Introduction to Armenian cuisine
Armenian cuisine is a blend of Middle Eastern and Mediterranean flavors, with influences from neighboring countries such as Turkey, Iran, and Russia. The cuisine is characterized by its use of fresh herbs and spices, grilled meats, and hearty stews. The food culture in Armenia dates back thousands of years, and traditional dishes have been passed down from generation to generation.
Meat as a staple ingredient
Meat plays a significant role in Armenian cuisine, with beef, lamb, and chicken being the most common types used. The meat is often marinated in a blend of herbs and spices, then grilled or slow-cooked to create tender, flavorful dishes. Armenians are also known for their use of offal, such as liver and heart, in delicacies and stews.
Traditional Armenian meat dishes
Some popular meat dishes in Armenian cuisine include khorovats, which are grilled skewers of meat, usually seasoned with onion and garlic. Another traditional dish is dolma, which consists of ground meat and rice wrapped in grape leaves and cooked in a tomato-based sauce. Khashlama is a stew made with lamb or beef and vegetables, slow-cooked for hours until the meat is tender and falling off the bone.
Kebabs and grilled meats
Kebabs, or shish kebabs, are a popular dish in Armenian cuisine. They are made with chunks of meat, usually beef or chicken, that are marinated in a blend of herbs and spices before being grilled on skewers. Other grilled meat dishes include lamb chops, which are seasoned with garlic, lemon, and oregano, and served with a side of grilled vegetables.
Stews and slow-cooked meats
Stews are a staple in Armenian cuisine, with many different variations depending on the region and the ingredients used. One classic Armenian stew is harissa, made with chicken or lamb, wheat, and spices, and slow-cooked to create a thick, hearty dish. Ghapama is a unique Armenian dish made with pumpkin, stuffed with meat, rice, and dried fruits, then baked until tender.
Meat-filled pastries
Meat-filled pastries are a popular snack or appetizer in Armenian cuisine. One example is borek, a pastry filled with ground meat, onions, and spices. Another is the popular lahmajoun, a thin, crispy flatbread topped with spiced ground meat, tomatoes, and herbs.
Delicacies made from offal
Armenians are known for their use of offal in dishes, creating delicacies such as khash, a soup made from cow’s feet and tripe, and dzhash, a stew made from beef or lamb tongue. Another popular dish is khorovats made from chicken hearts.
Meat accompaniments and sides
Armenian cuisine features an array of sides and accompaniments to meats, such as lavash, a thin, traditional Armenian flatbread that is used to wrap grilled meats. Salads are also common, with the Armenian salad featuring cucumbers, tomatoes, onions, and fresh herbs. Rice pilaf is often served as a side, with saffron and butter adding complexity and flavor.
In conclusion, Armenian cuisine’s inclusion of meat is varied and extensive. From stews and grilled meats to pastries and delicacies made from offal, Armenian dishes always bring both flavor and tradition to the table.
