Then you will understand - I am a fan of national, unusual, local, and, therefore, tasty and, as often happens, cheap food. And in Armenia, you can, you need to eat delicious food, and, most importantly, even if you don’t want to, you have to. because the hospitable Armenian hospitality is not a myth.
My Instagram subscribers complained already at the beginning of the trip that they were hungry in the office and could not look at my gastronomic tour. And I had to show them sometimes other sights. But food, my favorite open-ended learning experience of any people ever. And today we will talk about Armenian cuisine.
More precisely, what Armenians eat. I was lucky, I spent 2 weeks in Armenia among the Armenians. I lived in their house, they took me and protected me. And I ate not only in cafes and restaurants, but just in an ordinary Armenian family. So my article is more about the authenticity of Armenian cuisine, but not only)
This is all that I knew for sure about Armenian cuisine before the trip, and according to the descriptions and photographs on the Internet, I didn’t want to try at all. I'm talking about
How to cook khash soup and, most importantly, eat, I told separately.
This is a very festive dish that is not eaten every day. Even restaurants cook it once a week. We were dear guests and the next morning it was he who was waiting for us on the table.
Armenian kebab
It also needs to be eaten properly. Not that it is a very festive dish, you can order it in any cafe, but yes, it is important to eat barbecue in the right place and in the right company. Then he opens up. Are you at home also waiting for a separate holiday for barbecue - May Day?)
I will also tell you about cooking and eating holiday separately.
By the way, if you want to try all the ways of cooking barbecue and all kinds of marinades, then you should come to Armenia in September and go to the monastery in Akhtala. There is a barbecue festival. They say it's one of better days per year)
Lula kebab
It can be tasted wherever there is a grill. It can be problematic to find a barbecue, but minced meat on a skewer will be fried for you even in Yerevan, even in Goris, even in small Vayk, which you just drive past by car. 
Dolma
It is traditionally prepared in grape leaves. But having met the chef in Dilijan, who did not hesitate to earn extra money as a taxi driver and who advised us to try dolma in raspberry leaves, we also appreciated this serving. About dolma, how Armenian grandmothers cook it for their large Armenian family on their own traditional cuisines, I also told and showed separately.
And now about what can be found only in hospitable houses and small family cafes.
Hangal
This is a type of pasta that is traditionally prepared as follows: roll out the dough and cut it into diamonds. Now buy ready-made pasta. All this is boiled and baked with matsun, onion and garlic. And it could very well be breakfast!
Aveluk
It is sold in many places in the mountains, and if you travel around Armenia by car, then where you find local markets, you will also find aveluk. Gather aveluk in the mountains, braids are knitted and dried. In times of famine, in the spring, when the stocks in the cellars are cut, aveluk helps out. St. Petersburg restaurants, by the way, also serve aveluk soup.
It can also be stewed like spinach. And eat with yogurt and garlic. This is delicious. It's just a vegetarian treat!
Cheese
Pickled, so that they do not deteriorate in the heat. Bryns, the one with holes, jill or khusak (khus in Armenian pigtail).
Here, too, Jill, understands the hairs)
Are eating cheese with lavash and herbs. With tarragon and basil, fire in general! Yes, and nothing else is needed.
And even watermelon! And it's really delicious.
Armenian scrambled eggs
It's just scrambled eggs in Armenian dzvadzekh. Dzu is an egg. And vegetables with eggs are just like an addition in the title. And eggs are not the main thing here and not the main thing!
Here tomato dzwadzeh. You can eat without a fork, just tear off a piece of pita bread and use it as a spoon, cover the tomatoes on top, twist and put in your mouth. A little skill and you will succeed)
And this lobi dzvadzekh, green beans with scrambled eggs.
fried eggplant
Oh those eggplants. badrijan tapak- fried eggplant with onion and garlic. Until they disappeared from our shelves at an attractive price, I bought them and fried them in Armenian style.
Pictured is an Armenian breakfast. He can be like that. And over there on the left below, he is the badridjan tapak.
Armenian lavash
This is the one you can't confuse with anything. The most Armenian and from the tone oven. Of course, it is also sold in stores, but they also bake it themselves in ovens. Then they freeze and reheat before eating.
