves, and either аліўкавы алей or matzoon.^[33][34][35] A sweet Armenian “spice mix” called khoritz, which is used to prepare Armenian desserts like кот і nazook, is made of цукар, мукі, і алей. In some variations грэцкія арэхі дадаюцца.^[36][37]

One Armenian sauce that is also the base of some Armenian dishes is lecho (армянін: լեչո). It is made with tomato, перцы/папрыка, пятрушка and salt, and it is usually served hot.^[38] Red jajek (армянін: կարմիր ջաջիկ), also called matsnaprtosh (армянін: մածնաբրդոշ matsnaprt’oš) у Арцах, is a yogurt sauce made with matzoon, Смятана, чырвоная буракі, onion, garlic, агурок(optional), black pepper, кроп, and coriander.^[39] Matzoon alone can also be used as a sauce, and spices and herbs are often added to it then. Other popular sauces used in Armenian cuisine include аджыка і jajek.^[40][41]

Малочныя і сырныя

Typical dairy items in Armenian cuisine include matzoon, процеженного ёгурта, алей, крэм, і сыр.^[31]

Cheese is a staple of Armenian cuisine and traditionally was eaten daily. The process of making Armenian Lori cheese begins by boiling, similar to халуми cheese. It is preserved in a расол Рашэнне.^[42] Armenian-American cookbook author Rose Baboian explains that Armenian cheesemaking techniques date back to an era before refrigeration was widely available so cheeses had to be захавалася in brine solution.^[43]Chechil is a type of smoked Armenian струнны сыр.^[44] Yeghegnadzor is an Armenian steamed cheese made from пастэрызавана cows’ or goats’ milk that is mixed with local greens, stored in clay pots, then buried in the mountains and left to mature for at least six months before consumption. The texture is semi-soft and crumbly.^[45][46] Chanakh is Armenian мяккі сыр that is soaked in pots and filled with расол. Its texture is slightly brittle.^[47][48] Моталь is a white goat cheese flavored with wild herbs. Motal is prepared in locally made terra cotta pots sealed with beeswax, a method that dates back at least 5,000 years.^[49][50]

In Musa Dagh, traditional cheese was made from тварог званы choukalig. Гідж or kebdzoudz baneyr was salted and dried чаборcombined with curds and preserved in a jug. Sourki cheese was a mixture of spices and curds shaped as a pyramid, dried, and stored in glass until it began to turn moldy. Khiroubaneyr was made by adding yogurt water to малако.^[31]

Matzoon (армянін: մածուն, мацун) і іншыя ёгурт-derived products are of particular importance in the cuisine. Tahn (падобна айран in Turkey) is a yogurt based drink made by mixing yogurt with water and salt (Baboian’s recipe also includes sugar). This may have originated as a way of preserving yogurt by the addition of salt.^[51] Загар is the traditional Armenian name for процеженного ёгурта.^[52] Strained yogurt that was boiled with water until completely solid was called yepadz madzoun (cooked yogurt) and it could be stored for use in winter soups.^[31] Butter was made by beating matzoon in a чорны.^[31]

Baboian gives several different recipes that can be prepared with madzoon як ячменьmatsoon soup, jajek (which she calls Easter Spinach Salad) and sauce served with koftas.^[53] She has also a matsoon spice cake with cinnamon, мушкатовы арэх і гваздзік served with coconut and walnut topping. Her recipe for кекс, also made with yogurt, includes сухафрукты, nuts, baking spices and assorted цукаты.^[54]

Baboian’s recipes were published before yogurt was widely available in American shops, so her recipe collection included instructions for preparing yogurt at home from fresh малако when it was published.^[12] In the 1950s, Sarkis Colombosian, an Armenian who had fled Turkey in 1917, began selling yogurt from an Andover, Масачусэтс заснаваны малочная ферма, which he purchased during the Вялікая Дэпрэсія. The family made the matsoon themselves and also made загар. Armenian merchants in Уотэртаўн, Масачусэтс began ordering yogurt, labneh and string cheese from Colombo Yogurt, and the product eventually made it on to supermarket shelves.^[55]

Тархана is a mixture of yogurt and bulgur wheat.^[56] The yogurt and bulgur are combined and left on a tray until the grains absorb the yogurt. Once the liquid is absorbed, the grain is placed in the sun to dry and then rubbed into a powder. This powder can be used to thicken soups or stews.^[57] Traditionally, it was stored in cloth bags.^[31] Тры віды tarhana are known from Agn (present-day Kemaliye): the commonly known tahneh tarhana made from milled bulgur and ayran, chreh tarhana from bulgur and water (for Lent) and shira tarhana with bulgur and grape juice.^[24] па Stanley Kerr, a staff member at the Near East Relief orphanage for Armenian children, when the massacres began during the Battle of Marash Armenians sheltering at a soap factory sustained themselves on stores that included tarhana, dried fruits and olive oil.^[58]

