Main

Ajapsandali

Ajapsandali (georgian: აჯაფსანდალი, armenian: աջափսանդալ) is a traditional georgian and armenian dish, also popular in the northern caucasus. it consists of onion, eggplant, tomato and bell pepper grilled, stewed, or fried in vegetable oil and seasoned with garlic, basil, coriander leaves, parsley and other seasoning. sometimes potato, chili pepper and even carrots are added although traditional recipes do not include them.

Side, Snack, Appetizer

Ajika

Ajika or adjika (abkhazian: аџьыка, georgian: აჯიკა) is a georgian-abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. in 2018, the technology of ajika was inscribed on the intangible cultural heritage of georgia list.the name derives from the abkhaz word аџьыка "salt". the abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the alps or the caucasus), salt, and walnut. a dry form of ajika exists that looks like small red clumps mixed with a looser version of the spice mixture. home-made ajika is available from many market stalls in the caucasus and in the krasnodar krai of russia. tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes or tomato paste as an ingredient, are produced on a commercial scale and sold in supermarkets in russia and ukraine. common varieties of ajika resemble italian red pesto in appearance and consistency. though it is usually red, green ajika is also made with unripe peppers.

Dessert, Sweet

Alani

Dried peaches stuffed with ground walnuts and sugar

Drink

Aleksandrapol

Dessert, Sweet

Anoushabour

Sweet barley pudding with fruits and nuts, common during christmas and new year's eve

Drink

Anukh

Mint tea is a herbal tea made by infusing mint leaves in hot water. mint tea made with peppermint leaves is called peppermint tea, and mint tea made with spearmint is called spearmint tea. there also exist teas that infuse peppermint and spearmint leaves. in korea, traditional mint tea called bakha-cha (박하차) is made with east asian wild mint leaves.due to the high content of essential oils in leaves (1–2.5%), especially menthol, mint tea is popular for its curative effects. affecting the digestive system and excretion of gastric juices, it is thought to act as an anti-inflammatory.

Dessert, Sweet

Apple pie

An apple pie is a pie in which the principal filling ingredient is apples. the earliest printed recipe is from england. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Drink

Ararat

This is a list of breweries in armenia. beer has been produced in armenia since ancient times.

Drink

Ararat

Ararat is a brand of armenian brandy produced by the yerevan brandy company since 1887. it is made from armenian white grapes and spring water, according to a traditional method. ararat brandy is primarily sold in countries of the former soviet union, chief among them russia, georgia, ukraine and belarus. the brandy won the grand-prix award in paris.

Drink

Areni

Areni (armenian: արենի) is a village and the center of the areni municipality of the vayots dzor province in armenia. areni is best known for its wine production, with the majority of wine produced locally from the nearby village of getap. the astvatsatsin church of areni in the village, is a single-nave two-aisled domed armenian church completed in the year 1321, and is located atop a plateau overlooking the arpa river and areni. the church was designed by the architect and sculptor momik who is best known for his high-relief carvings at the monastery of noravank (located approximately 6 kilometers southeast from areni). nearby are also the 13th century ruins of lord tarsaitch orbelian of syunik's palace, moved from yeghegis to areni during that time. ruins of a 13th-century bridge built by bishop sarkis in 1265-1287 are one kilometer northeast of the church. at the same location are the remains of an older bridge.

Main

Arganak

Broth

Dessert, Sweet

Armav anoush

Date-filled cookie

Side, Snack, Appetizer

Aspic

Aspic or meat jelly () is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. these often include pieces of meat, seafood, vegetable, or eggs. aspic is also sometimes referred to as aspic gelée or aspic jelly. in its simplest form, aspic is essentially a gelatinous version of conventional soup.

Main

Badrijani

Nigvziani badrijani (georgian: ნიგვზიანი ბადრიჯანი) is a georgian dish made with fried eggplant stuffed with spiced walnut and garlic paste. it is often topped with pomegranate seeds.

Side, Snack, Appetizer

Bagharj

Sweet bread, commonly prepared for holidays such as easter, lent, new year's eve- armenia

Side, Snack, Appetizer

Baklazhannaya ikra

Roasted eggplant spread or dip, serve with toast, bread, vegetables

Drink

Bali hyut

Sour cherry juice

Side, Snack, Appetizer

Bastegh

Dried fruit pulp, fruit leather

Side, Snack, Appetizer

Basturma

Pastirma or basturma, also called pastarma, pastourma, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of turkey, armenia, azerbaijan, bulgaria, egypt, and greece, iraq and north macedonia.

