Best Armenian Food – 51 Armenian Dishes And Traditional Food In Armenia To Try
Armenian cuisine is good! There are some dishes that are authentic traditional food in Armenia to try and drinks in Armenia!
Armenian cuisine uncovers the topography and history of the nation, just as creatures and yields developed on its region. The food is wealthy in vegetables, meat, and fish; be that as it may, eggplant, sheep, and lavash make up its essential parts.
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BEST ARMENIAN FOOD: 51 BEST ARMENIAN DISHES AND TRADITIONAL FOOD IN ARMENIA TO TRY
ARMENIAN DISHES: TRADITIONAL FOOD IN ARMENIA
Spas is a tangy, smooth, and highly filling classic Armenian soup. It’s usually made with yogurt, flour, butter, water or chicken stock, and grains, however the grains could be try to replace with rice or rice flour, and kale and eggs are frequently, sometimes not, included here. On top of spas, cilantro or mint is generally garnish.
Arganak is an Armenian soup made with chicken stock and meatballs. Meatballs consisting of veteran beef mince, cook rice, and onions are frequently used, and that they are cook in a chicken broth flavors with lime juice and eggs. This word arganak originally refer to a sort of soup season with herbs or cook with herb in Armenian.
Lobahashu is a classic Armenian bean soup. Freshly ground walnuts are mixed into cook mash kidney beans. Lobahashu is a smooth, spicy pate with a light pink hue from the beans.
Dzhash seems to be a tomato-base stew containing meat or beans, but still veggies. The stew was frequently seasoned generously with a range of cuisines. Beef, summer squash, mint, and lemon juice dzhash, or the wedding stew.
Khash is indeed a meal that consists of cook cow or sheep parts, such as the head, hooves, and stomach. Pacha, kalle-pache, kakaj ürpi, or serûpê are some of the other names for it. Khash is thought to have originated in Armenian cuisine.
6. EECH ARMENIAN SALAD
Eech Armenian Salad is a delicious Armenian bulgar salad. It will be absolutely delightful whether served] hot, ambient temperature, or chilly. Bulgur, onions, tomato paste, parsley, and red pepper make up eech Armenian salad.
7. TABBOULEH SALAD
Tabbouleh salad is a popular Armenian food. Tabbouleh is a salad and has a crispy and chewy consistency. It is made with a base of fresh, finely chop parsley leaves, olive oil, bulgur wheat, and chop mint leaves. Tabbouleh salad is so famous that it has its own day, which is recognizes every year on July 1st.
8. AVELUK SALAD
Aveluk Salad is a classic Armenian ingredient that’s use in a variety of meals. Aveluk is a species of wild or hill sorrel endemic to Armenia which has a somewhat tangy taste. It’s a classic Armenian component that’s use in a variety of meals, including aveluk soup and aveluk salad.
Dolma is a popular food in the Balkans. Dolma refers to every veggie that has been filled with a rice-base filling. Grape leaves were packed with grains and ground pork for classic dolma. Rice or bulgur ought to be included in meat dolma.
Delicious Local dumplings pack with spicy ground beef and onions are known as manti. The most typical topping for the dumplings is a sauce made of yogurt and garlic. Manti dumplings are famous in Turkey and a variety of other cuisines, including Armenian, Afghan, and Central Asian cuisines.
Kyufta is one of the most popular Armenian dishes to try. Kyufta is a low-calorie, tender meat dish. It is one of Armenian cuisine’s first dishes. Pure beef is used to make kyufta.
Sujuk is indeed an Armenian sausage cook with beef, garlic, and a variety of seasonings. It’s a brawny sausage that will stick to your ribs. Sujuk is among the culinary treasures that the Armenian people brought to Syria with them.
Harissa is chili paste with a long history. The major element in this spicy paste is roasting red peppers, which are combined with olive oil and flavorings like cumin, coriander, caraway, and garlic. There are many different types of harissa there is no one-size-fits-all recipe, and each family has its own version.
Byorek is a must-try in Armenian cuisine. Byorek can be fill with a variety of ingredients, including meat, cheese, spinach, or potatoes. Byorek is a thicker version of phyllo that is flatter than a tortilla.
Lahmacun is a crispy, doughy dessert that is garnished with spicy mince pork. It’s a popular midday snack and the ideal street food. Lahmacun is best suits hot, with a squeeze of lemon juice drizzle on top.
16. ARMENIAN EGGPLANT
Armenian Eggplant is a delicious vegan side dish. You cook in the oven, the eggplant turns delicate and combines the tastes of tomato, onion, and bell pepper, resulting in a delicious Middle Eastern dish. Armenian Eggplant serves with tabuli salad, hummus, but a whole wheat pita on the side.