Садавіна і іншыя прысмакі

The main ingredients in Armenian sweets are мёд, fruits, nuts, yogurt and sesame. Both dried and fresh fruits are used.^[59] There are many fruit-based Armenian desserts including smoked peaches and nuts cooked in honey and various fruit узвары.^[3]Sweet sujuk (called чурчхела in Грузія) are nuts that are coated in fruit павінен, or juice. Matzoon, and nuts, that are sweetened with honey, are a popular dessert in Арменія.^[59] Cinnamon is heavily used as spice for desserts like apricot compote, and печыва (a type of cookie).^[5] The apricot species Чарнасліў армянскі is named after Armenia.^[60] The scientific name armeniaca was first used by Гаспар Баўэн у яго Pinax Theatri Botanici(page 442), referring to the species as Mala armeniaca “Armenian apple”. It is sometimes stated that this came from Пліній Старэйшы, but it was not used by Pliny. Ліней took up Bauhin’s epithet in the first edition of his Species Plantarum У 1753.^[61] Armenian and Persian peaches were reportedly traded westward during the era of Аляксандр Вялікі.^[62] Адзін Савецкага часу writer reports that Armenia’s apricots, peaches, walnuts and quince are “equal or superior to the world’s best grades”.^[63] Another writes “Armenian peaches are famous, and her brandies are popular throughout the world”.^[64] Grapes, figs, and pomegranates are also popular.^[5] Grapes and apricots are commonly used to make bastegh (армянін: պաստեղ), a dried “fruit leather” that resembles Fruit Roll-Ups.^[59]Alani (ալանի) are pitted dried fruits stuffed with ground walnuts and sugar.

The Armenian version of the збожжа пудынг ашуры завецца anoushabour (армянін: անուշաբուր). Since Armenians serve this pudding during Каляды і на Новы год, it is sometimes called “Armenian Christmas Pudding”. The pudding may be accompanied by печыва or nuts such as міндаль і фісташкі.^[59] як ашуры, the Christmas Pudding may be garnished with pomegranate seeds and flavored with rose water, and shared with neighbors during the Christmas season. This festive pudding is the centerpiece of the New Year’s table, which is often decorated with dried fruits, nuts and pomegranates.^[65]

армянін баклава, known in Armenian as пахлава (армянін: Փախլավա), is made of layers of phyllo dough, a filling of cinnamon-spiced chopped walnuts, and a syrup made from гваздзік, cinnamon, lemon juice, sugar and water.^[66][67] It is diamond-shaped and often has either one фундук, almond, or half a walnut placed on each piece.^[68][69] It is often served at special occasions like Armenian christmas or Armenian eastern.^[70][71] Armenian baklava has some variations on how many phyllo layers are supposed to be used. One variation uses 40 sheets of dough to align with the 40 days of вялікі пост Ісус spent in the desert.^[72][73] Another variation is similar to the Greek style of baklava, which is supposed to be made with 33 dough layers, referring to the years of Jesus’s life.^[74] горад Гавар makes Its own version of baklava. It is made with 25 dough layers, has a filling of cleaned and dried chopped walnuts, sugar and a syrup that is poured over the finished baklava consisting of мёд і Кветкі.^[75][76] This type of baklava used to be prepared in the then-Armenian city of Баязэт, but the people living there immigrated to Gavar and surrounding regions in 1830.^[77] Armenians say the name of the pastry, which they call паклава, derives from the Armenian word бах (вялікі пост) І helvah (“sweet”).^[78]

Гата (армянін: գաթա) is an Armenian pastry or sweet bread. There are many variations of gata in Арменія.^[79][80] One popular variety of it is koritz (khoriz), a filling that consists of мукі, алей і цукар. Gata can have other fillings such as nuts, most commonly walnuts.^[36][81]

Назук (армянін: նազուկ) is a rolled армянін pastry made from мукі, алей, цукар, Смятана, дрожджы, ванільны экстракт і яйкі, with a filling (khoriz) made with sugar, flour, butter, and арэшкі, Асабліва грэцкія арэхі.^[82][83]

Cigarette cookies (армянін: սիգարետ թխվածքաբլիթներ) are soft cookies that are rolled into the form of a cigarette. They are filled with either lokhum, a mixture of sugar, кардамон, and walnuts, or a combination of both. The dough mainly consists of matzoon, butter, eggs, and flour.^[84][85][83] When finished the pastry gets dusted with цукровая пудра.^[84]

Tahini rolls (армянін: թահինի հաց) are made by rolling dough out, spreading it with a mixture of тахини, cinnamon and sugar. After that it is rolled into a cylinder. The dough is then sliced into smaller pieces and rolled up to form a circle.^[86][87]