And they don’t tear, but they can cut with scissors))) big family don't get it!
baked vegetables
Armenians, like Italians, eat seasonal vegetables. And the easier it is to cook them, the tastier it will be sometimes. Peppers, eggplant, tomatoes - everything is perfectly cooked on a grill or a cast-iron skillet. But since there is often gas in houses, they can singe on a gas stove on fire, it was so)
Homemade matsun
At the same temperature as in Armenia in summer - 28 degrees in the shade are ideal for cooking yogurt... and although, because that's why the yogurt has such a taste and in general it is Armenian sour milk, because it is cooked at that temperature. Therefore, it is enough to bring the milk to a boil and leave to ferment. And then in the cold and dressing for everything that is on the table in the Armenian family, the matzoon is ready.
Karabakh bread
With some unthinkable amount of mountain and domestic herbs, there are a couple of dozen in it for sure. You can buy not only in Karabakh itself, unfortunately. Because of the war, the inhabitants dispersed and bake all over Armenia. It is very tasty and if you have the right driver, he will find where to buy it!
Crayfish from Lake Sevan
As well as crayfish from Lake Sevan when it's almost night and the kitchens of all restaurants are closed!
I won’t say that there are special crayfish here, but I’ll note that they are very expensive. But these are such seafood, which are rare in Armenia and just when you really want, you can and should buy.
If you have vegetarians in your company, buy them boiled chickpeas, they are sold in almost any store in the beer snack department)) so it is also salty at the same time.
You can also see in the photo blue cheese, which the Armenians prepare for the winter, and we bought it at the Vorotan pass. And here below on the right is another type of pita bread. It is also very popular and is eaten fresh.
Urts
I wrote in an article about my observations about Armenia that if they offer you tea, then get ready for what will happen urts, or thyme. Here he is. It grows in the mountains and we just picked this one near Zorats Karer, walking between the stones.
wild mint
darts, it's wild mint, eh Nana- garden. But both that and this same tea, like urts.
Yes, there is also Ajapsandal, my favorite dish!
This is when you knead everything that is from the leftovers in one plate) Although in fact ajapsandal is a Georgian dish in which a certain set of vegetables)
Armenian sweets
gata. We bought gata from my grandmother near the temple of Garni and then ate it for 2 days. They also bought gata in a store in Yerevan, completely different, but the filling is the same. You can also buy Gata in various bakeries. If you go to the monument to the Armenian alphabet, you will pass one of these huge bakeries.
churchkhela. I must say right away that this is a seasonal sweet, although it seems to be sold all summer and autumn. Churchchela season and when you can buy it really right - after harvesting the grapes. The main ingredient is grape juice. And what they sell to tourists is just sweet syrup. In stores, you can buy industrially prepared churchkhella, it will be something in between. You can often hear that it is not tasty in Armenia, but in Georgia it is better. And I repeat - you need to buy in right time real, not fake.
Well armenian coffee which they drink a lot and everywhere after meals.
I would like to go to Armenia.
By the way, the Pobeda airline starts its flights there from December 15, right to Gyumri.
Search and buy here. Only 999 rubles one way, no fools!
In Edible wild plants of Armenia
According to various sources, from 282 to 325 species of edible plants grow on the territory of Armenia. The edibility of many plants is conditional, for example, the list includes arum (Arum orientale) and yew (Taxus baccata). For example, arum rhizomes can be used after they have been dried, then boiled several times, draining water each time, and after that it can only be added as an admixture to flour. And in yew, only soft pericarp is edible, which contains mucous substances and is slightly sweet in taste, and all other parts are poisonous. With good reason, these two above-mentioned plants could be classified as poisonous plants Armenia :)) Thus, many plants from the list are included conditionally. I want to introduce those herbaceous plants which are most common in our country, in the vicinity of Hrazdan and Tsaghkadzor, and which I myself have tried. Some of them are used only raw, many for boiling and some for pickling. In brackets, I indicated which way I prefer to use it. Pictures are clickable.
