rmenian hospitality is famous for its remarkable generosity. Guests are seated and dishes start to arrive until the table is practically groaning under the weight of them all. And if you don’t taste everything, it is considered a personal affront to the cook!
Many Westerners make the mistake of filling up on soups, salads, grilled sausage and side dishes such as olives, cheese, peppers and pickled onions and of course, bread. Armenians really love their lavash bread, which is made entirely by hand and traditionally cooked in stone ovens buried in the ground.
Situated at the cross-roads of the Mediterranean and Russia, Armenia’s cuisine is a hybrid that reflects its geography.
During festival times, Russian-inspired fare becomes the focus. Caviar, salted fish, smoked salmon and mushrooms in sour cream, followed by fresh fruits (peaches and apricots are actually native to Armenia), as well as the multi-layered tortes take precedence.
If you don't taste everything,
it is considered a personal affront to the cook
However, everyday meals are generally made up of grilled meats dressed with tomato and yoghurt-based sauces and served alongside a plate of ‘kanachi’, fresh tarragon, dill, rosemary and thyme, and a selection of salads.
Lavash Bread
