2. 
Armenian cuisine is an independent sight
of the country.

One of the most ancient in the world,
it and keeps today century traditions
of the Armenian people, deservedly
being considered as one of the most
original culinary traditions of a
planet.

3. 

Armenian cuisine is greens (a lot of greens! ) cheeses, vegetables,
meat and, of course, unleavened wheat cake! Hundred species of
herbs which any Armenian hostess with rare art uses for
preparation of dishes, in all other world will simply count as
weeds. And here without them are inconceivable neither snack, nor
cheese, a meat dish. And thus the compounding is at first sight
simplest - products are exposed to the minimum processing,
vegetable oils, well practically aren't used and, of course, ready
dishes are accompanied by a huge number of greens and seasonings

4. 

Armenian cuisine without an unleavened wheat cake simply doesn't
exist. This thin unleavened bread still bake on ancient technology in
clay furnaces-tonirakh. Also constantly on a table bread of an oval or
round form матнакаш and small cheese sandwiches durum.

5. 

The important place on a table is taken by soups - soup from a beef
tail поч, soup from мацюна rescued, the well-known soup хаш, beef
soup with dried apricots , chicken soup тархаnа, rice onions soup
чулумбур soup, mushroom sunka rice soup soup, soup from dried
apricots аnushapur, krupyany soups vosnapur and a hrchik, fruit
soups аnushapur, chirapur, etc. To soups boiled meat, greens and an
indispensable unleavened wheat cake usually are served

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

7. Barbecue


Barbecue-it is the
Armenian shish kebab.
Fragrant slices of meat
string on skewers, roast
on hot coals and strew
with fresh onions and
greens

8. Kyufta

Other national dish – kyufta (chopped
beef meat of a uniform consistence

of which form big spheres and cook
in the added some salt water and
give with butter).

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

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

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

12. Sweets
Sweets - the Most known Armenian sweets
- гата which of itself represents
multilayered pie with a stuffing, and
baklava - puff baked with a thick nut
stuffing and plentifully watered with
honey. Baklava came to Armenia from
Turkey and the Middle East and became
one of the most favourite sweets of a
festive table.


One more Armenian dessert - sweet
суджух. The perfect walnuts strung
on a thread lower in boiling syrup
from grape juice, then them dry, and
then again lower in syrup, and so
several times while nuts won't be
completely covered with syrup.

13. Cognaq

Armenians have kept the record of their brandy
since the times of Noah, when the biblical
patriarch planted the first vineyard at the
foothills of Mount Ararat. The memory about the
forefather of the blessed drink is still alive. Back
in the pagan times there was a tradition here of
preparing tincture of a thousand herbs - meron
(chrism).

Cognac - among all alcoholic beverages of Armenia, cognac is the most known. Fans of
cognac appreciate all Armenian brands, but some of them deserve special attention.
Ararat - a name given to all products of Ararat plant. "Perfect" is high quality 5-6
summer cognac. "Ania" - 5,5 flight cognac into which compounding 6-7 types of cognac
alcohols enter. "Anniversary", "Akhtamar" and "Ayastan" - 10-12 summer cognacs.
Tonakan, Vaspurakan and Nairi cognacs have from 12 to 15 years of endurance. The
wreath of a cognac collection is considered Cilicia cognac which represents a mix from
20 various alcohols, younger of which 12 years, and the senior is 100 years old.

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

15. 
A lot of royal carvings about planting vineyards and ceremonies concerning it,
wine sacrificing, wineries and wine storage were found in Van kingdom
(Urartu), Armenian Highland, in the IX –VIII centuries B.C. Interesting facts
about wine making in Armenia come to us from non-Armenian ancient writers
also.

16. 

The Armenian mulberry vodka which is issued as industrially, and in
the handicraft way (almost in each yard) is considered the curative
drink possessing besides magnificent taste