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Armenia

Armenia is a landlocked country in the Armenian Highlands of Western Asia. It is a part of the Caucasus region and is bordered by Turkey to the west, Georgia to the north, the Lachin corridor and Azerbaijan to the east, and Iran and the Azerbaijani exclave of Nakhchivan to the south. Yerevan is the capital, largest city and financial center.

Featured Dishes from Armenia

Bread

Bread

Bread is a staple food prepared from a dough of flour 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.

Cheese

Cheese

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk . During production, milk is usually acidified and either the enzymes of 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, 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 pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. 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 added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Eggs

Eggs

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised 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.

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Eggs scrambled with tomatoes

Jam

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 the method of preparation, type of fruit used, and its 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 savory foods such as cheese, cold meats, and curries.

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Kalajosh

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

Khash

Khash

Khash and Azerbaijani: xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is a dish of Armenian origin. It is also known by other designations, namely pacha (Persian: پاچه; Albanian: paçe; Neo-Aramaic:pacha; Mesopotamian Arabic: پاچة, romanized: pacha; Serbo-Croatian: pača; Bulgarian: пача; Hungarian: pacal; Greek: πατσάς), kalle-pache (Persian: کله‌پاچه; Turkish: kelle paça; Azerbaijani: kəllə-paça), kakaj šürpi (Chuvash: какай шÿрпи) or serûpê (Kurdish: سه‌روپێ).

Kulich

Kulich

Kulich[a] 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 is a traditional cultural part of countries with an Orthodox Christian population. It is eaten in countries like Russia, Belarus, Ukraine, Romania, Armenia, 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. Traditionally after the Easter service, the kulich, which has been put into a basket and decorated with colorful flowers, is blessed by the priest. Blessed kulich is eaten before breakfast each day. Any leftover kulich that is not blessed is eaten with paskha for dessert. Kulich is baked in tall, cylindrical tins . When cooled, kulich is decorated with white icing (which slightly drizzles down the sides) and colorful flowers. Historically, it was often served with cheese paska bearing the symbol ХВ (from the traditional Easter greeting of Христос воскрес (Khristos voskres, "Christ is risen").

Matzoon

Matzoon

Matzoon[a] or matsoni[b] (Georgian: მაწონი, mats'oni) is a fermented milk product of Armenian origin found in Armenia and Georgia. The Caspian Sea yogurt commercialized in Japan is said to be the same type of yogurt as matzoon, but a comparison of microbiota and viscosity found that the two are entirely different. Georgian Matsoni has been a protected geographical indication in Georgia since 24 January 2012. The name of the product originates from Armenian matz (sour, glue). The etymology is provided by Grigor Magistros, in his Definition of grammar (11th century).

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

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Zapekanka

Casserole, cheesecake or coffee cake, can be savory or sweet, there are many different ways to prepare this dish

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Alani

Dried peaches stuffed with ground walnuts and sugar

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Anoushabour

Sweet barley pudding with fruits and nuts, common during Christmas and New Year's Eve

Apple pie

Apple pie

An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream , custard 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. Noted first in the 14th century, apple pie recipes are a standard part of cuisines in many countries where apples grow. Apple pies are an unofficial symbol of the United States and one of its signature comfort foods.

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Armav anoush

Date-filled cookie

Biskvit

Biskvit

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Bourma

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

Cake

Cake

Кекс — кондитерское изделие, выпекаемое из масляного бисквитного или дрожжевого теста. Первый рецепт кекса можно найти в Древнем Риме, когда гранат, орехи, изюм смешивались в ячменном пюре. Начиная с XVI века, когда из американских колоний стал поставляться сахар, кексы стали очень популярны (высокая концентрация сахара сохраняла фрукты). Кексы распространились по всей Европе, но рецепты их приготовления многообразны в разных странах и зависят от местных ингредиентов.

Eklerki

Eklerki

An éclair 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 (lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called a religieuse. The word comes from the French éclair, meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due to the glistening of the frosting resembling lightning. The éclair originated during the nineteenth century in Lyon, France where it was called pain à la Duchesse ('Duchess-style bread') or petite duchesse ('little duchess') until 1850. The word is first attested both in English and in French in the 1860s.

Gata

Gata

Pastry or sweet bread filled with koritz, walnuts

Gozinaki

Gozinaki

Gozinaki is a traditional Georgian confection made of caramelized nuts, usually walnuts, and fried in honey. 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 and Christmas celebrations.

Jalebi

Jalebi

Jalebi [a], is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. The south Asian variety is made by deep-frying maida 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).

