Armenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional crops and animals grown and raised in areas populated by Armenians.
The preparation of meat, fish, and vegetable dishes in an Armenian kitchen requires stuffing, frothing, and pureeing. Lamb, eggplant, mayonnaise, yoghurt, and bread (lavash) are basic features of Armenian cuisine. Armenians use cracked wheat (burghul) in preference to the maize and rice popular among their Caucasian neighbors (Georgia and Azerbaijan).
Read more about Armenian Cuisine: Overview, Appetizers, Salads, Byorek, Grilled Meats, Soups, Fish, Main Courses, Meat Products, Dairy Products, Bread, Sweets, Ritual Foods, Drinks
Famous quotes containing the words armenian and/or cuisine:
“The exile is a singular, whereas refugees tend to be thought of in the mass. Armenian refugees, Jewish refugees, refugees from Franco Spain. But a political leader or artistic figure is an exile. Thomas Mann yesterday, Theodorakis today. Exile is the noble and dignified term, while a refugee is more hapless.... What is implied in these nuances of social standing is the respect we pay to choice. The exile appears to have made a decision, while the refugee is the very image of helplessness.”
—Mary McCarthy (1912–1989)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)