Armenian cuisine is an attraction of the country. Being one of the oldest in the world, nowadays it preserves the age-old traditions of the Armenians and is considered one of the most distinctive culinary traditions of the world.
Armenian cuisine is consists of greens, cheeses, vegetables, meat and Armenian bread (lavash)! Hundreds of species of herbs that any Armenian hostess uses for cooking, in the world will simply consider to be weeds. And here, without them it is impossible to prepare either snack, cheese or meat dish. And while the recipe at first sight may seem very simple - the products are subjected to minimal processing, almost no vegetable oils are used, and prepared meals are accompanied by lots of greenery and spices.
Since the dawn of the century Armenians eat fermented Matsyun and diluted with cold water option – Tan, all kinds of pickled vegetables and herbs, cheese Chechil and soft cheese Zhazhik with herbs and green garlic paste, salads with legumes, vegetables of all kinds and meat products, rice as well as a variety of spices of garlic.
Meat dishes enjoys special respect - skewers of large pieces of meat barbeque, skewers of beef and sheep's tail - fat Iki-bir, meat balls chipped in a special way and boiled meat - Kyufta, round meatballs in broth Kololik, famous Dolma and its meatless option - Pasuts Dolma, the thinnest strips of boiled beef Baskyrtat, porridge made of chicken meat and wheat aris, boiled lamb with peas and greens Bozbash, Putukam, Basturma, fried chicken with eggplant, meat Sudjukh quite difficult assorted offal and vegetables Tzhvzhik, various Pilaf – pomegranate with smoked fish or dried fruit, etc... One of the famous Armenian dishes - roasted on a spit Sevan trout Ishkhan barbeque. Also good Kuta Kchuch fish and Ishkhan in wine. Preliminary preparation of meat is complex and multi-layered, so all Armenian meat dishes have quite a unique taste.
An important place in the table is occupied by soup - soup of beef tail, soup Matsun Spas, the famous soup Hash, beef soup with Kuragoyyayni, chicken soup Tarkhan, rice soup with onions Chulumbur, mushroom soup with rice, soup of dried apricots Anushapur, fruit soups Anushapur, Chirapur and others. The soups are usually served with boiled meat, greens and Lavash.
Armenian cuisine without Lavash simply does not exist. This thin unleavened bread is still baked according to the old technologies in clay ovens - tonirs. It is also on the table is bread of oval or round shape - Matnakash and small sandwiches with cheese Durum.
Good local sweets and pastries are exist in Armenian cuisine - traditional broad cake of calculus test with a stuffing Gata (Kyata) Nazuk, cookies Nshablit, Bagardzh, sharots, candied apricots Shalah, dried apricots and figs, homemade Halva, filled with a variety of nuts peaches, sweet Sudjukh, numerous kinds of cookies with nuts and fruit jams, cakes and a variety of jams.
The country's national drink is brandy. Brandy production in Armenia, was founded just over a century ago, but for such a miserable life the country has gained a well-deserved reputation of being one of the best producers of this drink. Armenian brandy is made from selected grapes - Kakheti, Garandmak, Voskehat, Chilar and others growing in the Ararat valley, whose volcanic soil is ideal for growing grapes brandy..
Today the Yerevan Brandy Company (part of the Trust Pernod Ricard) produces such famous brandy as Ani (excerpt 6 years), Choice (7 years), Akhtamar, Anniversary, Armenia, Dvin (10 years), Holiday (15 years), Vaspurakan ( 18 years) and Nairi (20 years), as well as dozens of exclusive varieties, exported to many countries.
From soft drinks the most famous is Tarkhun (not something that can be bought in a plastic bottle). Also very popular are mineral waters of the country (Jermuk, Arzni, Bjni etc) and fruit juices. Coffee and tea are on every corner, and of excellent quality.