Armenian cuisine

Armenian cuisine(Armenian:Հայկական խոհանոց) includes the foods and cooking techniques of theArmenian peopleand traditionalArmenianfoods 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 requiresstuffing,frothing, andpuréeing.Lamb,eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefercracked wheattomaizeandrice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices.
Freshherbsare 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,farina, and flour. Historically, rice was used mostly in the cities and in certain rice-growing areas (such asMarashand the region aroundYerevan). Legumes are used liberally, especiallychick peas,lentils,white beans, andkidney beans. Nuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are not onlywalnuts,almonds, andpine nuts, but alsohazelnuts,pistachios(inCilicia), and nuts from regional trees.
Fresh anddried fruitare used both as main ingredients and as sour agents. As main ingredients, the following fruits are used:apricots(fresh and dried),quince,melons, and others. As sour agents, the following fruits are used:sumacberries (in dried, powdered form), sour grapes,plums(either sour or dried),pomegranate,apricots,cherries(especiallysour cherries), andlemons. In addition togrape leaves,cabbageleaves,chard,beetleaves,radishleaves,strawberryleaves, and others are also stuffed.
A typical meal in an Armenian household might consist of bread, butter, buttermilk, cheese, fresh and pickled vegetables, andradishes. Lunch might include a vegetable or meatball soup with sour milk.
Lamb,yogurt, 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 ofAsia. Armenian dishes make use ofcracked wheat, whileGeorgianvariations usemaize. Armenian cuisine also makes use of mixed flours made fromwheat,potatoand maize, which produces flavors that are difficult to replicate. Armenianstail fatdmak.Archaeologists have found traces ofbarley,grapes,lentils,peas,plums,sesame, andwheatduring excavations of theErebuni FortressinYerevan.
Herbsare used copiously in Armenian cuisine, and Armenian desserts are often flavored withrose water,orange flower waterandhoney.Salads are a staple of the Armenian diet, along with variousyogurt soupsand lamb stews, which sometimes include apricots.Pomegranate juiceis a popular beverage.Murat Belgehas written that both Armenian andIraniancuisines have meat and fruit dishes, where meat is cooked together with fruits likequinceandplums, which are uncommon inOttoman cuisine.
Mezesmade withchickpeas,lentils,beansandeggplantsplay a role in Armenian cuisine, often served with traditionallavashbread. Lavash may also be used as a wrap for various combinations of fried meat, vegetables, cheese and herbs.Armenian cuisine also features filledpastrypies calledboereg, various types of sausages, toasted pumpkin seeds,pistachios,pine nuts,basturma, anddolma.
Cinnamonis 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.In a survey of Armenian-American cuisine,gingerwas rated an important spice.
Armenians were affected by the ongoingOttoman–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 ofArmenian literature. 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 inVanattended by Armenian priests, laymen and Turks, with the refrain repeating "Intercede to the great barrel, bountiful is its wine."The poem contains many Armenian terms for common foods. Some of the terms found in Andreas are:
Ardashes H. Keoleian authored theOriental 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.
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".She is considered to have anticipated Armenian American fusion cooking with recipes like "chocolate yogurt".
Grains used in traditional Armenian cuisine includedmillet,wheat,barley,rye,peasandmaize. Variouslegumeswere also consumed such aslentils,chickpeas, andbeans.
Grains are used for a variety of purposes: traditionallavashbread is made fromwheat flourand grains are also added to soups to give them a thicker consistency.Lavashis baked in a traditional claytoniroven. Bread is a very important staple of Armenian cuisine.
Koftacan be made with bulgur, finely chopped vegetables, herbs and often lamb. There are variations intended to be eaten cold or served hot.Sini keuftehis a dish similar tokibbeh, 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.
Harissa(Armenianհարիսաharisa, 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.Traditionally, harissa was prepared on feast days in communal pots. The wheat used in harissa is typically shelled (pelted) wheat, though inAdana, harissa is made with կորկոտ (korkot; ground, par-boiled shelled wheat). Harissa can be made with lamb, beef, or chicken. A small piece ofbutteris often put at the top of the harissa.