Կոռոտիկ
(Shorty) - Arctium lappa, A. - Burdock (peeled young stems raw)
Ծնեբեկ
(Znebek) - Asparagus officinalis, Asparagus verticillatus - Asparagus (for boiling, can also be raw)
Կաթնամերուկ
(Katnameruk) - Campanula latifolia - Broadleaf bluebell (raw)
Փնգա
(Pnga) - Chaerophyllum aureum - Golden buten (raw peeled stems, for boiling and pickling)
Շուշան, շուշանբանջար
(Shushan) - Chaerophyllum bulbosum, Ch. caucasicum - Buten Caucasian, tuberous - Chervil (young stems in raw form, for boiling and pickling, tubers in raw form and boiled)
Մանդակ
(Mandak) - Astrodaucus orientalis (for boiling and pickling)
Շրեշտ
(Shresht) - Eremurus spectabilis - Eremurus (young, up to 5-6 cm high, sprouts for boiling)
Երնջակ, Փուշ
(Ernjak, Push) - Eryngium billardieri, Eryngium campestre - Bluehead (raw, peeled young stems)
Սիբեխ
(Sibeh) - Falcaria vulgaris - Cutter (for boiling and pickling)
Փիրվազ
(Pirvaz) - Ferulago setifolia - Ferulnik (for boiling and pickling, young stems can be eaten raw)
Քեղ
(Keh) - Heracleum pastinacifolium, H. sosnowskyi, H. trachyloma - Hogweed - Cow-parsnip (only for pickling, poisonous when raw)
Բոխի
(Bohi) - Hippomarathrum crispum, H. microcarpum - Horse fennel (for pickling)
Ճպռուկ
(Chpruk) - Lathyrus pratensis (raw)
Կոճղես, մուճղես
(Kochges) - Lathyrus tuberosus - Tuberous chin - Tuberous pea, Earthnut pea - (tubers, raw and boiled)
Խնջլոզ
(Khndzloz) - Ornithogalum montanum - Mountain poultry (young plants with bulbs for boiling)
Խալիվորուկ
(Khalivoruk) - Pastinaca - Parsnip (for boiling)
Խաժխաժ
(Hajhaj) - Papaver orientale - Oriental poppy (unopened buds, raw)
Սինդրիկ
(Sindrik) - Polygonatum sp. - Kupena (young sprouts for pickling)
Դանդուռ
(Dandur) - Portulaca oleracea - Purslane (for boiling)
Սինձ
(Sindz) - Goatbeard - Tragopogon graminifolius, T. major, T. pratensis, T. reticulatus (raw, after repeated rubbing in the palms)
Եղինջ
(Eginj) - Nettle - Urtica dioica, U. urens (raw after rubbing in the palms, for boiling)
Գառան դմակ
, Թզարմատ փնջաձև, Գորտնուկ
(Garan dmak) - Puffy Chistyak - Falcaria fascicularis (aerial part and tubers for boiling)
Ավելուկ
(Aveluk) - Rumex crispus - Curly sorrel (dried leaves for lentil soup)
Թթվաշ, Թրթնջուկ
(Ttvash) - Rumex acetosa - Common sorrel (raw peeled stems)
Կարշմ
(Karshm) - presumably Anthiriscus nemorasa ?, or Laser sp. ? (used for pickling, bitter taste) 
Ողորմակող
(Ogormakot), Prangos ferulacea - Prangos feruloid - (young stems are used for pickling, the taste is unusually bitter). 
I didn’t include mallow here, which I haven’t tried, although it has been offered many times, plantain, the leaves of which are used for tolma (I tried it only once, but didn’t really like it), and some kind of choban plant, which I’m afraid to try :)
Literature
Edible wild plants of Armenia
According to various sources, from 282 to 325 species of edible plants grow on the territory of Armenia. The edibility of many plants is conditional, for example, the list includes arum (Arum orientale) and yew (Taxus baccata). For example, arum rhizomes can be used after they have been dried, then boiled several times, draining water each time, and after that it can only be added as an admixture to flour.
And in yew, only soft pericarp is edible, which contains mucous substances and is slightly sweet in taste, and all other parts are poisonous. With good reason, these two above-mentioned plants could be classified as poisonous plants of Armenia :)) Thus, many plants from the list are included conditionally. I want to introduce those plants that are most common in our country, and which I myself have tried. Some of them are used only raw, many for boiling and some for pickling. In brackets, I indicated which way I prefer to use it.