The Mikado cake (армянін: միկադո տորթ) is an Armenian пласт торта made by stacking up layers of baked dough (the dough mainly consists of flour, Смятана, butter, and egg^[88]) and a buttercream that mainly consists of алей, шакалад, каньякі згушчонкі on top of each other. When finished the cake gets covered in the aforementioned buttercream, and shreds of шакалад, or leftover dough-crumbles.^[89][90]

Мурабба (армянін: մուրաբա) is a sweet fruit, and nut preserve. It is usually prepared with fruit, sugar, and spices. A unique variation only found in Armenia is гарбузmurabba.^[91] These fruit preserves often accompany beverages, like чай.^[92][93]

каўбасныя вырабы

Grilled meats are quite common as well and are omnipresent at market stalls, where they are eaten as fast food, as well as at barbecues and picnic. Also, in modern times, no Armenian banquet is considered complete without an entree of grilled meat. Grilled meats vary from the simple (marinated meat on a skewer interspersed with vegetables like баклажан) to the more elaborate. Certain regions in Eastern and Заходняя Арменіяdeveloped their own variations of grilled meat. Armenians eat various meats like бараніна, ялавічына і казёл but the most popular meat in Armenian cuisine is свініна.^[5][94] Sixteenth- and seventeenth-century Armenian writers in Ottoman Anatolia considered eating pork an important marker of Christian identity. An Armenian priest writing in the sixteenth century concluded, “If we didn’t eat the meat of the pig, then we wouldn’t be Christian.”^[9]

Roasted piglet, called gochi, is a traditional holiday meal prepared for New Year’s celebrations. Roasted pork chops (chalagach) are a favored item for barbeques.^[94]

Харавац (армянін: խորոված) is an Armenian-style barbecue that is usually made from свініна, but can also be made with lamb. This dish is prepared with vegetables like eggplant, tomato and green pepper. It is made on skewers and cooked in a tonir.^[3] Люля-кебаб (армянін: լուլա քյաբաբ) is a type of кебаб cooked on skewers. It is made from minced meat that is spiced with лук, tail fat, соль, чорны перац, і торбах.^[5] It is usually served with лаваш, grilled onions, and гранаты.^[95]

фаршаваны (армянін: տոլմա) and фаршаваныя баклажаны (армянін: լցոնած սմբուկներ) dishes are widespread in Арменія. Dolma is usually made with either stuffing wine leaves, cabbage, eggplants, peppers, or other vegetables with a mixture of spiced ground beef and rice. There is a Dolma festival in Armenia that appreciates the art of tolma-making in Armenia.^[96]

Бастурма (армянін: բաստուրմա) is a salted meat that is сушылі, і пралечанай, before being rubbed with a special spice-paste called cemen (See: Herbs, spices and sauces section of this article). It is a common food item in Арменія.^[5] According to some sources, the first recorded mention of Basturma was between 95-45 BC in Арменіяпадчас княжання в Tigranes the Great, where it was known as aboukh (армянін: աբուխ).^[97][98] Слова abookhd (Classical Armenian: apukht) was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”.^[99] While others say that the basturma we know today was invented in the Armenian Kingdom of Cilicia.^[100]

Other Armenian meat-based dishes:

• Yershig (армянін: երշիկ yershik or սուջուխ suǰux) – a spicy beef sausage that is dried, and cured. Other than the Turkish version of sujuk, it is a lot denser and spicier. This sausage is mostly served as a cold cut, but it can also be fried.^[101][102]
• Kiufta (армянін: կոլոլակ kololak) – meaning meatball comes in many types, such as Hayastan kiufta, Kharpert kiufta (Porov kiufta), Ishli kiufta, etc.
• Keshkegh (армянін: Քեշքեղ) is a bulgur pilav-based dish with lamb or chicken; it is cooked in a broth and flavored with butter, cinnamon and pepper.^[103]
• Tehal (армянін: տհալ, also known as ghavurma) is potted meat preserved in its own fat.
• Tjvjik (армянін: տժվժիկ) is an Armenian dish which is mainly based on liver (lamb, beef, pork or chicken). In addition to liver it can include any other субпрадукты.^[104]
• Khashlama (армянін: Խաշլամա) is a traditional Armenian vegetable and lamb stew. It is usually cooked over a tonir, and when finished eaten together with лаваш.^[105][89]
• Urfa kebab (армянін: Կոլոլակ Ուրֆայից, літ ‘Meatballs from Urfa’), is spiced фарш interspersed with eggplant slices.^[106]
• Orukh (армянін: օրուխ) and Khanum budu (армянін: Խանում բուդու), are two Cilician specialties. These fried patties are usually made with a combination of rice, ground meat, eggs, parsley, oil, salt, and black pepper. They are cooked on skewers.^[107]