Kadaif

Kadaif

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

Kiev cake

Kiev cake

Kyiv cake is a dessert cake produced in Kyiv, Ukraine since December 6, 1956 by the Karl Marx Confectionery Factory which is now a subsidiary of the Roshen corporation. It quickly gained popularity throughout the Soviet Union. The cake has emerged as a symbol of Kyiv, largely due to its brand name and packaging featuring the depiction of a horse chestnut leaf, which was present on the Coat of Arms of Kyiv during the Soviet era. The cake consists of two light layers of meringue with hazelnuts covered in a chocolate glaze, and filled with a buttercream-like filling.

Kulich

Kulich

Kulich[a] 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 is a traditional cultural part of countries with an Orthodox Christian population. It is eaten in countries like Russia, Belarus, Ukraine, Romania, Armenia, 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. Traditionally after the Easter service, the kulich, which has been put into a basket and decorated with colorful flowers, is blessed by the priest. Blessed kulich is eaten before breakfast each day. Any leftover kulich that is not blessed is eaten with paskha for dessert. Kulich is baked in tall, cylindrical tins . When cooled, kulich is decorated with white icing (which slightly drizzles down the sides) and colorful flowers. Historically, it was often served with cheese paska bearing the symbol ХВ (from the traditional Easter greeting of Христос воскрес (Khristos voskres, "Christ is risen").

Kurabiye

Kurabiye

Qurabiya also ghraybe, ghorayeba, ghoriba, ghribia, ghraïba, gurabija, ghriyyaba, or kourabiedes (Greek: κουραμπιέδες) and numerous other spellings and pronunciations, is a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab, Balkan and Ottoman cuisines, with various different forms and recipes. They are similar to polvorones from Andalusia. In the Maghreb and Egypt, they are often served with Libyan tea, Arabic coffee or Maghrebi mint tea. A recipe for a shortbread cookie similar to ghorayebah but without almonds, called in Arabic khushkanānaj gharīb (exotic cookie), is given in the earliest known Arab cookbook, the 10th-century Kitab al-Ṭabīḫ. Kurabiye appears in the Ottoman cuisine in the 15th century.

Morozhenoye

Morozhenoye

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Muhallebi

Muhallebi

Muhallebi is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East. While the dessert is called Muhallebi in Iraq, the Egyptian variant is called mahalabia and the levantine variant is called mahalabiyeh. Legend has it that muhallebi (Arabic: مهلبية) was introduced into Arab cuisine in the late seventh century by a Persian (Iranian) cook from what was then the Sasanian Empire (224–651), who served it to an Arab general by the name of Al-Muhallab ibn Abi Sufra. He liked it so much, he named it after himself. The earliest recipes, dating to the 10th century, featured three versions: milk thickened with ground rice, milk with rice grains and chicken, and an egg custard without rice. Early recipes for muhallabiyya include a work attributed to Ibn Sayyar al-Warraq of Baghdad and two 13th-century Arab cookbooks, one by al-Baghdadi and another from Al Andalus that have a spiced pudding variation made with mutton instead of chicken. The legend of the pudding's supposed Persian origins comes from the Al Andalus cookbook. In the Middle Ages, muhallebi and its European counterpart blancmange were made with shredded chicken. There are records from the Ottoman Empire for two versions of muhallebi: a version with shredded chicken (tavuk göğsü) served during the reign of Mehmed the Conqueror, and a later recipe dating to 1530 for a meatless version flavored with rose water.

Muraveynik cake

Muraveynik cake

An anthill-shaped cake made with small dough balls mixed with sour cream, caramel, nuts, poppy seeds, chocolate many variations

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Noush khumoreghen

Oreshki

Oreshki

Walnut-shaped cookies filled with caramel, chocolate, nuts

Paklava

Paklava

Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine, it is also popular in both Iranian (Persian) and Greek cuisine. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish: باقلاوه /bɑːklɑvɑː/. The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal.

Pastila

Pastila

Pastila is a traditional Russian fruit confectionery (pâte de fruits). It has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". In Imperial Russia, the "small jellied sweetmeats" were served for tea "with a white foamy top, a bit like marshmallow, but tasting of pure fruit". The first mentions of pastila in Russian written sources date back to the 16th century. The name is probably a loanword from Italian: pastello or pastiglia, or from the cognate French: pastille which in turn comes from Latin: pastillus (a loaf or pie, cf. pastilla). In the 19th century, pastila was made from sourish Russian apples such as Antonovka or mashed Northern berries (lingonberry, rowan, currants) sweetened with honey or sugar and lightened with egg whites. The paste was baked in the Russian oven for many hours, then arranged in several layers inside an alder box and then left to dry in the same oven.