A common dish of Armenian cuisine ispilaf(եղինձ;yeghints). Pilaf is a seasoned rice, bulgur, or shelled wheat dish often served with meats such as lamb or beef. Armenian recipes may combinevermicelliororzowith rice cooked in stock seasoned with mint, parsley and allspice.One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock withraisins,almondsand allspice.Armenian rices are discussed byRose Baboianin her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace ofAintabin Turkey.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 ofZeytun(present daySüleymanlı).
Lapais a kind of savoryriceporridgeorgrueleaten in Armenia, but it also is an Armenian word with several meanings.One of which is "watery boiled rice, thick rice soup, mush" andlepewhich refers to various rice dishes differing by region.Antranig Azhderian describes Armenian pilaf as "dish resembling porridge".
In Agn (present-dayKemaliye) a thinflatbreadcallingloshigwas baked and dried. It would be wetted again before being eaten.Badjougwas a pastry of fat and flour stamped with designs and sent as a wedding invitation.Glodjwasunleavened breadmade forLentandklrdigwas a bread made ofsemolina.
Armenians make extensive use of various herbs in their dishes. Oneporridgeprepared fromcerealsand wild herbs is calledkerchik. (The same name is used byYazidis.) Armenians usually eatkerchikwithpickledcabbage, whereas Yazidis eat it withknotgrass(Polygonum aviculare).TheEastern Anatoliaregion, where many Armenians lived prior to theArmenian genocide, has an immensely rich plant biodiversity with over 3,000vascular planttaxa—of these almost 800 areendemicspecies. The inhabitants of this region often lived in inaccessible area and were dependent on local cultivated and wild flora. Some of the most important areas of the region, in terms of plant diversity, includeHarput,Lake HazarandMunzur.
In Armenia there are more than 3,600 wild plant species. Those includestinging nettle(mostly used for tea),asparagusandmallowan herb that formed the original basis formarshmallows.
Commonly used spices includeblack pepper,sumac,cumin,caraway,cardamom,mahleb,clove,anise,curcuma,fennel,fenugreek,blue fenugreek,allspice,ziziphora,saffron,paprika,cayenne, andcinnamon.Some greens were dried and used to season cooking includinggarlic,spinach,parsley,mint,coriander,dill,summer savory,thyme,tarragon,leek,chive,celery,marjoram,bay leaves, andbasil.Red pepper pulp was dried in the sun. Sprigs ofterebinthwere dried and infused in a mixture of water, olive oil and brine, then toasted and ground. The ground terebinth was added as a seasoning foreetch,tabouleh, and baked breads.
An Armenian spice mix called cemen (Armenian:չաման), that consists ofcaraway,paprika,blue fenugreek,fenugreek,black pepper,allspice,cumin, garlic,salt, andcayenne(optional). When used as a marinade, (mostly forbasturma) the spice blend is added totomato paste, parsley, crushed garlic cloves, and eitherolive oil, ormatzoon.A sweet Armenian “spice mix” called khoritz, which is used to prepare Armenian desserts likeGataorNazook, is made ofsugar,flour, andbutter. In some variationswalnutsare added.
One Armenian sauce that is also the base of some Armenian dishes, is Lecho (Armenian:լեչո). It is made with tomato,peppers/paprika,parsleyand salt, and it is usually served hot.Red jajek (Armenian:կարմիր ջաջիկ), also called matsnaprtosh (Armenian:մածնաբրդոշmatsnaprt'oš) inArtsakh, is a yogurt sauce made with matzoon,sour cream,red beet, onion, garlic,cucumber(optional), black pepper,dill, and coriander.Matzoonalone can also be used as a sauce, and when used as one, spices and herbs are often added to it. Other popular sauces in that are used in Armenian cuisine includeajika, andjajek.