Цеста

• Matnakash (армянін: մատնաքաշ matnak’aš) – is a soft and puffy leavened bread, made of wheat flour and shaped into oval or round loaves; the characteristic golden or golden-brown crust is achieved by coating the surface of the loaves with sweetened tea essence before baking.
• Лаваш (армянін: լավաշ) – is a thin плоскі хлеб звычайна квашаная and traditionally baked in a tonir.^[108][109]
• Bagharch (армянін: բաղարջ) – sweet ritual bread prepared for New Year’s Eve, Mid-Lent, etc. It usually has a pattern on its top.^[110]
• Choereg or bsatir (армянін: չորեկ, բսատիր) – braided bread formed into rolls or loaves, also a traditional loaf for Easter.^[111]
• Nshkhar (армянін: նշխար nšxar) is the communion bread used during mass (Badarak) У Армянская царква.^[112] It always has a religious (Крысціян) image printed on top of it.^[113]
• Zhingyalov hats (армянін: Ժինգյալով հաց) – Zhingyalov hats are flatbreads filled with seven different greens which include шпінат, каляндра, пятрушка, Базілік, зялёны лук, кроп, і мята. There is a variety of combinations that can be used in the bread and these greens can also be substituted for other greens. The greens are placed in the bread, and then the bread is folded like a into the shape of a boat. After that it is cooked and then eaten.^[114][115]
• Semsek (армянін: սեմսեկ) – is an Armenian dish made with a smooth dough that is topped with mixture of minced meat, herbs, and spices.^[116]

сняданак

The modern Armenian сняданак 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, Армяне in Ліван, Сірыя, і Егіпет may include “FUL” (stewed fava beans in olive oil).

Traditional Armenian breakfast dishes are hearty. They included:

• Хаш, sometimes colloquially called the “Armenian hangover cure”, is a basic dish of simmered cow’s hooves.^[117][118] Хаш is mentioned in 12th century medieval Armenian texts.^[117]
• Byoreks (армянін: բյորեկ), are pies made with філаватае цеста and stuffed with cheese (panirov byorek, З армянін: панір for cheese, Eastern Armenians refer to this as хачапуры) or spinach (similar to спанакопіта in Грэчаская кухня). They are a popular snack and fast food, often served as appetizer. Su byorek літ ‘water burek’ is a lasagna-style dish with sheets of phyllo pastry briefly boiled in a large pan before being spread with fillings. Msov byorek is a bread roll (not phyllo pastry) stuffed with ground meat (similar to Russian пірожкі). They are thought to have entered Armenian cuisine in the middle ages through the Byzantine Empire, when early versions of this dish were known as plakous (savoury version). It was borrowed into Armenian as plagindi, plagunda, і pghagund.^[119] From the latter term came the later арабская імя iflaghun, which is mentioned in the medieval Arab cookbook Wusla ila al-habib as a specialty of the Cilician Armenians who settled in southern Малая Азія, where they later on had interactions with the neighboring Crusader kingdoms. Thus, the dish may have traveled to the Левант ў Сярэднявечча via the Armenians, many of whom migrated there following the first appearance of the Turkish tribes in medieval Anatolia.^[120]
• Loligov dzvadzekh (армянін: լոլիգով ձվաձեխ) is a very common сняданак-dish in Арменія. Essentially a simple scramble with памідор as the base. Some iterations of this dish can include, most commonly, onions and bell peppers. Herbs (эстрагон, фіялетавы базілік, і каляндра) also get added to the dish. It is usually served with traditional лаваш bread, and a variation called Pamidorov dzvadzekh (армянін: պամիդորով ձվաձեխ), which also adds cheese (like Chechil) to the dish.^[121]

Закускі

Трапеза ў Арменіі часта пачынаецца з разнастайных закусак, якія падаюцца «да стала».^[122]

Lavash together with basturma/aboukh, soujoukh, cheeses (chechil, and other armenian cheeses), and sauces (matsoon, jajek, lecho, or аджыка) often get served as an appetizer.^[123]

Armenian appetizers include stuffed vine leaves (called yalanchy sarma, тып долма), a fried cheese-stuffed pastry called dabgadz banir boerag,^[103] stuffed mussels (мідыя долма)^[124] and several types of pickled vegetables generally known as torshi.^[125] Toasted pumpkin seeds (армянін: տուտումի գուդ, Латинизируется: tutumi gud) are a popular snack.^[103]

Chickpea balls called topik are a common Armenian appetizer; they are spiced with парэчка, onions, and cinnamon and served with a соус тахіні.^[5][126]

Takuhi Tovmasyan discusses several Armenian mezzes in her book Sofranız Şen Olsun у тым ліку stuffed mackerel, a dish of beans in sauce served over stale bread (leftover лаваш may be used also) called fasulye pacasi, and a type of olive-oil based appetizer with мідыі званы мідыі pilakisi.^[127]

Салаты

Many, if not most, Armenian salads combine a grain or legume with fresh vegetables—often tomato, onions, and fresh herbs. Mayonnaise is used in Western or Russian-inspired salads (such as Салата Аліўе). Examples of Armenian salads include:

• Eetch – cracked wheat (Its typical red colour is derived from crushed or pureed tomatoes) salad, additional ingredients include лук, пятрушка, аліўкавы алей, цытрына, папрыка, і балгарскі перац. It is similar to the Middle Eastern табуле.^[128]
• Lentil salad – brown lentils, tomatoes, onions, in a dressing of lemon juice, olive oil, and chopped parsley. This salad has many variations, with the lentils being replaced by chick peas, black-eyed peas, chopped raw or roasted eggplant, or other ingredients.

