Armenian Cuisine

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.Armenian cuisine includes the foods and cooking techniques of the Armenian people and the Armenian diaspora. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional crops and animals raised in areas populated by Armenians. Armenian food is festive and it has influenced other Mediterranean cuisine. Regional influences include the Mediterranean, the Caucasus, the Middle East, Eastern Europe, and to a certain extent also influences from the Balkans. Armenian cuisine and traditions in turn have influenced the culinary traditions of nearby countries and cities such as Aleppo. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen requires stuffing, frothing, and pureeing. Lamb, eggplant, yoghurt, and bread (lavash) are basic features of Armenian cuisine. Armenians use cracked wheat (burghul) in preference to the maize and rice popular among its Caucasian neighbors (Georgia and Azerbaijan).

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Armenian cuisine includes the foods and cooking techniques of the Armenian people and the Armenian diaspora. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional crops and animals raised in areas populated by Armenians. Armenian food is festive and it has influenced other Mediterranean cuisine. Regional influences include the Mediterranean, the Caucasus, the Middle East, Eastern Europe, and to a certain extent also influences from the Balkans. Armenian cuisine and traditions in turn have influenced the culinary traditions of nearby countries and cities such as Aleppo. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen requires stuffing, frothing, and pureeing. Lamb, eggplant, yoghurt, and bread (lavash) are basic features of Armenian cuisine. Armenians use cracked wheat (burghul) in preference to the maize and rice popular among its Caucasian neighbors (Georgia and Azerbaijan).