Pechenye

Pechenye

Ponchiki

Ponchiki

Pączki are filled doughnuts found in Polish cuisine. A pączek is a deep-fried piece of dough shaped into a flattened ball and filled with confiture or other sweet filling. Pączki are usually covered with powdered sugar, icing, glaze, or bits of dried orange zest. A small amount of grain alcohol (traditionally rectified spirit) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. Pączki are commonly thought of as fluffy but somewhat collapsed, with a bright stripe around them; these features are seen as evidence that the dough was fried in fresh oil. Although they look like German berliners (bismarcks in North America) or jelly doughnuts, pączki are made from especially rich dough containing eggs, fats, sugar, yeast, and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. Powidła (stewed plum jam) and wild rose petal jam are traditional fillings, but many others are used as well, including strawberry, Bavarian cream, blueberry, custard, raspberry, and apple.

Ptichye moloko

Ptichye moloko

Ptasie mleczko or Bird's milk is a Central European confectionery originating in Poland. It is a small, chocolate-covered bar with a soft marshmallow-like interior. E. Wedel is one of the most recognized chocolate confectioneries in Poland, having exclusive rights for the name Ptasie mleczko. Other confectionery producers also make similar candies named differently (e.g., Alpejskie mleczko, "Alpine milk"). Nonetheless, Ptasie mleczko is often used to refer to similar candies with vanilla, cream, lemon or chocolate flavour. In Russia, ptichye moloko (птичье молоко) is both a popular candy and a famous soufflé cake. The brand was introduced in the 1960s during the Soviet era, and continues to be used by companies operating the factories which produced these candies and cakes since that time. The confectionery is also produced in other post-Soviet states.

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Shakarshee

Butter cookies with topped with walnut halves

Sweet sujuk

Sweet sujuk

Candle-shaped sweet made with walnuts, hazelnuts, almonds threaded onto a string, dipped in thickened grape juice or fruit juice and dried in the shape of a sausage

Tulumba

Tulumba

Tulumba or Bamiyeh is a deep-fried dessert found in Egypt, Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough (usually about 3 cm long) piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold. Tulumba literally means 'pump' in Turkish, deriving from the Italian tromba. The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine it may be called either pomp or tulumba (Armenian: թուլումբա). Tulumba features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek (Greek: τουλούμπα), Azeri (Azerbaijani: Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh (Persian: باميه), after the vegetable of the same Persian name (okra), due to its shape. In Hejazi it is called ṭurumba (Arabic: طُرُمْبَة) directly from Italian: tromba, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām (Arabic: بلح الشام), literally "Syrian dates" or "Damascene dates," though the name may have come from "şambali", another Turkish dessert (the "Şam" in "şambali" corresponding to "Shām" in "balaḥ ash-Shām" and both referring to Damascus). In Iraqi cuisine it is known as datli (Arabic: داطلي), directly coming from Turkish word tatlı. It is made from a yogurt[citation needed] and starch based dough, which is fried before being dipped in syrup. It is a special sweet often enjoyed at Iftar in Ramadan. It is also commonly sold alongside jalebi, which is prepared in a similar way, but arranged in a web-like arrangement of strips of dough.

Varenye

Varenye

Varenye is a popular whole-fruit preserve, widespread in Eastern Europe (Russia, Ukraine, Belarus), as well as the Baltic region (Lithuanian: uogienė, Latvian: ievārījums, Estonian: moos). It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar. Varenye is similar to jam except the fruits are not macerated, and no gelling agent is added. It is characterized by a thick but transparent syrup having the natural colour of the fruits. Varenye is an old Slavic word which is used in East Slavic languages in a more general sense to refer to any type of sweet fruit preserve. The word has common etymological roots with the verbs denoting cooking, boiling, brewing, or stewing (Russian: варить, Belarusian: варыць, Ukrainian: варити).

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Walnut jam

Unripe walnuts in syrup with cinnamon, cardamom

Zhele

Zhele

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 the method of preparation, type of fruit used, and its 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 savory foods such as cheese, cold meats, and curries.

Aleksandrapol

Aleksandrapol

Anukh

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 is made with East Asian wild mint leaves. In India, traditional mint tea called pudina chai (पुदीना चाय) is made by steeping spearmint or peppermint in hot chai. 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.

