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How to Cook dishes from Armenia
Armenia is a landlocked country in the
southern Caucasus mountains. Armenia itself has a population of about
3 million. A further 130,000 people or so, live in
Nagorno-Karabakh (a de facto independent republic, which
is legally part of the Republic of Azerbaijan, and has
a majority Armenian population). However, most Armenians
live in other countries, and there is perhaps 8 million
people in the Armenian diaspora, including large Armenian
populations in countries
such as
Argentina,
Australia,
Brazil,
Bulgaria,
Canada,
France,
Germany,
Georgia,
Greece,
Iran,
Jordan,
Lebanon,
Poland,
Russia,
Syria,
Turkey,
Turkmenistan,
Ukraine,
and
Uzbekistan,
as well as
the United States.
Some popular Armenian dishes and recipes include:
- Amarva khorovadz - A traditional Armenian salad made from barbecued vegetables.
- Chechil - Pickled string cheese. It is eaten as an appetizer.
- Eetch - A salad made from wheat (bulgur), pureed tomatoes, onions, bell peppers and olive oil, flavored
with parsley, lemon and paprika.
- Lahmajoun - A thin-pizza topped with ground meat.
- Mutabal - A paste made from mashed eggplant, tahini and spices.
- Boeregs - Savory pies made from phyllo pastry. They are stuffed
with cheese, spinach or ground beef, and the filling is often spiced.
Boeregs are popular as a snack and fast food.
- Arganak - Chicken soup with meatballs. It is garnished with
beaten egg yolks, parlsey and lemon.
- Brndzapour - A soup made from rice and potato. It is garnished with coriander.
- Karshm - A soup made from walnuts, red and green beans and chickpeas.
It is flavored with spices and garnished with garlic and red pepper.
- Khash - A clear broth soup containing from ham and herbs.
- Snkapur - Mushroom soup.
- T'ghit - A soup made from sheets of roll-up plum puree (t'tu lavash). The
sheets are cut into small pieces, boiled in water, and then onions added.
Lavash (Armenian flatbread) is placed on top of the mixture.
- Basturma - Air-cured raw beef - similar to pastrami.
- Gharsi khorovats - Slivers of grilled meat eaten with lavash (Armenian flatbread) - similar
to Turkish cuisine's doner kebab.
- Ghapama - Pumpkin stew.
- Harissa - A porridge made of stewed and boned chicken with coarsed ground wheat.
It is traditionally served on Easter day.
- Khorovats - Meat cooked by
barbecuing.
Typical items include meat grilled on a skewer (shashlik), steaks,
lamb or pork chops, or sausage-shaped patties made from ground meat on
a skewer (which are usually known as "kebab" in Armenia, but
as "lule kebab" among the Armenian diaspora).
- Kiufta - Meatballs.
- Ishkhan - Sevan
trout (now an endangered species) from Lake Sevan in
Armenia. It may be stuffed and baken, or eaten grilled or steam.
- Mujaddara - Lentils and rice.
- Tjvjik - Fried liver and kidneys with onions.
- Yershig - A spicy beef sausage.
On this page, you will find a selection of Armenian cookbooks.
Related pages on this web site:
By Barbara Ghazarian
Mayreni Publishing
Paperback (296 pages)
 | List Price: $17.95
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Now home cooks can try more than 150 fail-proof Armenian favorites without investing lots of time and effort. With a dash of history, a pinch of nostalgia, and a splash of wit, Ghazarian reveals the secrets of this naturally healthy, olive oil-based cuisine. Delicate line drawings accent clear, easy to follow instructions. This book captures the soul of this ancient yet astonishingly modern ethnic cuisine. |
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By Victoria Jenanyan Wise
St. Martin's Press
Hardcover (320 pages)
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ictoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking-a cuisine that com-bines Mediterranean flavors with Persian and Russian accents. In her thirteenth cookbook-and her first on Armenian food -Wise collects traditional favorites and inspired contemporary variations. Recipes include: - Lavosh, Armenian pizzas, and other savory breads - Shish kebab, moussaka, and other lamb dishes - Baked and roast chicken prepared with yogurt, dill, turmeric, pomegranate, and more - Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes - Stuffed vegetables (dolmas) and stuffed grape leaves - Baklava and other fillo-pastry sweets; lemon yogurt cake; almond and rice flour pudding with toasted almond slices, and more. This authentic and warm-hearted cookbook will be met by a ready audience of Armenian-Americans, as well as lovers of Greek, Turkish, Lebanese, and other Mediterranean and Middle Eastern cuisines. |
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By Linda Chirinian
Lionhart
Hardcover (264 pages)
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By Rose. Baboian
DoubleDay
Hardcover
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By Alice Antreassian
St. Vartan Press
Ring-bound
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By Alice Antreassian
St Vartan Pr
Ring-bound
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By Alice Antreassian
Ashod Press
Ring-bound (308 pages)
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By Alice Antreassian
Fawcet J C & a L
Paperback
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By St. Hagop Armenian Apostolic Church
St. Hagop Armenian Apostolic Church
Spiral-bound
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