page_title: Armenian cuisine
section_title: Drinks
hierarchical_section_title: Armenian cuisine / Drinks
caption_attribution_description: English: Jermuk (water)
context_page_description: Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian populated areas.
  The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices.
  Fresh herbs 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, semolina, farina, and flour. Historically, rice was used mostly in the cities and in certain rice-growing areas.
context_section_description: Armenian coffee (Armenian: սուրճ) – strong black coffee, finely ground, sometimes sweet
  Kefir (Armenian: կեֆիր) – fermented milk drink
  Tahn (Armenian: թան) – yogurt drink (still or carbonated)
  Jermuk (Armenian: Ջերմուկ J̌ermuk) – a brand of mineral water from the Jermuk area.
  Hayq, Sari – a brand of bottled mountain spring water from the Jermuk area (in Armenian Hayq stands for Armenia and Sari for from the mountains).
  Tarkhun soda (Armenian: թարխուն t’arxun) – tarragon-flavored soda.
caption: Jermuk is a bottled mineral water originating from the town of Jermuk in Armenia, and bottled since 1951
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