Կոռոտիկ (Shorty) - Arctium lappa, A. - Burdock (peeled young stems raw)
Ծնեբեկ (Tsnebek) - Asparagus officinalis, Asparagus verticillatus - Asparagus (for boiling, can also be raw)
Կաթնամերուկ (Katnamerouk) - Campanula latifolia - Broadleaf bell (raw)
Փնգա (Pnga) - Chaerophyllum aureum - Golden buten (raw, for boiling and pickling)
Շուշան, շուշանբանջար (Shushan) - Chaerophyllum bulbosum, Ch. caucasicum - Caucasian Buten, tuberous - Chervil (raw, for boiling and pickling)
Մանդակ (Mandak) - Astrodaucus orientalis (for boiling and pickling)
Շրեշտ (Shresht) - Eremurus spectabilis - Eremurus (for boiling)
Երնջակ, Փուշ (Ernjak, Push) - Eryngium billardieri, E. campestre - Bluehead (raw peeled stems)
Սիբեխ (Sibekh) - Falcaria vulgaris - Cutter (for boiling and pickling)
Փիրվազ (Pirvaz) - Ferulago setifolia - Ferulnik (for boiling and pickling, young stems can be eaten raw)
Քեղ (Keh) - Heracleum pastinacifolium, H. sosnowskyi, H. trachyloma - Hogweed - Cow-parsnip (only for pickling, poisonous when raw)
Բոխի (Bohi) - Hippomarathrum crispum, H. microcarpum - Horse fennel (for pickling)
Ճպռուկ (Chpruk) - Lathyrus pratensis (raw)
Կոճղես, մուճղես (Kochges) - Lathyrus tuberosus - Tuberous chin - Tuberous pea, Earthnut pea - (tubers, raw)
Խնջլոզ (Khndzloz) - Ornithogalum montanum - Poultry farmer (for boiling)
Խալիվորուկ (Khalivoruk) - Pastinaca - Parsnip (for boiling)
Խաժխաժ (Khazhhazh) - Papaver orientale - Oriental poppy (unopened buds, raw)
Սինդրիկ (Sindrik) - Polygonatum sp. - Kupena (for pickling)
Դանդուռ (Dandur) - Portulaca oleracea - Purslane (for boiling)
Սինձ (Sindz) - Goatbeard - Tragopogon graminifolius, T. major, T. pratensis, T. reticulatus (raw, after repeated rubbing in the palms)
Եղինջ (Yeginj) - Nettle - Urtica dioica, U. urens (raw, for boiling)
Գառան դմակ, Թզարմատ փնջաձև, Գորտնուկ (Garan dmak) - Puffy Chistyak - Falcaria fascicularis (for boiling)
Ավելուկ (Aveluk) - Rumex crispus - Curly sorrel (for lentil soup)
Թթվաշ, Թրթնջուկ (Ttvash) - Rumex acetosa - common sorrel (raw peeled stems)
Կարշմ (Karshm) - presumably Anthiriscus nemorasa ?, or Laser sp. ?, used for pickling, bitter taste
Ողորմակող (Ogormakot), Prangos ferulacea - Feruloid prangos - used for pickling, unusual bitter taste
Not included here I chili mallow, which I have not tried, although it has been offered many times, plantain, the leaves of which are used for tolma (I tried it only once, but did not really like it), and some kind of choban plant, which I am afraid to try
Emoticon "smile"
The azure-blue alpine lake Sevan and the silvery Jermuk waterfall cascading from a height of about 60 meters, forming three domed terraces, the fertile lands of the Ararat valley and the sand dunes of the Goravan desert, mountains reaching four thousand meters above sea level and deep gorges. The high-mountain resorts of Jermuk and Arzni, famous for their mineral waters, are popular ski resorts Vanadzor, Dilijan, Hankavan and Tsaghkadzor... All this is Armenia!
Those who have been here will never be able to forget this beautifully young country, which at the same time has preserved the memory of millennia. For centuries, local craftsmen have preserved the traditions of ancient crafts: stone carving, chasing, jewelry, carpet weaving and embroidery. Armenia is also famous for its cuisine. Armenian diasporas in different countries of the world remain true to their traditions and prefer national dishes to all other dishes. Recipes passed down from generation to generation original dishes Armenian cuisine.
Tonir(a round hearth-brazier made of refractory clay, a special type of barbecue) and many types of earthenware kitchen utensils and utensils that appeared among the Armenians many centuries ago, later other peoples of Transcaucasia began to use. As in the old days tonir serves not only to prepare meals for the whole family, but also heats the home. This hearth, which is heated with firewood, brushwood, dry vine or dung, can be called a universal device: they cook, stew, fry and stew dishes, bake flour products, smoke meat, poultry, fish and dry fruits in it. Pita and other flour products in peasant houses used to be baked in a large tonir, on the hot walls of which they cooked in a matter of minutes, and for other dishes they used a smaller hearth. Foods that were stewed and fried in clay dishes ( putuk, kchuch) and copper ( tapak) are given the same name.
