Armenian lavash

Armenian lavash is a very thin bread that can be kept well in a dry place. Lavash does not contain yeast which makes Lavash healthier and suitable for almost any diet.The type of oven (touner) had a great influence on uniqueness of the Armenian Lavash. Crisp lavash can be sprinkled with water half an hour…

Hrant Matevosyan

Hrant Matevosyan (12 February 1935 – 19 December 2002) was an Armenian writer, script writer, an outstanding representative of contemporary Armenian fiction. Hrant Matevosyan was born in the village of Ahnidzor, Armenia’s Lori region. He studied in the village school then he continued his education in Pedagogical University of Kirovakan (now Vanadzor). In 1952 he…

Armenian Wine

The Armenians are among the oldest wine producing nations of the world. The excavations of Areni-1 cave, in the Yeghegnadzor region of Armenia have revealed the world’s oldest winery, dating back 6100 years. That is of course exciting but you won’t know anything about the oldest traditions of winemaking unless you visit Armenia. The annual…

Zhingyalov Hac

Zhingyalov hac is a type of flatbread stuffed with finely diced herbs and green vegetables and is especially popular among vegans. This dish is typical to the cuisine of Artsakh and as well as cities of Goris and Kapan. Unleavened dough, which is made from just water, salt and flour is rolled out until it…

Pickled Veggies

Pickled Veggies and greens are very popular throughout Armenia. In the past times the season of vegetables and greens in Armenia was short, that’s why people used to marinade them to store for winter. To marinade greens, they are slightly boiled and are stored in jars with salt water and garlic. Pickled veggies are made…

Matsun (Armenian Yogurt) and Tan

Dairy products are very esteemed by Armenians and they are an indispensable part of everyday meal in Armenia. Matsun is probably the most popular dairy product after cheese. It’s thick sour milk which is used as the base for making spas – yogurt soup with cracked wheat. In the summer time matsun is dilute with…

Kyufta

Kyufta is a soft and low calorie meat dish. It is one of the oldest dishes of the Armenian cuisine. Kyufta is prepared from fresh beef. Meat is beaten by a wooden hummer, then it’s mixed with onion, salt, pepper and other spices. The mass is then mixed with hands to get it as smooth…

Khorovats (Armenian barbeque)

All nations have barbeque, but the Armenian Khorovats is a special treat. And here is why. First of all Armenian khorovats is often made with the bone still in the meat and such kind of meat is believed to be the tastiest. The best choice would be a pork loin, ribs and tenderloin and it’s…

Hovhannes Tumanyan

Hovhannes Tumanyan was an Armenian poet, writer, translator, literary and public activist. He is considered the national poet of Armenia. Tumanyan wrote poems, quatrains, ballads, novels, fables, critical and journalistic articles.His work was mostly written in realistic form, often centering on everyday life of his time. Born in 1869 in the historical village of Dsegh…

Harissa

Harissa has originated from the Ararat valley. It is thick chicken porridge and is made of cracked wheat and sodden fibered fat-meat, usually chicken.The cooking process is extremely long and takes a lot of effort. But it makes up the essential part of the harissa tradition, because time spent on preparation process is part of…