Gastronomy in Armenia: national cuisine
It is believed that Armenian cuisine is the oldest in the Caucasus. Its basis is meat and dairy dishes, which is a consequence of the emergence of early cattle breeding in this region 2000 years ago.
Historically, food in this region was cooked in earthenware in ovens, with the addition of a large amount of spices and herbs, herbs and vegetables, which is also due to the natural features of the region.
Lunch always starts with soup. Choice of: khash, spas, yayni, tarkhan, bozbash. Khash is the most popular soup in Armenia, which is made from beef hooves, shank and tripe, served with garlic and lavash. By the way, lavash is one of the pillars of local gastronomy. Even meat dishes are served on it. For meat lovers, this country is a real gastronomic paradise: tolma, khorovats (barbecue), tzhvzhik (beef innards dish).
Great attention is also paid to fish dishes. In Lake Sevan, trout is bred, which the locals call the royal fish. By the way, in stores near the lake you can buy fresh caviar without additives. It is useful and nutritious for the body, and in combination with local bread and lavash, it becomes one of the most delicious dishes.
For lovers of sour-milk products, local producers offer fresh white Armenian cheese and matsun, a drink similar to sour kefir. Dried fruits and local sweets are popular. Fruits also play an important role in the life of the local population. Grapes symbolize abundance and cheerfulness, pomegranate - fertility and wealth.
Armenia is also considered a coffee country where you can taste coffee prepared according to local recipes.
In general, travel and try the local cuisine, because gastronomy is, like language, the key to understanding the culture.