Armenian national cuisine
The culinary traditions of Armenia originate from the depths of history. It is known that Armenians had an idea about fermentation and baking bread 2500 years ago.
Armenian bread: lavash, 2014. was included in the UNESCO World Heritage List. Armenian cuisine is as diverse as Armenia itself. The traditions of preparing many Armenian dishes remain unchanged. The tradition is manifested both in the technology of cooking, and in the use of antique kitchen utensils, and in the assortment of food. When preparing food, clay pots are used, as well as a special hearth - a toaster. Tonir is a conical cylinder made of refractory clay and dug into the ground. It is used not only for baking lavash and other types of bread, but also for cooking soups, smoking fish and poultry. The main dishes of Armenian cuisine are meat dishes prepared in different ways. The abundance of meat on the Armenian table is the result of the fact that livestock breeding has long been developed in the territory of modern Armenia. Sheep, beef, veal, pork, and poultry are used in the menu.
There are many soup recipes in Armenian cuisine. Soups or, as they are called, first meals, are an integral part of every kitchen. They are prepared both with meat broth and yogurt. A large amount of greens are used to add a special flavor to the food and to decorate it. They are also used as a separate meal, often yogurt and dairy products are used as a condiment or addition to the main meal.
It's hard to find someone who doesn't like good food, and tasting food is an integral part of every trip. It is important for a tourist to feel comfortable in Armenia, and food is an important part of a good vacation.