Супы і рагу

All Armenian soups contain соль.

СПА (армянін: Սպաս), which is a matzoonНа аснове суп, and a traditional dish in Арменія.^[129][130] Акрамя matzoon, the main ingredient are травы, and hulled wheat berries (i.e. with husks removed). There are many varieties of Spas, like using рыс, ячменьабо высновы instead of wheat berries. Butter, onions and meatballs often get added for a richer taste.^[131][132]

Хаш is considered an Armenian institution. Songs and poems have been written about this one dish. It is made from cow’s head, feet, stomach, and herbs cooked into a clear broth. Tradition holds that khash can only be cooked by men, who spend the entire night cooking, and can be eaten only in the early morning in the dead of winter, when it is served with heaps of fresh часнык and dried лаваш.^[133]

Mantapour (армянін: մանթապուր mantʿapur) is a soup typically made with matzoon, beaten eggs, flour, garlic and meat broth, to which Манты, either raw or pre-cooked are added. Wheat berries are often added to the soup. Matzoon-manti soup is seasoned with dried мята and consumed hot. There is also another version of mantapour, which consists of манты simmered in a clear broth, and then eaten with a dollop of matzoon or Смятана і пятрушка на вяршыні.^[134]

Putuk (армянін: պուտուկ путок) is a soup made with адвар, бараніна, and pre-soaked chickpeas in clay pots. During the cooking of the mutton and нут, other ingredients such as potatoes, onions, dried алыча, і шафран are added. Slow cooking, which often lasts several hours, allows the flavors to fuse. The soup is served in the clay pot it was cooked in and is often accompanied by an Armenian leavened bread called matnakash.^[135]

Ajapsandal (армянін: Աջափսանդալ) is a vegetable stew made of баклажан, лук, памідор, і перац, прыгатаваная ў алейабо раслінны алей. It is seasoned with чорны перац, часнык, Базілік, каляндра лісце, пятрушка і іншыя прыправы. Часам бульба, перац чылі, і моркву are added although traditional recipes do not include them.^[136]

