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.
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Pomegranate wine
Sweet or semi-dry wine fermented from pomegranate juice rather than grapes. Ready in 2 hr to juice and set the…
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Sharots
Walnut strings dipped repeatedly in thickened grape or mulberry syrup. Ready in 40 min prep and 1 hr cooking plus…
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Sujuk
Flat spiced cured sausage of beef and lamb, grilled or fried with eggs. Ready in 1 hr plus overnight curing…
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Su boreg
Boiled pasta sheets layered with cheese and parsley, baked into a soft square. Ready in 1 hr 15 min prep…
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Tan
Salty yoghurt drink, refreshing beside grilled meat. Ready in 5 min prep and 30 min chilling cooking. 1.5 litres, 6…
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Tourshi
Vegetables brined with garlic and dill, served beside grilled meat and vodka. Ready in 30 min prep and 5 to…
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Ttu lavash
Sour fruit leather of pressed plums or apricots, torn off in sheets. Ready in 30 min prep and 1 hr…
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Tzhvzhik
Liver and offal fried hard with onion, eaten hot with lavash and vodka. Ready in 20 min plus 1 hr…
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Zhingyalov hats
Flatbread stuffed with a dozen chopped wild herbs; Artsakh specialty. Ready in 50 min prep and 20 min cooking. 6…