Armenian cuisine

Armenian cuisine is the traditional cooking style of the Armenian people. It is a representative of the cuisine of the Caucasians, with some Middle Eastern influence. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines.

Etymology

The term "Armenian cuisine" comes from the Armenian people, who have their unique style of cooking.

Soups

Armenian cuisine includes a variety of soups. Some of the most popular ones include:

• Khash is a traditional dish, originating in the Shirak region. It is a soup made from boiled cow or sheep's feet and/or head, and is traditionally eaten in the early morning.

• Kharcho is a traditional Georgian soup containing beef, rice, cherry plum purée and chopped walnut.

• Bozbash is a mutton soup that exists in several regional varieties with substantially different ingredients.

Related Terms

• Dolma is a family of stuffed dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia, and Central Asia.

• Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea.

• Khorovats is an Armenian barbecue. It is the most representative dish of Armenian cuisine enjoyed in restaurants, family gatherings, and as fast food in Armenia and by Armenians around the world.

See Also

• Cuisine of the Caucasus
• Middle Eastern cuisine
• European cuisine

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