Cooking Armenian dishes according to all the rules is a whole art!
The process of preparing many Armenian dishes is complex and long. Here, different methods of technological processing are often used: the products are stuffed, whipped, mixtures are prepared from them, reminiscent of the consistency of mashed potatoes or soufflés, and then combined. There are many minced meat dishes in this cuisine: kololik(soup with meatballs) kololak(meatballs from minced meat with various fillings - rice, egg, dogwood, spicy greens - which are fried in oil), cutlets skhtorats, tolma(a dish resembling cabbage rolls, stuffed with minced meat with other ingredients, as well as gravy). Prepared in Armenia and dishes from natural meat (for example, kebab, which is called here khorovats) and whole poultry.
But additional ingredients are added to such dishes, which significantly change their taste. In addition, complex types of heat treatment are often used in Armenian cuisine. So, many dishes from vegetables, meat, fish are first fried, then boiled and, finally, stewed, bringing to full readiness on the stove, in the oven or in the tonir. Of course, this takes a lot of time. Especially time-consuming, as a rule, is the multi-stage process of preparing confectionery products. Some sweet fruit and nut dishes have been cooked here for several weeks! As a result, the aroma and taste of food often changes so much that it is not so easy to determine what a particular dish was prepared from. Another feature Armenian cuisine- the use of a large number of sharp, like a mountaineer's dagger, and spicy additives, as well as salt. True, the highlanders still prefer to add less salt to their food than the inhabitants of the lowlands, where the climate is much warmer. This is explained simply: in the heat, the body loses more salt, and it is necessary to make up for its deficiency through the diet.
Basic foods and favorite foods
One of the main dishes on the table here has always been meat. The hunting inhabitants of the ancient state of Urartu, which existed on the territory of the Armenian Highlands in the 8th-6th centuries BC. e., they ate the meat of wild animals: deer, mountain sheep, bezoar goat. The meat was roasted over the hearth, strung on wooden sticks, later on metal rods - skewers. Another method was also widespread: the carcass of an animal was placed between hot stones and covered with red-hot stones from above. Later, the Armenians began to engage in cattle breeding and poultry breeding. The Greek historian Xenophon (5th-4th century BC), who visited Armenia, described the life of the locals: "...there were goats, sheep, cows and a bird with their cubs in the houses." Many dishes were prepared from game birds: quails, gray partridges, wild geese and ducks, swans, cranes and sandpipers. Now they prefer to everyone else dishes from beef and lamb (less often they cook dishes from pork, buffalo meat), as well as from poultry - chickens, geese, turkeys, ducks. Some foods such as arganak from venison and chicken, cooked using several types of meat at the same time. Meat soups (bozbash, kolik, khash) not only in different regions, but even in different families, they often cook according to recipes that differ from the “basic”, generally accepted ones. For example, bozbash from lamb brisket with vegetables and fruits, to which wine vinegar, lemon or pomegranate juice, they cook differently in Yerevan, Echmiadzin, Sisian; summer and winter recipes of this dish differ from each other. Lots of side dishes tolmu, kololak, various casseroles, boraki - dumplings) are made from minced meat. Popular in Armenia are dishes made from whole or sliced \u200b\u200bmeat, which is fried over an open fire ( kebab), baked in an earthenware dish with vegetables ( kchuch), fried, then stewed with vegetables and fruits ( shepherd), boiled, then fried and boiled again in the resulting broth, adding vegetables and fruits ( rear).
Canned tyal is also cooked here. Such meat is treated with salt and fried in fat tail fat, and not in ghee or butter, as usual. In former times, tyal could be stored throughout the winter in hermetically sealed jugs that were buried in the ground. Prepared for the future and dried meat (basturma), smoked pork (khozapuht), smoked sausages(fragrant meat sujukh with garlic, pepper, cinnamon and other spices). Soups are made from poultry: taron soup, tarkhanu with noodles in chicken broth and others. For second courses, chicken is usually boiled or stewed, but not fried. Usually they are prepared according to this scheme: chicken, boiled until tender or half-cooked, cut into pieces, which is sometimes also fried, poured with ready-made gravy or a small amount of broth with the addition of fruits and vegetables and heated or stewed. And, mind you, Armenian poultry dishes, as a rule, are not spicy: they add sweet and sour seasonings from fruits and dried fruits - apples, cornelian cherry, dried apricots, prunes, raisins. The bird is usually served with rice, young okra pods and other side dishes that are neutral in taste.