Ararat beer

Ararat beer

This is a list of breweries in Armenia. Beer has been produced in Armenia since ancient times. As of July 2018, the following brewing companies are operating in Armenia:

Ararat brandy

Ararat brandy

Ararat is a brand of Armenian brandy produced 10 years before the Yerevan Brandy Company was established (1877). It is made from white grapes and spring water, according to a traditional method. The brand's "ordinary brandies" are aged between 3 and 6 years. Its "aged brandies" are between 10 and 30 years old. Ararat brandy is primarily sold in countries of the former USSR, chief among them Russia, Georgia, Ukraine and Belarus. In the Russian-speaking countries of the former Soviet Union, the Armenian brandy is marketed as cognac (Russian: армянский коньяк, romanized: armjanskij konjak). In 1900, the brandy won the Grand-prix award in Paris that allowed Ararat to legally call their brandy "cognac" until it was revoked after WWII. The term "brandy" has never really caught on in the region. An undocumented story claims that during the Yalta Conference, Winston Churchill was so impressed with the Armenian brandy Dvin given to him by Joseph Stalin that he asked for several cases of it to be sent to him each year. Reportedly 400 bottles of Dvin were shipped to Churchill annually. This brandy was named in honour of the ancient capital Dvin, and was first produced in 1943.

Areni

Areni

Areni 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. Previously, the settlement was known as Arpa. In 1946, the name of the settlement was changed to Areni through a decree (10/9) issued by the Supreme Council of Soviet Armenia.

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Bali hyut

Sour cherry juice

Brandy

Brandy

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume 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 aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western 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 (literally "water of life" in French).

Champagne

Champagne

Champagne is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which 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.

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Cognac

Cognac

Cognac 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.

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Dvin

Erebuni

Erebuni

Gyumri

Gyumri

Jermuk

Jermuk

Karas

Karas

Karasi

Karasi

Kataro

Kataro

Kefir

Kefir

Kefir 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. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains. Karachays and Balkars are the creators of kefir and kefir yeast. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Karachay and Balkaria, from where it came to Russia, and from there it spread worldwide. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as with zelnik (zeljanica), burek and banitsa/gibanica, as well as in cold soups.

Kilikia

Kilikia

Kotayk

Kotayk

Kvass

Kvass

Kvass is a fermented cereal-based low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in Primary Chronicle, describing the celebration of Vladimir the Great's baptism in 988. 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 room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a popular drink in Poland, Russia, Ukraine, Belarus, Lithuania, Latvia, Estonia, Moldova, as well as some parts of Finland, Sweden, and China.

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Matsnabrdosh

A drink made from matzoon

Noy

Noy

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Oghi

Oghi is an Armenian spirit distilled from fruits or berries. It is widely produced as moonshine from home-grown garden fruits all across Armenia, where it is served as a popular welcome drink to guests and is routinely drunk during meals. Arguably, Armenian oghi is not "vodka" at all (see Vodka war) and merely became thought of as such during the Soviet era in Armenia. Mulberry oghi is commercially produced and exported under the brand name Artsakh by the Artsakh-Alco Brandy Company in Askeran District in the Republic of Artsakh. In the Armenian Diaspora, oghi refers to the aniseed-flavored distilled alcoholic drink called arak in the Middle East, rakı in Turkey, or ouzo in Greece. In the Prohibition-Era United States, Armenians produced bootleg Oghi from raisins and flavored it with anise. In the old country of Western Armenia, the oghi was often made from grape pomace, or from mulberries, and was sometimes flavored with anise, mastic, or even cardamom or orange peel, as well as other herbs or spices. In the region of Kharpert as well as nearby Chnkoosh, oghi was usually made from mulberries.

Pomegranate juice

Pomegranate juice

Pomegranate juice is made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup. Various primary studies have been conducted into possible health benefits derived from drinking pomegranate juice, but there is no good evidence to suggest any effect in blood pressure management, glucose and insulin management, or heart disease. Drug interactions are possible.

Surj

Surj

Tahn

Tahn

Ayran or Doogh and/or dhallë, dew, Jaree'a, leben, avamast, çiqilmast, mastaw, shaneena, or xynogala is a cold savory yogurt-based beverage popular across Central Asia, West Asia, Southeastern Europe, South Asia, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. The Iranian variety is called doogh. Ayran in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century Dīwān Lughāt al-Turk, although he did not give any information how ayran was made. The word is derived from the Old Turkic root adır- ("to separate"), cf. Turkish ayır- ("to separate").