Dessert, Sweet

Biskvit

Sponge cake

Side, Snack, Appetizer

Blini

A blini (sometimes spelled bliny) (russian: блины pl., diminutive: блинчики, blinchiki, dialectal, diminutive: млинчики, mlynchiki) or, sometimes, blin (more accurate as a single form of the noun), is a russian pancake traditionally made from wheat or (more rarely) buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. blini are among the most popular and most-eaten dishes in russia. in the west, the term blini traditionally refers to small (2-4 inches in diameter) savory pancakes made with leavened batter. in modern russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini and were much more common historically.some english dictionaries record usage of the forms blin as singular and blini or bliny as plural, which correspond to the originally russian forms, but other dictionaries consider this usage so rare in english that they do not mention blin at all and only record the widespread modern regular usage of blini for the singular and blinis for the plural. some cookbooks and restaurants use blin and blintchick as in russian to refer to crêpes. blintzes are an offshoot (an evolved or variant form) of blini. they are thin pancakes usually made of wheat flour (not buckwheat), folded to form a casing (as for cheese or fruit) and then sautéed or baked.

Side, Snack, Appetizer

Boereg

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. boreks are mainly associated with the areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

Main

Borscht

Borscht (english: (listen)) is a sour soup common in eastern europe and northern asia. in english, the word "borscht" is most often associated with the soup's variant of ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. the same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its slavic name. with time, it evolved into a diverse array of tart soups, among which the ukrainian beet-based red borscht has become the most popular. it is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. it is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. its popularity has spread throughout eastern europe and – by way of migration away from the russian empire – to other continents. in north america, borscht is often linked with either jews or mennonites, the groups who first brought it there from europe. several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within eastern orthodox, greek catholic, roman catholic, and jewish religious traditions. in 2022, the united nations educational, scientific, and cultural organization (unesco) announced that it had placed borscht on the list of intangible cultural heritage in need of urgent safeguarding due to the risk that russia's invasion posed to the soup's status as an element of ukraine's cultural heritage. the new status means ukraine could now apply for special funds to finance projects promoting and protecting the dish.

Dessert, Sweet

Bourma

Rolled phyllo pastry filled with a sweet mixture of pistachios or walnuts, sugar and cinnamon

Main

Bozbaş

Bozbash (azerbaijani: bozbaş; persian: آبگوشت بزباش; tat: guşto buzbaş) is a meat stew (also described as a soup) popular in armenia, azerbaijan and iran.

Drink

Brandy

Brandy is a liquor produced by distilling wine. brandy generally contains 35–60% alcohol by volume (70–120 us proof) and is typically consumed as an after-dinner digestif. some brandies are aged in wooden casks. others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. varieties of wine brandy can be found across the winemaking world. among the most renowned are cognac and armagnac from southwestern france.in a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). these products are also called eau de vie (which translates to "water of life").

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Side, Snack, Appetizer

Bryndza

Bryndza (from romanian brânză – cheese) is a sheep milk cheese made across much of east-central europe, primarily in or around the carpathian mountains of slovakia, ukraine, romania and southern poland. bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. the cheese is white, tangy, crumbly and slightly moist. it has characteristic odor and flavor with a notable taste of butyric acid. the overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. recipes differ slightly across countries.

Side, Snack, Appetizer

Caesar salad

A caesar salad (also spelled cesar and cesare) is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice), olive oil, egg, worcestershire sauce, anchovies, garlic, dijon mustard, parmesan cheese, and black pepper. in its original form, this salad was prepared and served tableside.

Dessert, Sweet

Cake

Кекс (англ. cake, мн. ч. cakes) — кондитерское изделие, выпекаемое из масляного бисквитного или дрожжевого теста.

Side, Snack, Appetizer

Chaimen

Seasoning made with fenugreek, paprika, cumin, cayenne, allspice, garlic, salt, pepper, used for curing meats and sausages

Main

Chakhokhbili

Chakhokhbili (georgian: ჩახოხბილი) is a traditional georgian dish of stewed chicken, tomato with fresh herbs. its name comes from the georgian word ხოხობი (khokhobi) which means pheasant.