• Arganak (армянін: արգանակ arganak) – soup that is based on seasoned фрыкадэлькі, and onions, which are cooked in курыны булён, and flavored with lemon juice, egg yolks and пятрушка.^[137]
• Karshm (армянін: կարշմ) is a local soup made in the town of Vaik ў Правінцыя Вайоц Дзор, гэта грэцкі арэх-based soup with чырвоная фасолю, зялёная фасолю, нутand spices. It is garnished with red pepper and garlic.^[138]
• Kyalagyosh (армянін: քյալագյոշ) — армянін  matzoon soup served over toasted pieces of лаваш. The soup is prepared with eggs, flour, matzoon, курыны булён, і Смятана. The soup is then flavored with dried чабор, мята, каляндра і лук.^[139] There also is a version that adds сачавіца to the soup, making the lentils the main component.^[140]
• Vospapour (армянін: ոսպապուր ospapur) - суп з сачавіцы made with brown сачавіцаcooked in broth together with нут, моркву, салера, coarse высновы, and puréed сухафрукты (асабліва абрыкос).^[141] It is flavoured with fried лук, мята, пятрушка, і кмен. Variations also include spices and ingredients like кайенского перац, карыца, памідоры, баклажаны, шпінаті зямля грэцкія арэхі.^[142]
• Kololik (армянін: կոլոլիկ) – is a traditional meatball soup. The meatballs are made with a combination of зямля бараніна, onions, parsley, чорны перац, salt and other прыправы. The soup is prepared with a combination of onions, beaten eggs, рыс, ялавічына, эстрагон, Базілік, і бульба.^[143][144]
• Kololak (армянін: կոլոլակ, or կոլոլակով ապոր Kololakov apoor) – is a soup made with meatballs (consisting of ground meat, rice, onion, egg, and чорны перац) and vegetables like potatoes, моркву, and onions, cooked in a broth made out of water, butter, green chilli, лаўровы, Базілік, кроп, каляндра, black pepper, кмен, and a sauce called lecho (See: Herbs, spices and sauces part of this article).^[145]
• Sokonov (армянін: սոկոնով, or սոկոնով ապոր, Латинизируется: Sokonov apoor) – is a soup made with грыбы, onions, egg, coriander, butter, and black pepper. When the soup is finished garlic-matzoon, parsley, and Чырвоны перац get put onto the soup for additional flavor.^[146]
• T’ghit (армянін: թղիթ) is made from pastegh (thin rolled-up sheets of sour plum purée),^[147] which are cut into small pieces and boiled in water. Fried лук are added and the mixture is cooked into a пюрэ. After that, pieces of лаваш are placed on top. It is eaten hot, and lavash is used to scoop up the mixture by hand.^[148]
• Snkapur (армянін: սնկապուր snkapur) – is a soup made with абсмаленыя грыбы, onions, carrots, potatoes, garlic, крэм, and black pepper. It is made by puréeing all ingredients together.
• Blghourapour (армянін: բլղուրապուր blġurapur) – a sweet soup made of hulled wheat that is cooked in вінаградны сок. It can be served hot, and cold.^[149]
• Бозбаш (армянін: բոզբաշ bozbaš) – a mutton or lamb soup that exists in several regional varieties with the addition of different vegetables.^[150] There is a special kind of bozbash served in Armenia. It is mamed Shoushin bozbash (армянін: շուշին բոզբաշ), and is made from бараніна, айва, яблык, і мята. This variation of bozbash is “practically unknown outside of Armenia”.^[151]
• Brndzapour (армянін: բրնձապուր brndzapur) – rice and potato soup cooked in broth, and garnished with каляндра.^[152]
• Dzavarapour (армянін: ձավարապուր dzavarapur) – soup made from hulled пшаніца, бульба і таматавае пюрэ. Яечныя жаўткі are stirred into the soup before serving.^[153]
• Flol - (армянін: ֆլօլ) beef soup made with проса, spinach leaves and sometimes also cherry-sized dumplings, that are cooked in адвар.^[153][154]
• Katnapour (армянін: կաթնապուր kat’napur) – a milk-based rice soup, sweetened with sugar.
• Katnov (армянін: կաթնով kat’nov) – a milk-based rice soup with cinnamon and sugar.
• Krchik (армянін: Քրճիկ kṙčik) – soup made from квашаная капуста, onions, potatoes, tomato purée, cracked wheat, бульба, coriander, parsley, butter, black pepper, and salt.^[155][156]
• Sarnapour (армянін: սառնապուր saṙnapur) – is a soup made with гарошак, rice, буракі and matzoon.
• Tarkhana (армянін: թարխանա t’arxana) – flour and matzoon soup
• Matsnaprtosh (армянін: մածնաբրդոշ matsnaprt’oš) – this soup is made with sour clotted milk diluted with cold water, with less vegetation than okroshka itself. Matsnaprtosh is served cold as a refreshment and supposedly normalizes blood pressure.
• The “everyday” Armenian stew is the Dzash (Ճաշ). This is a brothy stew consisting of мяса (Або боб, in the meatless version), vegetables, and spices. The dzhash was typically cooked in the tonir. It is generally served alongside a плоў of рысабо высновы. It is sometimes accompanied by bread, torshi or fresh vegetables and herbs. A specific variety of dzhash is the porani (պորանի), a stew made with matzoon. Examples of dzhash are:^[157][158]
  • Мяса і зялёная фасолю or зялёны гарошак (with tomato sauce, garlic, and mint or dill)
  • Мяса і летні сквош (Або цукіні). It is characterized by the liberal use of dried mint, tomatoes, and lemon juice.
  • Мяса і гарбуз. This is a wedding stew made with meat, нут, pumpkin, tomato, pepper, and spices.
  • Мяса і лук-порей in a matsoon.
  • Urfa-style porani, made with small meatballs, chickpeas, chard, and desert truffles.

Рыба

Armenian cuisine includes many typical seafood dishes like fried mussels (мідые тава), stuffed calamari (kalamar dolma), скумбрыя (макрэль) І добры (паламуды).^[5]

,en стронга ад Возера Севан завецца ishkhan and can be prepared different ways including a filled version stuffed with сухафрукты (чарнасліў, damsons, or apricots) and a poached version marinated with red peppers. Ішхан is also sometimes served in a walnut sauce.^[4]

Для краіны, якая не мае выхаду да мора, у армянскай кухні звычайна рыхтуюць рыбу, якую смажаць, а часам і фаршуюць рыбу старажытныя часы, хоць гэта ўжо не часта.

