Armenian Cuisine

Armenian cuisine is the cuisine of the Armenian people, mainly in the country Armenia.

The Armenian people speak the Armenian language, a very distinct language with its own writing system.

Lake Sevan is the largest lake in Armenia and contains several types of edible fish.

Yerevan city is a cultural center.

Foods such as bread are cooked in an underground oven called tonir(թոնիր), similar to a tandoor oven.

Ingredients

Wheat is a major ingredient, used as whole wheat, bulgar, and wheat flour.

chickpea, lentil

eggplant

sumac

walnut

Armenian cucumber, which is technically a type of melon rather than a true cucumber

Grapes are used fresh and dried; grape leaves are also used.

Apricots have been cultivated in Armenia since ancient times. They are enjoyed fresh and dried.

Several types of fish are used such as sig(սիգ), an endangered whitefish. Ishkhan(իշխան) is a type of trout caught from Lake Sevan.

lamb

Dishes

• lavash(լավաշ): wheat flatbread traditionally baked in a tonir
• lahmacun(լահմաջուն): thin flatbread topped with meat and/or vegetables, related to pizza
• dzhash(Ճաշ): stew with meat or legumes
• khorovats(խորոված): barbecued lamb or other meat, typically on skewers