Typical dairy items were present in the Armenian cuisine such asmatzoon,strained yogurt,butter,cream, andcheese.
Cheese is a staple of Armenian cuisine and in the traditional cuisine it was consumed daily. The process of making Armenianloricheese begins by boiling, similar tohalloumicheese. It is preserved in abrinesolution.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 bepreservedin brine solution.Chechilis a type of smoked Armenianstring cheese.Yeghegnadzor is an Armenian steamed cheese made frompasteurizedcows 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 6 months before consumption. The texture is semi-soft, and crumbly.Chanakh isArmeniansoft cheesethat is soaked in pots and filled withbrine. Its texture is slightly brittle.Motal 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.
InMusa Dagh, traditional cheese was made fromcurdscalledchoukalig.Gijorkebdzoudz baneyrwas salted and driedthymecombined with curds and preserved in a jug.Sourkicheese was a mixture of spices and curds shaped as a pyramid, dried, and stored in glass until it began to turn moldy.Khiroubaneyrwas made by adding yogurt water tomilk.
Matzoon(Armenian:մածուն,matsun) and otheryogurt-derived products are of particular importance in the cuisine.Tahn(similar toayranin 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.Tanis the traditional Armenian name forstrained yogurt.Strained yogurt that was boiled with water until completely solid was calledyepadz madzoun(cooked yogurt) and it could be stored for use in winter soups.Butter was made by beating matzoon in achurn.
Baboian gives several different recipes that can be prepared withmadzoonlikebarleymatsoon soup,jajek(which she calls Easter Spinach Salad) and sauce served with koftas.She has also a matsoon spice cake with cinnamon,nutmegandclovesserved with coconut and walnut topping. Her recipe forfruitcake, also made with yogurt, includesdried fruits, nuts, baking spices and assortedcandied fruits.
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 freshmilkwhen it was published.In the 1950s, Sarkis Colombosian, an Armenian who had fled Turkey in 1917, began selling yogurt from anAndover, Massachusettsbaseddairy farm, which he purchased during theGreat Depression. The family made the matsoon themselves and also madetan. Armenian merchants inWatertown, Massachusettsbegan ordering yogurt,labnehand string cheese fromColombo Yogurt, and the product eventually made it on to supermarket shelves.
Tarhanais a mixture of yogurt and bulgur wheat.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.Traditionally, it was stored in cloth bags.Three types oftarhanaare known from Agn (present-day Kemaliye): the commonly knowntahneh tarhanamade from milled bulgur and ayran,chreh tarhanafrom bulgur and water (for Lent) andshira tarhanawith bulgur and grape juice.According toStanley Kerr, a staff member at theNear East Relieforphanage for Armenian children, when the massacres began during theBattle of MarashArmenians sheltering at a soap factory sustained themselves on stores that includedtarhana, dried fruits and olive oil.
The main ingredients in Armenian sweets arehoney, fruits, nuts, yogurt and sesame. Both dried and fresh fruits are used.There are many fruit-based Armenian desserts including smoked peaches and nuts cooked in honey and various fruitcompotes.Sweet sujuk (calledchurchkhelainGeorgia) are nuts that are coated in fruitmust, or juice.Matzoon, and nuts, that are sweetened with honey, are a popular dessert inArmenia.Cinnamon is heavily used as spice for desserts like apricot compote, andkurabiye(a type of cookie).The apricot speciesPrunus Armeniacais named after Armenia.The scientific namearmeniacawas first used byGaspard Bauhinin hisPinax Theatri Botanici(page 442), referring to the species asMala armeniaca"Armenian apple". It is sometimes stated that this came fromPliny the Elder, but it was not used by Pliny.Linnaeustook up Bauhin's epithet in the first edition of hisSpecies Plantarumin 1753.Armenian and Persian peaches were reportedly traded westward during the era ofAlexander the Great.OneSoviet-erawriter reports that Armenia's apricots, peaches, walnuts and quince are "equal or superior to the world's best grades".Another writes "Armenian peaches are famous, and her brandies are popular throughout the world".Grapes, figs, and pomegranates are also popular.Grapes and apricots are commonly used to makebastegh(Armenian:պաստեղ), a dried "fruit leather" that resemblesFruit Roll-Ups.Alani (ալանի) are pitted dried fruits stuffed with ground walnuts and sugar.