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Ajapsandali

Ajapsandali

Ajapsandali 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. This dish exists under different names in many Caucasian and Turkic-speaking peoples' cuisines.

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Arganak

Badrijani

Badrijani

Nigvziani badrijani is a Georgian dish made with fried eggplant stuffed with spiced walnut and garlic paste. It is often topped with pomegranate seeds. Salted eggplants are sliced lengthwise, pressed to remove the bitter juice, left to rest. They are then fried in oil and refrigerated. The filling is prepared by blending walnuts, garlic, coriander, cayenne pepper, salt, fenugreek and vinegar with water in a food processor to give a puree, which is then seasoned. The fried eggplants and the stuffing are left to chill separately, and are assembled just a couple of hours before serving. To assemble, a layer of stuffing is placed on each piece of eggplant, which is then rolled up tightly. Badrijani can be garnished with red onions, coriander or pomegranate seed to serve.

Borscht

Borscht

Borscht is a sour soup, made with meat stock, vegetables and seasonings, 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), an 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.

Bozbaş

Bozbaş

Bozbash is a traditional meat stew (also described as a soup) that is popular in Armenia, Azerbaijan and Iran. In Azerbaijan, there are varieties of bozbash, such as küftə (medium- to large-sized meatball) and tikə (medium to large-size meat cubes) bozbash. Bozbash is a word of Azerbaijani origin. It may be derived from Azerbaijani boz ("light gray") and bash ("head"), which in turn may point to the light color of the dish when its cooked. The küftə (meatball) version of the dish resembles a gray head when cooked.

Chakhokhbili

Chakhokhbili

Chakhokhbili is a traditional Georgian dish of stewed chicken and tomato with fresh herbs. The characteristic feature of Chakhokhbili is to dry-fry chicken without adding any kind of oil. Its name comes from the Georgian word ხოხობი (khokhobi) which means "pheasant".

Chanakhi

Chanakhi

Chanakhi is a traditional Georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens, and garlic. Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. The lamb is placed in the pot with the already-melted butter. Onions, eggplants, potatoes, chopped greens, and tomatoes are added in separate layers. After pouring the water, the dish is cooked slowly in the oven for 4.5-5 hours.

Chicken Kyiv

Chicken Kyiv

Chicken Kiev, also known as chicken Kyiv,[a] 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. Since fillets are often referred to as suprêmes in professional cookery, the dish is also called "suprême de volaille à la Kiev". Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille. 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. The history of this dish is not well documented, and various sources make claims about its origin. Since the 18th century, Russian chefs have adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered by the French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by Russian gentry. In particular, the use of high quality meat cuts, such as various cutlets, steaks, escalopes and suprêmes became widespread in the 19th century, and a number of original dishes involving such components were developed in Russia at that time.

Chicken tabaka

Chicken tabaka

Chicken 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.

Dolma

Dolma

Dolma is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma, made by rolling grape, cabbage, or other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire it is also popular in Iran. Stuffed vegetable dishes have been a part of West Asian Cuisine for centuries.[better source needed] Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called thrion. The word dolma, of Turkish origin, means "something stuffed" or "filled". (A Turkish share taxi is called a dolmuş for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in the Arab states of the Persian Gulf and Damascus, stuffed leaves are called mahshi yabraq or mahshi brag, a combination of the Turkish word for leaf (yaprak) and the Arabic term for stuffed (mahshi). The origins of dolma, as suggested by The Oxford Companion to Food, likely stem from Armenian culinary traditions before becoming integrated into Turkish cuisine. William Pokhlebkin, a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage. Several dolma recipes were recorded in 19th-century Iran by Naser al-Din Shah Qajar's chef, including stuffed vine leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces, with varied fillings prepared with ground meat, sauteed mint leaves, rice and saffron. Iraqi Jewish families have a version of dolma with sweet and sour flavors that were not found in other versions. Dolma are part of cuisine of the Sephardic Jews as well. Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish.

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Douzma

Meat and potato casserole

Fasulya

Fasulya

Stewed white beans with onions, tomatoes, vegetables, meat

Funchoza

Funchoza

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

Gyro

Gyro

Gyros, sometimes anglicized as a gyro in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other 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. The name comes from the Greek γύρος (gyros, 'circle' or 'turn'). It is a calque of the Turkish döner, from dönmek, also meaning "turn". In Athens and other parts of southern Greece, the skewered meat dish elsewhere called souvlaki is known as kalamaki, while souvlaki is a term used generally for gyros, and similar dishes.

