Armenian cuisine is one of the main attractions of the country. Being one of the oldest cuisines in the world, today Armenian cuisine still preserves its centuries-old traditions and is considered one of the most distinctive and unique culinary traditions worldwide.
Armenian cuisine can be described in a few words as a selection of diverse herbs, an assortment of cheeses and meats, various types of vegetables, and, of course, lavash, which is always present on the Armenian table. For centuries, yogurt and its watered-down version, tan, have been used here, along with all kinds of pickled and salted vegetables and greens, coiled cheese — chechil, soft cheese — jajik with herbs and garlic, and various types of salads with beans, meat, and herbs. One of the characteristics of Armenian national dishes is their high level of seasoning and spiciness. Spices such as black pepper, garlic, cumin, and other aromatic herbs are commonly used.
Meat dishes hold special respect in Armenian cuisine: grilled meat made from large cuts of meat, minced meat balls cut in a special way and boiled — kufta, famous dolma and its vegetarian version — pasuts dolma, harissa made from chicken meat and grains, boiled lamb meat with peas and spices, basturma, fried chicken with eggplant and yogurt, meat-filled sudzhukh, lamb kebabs, and various types of pilaf with pomegranate, smoked fish, or dried fruits. One of the most popular Armenian dishes is grilled Sevan fish, as well as fish kebabs and fish cooked with wine.
A significant place on the table is occupied by a wide range of soups: soup made from beef tail, yogurt-based soup — spas, chicken soup — tarkhanan, rice soup with onions — chulumbur, mushroom soup with rice, sweet soups, fruit soups, and dried fruit soups-anoush apour, chir apour. Khash is a must try dish. Soups are usually served with boiled meat, greens, and the indispensable lavash.
Armenian cuisine simply does not exist without lavash. This thin, dense bread is still baked using ancient technology in clay ovens — tonirs. Additionally, oval or round-shaped matnakash bread and small sandwiches with cheese are always present on the table.
The national drink of the country is brandy. Although brandy production in Armenia has only a 100-year history, the country has, in this short period, gained a well-deserved reputation as one of the best producers of this drink. Armenian brandy is made from selected grape varieties such as Garandmak, Voskehat, Chilara, and others, which are grown in the Ararat Plain, where the volcanic soil is perfectly suited for growing grapes necessary for brandy production. Today, the Yerevan Brandy Factory, which is part of the international Pernod Ricard group, produces well-known brandy varieties such as Ani (6 years), Akhtamar, Armenia, Dvin (10 years), Tonakan (15 years), Vaspurakan (18 years), and Nairi (20 years), as well as dozens of exclusive varieties that are exported to various countries.
Armenian mulberry vodka, which is produced both industrially and artisanally (almost in every backyard), has an excellent taste and medicinal properties.
Among non-alcoholic drinks, the most famous are tarragon, various types of mineral waters (Jermuk, Arzni, Bjni, etc.) and fruit juices. Coffee and tea are inseparable from Armenian drinks and are available in every corner.
