Armenian cuisine: distinguishing features

Armenian cuisine: distinguishing features

Armenian cuisine: distinguishing features.

It is estimated that for cooking Armenians use about 300 wild plants (herbs and flowers). At the same time, not only as seasoning but also for independent dishes. Take, for example, snacks from aveluk (wild sorrel) or famous pkhali spinach. A striking feature of this cuisine is the use of the active salt. In many salty dishes – the overriding taste. Plus spicy shades that add almost universally used cumin, cloves, saffron, thyme, cardamom, red chilli, black pepper and bay leaf.

Aveluk with walnuts

Aveluk with walnuts

Many of the ingredients are first prepared separately (and rather long and hard: pulverized, whipped, fried, dried, baked, stuffed with), and then combined into a common dish. Their tastes are revealed and enrich each other, which contributes to a lot of ghee, which is almost all cooked. It is used in soups, for fire and roasting meat, poultry, vegetables and, of course, for baking. Even familiar foods prepared on it will sound very different – more noble. Try just fry in melted butter, as do Armenian housewives, fried with onions and tomatoes, peeled, and you will feel the difference. Butter churning, not only from cow’s milk, and sheep’s. The plant is allowed to fish, beans and eggplant.

Acharya melting, spelled with mushrooms

Acharya melting, spelled with mushrooms

Many dishes have received its name from the method of cooking or utensils used for this purpose. Khashlama (lamb stewed with vegetables) and hash (rich broth with meat) from “hashel”, which means “to boil.” Khorovats (baked vegetables or grilled meats) from “horovel” – literally “on fire.” Putukam or kchuch – all clay pots of small size and at the same time the name of the soup and hot main dishes. Yes, and it is necessary to properly say “chicken tapaka” rather than “tobacco”, so called because it is a small cast iron pan with a heavy lid, which is fried chicken. I wonder if there is some special dishes, and preparing a meal on the table, such as pita bread with a filling wrapped in, the name is taken from the portion size. “Burum” from the “drill” (“Fist”) – that can be held in a fist. Such Burum with herbs and cheese – the most popular and loved by many children breakfast.

Lamadzho, tortillas with spicy meat filling

Lamadzho, tortillas with spicy meat filling

Components

Tomatoes, peppers, carrots, zucchini, squash, beans to the early XX century, constituted the bulk of the diet of Armenians. A particular vegetable was and remains okra (okra), which is virtually unknown in the kitchens of the neighbors. Okra pods with a relatively short, and it is this grow in this country, boiled, fried and used as a seasoning for meat dishes and soups. It is also dried and pickled
Armenian soups are more like a stew – they are so thick, hearty and nourishing. They (as well as dishes from cereals) often use wheat treated in a special way. It dzavar – cereal from slightly boiled and then dried and purified from corn husks or korkot – soaked briefly grain, refined from the outer husk and dried. By the way, for grain Armenians before the XIX-XX centuries it was in the course of about 15 species of sieves with different mesh sizes. It produces flour of different grinding down to the finest varieties “naship” for baking muffins.
Armenians have saved the classic soup without vegetables – dairy first meal cooked on Matsuno (literally “sour milk”). It’s pretty thick – it is necessary to eat with a spoon – a fermented milk product with a pleasant sour taste, the taste is reminiscent of kefir and yoghurt. For him, using cow’s or sheep’s milk, which acidify or a small part of yesterday matsun or original – milk clot formed during the fermentation of milk. Summer matsun well diluted with water and drink. It quenches thirst and helps digestion. The most delicious matsun – Strained called it Kamatz-matsun.

Soup saved

Soup saved

Desserts are usually laborious as in cooking, like most others. The basis is sometimes taken the most unexpected ingredients: green tomatoes and walnuts, eggplant, watermelon rinds, pumpkin. Of these, cooked jam, preparing candied fruit, sweets and beautiful these can only be fresh fruit from the garden. Popular dried peaches (Alan), baklava puff pastry with nuts and honey, viscous syrup flavored dark cherry color cooked cherry juice (doshab), cake of puff pastry with melted butter and sugar (gata).
And, of course, a special sign of the end of the meal, or just a pleasure – strong black coffee, 5-7 cups per day.

The all-weather tolma

Complete this short trip through the Armenian classics is again dolma – although the Armenian right to call it a hot dish “dolma” (from “felts” – literally “grape leaves). To make it fresh, the best young grape leaves scald with boiling water and wrap them in a meat filling. Dish is the off-season, winter pickled leaves are used.
Sure, young green “fundamentals” – an important component of good dolma, but her secret is still in the preparation of stuffing and serve meals. Meat (beef or lamb) should be finely-finely chopped, chop it, rather than mince, so much so that the “grain” of meat is equal to a grain of rice. And be sure not to forget to add the stuffing herbs: cilantro, tarragon,
oregano, basil. Serve dolma wrong with melted butter, and garlic matsun.

The all-weather tolma

There is also a variation of the Lenten dishes – pasuts. The leaves are filled with a mixture of lentils, red beans, peas, wheat groats, roasted onion and sometimes dried fruit. And there is a summer dolma, dolma or in Echmiadzin, where the role of foundations operate seasonal fresh vegetables: peppers, eggplant and tomatoes.

Armenians – conservatives and bold experimenters in one person. They may be based on a classic recipe to give dozens of new dishes, equating them all to the classics of the kitchen.

Specialties that are not to be missed

Key fish stocks are concentrated in the country’s Lake Sevan is situated at an altitude of 1900 m. There are found Sevan trout (trout), whitefish, carp and crayfish. And the last three – not local, but got by accident or special running into the lake.
Trout – a national brand, flavor Association of Armenia. There are four subspecies of Sevan trout, winter – bakhtak – has virtually disappeared. For trout generally characterized by large size – about 90 cm in length and weight of 17 kg. His baked on coals, fried, stuffed with a mixture of plum and onion and tantalized dry wine. Prepare and kutap. For him, a small trout filled with stuffing
of boiled rice and raisins and baked in an oven or oven.
In Armenia, whitefish no less respect and love. During the meal, you should definitely tell that whitefish (here this word is feminine) saved Armenia during the famine. From here it did everything from sausages to ravioli. Now this fish found in Sevan is rare, it says even less than the local trout.

Specialties that are not to be missed

Chickpeas
Cobbler, crumble, crisp ...
Categories: World cuisines
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