Drink

Champagne

Champagne (, french: [ʃɑ̃paɲ]) is a sparkling wine originated and produced in the champagne wine region of france under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. the grapes pinot noir, pinot meunier, and chardonnay are used to produce almost all champagne, but small amounts of pinot blanc, pinot gris (called fromenteau in champagne), arbane, and petit meslier are vinified as well. champagne became associated with royalty in the 17th, 18th, and 19th centuries. the leading manufacturers made efforts to associate their champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.

Side, Snack, Appetizer

Chanakh

Aged, brined cheese

Main

Chanakhi

Chanakhi (georgian: ჩანახი) is a traditional georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens and garlic.

Side, Snack, Appetizer

Chechil

Chechil (armenian: չեչիլ) or chechili (georgian: ჩეჩილი) is a brined string cheese, popular in armenia and georgia. it has a consistency approximating that of mozzarella or sulguni and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts across the globe. chechil is made from pasteurized cow milk and is low in fat. its taste is salty, very chewy, and with a smoky flavor to it. its consistency is firm and smooth.chechil is one of the cheeses produced in the armenian highlands and is also called husats or tel. it is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". the cheese is often sold braided in thick ropes. curd is given a hot whey bath, then kneaded and stretched to the desirable, pliable consistency. in the western world, chechil panir is often called armenian string cheese. armenian refugees who settled in syria after the armenian genocide of 1915 introduced it in the country. in turkey, checil is called çeçil or tel peyniri, and is widely popular being specifically produced in erzurum and in ardahan. in russia, it is very popular as a pairing to beer in bars. it is also popular in central asia and eastern europe. chechil is also produced in the usa under the name chechil, rather than chechili. in the uk, meskhuri chechili is a "protected geographical indication" by agreement between the uk and georgian governments.chechil is matured in brine and often smoked before consumption. it is sometimes mixed with farmer cheese or various hard cheeses, and is stored in jars or wine skins. nutrient content: fat — 5–10% water — 58–60% salt — 4–8%because of its low fat content, chechil is often considered and used as diet food.

Breakfast

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegetarian cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Main

Chicken Kyiv

Chicken kiev (ukrainian: котлета по-київськи, kotleta po-kyivsky; russian: котлета по-киевски, kotleta po-kiyevski, literally "cutlet kyiv-style") or chicken kyiv is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. stuffed chicken breast is generally known in ukrainian and russian cuisines as côtelette de volaille. since fillets are often referred to as suprêmes in professional cookery, the dish is also called suprême de volaille à la kiev. though it has disputed origins, the dish is particularly popular in the post-soviet states, as well as in several other countries of the former eastern bloc, and in the english-speaking world.

Main

Chicken tabaka

Chicken tabaka (georgian: წიწილა ტაბაკა tsitsila tabaka) or chicken tapaka (georgian: წიწილა ტაფაკა tsitsila tapaka) is a traditional georgian dish of a pan-fried chicken which is also popular in other caucasian cuisines. it also became a common restaurant dish in the soviet cuisine and is found nowadays in many restaurants throughout eastern europe and central asia.the chicken is fried in a traditional frying pan called tapa (georgian: ტაფა). for frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. in modern cookery, special pan sets with a heavy cover or with a screw press are often used. chicken tabaka is often seasoned with garlic or dressed with traditional georgian sauces, such as bazhe, satsivi or tkemali.

Side, Snack, Appetizer

Choereg

Sweet bread, common during easter

Side, Snack, Appetizer

Çiğ köfte

Çiğ köfte (turkish pronunciation: [tʃiː cœfte]) or chee kofta is a kofta dish that is a regional specialty of southeastern anatolia in edessa. in aramaic it is called ܐܰܟܺܝܢ/ acin. served as an appetizer or meze. it is closely related with kibbeh nayyeh from lebanese cuisine. çiğ köfte is common to armenian and turkish cuisines, and is also found in the traditional cuisine of the urfalim jews. traditionally made with raw meat, there are vegetarian variations made with bulgur and in urfa, a local meatless version is made with scrambled eggs. in diyarbakır province locally prepared batches are sold by street vendors.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Main

Dolma

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

Main

Douzma

Meat and potato casserole

Drink

Dvin

Side, Snack, Appetizer

Eetch

Eetch (otherwise known as eech, itch, metch or one of several other variations) is a traditional armenian side dish, salad or spread, similar to tabbouleh. made principally from bulgur. eetch can be eaten either at room temperature or warm. its typical red colour is derived from crushed or pureed tomatoes. common additional ingredients include onion, parsley, olive oil, lemon, paprika, and bell peppers.eetch is colloquially known as mock kheyma due to its characteristics as a vegetarian form of kheyma.