There are several varieties of fish in Armenia:

• Sig (армянін: սիգ сіг) – a whitefish from Lake Sevan, native to northern Russian lakes (endangered species in Armenia).
• Karmrakhayt (alabalagh) (армянін: կարմրախայտ karmrakhayt) – a river trout,^[159] also produced in high-altitude artificial lakes (e.g., the Mantash Reservoir in Shirak Province).^[160]
• Koghak (армянін: կողակ koġak) – an indigenous Lake Sevan fish of the карп family, also called Sevan khramulya(overfished)

Асноўныя курсы

• Fasulya (fassoulia) – a stew made with green beans, lamb and tomato broth or other ingredients
• Гапама (армянін: ղափամա ġap’ama) – pumpkin stew
• Kchuch (армянін: կճուճ kč̣uč̣) – a casserole of mixed vegetables with pieces of meat or fish on top, baked and served in a clay pot
• Tjvjik (армянін: տժվժիկ tžvžik) – a dish of fried liver and kidneys with onions

Рытуальныя стравы

Ritual foods of the Армянская апостальская царква, is food consumed as part of ceremonies, rituals, religious observances, and the like.

• Nshkhar (армянін: նշխար nšxar) ёсць holy communion bread used during mass (Badarak) У Армянская царква.^[112] It always has a religious (Крысціян) image printed on top of it.^[113]
• Мас (армянін: մաս Каляды) – literally means “piece”; a piece of leftover bread from the making of nshkhar, given to worshippers after church service.
• Matagh (армянін: մատաղ mataġ) – sacrificial meat; can be of any animal such as goat, lamb, or even bird.

Напоі

• Armenian coffee (армянін: սուրճ) – is a type of strong coffee popular in Арменія. The main difference between Armenian coffee and Turkish coffee is that кардамон is used in Armenian coffee, while Turkish coffee doesn’t use cardamom.^[161] Armenians introduced the coffee to Корфу when they settled the island, where it is known as “eastern coffee” due to its Eastern origin.^[162] па The Reuben Percy Anecdotes compiled by journalist Thomas Byerley, an Armenian opened a coffee shop in Europe in 1674, at a time when coffee was first becoming fashionable in the West.^[163] In армянін it is either called հայկական սուրճ, haykakan surč, ‘Armenian coffee’, or սեւ սուրճ, sev surč, ‘black coffee’, referring to the traditional preparation done without milk or creamer. If unsweetened it is called bitter (դառը or daruh), but more commonly it is brewed with a little sugar. The coffee gets poured into the cup from a srjeb (армянін: սրճեփ).^[164]
• Кефір (армянін: կեֆիր) – fermented milk drink
• загар (армянін: թան) - matzoon drink (still or carbonated), often flavored with herbs (like parsely і мята) and vegetables like агурок.^[165]
• травяной чай (армянін: թեյ) – is a type of tea drunk in Armenia. The most popular flavors are ziziphora, мята, рамонак, і чабор.^[166][167]
• Джэрмук (армянін: Ջերմուկ J̌ermuk) – a brand of mineral water from the Джэрмуквобласці.
• Hayk, Sari – a brand of bottled mountain spring water from the Джэрмук area (in армянін Гайк стэнды для армянін і Сары для from the mountains).
• Tarkhun soda (армянін: թարխուն t’arxun) - эстрагон-flavored soda.
• Гранатавы сок (армянін: Նռան հյութ) – is a popular beverage in Armenia and can be found in almost all Armenian cities and villages.^[168]

Алкагольныя напоі

Піва

Асноўны артыкул: Beer in Armenia

Armenian-produced beer (армянін: գարեջուր gareǰur) is considered to be one of the favorite drinks of Armenian men. The beer industry is developing barley солад and producing beer from it. The preparation of beer in Armenia was known from ancient times. According to the Greek historian Ксенафонт the manufacture of beer existed in Арменія when he first arrived there(in the 5-4th century BC). Armenians used beer grains for Піваварства (ячмень, проса, хмель).

In 1913 there were three beer factories that produced 54,000 deciliters of beer. From 1952 to 1978, new factories in Yerevan, Горыс, Алавердзі, Абовян were built while existing factories were expanded and improved upon. For providing raw materials for beer production in Гюмры, a large malt plant was launched based in the production of barley malt of Шыракскай valley farms (with the capacity of 10,000 tons of production). In 1985, 6,000,000 deciliters of beer were produced.

Папулярныя брэнды

• Катайк
• Кілікія
• Erebuni (produced by Kotayk Brewery)
• Гюмры
• Аляксандрапаль Архіў 1 August 2015 at the Wayback Machine
• Dargett

Каньяк

армянін каньяк (армянін: կոնյակ каньяк), вядомая ў мясцовасці як каньяк is perhaps Armenia’s most popular exported алкагольны напой. It has a long history of production. Armenian brandy made by Yerevan Wine & Brandy Factory was said to be the favorite drink of British statesman Ўінстан Чэрчыль. It was the favorite alcoholic drink of Joseph Stalin, Франклін Д. Рузвельт і Ўінстан Чэрчыль на Yalta conference у 1945.