The Armenian version of thegrainpuddingashureis calledanoushabour(Armenian:անուշաբուր). Since Armenians serve this pudding duringChristmasand onNew Year's Eve, it is sometimes called "Armenian Christmas Pudding". The pudding may be accompanied bykurabiyeor nuts such asalmondsandpistachios.Likeashure, 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.
Armenianbaklava, known in Armenian aspakhlava(Armenian:Փախլավա), is made of layers ofphyllo dough, a filling of cinnamon-spiced chopped walnuts, and a syrup made fromcloves, cinnamon, lemon juice, sugar and water.It is diamond-shaped and often has either onehazelnut, almond, or half a walnut placed on each piece.It is often served at special occasions likeArmenian christmasorArmenian eastern.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 ofLentJesusspent in the desert.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.The city ofGavarmakes 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 ofhoneyandflowers.This type of baklava used to be prepared in the then-Armenian city ofBayazet, but the people living there immigrated to Gavar and surrounding regions in 1830.Armenians say the name of the pastry, which they callpaklava, derives from the Armenian wordbakh(Lent) andhelvah("sweet").
Gata(Armenian:գաթա) is an Armenian pastry or sweet bread. There are many variations of gata inArmenia.One popular variety of it iskoritz(khoriz), a filling that consists offlour,butterandsugar. Gata can have other fillings such as nuts, most commonly walnuts.
Nazook(Armenian:նազուկ) is a rolledArmenianpastry made fromflour,butter,sugar,sour cream,yeast,vanilla extractandeggs, with a filling (khoriz) made with sugar, flour, butter, andnuts, especiallywalnuts.
Cigarette cookies (Armenian:սիգարետ թխվածքաբլիթներ) are soft cookies that are rolled into the form of a cigarette. They are filled with eitherlokhum, a mixture of sugar,cardamom, and walnuts, or a combination of both. The dough mainly consists  ofmatzoon, butter, eggs, and flour.When finished the pastry gets dusted withpowdered sugar.
Tahini rolls(Armenian:թահինի հաց) are made by rolling dough out, spreading it with a mixture oftahini, 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.
The Mikado cake (Armenian:միկադո տորթ) is an Armenianlayer cakemade by stacking up layers of baked dough (the dough mainly consists of flour,sour cream, butter, and egg) and a buttercream that mainly consists ofbutter, chocolate,brandyandcondensed milkon top of each other. When finished the cake gets covered in the aforementioned buttercream, and shreds ofchocolate, or leftover dough-crumbles.
Murabba(Armenian:մուրաբա) is a sweet fruit, and nut preserve. It is usually prepared with fruit, sugar, and spices. A unique variation only found in Armenia ispumpkinmurabba.These fruit preserves often accompany beverages, liketea.
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 likeeggplant) to the more elaborate. Certain regions in Eastern andWestern Armeniadeveloped their own variations of grilled meat. Armenians eat various meats likemutton,beefandgoatbut the most popular meat in Armenian cuisine ispork.Sixteenth- and seventeenth-century Armenian writers inOttoman Anatoliaconsidered 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."
Roasted piglet, calledgochi, is a traditional holiday meal prepared for New Year's celebrations. Roasted pork chops (chalagach) are a favored item for barbeques.
Khorovats(Armenian: խորոված) is an Armenian-style barbecue that is usually made frompork, 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.Lula kebab(Armenian:լուլա քյաբաբ) is a type ofkebabcooked on skewers. It is made from minced meat that is spiced withonion,tail fat,salt,black pepper, andsumac.It is usually served withlavash, grilled onions, andpomegranates.
