One of the most ancient in the world, it and keeps today century traditions of the Armenian people, deservedly being considered as one of the most original culinary traditions of a planet.

Armenian cuisine is an independent sight of the country.

Armenian cuisine is greens (a lot of greens! ) cheeses, vegetables, meat and, of course, unleavened wheat cake! Hundred species of herbs which any Armenian hostess with rare art uses for preparation of dishes, in all other world will simply count as weeds. And here without them are inconceivable neither snack, nor cheese, a meat dish. And thus the compounding is at first sight simplest - products are exposed to the minimum processing, vegetable oils, well practically aren't used and, of course, ready dishes are accompanied by a huge number of greens and seasonings

Armenian cuisine without an unleavened wheat cake simply doesn't exist. This thin unleavened bread still bake on ancient technology in clay furnaces-tonirakh. Also constantly on a table bread of an oval or round form матнакаш and small cheese sandwiches durum.

The important place on a table is taken by soups - soup from a beef tail поч, soup from мацюна rescued, the well-known soup хаш, beef soup with dried apricots , chicken soup тархаnа, rice onions soup чулумбур soup, mushroom sunka rice soup soup, soup from dried apricots аnushapur, krupyany soups vosnapur and a hrchik, fruit soups аnushapur, chirapur, etc. To soups boiled meat, greens and an indispensable unleavened wheat cake usually are served

In Armenia tolma one of the most popular dishes in honor of which even the annual culinary festival — "A festival tolmi is held. Usually it traditionally give with matsuny and pounded garlic. As seasonings to tolme quite often use also nut and mushroom and cherry sauce. For preparation tolmi meat of three types is used: pork, beef and is a little mutton. Spicy herbs of basilicas are also obligatory, the estragon (tarragon) is smothered (oregano). Leaves for preparation tolmi need to be taken the most gentle, young. Also exists pasuc tolma — fast tolma into which stuffing enter lentil, red haricot, peas, the wheat grain, the roasted onions, a tomato paste.

Dolma

Barbecue-it is the

Armenian shish kebab. Fragrant slices of meat string on skewers, roast on hot coals and strew with fresh onions and greens

Barbecue

of which form big spheres and cook in the added some salt water and give with butter).

KyuftaOther national dish – kyufta (chopped beef meat of a uniform consistence

Arys is a dense soup which consists of integral grains of wheat, welded in chicken broth with meat slices.

Arys

Delicacy of Armenian cuisine - a Sevan trout (Armenians name her “Sweetfish" that the monarch, the prince" means "). The proverb says: if the trout already is on a table, to other fishes any more on what to apply.

Sweetfish

Fruit - the solar and warm climate does the Armenian fruit the most sweet and tasty. About 40 types of grapes grow in the territory of Armenia, generally on the Araratsky valley. Peaches and apples, pears and cherries, pomegranate and a fig, everything here has unforgettable taste and aroma. The apricot grows in Armenia from time immemorial. It has incomparable taste and it is considered the king of the Armenian fruit. Apricot along with pomegranate are considered as symbols of Armenians and Armenia.

Fruit

One more Armenian dessert - sweet суджух. The perfect walnuts strung on a thread lower in boiling syrup from grape juice, then them dry, and then again lower in syrup, and so several times while nuts won't be completely covered with syrup.

SweetsSweets - the Most known Armenian sweets - гата which of itself represents multilayered pie with a stuffing, and baklava - puff baked with a thick nut stuffing and plentifully watered with honey. Baklava came to Armenia from Turkey and the Middle East and became one of the most favourite sweets of a festive table.

Cognaq

Armenians have kept the record of their brandy since the times of Noah, when the biblical patriarch planted the first vineyard at the foothills of Mount Ararat. The memory about the forefather of the blessed drink is still alive. Back in the pagan times there was a tradition here of preparing tincture of a thousand herbs - meron (chrism).

Cognac - among all alcoholic beverages of Armenia, cognac is the most known. Fans of cognac appreciate all Armenian brands, but some of them deserve special attention. Ararat - a name given to all products of Ararat plant. "Perfect" is high quality 5-6 summer cognac. "Ania" - 5,5 flight cognac into which compounding 6-7 types of cognac alcohols enter. "Anniversary", "Akhtamar" and "Ayastan" - 10-12 summer cognacs. Tonakan, Vaspurakan and Nairi cognacs have from 12 to 15 years of endurance. The wreath of a cognac collection is considered Cilicia cognac which represents a mix from 20 various alcohols, younger of which 12 years, and the senior is 100 years old.

Cognaq

The national beverage of the country is cognac. Ararat Valley whose volcanic soil is ideal for cultivation of cognac grapes cultivars, a little over 100 years ago became the basis of cognac production in Armenia. For such a short period the country has acquired the reputation of one of the best manufacturers of this beverage.

A lot of royal carvings about planting vineyards and ceremonies concerning it, wine sacrificing, wineries and wine storage were found in Van kingdom (Urartu), Armenian Highland, in the IX –VIII centuries B.C. Interesting facts about wine making in Armenia come to us from non-Armenian ancient writers also.

The Armenian mulberry vodka which is issued as industrially, and in the handicraft way (almost in each yard) is considered the curative drink possessing besides magnificent taste