Armenia
Ancient highland cuisine of tandoor lavash, barbecue and apricots, with slow festive dishes cooked for weddings and holidays. That is the short version of what Armenia cooks. Look for Lavash (thin tandoor flatbread, UNESCO-listed; wraps cheese, herbs and khorovats), Khorovats (skewered pork or lamb barbecued over coals; national feast centerpiece) and Harissa (wheat and chicken slowly beaten into savory porridge; dish of resilience). UNESCO inscribed Armenian lavash baking in 2014; the dough is slapped onto the wall of a buried clay tonir oven. This atlas has 39 Armenia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
39 dishes.
Ttu lavashsour fruit leather of pressed plums or apricots, torn off in sheets
TzhvzhikLiver and offal fried hard with onion, eaten hot with lavash and vodka.
Zhingyalov hatsflatbread stuffed with a dozen chopped wild herbs; Artsakh specialty-
Anushabur
Sweet porridge of hulled wheat with dried fruit, nuts and cinnamon. Ready in 20 min plus overnight soaking prep and…
-
Armenian coffee
Finely ground coffee boiled in a jazzve and poured with its foam, grounds settling. Ready in 2 min prep and…
-
Armenian brandy
Oak-aged grape brandy from the Ararat valley, famously favored by Churchill. Ready in 3 min to pour prep and 3…
-
Khash
Winter dawn soup of beef feet with garlic, dried lavash, vodka. Ready in 30 min plus 24 hr soaking prep…
-
Spas
Warm yoghurt soup with wheat and mint. Ready in 15 min prep and 45 min cooking. 4 servings. A soup…
-
Tolma
Grape leaves or vegetables stuffed with minced meat and rice. Ready in 1 hr prep and 1 hr 15 min…