Hybivka

Hybivka

İmam bayıldı

İmam bayıldı

İmam bayıldı 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. The name supposedly derives from a tale of a Turkish imam who, for one reason or another, lost consciousness over the dish. In one version it is said that he swooned with pleasure at the flavour when his wife presented him with this dish, although other more humorous accounts suggest that he fainted upon hearing the cost of the ingredients or the amount of oil used to prepare it. Another version claims he ate so much of it that he passed out.

Ishkhan

Ishkhan

The Sevan trout 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.

Kababi

Kababi

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

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Kalajosh

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

Kasha

Kasha

In English, kasha usually[a][b][c] refers to the pseudocereal buckwheat or its culinary preparations. In Eastern European cuisine, 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'. Kasha is eaten widely in Belarus , the Czech Republic (kaše), Lithuania (košė), Poland (kasza), Romania and Moldova (cașa), Russia (каша), Slovakia (kaša), Slovenia (kaša), Kazakhstan, and Ukraine (каша), where the term, besides buckwheat, can apply to wheat, barley, oats, millet, rye and even rice. Kasha has been an important element of Slavic diet for at least 1,000 years. This English-language usage probably originated with Jewish immigrants, as did the form קאַשי kashi (literally translated as "porridges"). As an Ashkenazi-Jewish comfort food, kasha is often served with onions and brown gravy on top of farfalle, known as kasha varnishkes. Kasha is a popular filling for knishes and is sometimes included in matzah-ball soup.[citation needed]

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Kchuch

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

Kharcho

Kharcho

Kharcho, also spelled Harcho , is a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts (Juglans regia), but they are not compulsory. The soup is seasoned with Khmeli Suneli and coriander. The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the soup are meat (usually fatty cuts of beef), cherry plum purée made from tklapi or tkemali, rice, chopped walnuts, and a spice mix that varies between different regions of Georgia. Typically, kharcho is made with beef, and the Georgian name of this soup, dzrokhis khortsis kharcho, literally translates as “cow’s meat kharcho.” In the Samegrelo region, Megrelian kharcho is made as a stew rather than a soup. Rice is excluded and it is typically served over a bed of ghomi (Georgian polenta).

Khash

Khash

Khash and Azerbaijani: xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is a dish of Armenian origin. It is also known by other designations, namely pacha (Persian: پاچه; Albanian: paçe; Neo-Aramaic:pacha; Mesopotamian Arabic: پاچة, romanized: pacha; Serbo-Croatian: pača; Bulgarian: пача; Hungarian: pacal; Greek: πατσάς), kalle-pache (Persian: کله‌پاچه; Turkish: kelle paça; Azerbaijani: kəllə-paça), kakaj šürpi (Chuvash: какай шÿрпи) or serûpê (Kurdish: سه‌روپێ).

Khashlama

Khashlama

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

Khinkali

Khinkali

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

Khorovats

Khorovats

Khorovats 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". The word "խորոված" khorovats means "grilled" in Armenian and comes from the verb "խորովել" khorovel (to grill). Khorovats can be made with lamb, pork, beef, chicken, or less commonly veal. Some type of vegetable is usually served with the meat. A common preparation for green vegetables like asparagus or green beans is to fry them and combine with whipped eggs, a dish which resembles scrambled eggs with vegetables. It is usually cooked in a tonir.

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Korvatz hav

Oven-fried chicken

Lahmajoun

Lahmajoun

Lahmacun ,[a] Lahmajun, or Lahmajo (Armenian: լահմաջո), is a Middle Eastern 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. Originating from the Levant, lahm bi ajeen or lahmacun is a popular dish in Lebanon and Syria. In the Levant it is part of a series of foods called, collectively, Manakish - flatbreads with toppings. It is also sometimes referred to as "Lebanese pizza". It is also very popular in Armenia and Turkey. It is sometimes described as "Armenian pizza", or "Turkish pizza", or similar names due to its shape and superficial similarity. However, unlike pizza, lahmacun is not usually prepared with cheese and the crust is thinner. In Lebanon, Syria, and Palestine it is also known as "sfiha" (Arabic: صفيحة, romanized: ṣafīḥa, lit. 'thin plate' or 'sheet'). The name entered English from Turkish lahmacun, pronounced lahmajun, and from Armenian Լահմաջո (lahmajo), both derived from Arabic لحم بعجين (laḥm ʿajīn, laḥm bi-ʿajīn), meaning "meat with dough".

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