Armenia
Armenian cuisine is a rich and ancient tapestry, woven with the threads of history, geography, and cultural influences. Located at the crossroads of Europe and Asia, Armenia has absorbed a myriad of culinary traditions from neighboring regions, yet it has maintained a distinct and deeply rooted gastronomic identity. The cuisine is characterized by its use of fresh, seasonal ingredients, an abundance of herbs and spices, and an emphasis on home-cooked meals that highlight the importance of family and community. Central to Armenian cuisine is the tradition of lavash, a soft, thin flatbread that is baked in a tandoor, or tonir. Lavash is not only a staple food but also a symbol of Armenian heritage and hospitality. It is often used to wrap grilled meats, cheeses, and vegetables, or simply enjoyed on its own with a spread of fresh herbs and local cheeses. Meats play a significant role in Armenian dishes, with lamb, beef, and chicken being the most commonly used. Khorovats, or Armenian barbecue, is a beloved method of grilling marinated meats and vegetables over an open flame, resulting in smoky and succulent flavors. Another popular meat dish is dolma, which consists of grape leaves or vegetables stuffed with a mixture of minced meat, rice, and herbs. This dish exemplifies the Armenian penchant for combining textures and flavors in harmonious balance. Vegetarian dishes are also prevalent in Armenian cuisine, reflecting the country's agricultural abundance. Lentils, beans, and chickpeas are often featured in hearty stews and soups, while eggplants, peppers, and tomatoes are commonly roasted or stuffed. One iconic vegetarian dish is eetch, a tangy and refreshing bulgur salad made with tomatoes, onions, and parsley, seasoned with lemon juice and olive oil. Herbs and spices are integral to Armenian cooking, with parsley, cilantro, dill, and mint frequently used to enhance the flavors of dishes.
