Chef at 14:37, 4 October 2024

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[[Image:Mount Ararat.jpg|thumb|right|300px|thumb|right|300px|Mount Ararat]]

==Armenian recipes in English==
In this category you will find Armenian recipes in English.
==About Armenian recipes==
Armenian cuisine includes the foods and cooking techniques of the Armenian people and the Armenian diaspora. 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 raised in areas populated by Armenians. Armenian food is festive and it has influenced other Mediterranean cuisine.
Regional influences include the Mediterranean, the Caucasus, the Middle East, Eastern Europe, and to a certain extent also influences from the Balkans. Armenian cuisine and traditions in turn have influenced the culinary traditions of nearby countries and cities such as Aleppo. The preparation of [[meat]], [[fish]], and [[vegetable]] dishes in an Armenian kitchen requires stuffing, frothing, and puréeing. [[Lamb]], [[aubergine]], [[yoghurt]], and [[bread]] (lavash) are basic features of Armenian cuisine. Armenians use [[burghul wheat]] in preference to the [[corn]]and [[rice]] popular among its Caucasian neighbours (Georgia and Azerbaijan).

Armenian cuisine distinguishes itself from other regional cuisines in the following ways:
* Simplicity: The flavour of the food relies on the quality and freshness of the ingredients rather than on [[spices]].
* The extensive use of [[fruits]] and [[nuts]] in savoury dishes. Of primary use are: dried [[apricots]], fresh [[quince]], fresh [[apples]], [[pomegranate]] seeds, [[walnuts]], [[almonds]], [[pistachios]], [[pine nuts]] (the latter mostly in Cilicia).
* The use of pickles and pickled [[vegetable]]s in savoury foods.
* The extensive use of stuffed items. In addition to [[vine leaves]], Armenians also stuff [[cabbage]] leaves, [[Swiss chard]] leaves, [[aubergines]], [[courgettes]] or [[squash]], [[tomatoes]], [[peppers]], [[onions]], [[potatoes]], various [[meats]] (particularly [[offal]]), whole [[fish]], [[apples]], [[quince]], and even [[melon]].

The primary sauces in Armenian cuisine are:
* [[Tomato]] sauce. This must be a later addition, following the introduction of tomato in the region in the early 19th Century.
* [[Yoghurt]] sauce.
* [[Tahini]] (crushed [[sesame seed]]) sauce. This sauce is frequently substituted for [[yoghurt]] sauce in Lenten dishes.

Unlike French sauces, Armenian sauces are cooked right with the food, creating a dish that combines elements of a stew and a soup.

Armenian cuisine uses spices sparingly. The primary spices used in Armenian cuisine are:
* [[Garlic]]
* [[Red pepper]] (particularly [[Aleppo pepper]], which is a spicier variety of [[paprika]])
* [[Mint]] (in Western Armenia)
* [[Dill]] (in Eastern Armenia)
* [[Parsley]]
* [[Tarragon]]
* [[Cumin]]
* [[Coriander]]
* [[Sumac]]
* [[Cinnamon]]
* [[Cloves]]
* [[Mahlab]]
* [[Rose water]]
* [[Orange flower water]]
* [[Basil]] and [[bay leaves]] are used in certain dishes

Many regional recipes include additional local [[herbs]] whose use is almost completely forgotten today in the Diaspora.

Armenian foods include small appetizers called mezze, grain and [[herb]] salads, [[phyllo]] pastries called boeregs, grilled [[meats]] and [[skewers]], a large variety of soups, stews, flat [[breads]] such as [[lavash]], and a thin crust [[pizza]] variant called lahmajoun. Lahmajoun comes in many types. Unlike traditional [[pizza]], it is [[meat]] based and contains other [[spices]] and [[herbs]]. There is also a vegetarian style to lahmajoun that uses a spicy [[tomato]] base. Lahmajoun is mostly found in Cilicia, in those areas close to Syria and Lebanon.
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Category:Armenian recipes - Revision history

Chef at 14:37, 4 October 2024