Bread
- Lavash (Armenian: լավաշ lavaš) – the staple bread of Armenian cuisine
- Matnakash (Armenian: մատնաքաշ matnak’aš) – soft and puffy leavened bread, made of wheat flour and shaped into oval or round loaves; the characteristic golden or golden-brown crust is achieved by coating the surface of the loaves with sweetened tea essence before baking.
- Paghach – flaky layered bread.
- Choereg (or choreg) – braided bread formed into rolls or loaves, also a traditional loaf for Easter.
- Zhingyalov hac (Armenian: Ժինգյալով հաց) - Not entirely a bread you would eat with your everyday meal. Zhingyalov hac is an Armenian dish that is made with dough, dried cranberry, pomegranate molasses,that go inside the dough, and 7 different greens which include spinach, cilantro, parsley, basil, scallions, dill, mint. There is a variety of combinations that can be used in the bread and these greens can easily be substituted for other greens. The greens are placed in the bread and the bread is folded like a calzone.
Read more about this topic: Armenian Cuisine
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—Ralph Waldo Emerson (1803–1882)
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“Intellectual tasting of life will not supersede muscular activity. If a man should consider the nicety of the passage of a piece of bread down his throat, he would starve.”
—Ralph Waldo Emerson (1803–1882)