Dolma(Armenian:տոլմա) andstuffed eggplant(Armenian:լցոնած սմբուկներ) dishes are widespread inArmenia. 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 aDolma festival in Armeniathat appreciates the art of tolma-making in Armenia.
Basturma(Armenian:բաստուրմա) is a salted meat that isdried, andcured, 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 inArmenia.According to some sources, the first recorded mention of Basturma was between 95-45 BC inArmeniaduring the reign ofTigranes the Great, where it was known as aboukh (Armenian:աբուխ).The wordabookhd(Classical Armenian:apukht)was already used in theArmenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”.While others say that the basturma we know today was invented in theArmenian Kingdom of Cilicia.
Other Armenian meat-based dishes:
The modern Armenianbreakfastconsists 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,ArmeniansinLebanon,Syria, andEgyptmay include "ful" (stewed fava beans in olive oil).
Traditional Armenian breakfast dishes are hearty. They included:
Meals in Armenia often start with a spread of appetizers served for "the table".
Lavash together withbasturma/aboukh, soujoukh, cheeses (chechil, and other armenian cheeses), and sauces (matsoon,jajek, lecho, orajika) often get served as an appetizer.
Armenian appetizers include stuffed vine leaves (calledyalanchy sarma, a type ofdolma), a fried cheese-stuffed pastry calleddabgadz banir boerag,stuffed mussels (midye dolma)and several types of pickled vegetables generally known astorshi.Toasted pumpkin seeds (Armenian:տուտումի գուդ,romanized:tutumi gud) are a popular snack.
Chickpea balls calledtopikare a common Armenian appetizer; they are spiced withcurrants, onions, and cinnamon and served with atahini sauce.
Takuhi Tovmasyan discusses several Armenian mezzes in her bookSofranız Şen Olsunincludingstuffed mackerel, a dish of beans in sauce served over stale bread (leftoverlavashmay be used also) calledfasulye pacasi, and a type of olive-oil based appetizer withmusselscalledmidyepilakisi.
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 asOlivier salad). Examples of Armenian salads include:
All Armenian soups containsalt.
Spas(Armenian:Սպաս), which is amatzoon-basedsoup, and a traditional dish inArmenia.Besidesmatzoon, the main ingredient areherbs, and hulledwheat berries(i.e. withhusksremoved). There are many varieties of Spas, like usingrice,barley, orbulgurinstead of wheat berries. Butter, onions and meatballs often get added for a richer taste.
Khash, 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 freshgarlicand driedlavash.
Mantapour(Armenian:մանթապուրmantʿapur) is a soup typically made with matzoon, beaten eggs, flour, garlic and meat broth, to whichManti, either raw or pre-cooked are added.Wheat berriesare often added to the soup. Matzoon-manti soup is seasoned with driedmintand consumed hot. There is also another version of mantapour, which consists ofMantisimmered in a clear broth, and then eaten with a dollop of matzoon orsour creamandparsleyon top.
Putuk(Armenian:պուտուկputuk) is a soup made withbroth,mutton, and pre-soaked chickpeas in clay pots. During the cooking of the mutton andchickpeas, other ingredients such as potatoes, onions, driedalycha, andsaffronare 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 calledMatnakash.
Ajapsandal(Armenian: Աջափսանդալ) is a vegetable stew made ofeggplant,onion,tomato, andbell pepper, cooked inbutter, orvegetable oil. It is seasoned withblack pepper,garlic,basil,corianderleaves,parsleyand otherseasoning. Sometimespotato,chili pepper, andcarrotsare added although traditional recipes do not include them.
Armenian cuisine includes many typical seafood dishes like fried mussels (midye tava), stuffed calamari (kalamar dolma), mackerel (uskumru) andbonito(palamut).
ThetroutfromLake Sevanis calledishkhanand can be prepared different ways including a filled version stuffed withdried fruits(prunes,damsons, or apricots) and a poached version marinated with red peppers.Ishkhanis also sometimes served in awalnut sauce.