The history of Armenian brandy (Ararat Brandy) begins in 1877, in the winery of Armenian merchant N. Tairov (Yerevan). By 1890–1900 Yerevan was becoming a center for the production of brandy, numbering a number of factories owned by Gyozalov (1892), Saradjev (1894), Ter-Mkrtchian (1899), and others. In 1899, N. Tairov sold his factory to Nikolay Shustov‘s well-known brand in Расія. In 1914, there were 15 factories in the province of Yerevan (the largest the one now owned by Shustov) produced 210,010 deciliters of brandy. In 1921, the Soviet state took over Shustov’s factory, and it was renamed to “Ararat”. This became the main factory for wine manufacturing.

Despite the fact that only brandies produced in the Каньяк вобл Францыя have the legal permission to be called “cognac” according to Western trade rules, Armenian brandy is called cognac inside Armenia. Yerevan Brandy Factory is now negotiating to obtain an official privilege to market its brandy as cognac.

Armenian brandy is categorized by its age and method of aging. The rated stars indicate the age of brandy since its закісаннеstarting from 3 stars. The most expensive cognacs have passed additional марачны for more than 6 years and have special names. The brandy is aged in дуб барэлі and is made from selected local white вінаград grown in the Ararat Valley which is giving it a shade of caramel brown.

папулярныя брэнды

• Арарат
• не
• Ararat Erebuni^[169]
• Ararat Taste, collection Apricot, Cherry, Coffee and Honey.^[170]
• Ararat Nairi^[171]
• Ararat Akhtamar^[172]
• Ararat Otborny^[173]
• Ararat Ani^[174]
• Ararat Vaspurakan^[175]
• Ararat Dvin^[176]

Огі

Огі (армянін: օղի òġi) – an Armenian alcoholic beverage usually distilled from fruit;^[177] званы таксама aragh.^[178] Арцах is a well-known brand name of Armenian mulberry vodka (tuti oghi) produced in Нагорны Карабах from local fruit.^[179] У Armenian Diaspora, where fruit vodka is not distilled, огі refers to the aniseed-flavored distilled alcoholic drink called арак.^[180][181]

• Tuti oghi (армянін: թթի օղի t’t’i òġi) – mulberry oghi. It is the most popular variation of this alcoholic drink^[182]
• Honi oghi – from hon, a small red berry (cornelian cherry)
• Tsirani oghi – from apricots
• Tandzi oghi – from pears
• Khaghoghi oghi – from grapes
• Salori oghi – from plums
• Moshi oghi – from blackberry
• Tzi oghi – from figs
• Khundzori oghi – from apples

Віно

Глядзіце таксама: Армянскае віно

The alcoholic drink with the longest history in Armenia is wine. The oldest known winery in the world was discovered in Armenia. Historically, wineries in Armenia were concentrated along the Ararat valley. Of particular note was the district of Koghtn (Գողթն, current Nakhichevan area). Today, Armenian wineries are concentrated in the Areni region (district of Vayots Dzor).^[183][184]

Armenian wine is mostly made from local varietals, such as Areni, Lalvari, Kakhet, etc., though some wineries mix in better known European varietals such as Chardonnay and Cabernet. Winemaking took a downward plunge in the years following the collapse of the Soviet Union, but is undergoing a revival, with the addition of world-class labels such as Zorah Wines. A yearly свята віна, held in Areni, is popular with the locals and features wines from official wineries as well as homemade hooch of varying quality. Armenian wines are predominantly red and are sweet, semi-sweet (Vernashen, Ijevan), or dry (Areni).

Armenian Highland engaged in winemaking since ancient times. It has achieved considerable development of Урарту times (9th – 6th centuries. BC). During excavations in the castle of Teyshebaini around traces of 480 different types of grapes were found, and in Toprakkale, Manazkert, Red Hill and Ererbunium 200 pots.

The evidences of high-level and large-scale wine production in Armenia are as foreign (Герадот, Страбон, Ксенафонт and others) and Armenian historians of the 5th–18th centuries, as well as sculptures of architectural monuments and protocols. Armenia’s current area began wine production in the 2nd half of the 19th century. At the end of the 19th century, next to the small businesses in Yerevan, Ghamarlu (Арташат), Аштаракское, Эчміядзін (Вагаршапат ), there were 4 mill.

In addition to grapes, wines have been made with other fruit, notably pomegranate (армянін: նռան գինի nran kini), apricot, quince, etc. In some cases, these fruit wines are fortified.

Мінеральныя вады

Armenia has rich reserves of mineral water. After the establishment of the Савецкі Саюз the study and development of multilateral disciplines in these waters began. First industrial bottling was organized in Арзні in 1927. In 1949, Дыліжан and Jermuk mineral water factories were put into operation. In 1960–1980 “Севан»,«Ганкаванскі»,«Lichk»,«Бджні»,«Лоры»,«Arpi»,«Арарат”, mineral water bottling plants and factories were launched, which are involved in the production unit “mineral water of Armenia”. АССР in 1985 produced 295 million bottles of mineral water.^{[Правіць]}