17. STUFFED PEPPERS
Stuffed peppers were pack with mince pork and rice, then flavor with seasonings and garlic. Mushrooms with spices, cheeses, or rice with carrots, onions, eggplants, and tomatoes are some of the other variations. Originally, stuffed peppers were cooked in tomato juice with salt, pepper, and bay leaves.
18. TATAR BORAKI
Tatar Boraki is essentially a type of fresh pasta. Garlic yogurt and sautéed onions are common accompaniments. Tatar Boraki has a unique flavor that you can’t get enough of.
Arishta is a homemade pasta similar to fettucine, but with a richer flavor thanks to a little of brown butter. It goes by a variety of names in Armenia.
20. ZHINGYALOV HATS
Zhingalov hats are indeed typical Armenian flatbread stuff with herbs and vegetables. This is typically baked in a hot saj, an Armenian cast-iron dish that looks like a bulging tray. Zhingalov hats are typically serve with butter as a snack, appetizer, or main meal.
21. RICE PILAF
Rice pilaf is a rice or wheat dish, depending on the region. It can be as basic as garlic, onion, rice, stock, and spices, or it can be a combination of rice and pasta, like orzo, broken vermicelli, and even lentils.
Originally, topik was consumed during Lent. It’s thought up of a potato and chickpea shell encasing a paste-like mixture of onions, currants, pine nuts, tahini, and olive oil.
Topik‘s filling was commonly season with cinnamon and spices, and the meal is traditionally serve with lime juice and cinnamon sprinkle on top.
Khorovats is an Armenian barbeque technique in which the meat will be first skewer on strong skewers. Roasting veggies, onions, flatbreads, cheese, tomato-cucumber salad, and pickle green chilies are also common side dishes.
Khashlama is a simple and classic beef meal that originates in the Caucasus. The dish was produce by gently boiling huge slabs of meat in hot water, which is commonly beef, veal, or lamb. Khashlama was cook gently over an open flame till the meat is completely soft.
Tjvjik is produced by frying beef liver chunks with a big amount of onions that had only been seasoned with salt and black pepper. Tomatoes, a range of veggies, various herbs, or other offal like hearts and kidneys are already combined into the meal.
26. LULE KEBAB
Lule kebab is a special type of kebab that is famous all through the Caucasus. It’s usually made with ground lamb and finely chopped onions. Season the lule kebab mixture with salt and black pepper before skewering and grilling.
Chikofte are soft bulgur patties that pack a flavor punch and make the best vegetarian wraps! The meal is eaten as a meze and therefore is usually serve almost chilly. Chikofte is a dish that is prominent in Armenian and Turkish cuisines, as well as the Urfalim Jews’ traditional food.
28. RED LENTIL KOFTE (VOSPOV KOFTE)
Red Lentil Kofte is indeed a Middle Eastern vegan popular food with red lentils, bulgur, and saute onions. It comes with a beautiful chop salad on the side.
Kchuch is a classic Armenian veg and meat dish cook in a clay pot. It’s usually made out of season lamb chunks, chop vegetables including onions, potatoes, tomatoes, peppers, and eggplants, as well as garlic, spices, and herbs, all drizzle with a powerful Armenian wine. Kchuch was served hot with lavash, a typical flatbread.
Chechil is a low-fat cheese created from cow’s milk that is unique. It is made by heating the curd to extremely high temperatures, allowing the cheese to somehow be pull into thin threads. Chechil was frequently served as a beer companion.
Ghapama is a traditional Armenian good dish by stuffing a pumpkin with rice, various nuts and dry fruits, butter, honey, and cinnamon.
The meal is traditionally prepared between New Year’s Day and Armenian Christmas, or on other comparable festive events. Ghapama could be served whole or sliced into wedges once it has cool.
Basturma is a highly flavorful, air-dry-cured beef popular in Turkish, Armenian, Bulgarian, Egyptian, Greek, Iraqi, and North Macedonian cuisines. Armenians were regarded across the Levant for being the best basturma craftsmen. The Armenians adore Basturma.
Panrkhash is a historic Armenian national dish that is particularly popular among Shirak residents. This meal, like other Armenian traditional dishes, has its own special preparation, serving, and eating process.
Panrkhash‘s major component is the famous chechil cheese, which combines lavash, onions, pure animal fat, and hot water.
MORE ARMENIAN FOOD: ARMENIAN CUISINE SNACKS AND DESSERTS TO TRY
34. ARMENIAN APRICOT
Armenian apricot is the most generally develop apricot species. The local reach is fairly unsure because of its broad ancient development.