For a relatively land-locked country, Armenian cuisine includes a surprising number of fish dishes. Typically, fish is either broiled, fried, or sometimes poached. A few recipes direct the fish to be stuffed. Fish may have been used to stuff vegetables in ancient times, though that is not common anymore.
There are several varieties of fish in Armenia:
Ritual foods of theArmenian Apostolic Church, is food consumed as part of ceremonies, rituals, religious observances, and the like.
Armenian-produced beer (Armenian:գարեջուրgareǰur) is considered to be one of the favorite drinks of Armenian men. The beer industry is developing barleymaltand producing beer from it. The preparation of beer in Armenia was known from ancient times. According to the Greek historianXenophonthe manufacture of beer existed inArmeniawhen he first arrived there(in the 5-4th century BC). Armenians used beer grains forbrewing(barley,millet,hops).
In 1913 there were three beer factories that produced 54,000 deciliters of beer. From 1952 to 1978, new factories in Yerevan,Goris,Alaverdi,Abovyanwere built while existing factories were expanded and improved upon. For providing raw materials for beer production inGyumri, a large malt plant was launched based in the production of barley malt ofShirakvalley farms (with the capacity of 10,000 tons of production). In 1985, 6,000,000 deciliters of beer were produced.
Popular brands
Armenianbrandy(Armenian:կոնյակkonyak), known locally askonyakis perhaps Armenia's most popular exportedalcoholic drink. It has a long history of production. Armenian brandy made by Yerevan Wine & Brandy Factory was said to be the favorite drink of British statesmanWinston Churchill. It was the favorite alcoholic drink of Joseph Stalin,Franklin D. RooseveltandWinston Churchillat theYalta conferenceat 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 toNikolay Shustov's well-known brand inRussia. 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 theCognacregion ofFrancehave the legal permission to be called "cognac" according to Western trade rules, Armenian brandy is called cognac inside Armenia.Yerevan Brandy Factoryis 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 itsfermentationstarting from 3 stars. The most expensive cognacs have passed additionalvintagefor more than 6 years and have special names. The brandy is aged inoakbarrelsand is made from selected local whitegrapesgrown in the Ararat Valley which is giving it a shade of caramel brown.
Popular Brands
Oghi(Armenian:օղիòġi) – an Armenian alcoholic beverage usually distilled from fruit;also calledaragh.Artsakhis a well-known brand name of Armenian mulberry vodka (tuti oghi) produced inNagorno-Karabakhfrom local fruit.In theArmenian Diaspora, where fruit vodka is not distilled,oghirefers to the aniseed-flavored distilled alcoholic drink calledarak.
The alcoholic drink with the longest history in Armenia is wine. Theoldest known winery in the worldwas 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).
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 asZorah Wines. A yearlywine festival, 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 ofUrartutimes (9th – 6th centuries. BC). During excavations in the castle ofTeyshebainiaround traces of 480 different types of grapes were found, and inToprakkale,Manazkert, Red Hill and Ererbunium 200 pots.
The evidences of high-level and large-scale wine production in Armenia are as foreign (Herodotus,Strabo,Xenophonand 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(Artashat),Ashtarak,Echmiadzin(Vagharshapat), there were 4 mill.
In addition to grapes, wines have been made with other fruit, notably pomegranate (Armenian:նռանգինիnran kini), apricot, quince, etc. In some cases, these fruit wines are fortified.
Armenia has rich reserves of mineral water. After the establishment of theSoviet Unionthe study and development of multilateral disciplines in these waters began. First industrial bottling was organized inArzniin 1927. In 1949,Dilijanand Jermuk mineral water factories were put into operation. In 1960–1980 “Sevan”, “Hankavan”, “Lichk”, “Bjni”, “Lori”, “Arpi”, “Ararat”, mineral water bottling plants and factories were launched, which are involved in the production unit "mineral water of Armenia".ASSRin 1985 produced 295 million bottles of mineral water.