Food in Armenia
- Khorovats are barbecued pieces of pig, lamb, poultry, or beef (called Shashlik in other post-Soviet countries). It is usually seasoned with onions and other Armenian spices. Tomatoes, eggplant, and bell peppers are also served with khorovats. Kebab is a ground-meat variant of khorovats that is less expensive.
- Harissa – A porridge composed of previously cooked and boned chicken or lamb and roughly crushed soaking shelled wheat. The meal has a long history and is typically served during Easter. It is considered Armenia’s national dish and is frequently made by Armenians all over the globe.
- Borscht is a popular Ukrainian vegetable soup. It is typically prepared using beetroot as a major component, giving it a bright red hue. It’s typically served warm with a dollop of fresh sour cream.
- Khash is a typical dish from the Shirak area. It was formerly considered a healthy winter dish for the rural poor, but it is today considered a delicacy and is eaten as a festive holiday dinner. Most tourists consider it an acquired taste since it is made from less frequently utilized animal parts.
- Tolma (stuffed grape leaves; there is also a variation with filled cabbage leaves, bell peppers, and aubergines).
- Byorek – Phyllo dough is folded into triangles and filled with cheese, spinach, or minced meat, which is usually seasoned. Spinach, feta, cottage cheese (or pot cheese), and a dash of anise-flavored vodka is a popular combo (such as raki).
Desserts and snacks
- Gata or Nazook – Flaky pastry filled with a sweet filling.
- Alani – packed pitted dry peaches with crushed walnuts and sugar
- Kadaif (ghataif) – soaking in sugar syrup shredded dough with cream, cheese, or chopped walnut filling
- Anoushabour – stewed dried fruits with barley, topped with chopped almonds or walnuts (a traditional Christmas pudding).
Armenian fruits and vegetables are one-of-a-kind. You should certainly try these since you will never forget the flavor of Armenian apricot, peach, grapes, pomegranate, and so on. Watermelons grown in Armenia and surrounding countries with comparable altitude and environment have a better flavor.
Armenian bread is delicious. Bread comes in a variety of flavors, including black, white lavash (a soft, thin flatbread), and matnaqash.
Don’t pass up the opportunity to sample milk products. Along with regular milk products, there are several that are both traditional and very delicious and refreshing. Matsun (yogurt) is an ancient Armenian dairy product with a long history. It includes a number of naturally occurring microelements with significant metabolic activity. It’s very refreshing, particularly when served cold during the hot summer months. Okroshka is a chilled soup made with kefir, cucumber, and dill that is both nutritious and pleasant. Spas is a delicious hot yogurt soup with grains.
In Armenia, café culture reigns supreme, and the finest locations to people-watch are sidewalk cafés. Anywhere near the Opera is certain to be packed late into the warm evenings. “Jazzve” (many locations around the city, notably near the Opera and off Mesrop Mashtots Avenue) is a popular business that serves a wide variety of tea and coffee as well as delicious pastries.
Drinks in Armenia
Vodka, tutti oghi (mulberry vodka), honi oghi (cornelian cherry vodka), Tsirani oghi (apricot vodka), local beer (Kilikia, Kotayk, Gyumri), wine (pomegranate wine), and brandy Karas, Karasi, Kataro, Armenia, and several new wines on the market are among the well-known wines. Many are produced using Armenian grape varieties that are only cultivated in Armenia. Areni is a prominent grape variety from which the majority of red wines are produced, as well as the name of Armenia’s wine region, while khndoghni is a variety cultivated in southern Karabakh from which the Kataro wine is manufactured.
Tan (yogurt mixed with water and salt), Jermuk (mineral water), masuri hyut (rose hip juice), chichkhani hyut (sea buckthorne juice), bali hyut (sour cherry juice), Armenian coffee, and herbal teas are some more options.