Armenian apricot owes its flawless nectar-like pleasantness and lovely character and aroma to Armenia’s volcanic soil, gentle environment, and a lot of daylight it gets consistently.
Lavash is a slender flatbread typically raise. Customarily heat in an oven or on a sajj, and normal to the foods of South Caucasus, Western Asia, and the regions encompassing the Caspian Sea. Lavash is one of the most far-reaching kinds of bread in Armenia, Azerbaijan, Iran and Turkey.
36. MATNAKASH BREAD
Matnakash bread is a raised conventional Armenian bread. The word matnakash implies finger draw or finger pull, alluding to the manner in which the bread is get ready. It is made of wheat flour with yeast or sourdough starter. Matnakash bread is shaped into oval or round portions with longitudinal or confused scoring.
Pakhlava highlights flaky, rich layers of phyllo batter, a filling of cinnamon-zest slash pecans, and an absolutely habit-forming clove mix syrup. It varies from Greek baklava by they way it is improve, and is a steady on the Armenian Christmas dessert table. Pakhlava is a refining of societies, customs, and nationalities in a solitary treat.
Choereg is a conventional, somewhat sweet bread, particularly made for Easter. It is delightful for breakfast with a decent mug of espresso. Choereg is a twisted type of bread.
39. MIKADO CAKE
Mikado cake is an exceptionally strange baked good. It doesn’t resemble a conventional cake, since it comprises of extremely strong cakes.
40. DRIED FRUITS
Unmistakably dried fruits assume a significant part in Armenian customs. It can help your fiber and supplement admission and supply your body with a lot of cell reinforcements. Be that as it may, dried fruits are likewise high in sugar and calories, and can cause issues when eaten in abundance.
Gata is the superb cake plan on a yeast batter and loaded down with margarine and flour filling. Armenians structure gata actually like khachapuri or pies. Gata is best served on the day it’s baked.
42. GREEN WALNUT JAM
Green walnut jam is one of the most outstanding Armenian sweets. Entire nuts buoy in thick dark syrup. The taste is truly fragile. However, this green walnut jam is esteem not just for pleasantness, it helps insusceptibility, reinforces the veins of the cerebrum and further develops focus.
DRINKS IN ARMENIA TO TRY
Matsun is an age milk result of Armenian beginning, appropriated in Armenia and Georgia. It is basically the same as yogurt, found in Caucasian cooking.
44. ARMENIAN COFFEE
Armenian coffee is a style of espresso plan in a cezve utilizing finely ground espresso beans without sifting. The character is extremely amazing, and it is un-filter espresso with little serving size. Armenian espresso is ordinarily dark espresso making it exceptionally solid.
For more than 7000 years, the practice of tea, assembling and mixing wild spices and blossoms has been a vital piece of the regular routines of the Armenian public.
46. POMEGRANATE JUICE
Pomegranate juice is made from the product of the pomegranate. It is utilizes in cooking both as a new squeeze and as a concentrates syrup.
Kefir is a tart probiotic drink make with milk that is mature with kefir grains, little bunches containing a combination of microbes and yeasts. It is a marginally bubbly refreshment with a consistency of meager yogurt and a somewhat acidic character. Kefir can be produced with ewe’s, goat’s, or alternately wild ox’s milk.
Tahn is an exquisite yogurt drink make with yogurt, cucumber, water, salt, and new spices like parsley or mint. The fixings are mixed until smooth, with extra water or yogurt until the blend arrives at the longing consistency. In Armenia, they customarily serve tahn in earthenware mugs as the ceramic assists the refreshment with staying cold for longer timeframes.
49. ARMENIAN COGNAC ARARAT
The Armenian Cognac Ararat is a brand of Armenian liquor that has is produce by the Yerevan Brandy Company since 1887. It is produced using Armenian white grapes and spring water, as per a customary technique. Armenian Cognac Ararat is worshiped for its grape, plums, peach and sweet character notes.
Oghi is an Armenian soul distill from organic products or berries. It is broadly produced as home brew from local nursery organic products the whole way across Armenia. Oghi is filled in as a well-known welcome beverage to visitors and is regularly tanked during dinners.
Kvass is a customary age Slavic and Baltic drink ordinarily make from rye bread. It is known in numerous Central and Eastern European and Asian nations. Kvass‘ liquor content from maturation is regularly low.
Hope you liked our Armenian food blog post. Let us know if we missed any food in Armenia and which one is your favorite in the list of Armenian dishes.
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