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Breakfast

Eggs scrambled with tomatoes

Dessert, Sweet

Eklerki

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

Drink

Erebuni

Main

Fasulya

Stewed white beans with onions, tomatoes, vegetables, meat

Side, Snack, Appetizer

Fruit

Apples, apricots, cherries, figs, grapes, lemons, melons, oranges, peaches, plums, pomegranates, quince

Main

Funchoza

Mung bean noodles with beef, chicken, shrimp, julienned vegetables, oil and vinegar

Dessert, Sweet

Gata

Pastry or sweet bread filled with koritz (flour, sugar, butter), walnuts

Side, Snack, Appetizer

Ghapama

Ghapama (armenian: ղափամա) is an armenian stuffed pumpkin dish, often prepared during the christmas season. it is prepared by removing the guts of the pumpkin (known as դդում in armenian, pronounced dtum in eastern armenian and ttum in western armenian) and stuffing it with boiled rice and dried fruits such as chopped almonds, apple, cornel, apricot, plums, dates, prunes and raisins. it is also common to pour on honey and mix in ground cinnamon or sugar. the pumpkin is then baked until it becomes soft, then brought to the table where it is cut up and served. there is an armenian song about the meal known as հէյ ջան ղափամա (hey jan ghapama), popularized by harout pamboukjian.

Side, Snack, Appetizer

Ghavurma

Kavurma is a broad type of fried or sautéed meat dish found in turkish cuisine. the name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat.

Dessert, Sweet

Gozinaki

Gozinaki or gozinaqi (georgian: გოზინაყი pronounced [gɔzinɑqʼi]) is a traditional georgian confection made of caramelized nuts, usually walnuts, fried in honey, and served exclusively on new year's eve and christmas. in the western georgian provinces of imereti and racha, it was sometimes called churchkhela, a name more commonly applied to walnuts sewn onto a string, dipped in thickened white grape juice and dried. in several of georgia's rural areas, both walnuts and honey used to have sacral associations. according to a long-established tradition, gozinaki is served at special occasions, and is a mandatory component of new year's eve/christmas celebrations.

Main

Gyro

Gyros—in some regions, chiefly north america, anglicized as a gyro (; greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced [ˈʝiros])—is a food item of greek origin made from meat cooked on a vertical rotisserie and served wrapped or stuffed in pita bread, along with ingredients such as tomato, onion, fried potatoes, and tzatziki. in greece, it is normally made with pork or sometimes with chicken, whilst beef and lamb are also used in other countries.

Drink

Gyumri

Side, Snack, Appetizer

Harissa

Chicken and wheat porridge, can also be made with lamb, beef, this dish is common on the third sunday each september which commemorates the armenian resistance to the ottoman turks in 1915, note that this dish is different than the chili pepper paste popular in north africa

Main

Hybivka

Mushroom soup

Main

İmam bayıldı

İmam bayıldı (literally: "the imam fainted") is a dish in ottoman cuisine consisting of whole aubergine stuffed with onion, garlic and tomatoes, and simmered in olive oil. it is a zeytinyağlı (olive oil-based) dish and is found in most of the former ottoman regions. the dish is served at room temperature or warm.

Main

Ishkhan

The sevan trout (salmo ischchan) is an endemic fish species of lake sevan in armenia, known as ishkhan (իշխան, pronounced [iʃˈχɑn]) in armenian. it is a salmonid fish related to the brown trout. the fish is endangered, because various competitors were introduced into the lake during the soviet period, including common whitefish (coregonus lavaretus) from lake ladoga, goldfish (carassius auratus) and narrow-clawed crayfish (astacus leptodactylus); and because of lake level change. on the other hand, the sevan trout itself has been successfully introduced to issyk kul lake in kyrgyzstan.a resolution by armenia's council of ministers in 1976 stopped the commercial fishing of sevan trout and organized sevan national park. the fish are nowadays also reared in hatcheries.the sevan trout has four (or two) distinct strains differing in their breeding time and place, and growth rate: winter bakhtak (salmo ischchan ischchan) summer bakhtak (salmo ischchan aestivalis) gegharkuni (salmo ischchan gegarkuni) bojak (salmo ischchan danilewskii).the winter bakhtak is the largest form and can grow to considerable size, up to 90 cm and 15 kg. it breeds within the lake. the summer bakhtak is smaller (<50 cm), and breeds naturally both in rivers and within lake near river mouths. gegharkuni is a migratory form that naturally breeds exclusively in rivers; it also feeds on plankton in addition to benthos. bojak in turn is a dwarfed form that breeds within the lake in the winter, and does not exceed 33 cm and 0.25 kg.water level regulation has been destructive for sevan trout reproduction. currently, the summer bakhtak and gegharkuni are mainly propagated by hatcheries. the winter bakhtak and bojak may be extinct within the lake.from a study of historical samples, the four strains or forms are not diagnosable by their mitochondrial dna sequences. as a whole, the sevan trout is phylogenetically very close to the caspian trout, within the brown trout complex.

