National cuisine of Armenia for gourmets

National cuisine of Armenia is known throughout the world for its authentic lamb dishes with the abundant use of spices. Armenians add a lot of salt and seasonings to dishes. The local cuisine is full of saturated spicy tastes. Historically, dishes are based on melted butter. Vegetables are only added to vegetable dishes or to fish. Armenian housewives love sesame oil. Sour milk dishes deserve a special attention. Madzoon based on fermented goat's, cow's, or sheep's milk, stands out of treats. Madzoon means sour milk in Armenian. The dish has a rather thick consistency, it is usually eaten with bread. Armenian housewives are first-class confectioners. Bakery talent is one of the main virtues of a woman in this country. Baklava, sujuk, and kyata are among famous Armenian treats.

One of the most colorful dishes of Armenia is the khash. That’s a broth of the beef feet and the tripe with the addition of garlic. Khash is usually cooked for several hours, as the broth should be fat and rich. The way of eating is a full-fledged ritual. The dish is traditionally served for breakfast early in the morning, most often on Sunday. Salt, garlic, finely chopped herbs, slices of dried Armenian lavash are served to a non-salted broth. Pickles or grated radishes can be served to the khash. Later is a wonderful snack for vodka; due to its fat, it eliminates the harmful effects of alcohol. Armenians prefer to use saltcellars, from which salt can be taken with fingers. Often they put salt and pepper to the dishes without even trying them before. After eating khash, many people go to sleep.

It's worth to try the Armenian shish kebab, called khorovats. It is made from lamb or pork on the grill. This dish is a key for most Armenian restaurants. Traditionally, only men are allowed to cook it. Salt, black pepper, and onion, sliced ​​in rings, are used as a marinade. Vegetables are served as a garnish. That’s usually a salad of cucumbers, tomatoes, and baked eggplants. The very first piece of khorovats is traditionally given to the youngest guest. Next, the meal is started. Another local dish of Armenian cuisine is tolma. It is cooked of chopped minced meat with an addition of rice and spices. The filling is wrapped in young grape leaves. The dish is served with a mulberry sauce with garlic. Copyright www.orangesmile.com

Kufta is also a national Armenian dish, although it is of Ottoman origin. That’s beef meatballs in a sauce of butter and hot pepper. Armenian cuisine largely uses tripe, including the heart, kidneys, and lungs. Tiswijk is cooked of them. That’s the fried tripe with the addition of spices. Armenians eat sujuk and basturma as snacks. Sujuk is a flat hot sausage made of chopped meat with a lot of spices. Basturma is a fried beef meat in spicy seasonings. Armenian bread is also unique. Armenian thin lavash is baked according to ancient technologies in special clay ovens. One of the favorite beverages of Armenians is a tungsten drink based on madzoon. Sweet tooth will be able to taste delicious puff cakes with nuts and honey called baklava, as well as kyata and nazuk.

Armenian feasts are always noisy, funny and amazing. Armenians honor their traditions that have long mixed with other cultures. Locals almost never sit at the table alone. Even on the most ordinary day, they wait until the whole family gathers at the table. If there is a special tasty dish, the head of the family will definitely call a friend or relative to try the food. The feast begins with the speech of the most senior guest. He delivers the speech and hands over the word to the one whom he decides to appoint as the toastmaster. Tamada begins to give toasts. He talks about everyone gathered at the table, starting with the eldest and honorees. The one, to whom the toast was addressed, must also say a few words of gratitude to the audience. Only after that, drinks are taken. The feasts last a very long time, after which the hostess gives the remaining food to relatives or neighbors.