Another visiting card of Armenian cuisine - fish dishes. In Lake Sevan, which is located at an altitude of over 1900 m above sea level, gegharkuni, bakhtak, whitefish and other types of fish are bred. But the most delicious has always been considered tender Sevan trout, which is called ishkhan - "royal fish". To preserve its consistency and taste, trout is subjected to gentle heat treatment, stewing in water or grape wine. Roach and bleak are allowed in a solution of alum. Fish is also boiled, stewed in pita bread, fried in a pan, on a spit, on coals, baked in parchment paper, stuffed. Often such dishes are prepared with seasonings from the pulp and juice of sour fruits (cherry plum, pomegranates, lemons), from walnuts with the addition of grape vinegar, black peppercorns, herbs, sugar and salt, as well as with spices (red pepper, onion, tarragon and parsley). Traditional dish - fish kchuch- cooked in earthenware, where finely chopped onions, tomatoes, sweet peppers are laid out in layers, sprinkling them with grains of black, Jamaican pepper and ground red pepper, then put the fish cut into large pieces, again layers of vegetables, add spices, pour white grape wine and stew under the lid. Another old dish kutap: trout, which is gutted without cutting the abdomen (the insides are carefully removed through the hole that forms after the removal of the gills), stuffed with a mixture of boiled rice, raisins, butter, ground ginger and baked in the oven. Trout is also stuffed with a mixture of crushed cherry plums, shallots (or green onions) and tarragon with pomegranate juice and pulp, and then stewed in dry white wine; part of the filling is served with fish in the form of a salad - this original dish is called “ishkhan in wine”.
Another favorite product cheese. In the diet of Armenians engaged in cattle breeding, it has always been one of the main ones. Already during the time of the state of Urartu, local craftsmen knew how to make butter churns and clay vessels in which they stored cheeses. During the excavations of the city of Dan, which existed in the 5th-6th centuries A.D. e., kitchen utensils were found in which they stored milk, matsun, cow butter and various cheeses(jug, wineskin, brine and others). To store cheeses, buttermilk and other dairy products, not only clay jugs were used, but also special leather bags and bags made from salted animal skins. And now white cheese is made in Armenia, as well as wineskin (motal), braided (chechil, yusats panyr) and moldy cheeses (kanach panyr, mklats panyr).
One of the most common fermented milk products – yogurt- prepared from sheep, as well as cow, goat milk and buffalo milk. If you dilute it with water, you get a refreshing drink that perfectly quenches your thirst on a hot day. From whey from matsun or buttermilk, curds and dry buttermilk are obtained, which can be stored for a long time. Matsun and others dairy products added to soups in Armenian cuisine (saved, sarnapur), used to prepare gravy for vegetable and meat dishes ( tolme, boracam and others).