Dessert, Sweet

Jalebi

Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی‎, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh.

Breakfast

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Drink

Jermuk

Mineral water

Main

Kababi

Kebabs made with spiced minced meat such as beef, pork, lamb

Dessert, Sweet

Kadaif

Shredded phyllo dough, soaked in a sugar syrup with cheese, nuts, clotted cream

Main

Kalajosh

Yogurt, lentils, onions, vegetables served on crumbled lavash bread, may also be made with braised meat

Breakfast

Kalajosh

Yogurt, lentils, onions, vegetables served on crumbled lavash bread, may also be made with braised meat

Side, Snack, Appetizer

Kapusta

Cabbage, comprising several cultivars of brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. it is descended from the wild cabbage (b. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). a cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. as of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. cabbage was most likely domesticated somewhere in europe before 1000 bc, although savoys were not developed until the 16th century ad. by the middle ages, cabbage had become a prominent part of european cuisine. they can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, roasted, sautéed, braised, or eaten raw. raw cabbage is a rich source of vitamin k, vitamin c, and dietary fiber. world production of cabbage and other brassicas in 2020 was 71 million tonnes, led by china with 48% of the total.

Drink

Karas

Drink

Karasi

Main

Kasha

In english, kasha usually refers to pseudocereal buckwheat or its culinary preparations. in various east-central and eastern european countries, kasha can apply to any kind of cooked grain. it can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the english definition of porridge, but the word can also refer to the grain before preparation, which corresponds to the definition of groats. this understanding of kasha concerns mainly belarus (каша), the czech republic (kaše), lithuania (košė), poland (kasza), romania and the republic of moldova (caşa), russia (каша), slovakia (kaša), kazakhstan, and ukraine (каша), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. kashas have been an important element of slavic diet for at least one thousand years.this english-language usage probably originated with jewish immigrants, as did the form קאַשי kashi (literally translated as "porridges").

Drink

Kataro

Main

Kchuch

Stewed meat or fish, vegetables and potatoes, traditionally using a clay pot

Drink

Kefir

Kefir (also spelled as kephir or kefier, russian: кефир; adyghe: къундэпс; karachay-balkar: гыпы) ( kə-feer) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. the drink originated in the north caucasus, in particular the elbrus region along the upper mountainous sections of circassia, karachay and balkaria from where it came to russia, and from there it spread to europe and the united states, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.the principal human benefit of consuming kefir, rather than the milk that it is produced from, is that adults often lose the ability to digest lactose and therefore may have difficulty or digestive problems absorbing the nutrients and minerals usually present in animal milk; kefir converts milk into a low-lactose beverage that still retains all of milk's nutritional benefits. the dense concentration of certain bacteria and yeast in kefir is also believed to aid digestion in much the same way that yoghurt does.the world's largest kefir producer is russia, followed by poland. kefir is a breakfast, lunch, and dinner drink popular across belarus, estonia, hungary, latvia, lithuania, poland, romania, russia, and ukraine - where it is known as an affordable health drink. it is also known in norway, sweden, and finland, where fermented milk drinks are common, such as surmjølk/surmjölk. kefir is common particularly among russian and estonian minorities) . in south slavic countries kefir is consumed at any time of the day, especially with zelnik/zeljanica, burek and banitsa/gibanica, as well as in cold soups served in the summer.

