Tuesday, September 15, 2015

Armenia - #Aroundtheworld

Next on Around the world – Asia series is Armenia .




Armenia , officially the Republic of Armenia is a mountainous country in the South Caucasus region of Eurasia . Located in western Asia , It is bordered by turkey to the west , georgia to the north , azarbaijan to the east and iran to south.


       Armenia is a unitary , multi-party , democratic nation-state with an ancient cultural heritage.
Armenian cuisine reflects the history and geography where Armenians have lived. The cuisine also reflects the traditional crops and animals grown and raised in areas populated by Armenians .
       The rich food history of armenia is thought to span across more than 1500 years with many traditional cooking techniques . 
       Armenians consume a large quantity of meat. It is usually skewered and cooked over a wood fire or in a underground oven. Fresh herbs are a key component of Armenian cuisine.
       The preparation of meat , fish and vegetable dishes in an Armenian kitchen requies stuffing , frothing and pureeing. Lamb , bread ( Lavash ) , and eggplant are basic features of Armenian cuisine.
       Armenians use cracked wheat ( Bulger ) in preference to the maze and rice popular among their Caucasian neighbours ( Georgia and Azerbaijan ).Armenian cuisine belongs to the family of Caucasian cuisines and has strong ties with Turkish cuisine , Georgian cuisine , Persian cuisine and Levantine cuisine.
       The flavor of the food relies on the quality and freshness of the ingredients. Fresh herbs are used extensively both in food and as accompaniments. Dried herbs are used in winter.
       Wheat is the primary grain and is used in various forms like whole wheat , shelled wheat  , Bulger ( parboiled cracked wheat ) , semolina , farina and flour.Rice was used mostly in the cities.
       Legumes are used liberally , especially chickpeas , lentils , white beans and kidney beans.
       Nuts commonly used were walnuts , almonds , pinenuts  , hazelnuts and pistachios. Fresh and dried fruit are used both as main ingredients and sour agents.  Common fruits are apricot , quince  ,melons , pomegranate , plums , cherries , grapes and lemons.
       Along with grape leaves , cabbage leaves , chard , beet leaves , radish leaves and strawberry leaves are used for stuffing.
 I  tried  my hands on few of vegetarian dishes
 Tahn -  Yogurt based drink
 Eetch – Bulger pilaf salad
 Armenian pilaf – rice dish cooked in spices and nuts
 Lavash - flatbread
 Lubia Plaki – white bean
 Shakarshee - cookies

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