Already in the Neolithic period, agriculture began to develop on the territory of Armenia. Wheat, spelt, barley, millet, rice, as well as lentils, chickpeas, horse beans, and beans were grown here. From grain and legumes, which were often used together, the Armenians prepared various cereals, soups (khrchik, vospi apur). baked flour products flour different types, mainly wheat, and different grindings: dzawara (wheat groats from grain that was boiled a little, and then dried and the husk was removed from it), korkot (the grain was moistened for it, the husk was removed from it, and then dried), pohindz (such flour was obtained from roasted cereals). And from wheat flour on buttermilk or grape juice, drinks were prepared that resemble flour jelly. Traditional bread is also baked from this flour in Armenia - pita, the technology of preparation of which has not changed for several thousand years. Depending on the fuel used to heat up the tonir, lavash can be thin, like a pancake, and long (about 1 meter) or a thick strip. Lavash is also baked in the form of thick cakes. Similarly, on the inner walls of the tonir, bread is prepared in Azerbaijan, Georgia, Iran, Turkey, and the countries of Central Asia. In Armenia, lavash is served with many dishes; known even original way cooking fish in it. In the old days, lavash was prepared for the future in the warm season: they were dried and stored for several months, stacked in piles and covered with a cloth or placed in special bags. Before serving, such lavash was moistened with water, wrapped in a towel - and it again became soft, like fresh. And today Armenians use this “technology”. Of course, the Armenian table cannot be imagined without vegetables(potatoes, cabbages, tomatoes, eggplants, peppers, pumpkins, legumes) and fruits(apples, pears, quinces, cornelian cherry, pomegranates, figs, peaches, apricots, grapes, plums, cherry plums, lemons, oranges). They are eaten raw, dried, fermented, pickled; added to soups, meat and fish dishes. Eggplant, pumpkin and legumes (peas, beans, lentils) are especially loved here, to which cereals (wheat, rice) are added. These are various cereals, casseroles, stews and stuffed dishes: ailazan eggplant with potatoes, onions, sweet peppers, tomatoes, beans, herbs and spices; hot and cold mshoshi from boiled red beans with the addition of other ingredients. Unlike other Transcaucasian republics, okra (also called okra, gombo) and purslane (dandur) are more often eaten in Armenia. Onion and garlic are traditionally added to many dishes of this national cuisine, mostly in pickled form.
Lieutenant-General I. D. Popko, who visited Armenia in the middle of the 19th century, left memories of a reception at one of the wealthy residents of Alexandropol: “... dinner appeared on a round low table. Near each device lay a green onion. For the Romans, dinner began with eggs, for the Armenians it begins with onions and some green grass.” Generously used in Armenian cuisine and spices: black pepper, basil (rezan), kimin (kimon), cilantro (gindz, amem), mint (dakhts), dill (samit), tarragon (tarragon), thyme (urts), cumin, parsley. AT confectionery often add cardamom, cinnamon, cloves, and saffron. In cooking, they are used wild herbs, which are over 300 here. Thanks to this, the original and colorful dishes of Armenian cuisine are distinguished by their piquant taste and spiciness.
W. Churchill's favorite cognac
Armenia is famous for its wines. Viticulture and winemaking developed on these lands already during the time of the state of Urartu. During the excavations of ancient settlements in Karmir Blur (“Red Hill”), 30 km from Yerevan, large wine warehouses with an area of 300 m2 and 280 m2 were discovered, where they stored 150 large clay jugs - karases, containing about 150 thousand liters of wine. Even then, grapes were grown here, the varieties of which are still popular today: arrati, khardzhi, mskhali and others. And now about 80% of the grapes are used to make the famous Armenian cognac. Magnificent cognacs of varieties Ararat, Armenika, Mane, Nairi, Noi, Tsar Tigran and others, awarded prizes at various international competitions, are exported to many countries of the world.
Fifty-degree "Dvin" - the strongest cognac in the world Winston Churchill was especially fond of. This politician, who made his own recipe for longevity, advised never to be late for dinner, smoke Havana cigars and drink Armenian cognac. Indeed, this drink, which has a tart rich taste with hints of chocolate, vanilla, orange, honey, cinnamon or nuts and a delightful subtle aroma, should be preferred to many others!
To the question of the Armenian grass citron what is it for ??? help given by the author European the best answer is Melissa officinalis (popular names: censer, uterus, mother liquor, honeydew, honey slipper, lemon balm, lemon balm Indian, lemon balm, lemon mint, mint, bee grass, bee leaf, bee-grass, swarm, citron-melissa, citron grass) .
The plant has antimicrobial, antispasmodic, analgesic, wound healing, antiemetic, hypotensive and sedative effects, and the plant's bacteriostatic and antiviral properties are also known. Melissa has a beneficial effect on the stomach, on the brain, especially with nervous spasms, dizziness and tinnitus. Infusion of lemon balm slows down breathing, slows down heart contractions, lowers arterial pressure and acts as a sedative nervous system.
Leaf extracts are an effective sedative. They are especially useful for the elderly. In patients with heart disease, shortness of breath disappears, tachycardia attacks stop, and pain in the heart area is relieved. When taking melissa preparations inside, there is a slowdown in breathing, a decrease in the heart rate and a drop in blood pressure.
Usually lemon balm is prescribed for nervous excitement, insomnia, arrhythmia, blood pressure drops, increased sexual excitability, painful menstruation, skin rashes, digestive disorders, autonomic neuroses. It is also recommended for depression, hysteria, migraine, atherosclerosis, dizziness, tinnitus and palpitations, pain in the stomach and intestines, poor appetite, chronic constipation and flatulence, as well as anemia and gout.