Side, Snack, Appetizer

Khachapuri

Khachapuri (georgian: ხაჭაპური khach’ap’uri [xɑtʃʼɑpʼuri] (listen) from georgian: ხაჭო georgian pronunciation: [xatʃ'o] "curds" + georgian: პური georgian pronunciation: [p'uri] "bread") is a traditional georgian dish of cheese-filled bread. the bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), eggs, and other ingredients. the bread crust is traditionally torn off and dipped into the cheese. it is very popular in georgia, both in restaurants and as street food. as a georgian staple food, the price of making khachapuri is used as a measure of inflation in different georgian cities by the "khachapuri index," developed by the international school of economics at tbilisi state university. it is georgia's national dish, inscribed on the list of the intangible cultural heritage of georgia. on the behalf and initiative of the gastronomic association of georgia, the 27th of february was announced as national khachapuri day, to celebrate georgia's timeless signature pastry as well as to promote its recognition internationally.

Main

Kharcho

Kharcho, also spelled as harcho (georgian: ხარჩო), is a traditional georgian soup containing beef, rice, cherry plum purée and chopped walnuts (juglans regia). the soup is usually served with finely chopped fresh coriander. the characteristic ingredients of the soup are meat, cherry plum purée made from tklapi or tkemali, rice, chopped walnuts and a spice mix which varies between different regions of georgia. an example of a georgian recipe for kharcho is made using beef, lamb, pork, chicken or goose. cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil and simmer for 2–2.5 hours, skimming the foam. when the meat is soft add the rice; after 10 minutes add the chopped walnuts, allspice, bay leaf and peppercorns. when it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, turkish smoked red pepper) and then simmer for 5 minutes more. adjust salt, add the fresh coriander, let it cool, and serve.

Breakfast

Khash

Khash (armenian: խաշ; known by the derivations khashi (georgian: ხაში) and azerbaijani: xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). it is also known by other designations, namely pacha (persian: پاچه; albanian: paçe; mesopotamian arabic: pacha, پاچة; serbo-croatian: pača; bulgarian: пача; greek: πατσάς), kalle-pache (persian: کله‌پاچه; turkish: kelle paça; azerbaijani: kəllə-paça), kakaj šürpi (chuvash: какай шÿрпи) or serûpê (kurdish: سه‌روپێ, romanized: serûpê). considered originating in traditional armenian cuisine, khash and its variations are also traditional dishes in afghanistan, albania, azerbaijan, bosnia and herzegovina, bulgaria, georgia, greece, iran, iraq, turkey, north macedonia, mongolia and some persian gulf countries.

Main

Khash

Khash (armenian: խաշ; known by the derivations khashi (georgian: ხაში) and azerbaijani: xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). it is also known by other designations, namely pacha (persian: پاچه; albanian: paçe; mesopotamian arabic: pacha, پاچة; serbo-croatian: pača; bulgarian: пача; greek: πατσάς), kalle-pache (persian: کله‌پاچه; turkish: kelle paça; azerbaijani: kəllə-paça), kakaj šürpi (chuvash: какай шÿрпи) or serûpê (kurdish: سه‌روپێ, romanized: serûpê). considered originating in traditional armenian cuisine, khash and its variations are also traditional dishes in afghanistan, albania, azerbaijan, bosnia and herzegovina, bulgaria, georgia, greece, iran, iraq, turkey, north macedonia, mongolia and some persian gulf countries.

Main

Khashlama

Stewed meat, made with lamb, beef, mutton, serve with broth

Main

Khinkali

Savory dumplings filled with minced meat such as lamb, or pork and beef, herbs, spices

Main

Khorovats

Khorovats (armenian: խորոված, [χoɾoˈvɑt͡s]) is an armenian barbecue. the meat may be marinated before grilling, but it does not have to be. it can be made with lamb, pork, beef, chicken, fish, or even veal. this is generally a dish reserved for "festive occasions".

Dessert, Sweet

Kiev cake

A kyiv cake (ukrainian: торт "київський") is a brand of dessert cake, made in kyiv, ukraine since december 6, 1956 by the karl marx confectionery factory (now a subsidiary of the roshen corporation). it soon became popular all over the soviet union. the cake has become one of the symbols of kyiv, particularly by its brand name and package, depicting the horse chestnut leaf, the informal coat of arms of kyiv. the cake has two airy layers of meringue with hazelnuts, chocolate glaze, and a buttercream-like filling.

