Globaleats
Armenia
A melting pot of Mediterranean, Middle Eastern and Balkan cooking.
user ratingArmenia is a landlocked country bordered by Turkey, Georgia, Azerbaijan, Iran and Nakhchivan but has nevertheless maintained an enduring and ancient relationship with Europe. It is important to note that only about one-third of Armenians actually live in Armenia. The rest (known as the Armenian diaspora) live throughout the world. Armenian cuisine has been influenced by Mediterranean, Middle Eastern, Balkan and Eastern European cooking styles.
Lamb, eggplant, yogurt, and bread are basic features of Armenian cuisine. Appetizers called mezze are an important part of the Armenian diet. Lavash, a soft thin flatbread is dipped into or spread with hummus made from chickpeas and mutabal made from chopped grilled eggplant and spices. Lahmajoun is a thin pizza topped with ground meat. Eetch is a popular salad made with bulgar (cracked wheat) and is similar to Middle Eastern tabouleh. Boeregs are pies made with phyllo and stuffed with cheese and/or spinach much like the Greek spanakopita.
Khorovats, skewered grilled meats are usually the main course of an Armenian meal but you can find steaks or chops grilled without the skewer as well. Armenians have created many varieties of delicious stews and soups including Arganak, chicken soup with small meatballs, egg yolks, lemon and parsley. Khash is a traditional soup made from ham hocks and herbs. It is supposed to be cooked specifically by men during a long winter night and then eaten in the early morning with fresh garlic and dried lavash (flatbread). Cheese and other dairy and fish from lakes and rivers are also part of the Armenian fare.—Jennifer Capalbo



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