Melissa is often used with other herbs - mint, chamomile, valerian.
Answer from 22 answers[guru]
Hello! Here is a selection of topics with answers to your question: what is the Armenian herb citron for ??? Help
Answer from Viable[guru]
Savory (Armenian spice citron)
Savory is traditionally used for green bean dishes: it is a classic condiment for bean soup. They are also seasoned with some salads, mushrooms, rabbit meat, ham, cheeses, marinades. The plant is also one of the components of mixed seasonings, such as, for example, "Bulgarian savory". This fragrant spice is an indispensable component when fermenting cucumbers and preserving peas, since in this case it gives them a sweet and sour taste.
Very often this seasoning is added to pickled peppers with herbs. It must be remembered that savory cannot be cooked for a long time, as it will certainly add bitterness to the dish. Leaves at the very top of the plant are considered young (they have a delicate aroma), while the lower leaves smell more intensely and are considered old. Savory is the king among aromatic salad dressings. Due to its dietary characteristics, it deserves more frequent use in cooking.
Savory has long been used in baking cookies. Included in condiments. They are flavored with herring. Savory is part of the flavoring for spicy pickled herring, it is added to minced meat products. The plant is part of most Yugoslav spices.
The ability of savory to kill bacteria is used in national cuisines when salting, pickling and pickling. In cooking, savory is used both separately and mixed with other spices, depending on the characteristics of the cuisine and the composition of the products. Its combination, for example, with marjoram slightly resembles the smell of black pepper. This mixture is sometimes replaced with a classic spice.
The rate of laying savory per serving (g): dried - 0.2-0.6, fresh - 1-3. When salting vegetables, the rate of dried savory is increased to 1 g / l. In soups, boiled and stewed dishes, spice is laid 5-10 minutes before readiness. Products intended for frying or baking are sprinkled with savory before cooking.
In medicine, it is used as part of herbal preparations for flatulence, diarrhea, and spasms of the stomach and intestines. Savory juice soothes the pain of bee stings and reduces swelling. Infusion of a fragrant plant reduces pain and relieves spasms of the stomach and intestines. It is recommended for diseases of the kidneys, liver, gallbladder, as well as diabetes. Savory is a good fixative, antihelminthic and diaphoretic. Possessing strong bactericidal properties, disinfects food.
Savory, consumed in small quantities, stimulates appetite, promotes better absorption of food, has a bactericidal, anthelmintic and fixing effect. The herb is brewed as a tea and used for gastrointestinal disorders. In Azerbaijan, an invigorating drink is prepared on the basis of savory, which also includes yarrow and thyme. The drink has medicinal properties, has a hemostatic effect.
During the Renaissance, savory was considered the main pain reliever. It was recommended for the treatment of constipation, leucorrhoea, and also for the treatment of sclerosis (in this case, the patient wore a wreath of savory on his head). But that's not all medicinal properties of this wonderful plant: it is used for poor secretion of gastric juice, it stimulates appetite, heals a diseased liver, eliminates spasms in the stomach, helps with a runny nose, cough, and has a calming effect on the nervous system. And finally, it should be noted that savory is also one of the tonics. link
Answer from undersized[guru]
Lemongrass (Cymbopogon citratus) is a tall perennial grass of the grass family. Other names: lemongrass, citronella, lemongrass, fever grass. The genus includes 50 species. Lemongrass is native to the warm tropical regions of Europe, Asia and Oceania. It is cultivated in tropical and subtropical regions of Asia (India, Sri Lanka), Africa, America, as well as in Central Asia, Italy and Georgia.
Lemongrass is widely used in industry and pharmacology.
The herb is rich in vitamin A, an antioxidant.
In medicine, citronella is used to eliminate toxins.
from the body, to cleanse the liver, pancreas,
kidneys and intestines.
Citronella reduces the content of uric acid and cholesterol, removes excess fat accumulation.
Promotes the activation of digestion and metabolism.
Helps with colds, helps to lower the temperature,
hence its English name fever grass.
Citronella oil has antiseptic properties,
used as an antifungal agent.
Answer from Nelly Simonyan[newbie]
Khantapa Armenian grass?