Drink

Kilikia

Side, Snack, Appetizer

Kishka

Kishka or kishke (belarusian кішка, kishka; czech republic jelito; slovakia krvavnica; polish: kiszka / kaszanka; romanian chişcă; yiddish קישקע : kishke; hebrew קישקע; russian кишка; ukrainian кишка; also slovene: kašnica; lithuanian vėdarai; hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. the dish is popular across eastern europe as well as with immigrant communities from those areas. it is also eaten by ashkenazi jews who prepare their version according to kashrut dietary laws. the name kishke is slavic in origin, and literally means "gut" or "intestine." it may be related to the ancient greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus.

Main

Korvatz hav

Oven-fried chicken

Drink

Kotayk

Dessert, Sweet

Kulich

Kulich is the russian name for easter bread. for the eastern slavs, festive bread was round and tall, and dough decorations were made on top of it. the cylindrical shape of the cake is associated with the church practice of baking artos. the paska bread tradition spread in cultures which were connected to the byzantine empire and it's a traditional cultural part of countries with an orthodox christian population. it is eaten in countries like russia, belarus, ukraine, romania, georgia, moldova, north macedonia and serbia. kulich is a variant of paska easter breads and represents not only easter but also the spring. easter is a very important celebration in eastern european countries, even more important than christmas.

Breakfast

Kulich

Kulich is the russian name for easter bread. for the eastern slavs, festive bread was round and tall, and dough decorations were made on top of it. the cylindrical shape of the cake is associated with the church practice of baking artos. the paska bread tradition spread in cultures which were connected to the byzantine empire and it's a traditional cultural part of countries with an orthodox christian population. it is eaten in countries like russia, belarus, ukraine, romania, georgia, moldova, north macedonia and serbia. kulich is a variant of paska easter breads and represents not only easter but also the spring. easter is a very important celebration in eastern european countries, even more important than christmas.

Dessert, Sweet

Kurabiye

Qurabiya (also ghraybe, ghorayeba, ghoriba (arabic: غريبة), ghribia, ghraïba, or ghriyyaba and numerous other spellings and pronunciations) is a shortbread-type biscuit, usually made with ground almonds. versions are found in most countries of the arab world, with various different forms and recipes.in the maghreb and egypt, it is often served with libyan tea, arabic coffee or maghrebi mint tea. ghoriba has been around in the greater syria area, iraq and other arab countries since ancient times. they are similar to polvorones from andalusia.

Drink

Kvass

Kvass is a fermented cereal-based low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. it may be flavoured with berries, fruits, herbs or honey. kvass stems from the northeastern part of europe, where the grain production is thought to have been insufficient for beer to become a daily drink. the first written mention of kvass is found in the rus' primary chronicle, describing the celebration of vladimir the great's baptism in 996. in the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at a room temperature. in industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. it is a popular drink in russia, ukraine, poland, baltic countries, finland and some parts of china.

Main

Lahmajoun

Lahmacun (arabic: لحم بعجين, armenian: լահմաջուն also lahmajun and other spellings) is a middle eastern flatbread and meat dish. it consists of a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.due to its shape and superficial similarity, it is sometimes described as armenian pizza, turkish pizza, or similar names. however, unlike pizza, lahmacun is not usually prepared with cheese and the crust is thinner.lahmacun is a popular dish in armenia, where it is also called lamadjo; in turkey (lahmacun), iraq, lebanon and syria), palestine, (lahm bi 'ajin) and in armenian, turkish, and arab communities worldwide.

Side, Snack, Appetizer

Lavash

Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of south caucasus, western asia, and the areas surrounding the caspian sea. lavash is one of the most widespread types of bread in armenia, azerbaijan, iran and turkey. the traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.in 2014, "lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in armenia" was inscribed in the unesco representative list of the intangible cultural heritage of humanity. in 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of azerbaijan, iran, kazakhstan, kyrgyzstan and turkey was inscribed on the list as well. lavash is similar to yufka, but in turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.

Side, Snack, Appetizer

Lecho

Lecsó (english: lecho, letch-oh; hungarian: lecsó [ˈlɛt͡ʃoː]; czech and slovak: lečo; german: letscho; polish: leczo; russian and ukrainian: лечо) is a hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. the onions and peppers are usually sauteed in lard, bacon fat, or sunflower oil. garlic can also be a traditional ingredient. it is also considered to be traditional food in czech, slovak and former yugoslavian cuisine and is also very common in poland, austria, and israel. most hungarian recipes recommend the mildest variant of hungarian wax pepper, which are in season august–october which is also when field tomatoes are at their best. other recipes suggest using both bell pepper and banana pepper as alternatives.

Main

Lentil soup