Armenian cuisine

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Armenian cuisine (Armenian: Հայկական խոհանոց) includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas.

The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires

cracked wheat to maize and rice
. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices.

Fresh

white beans, and kidney beans. Nuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are not only walnuts, almonds, and pine nuts, but also hazelnuts, pistachios (in Cilicia), and nuts from regional trees.[2]

Fresh and

beet leaves, radish leaves, strawberry
leaves, and others are also stuffed.

Background

A typical meal in an Armenian household might consist of bread, butter, buttermilk, cheese, fresh and pickled vegetables, and radishes. Lunch might include a vegetable or meatball soup with sour milk.[3]

plums, sesame, and wheat during excavations of the Erebuni Fortress in Yerevan.[5]

plums, which are uncommon in Ottoman cuisine.[7]

basturma, and dolma.[4]

Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish. Salads are served with a lemon-cinnamon dressing alongside as an accompaniment to meat kebabs.[5] In a survey of Armenian-American cuisine, ginger was rated an important spice.[8][3]

Sources

Armenians were affected by the ongoing Ottoman–Persian Wars (one text laments "The whole land is enslaved by the cursed Suleyman") and produced many literary works in the 16th and 17th centuries emphasizing the Christian identity of Armenians in troubled Anatolia. Food became a central theme in this body of Armenian literature. Despite prohibitions in early Armenian law codes against Armenians eating or drinking with Muslims, a "sort of blasphemous" 17th century Armenian drinking song describes a feast in Van attended by Armenian priests, laymen and Turks, with the refrain repeating "Intercede to the great barrel, bountiful is its wine."[9] The poem contains many Armenian terms for common foods. Some of the terms found in Andreas are:

Ardashes H. Keoleian authored the Oriental Cookbook (1913) is a collection of recipes from the Middle East "adapted to American tastes and methods of preparation" is a mixed collection of recipes that includes some recipes from the Armenian cuisine.[10]

Armenian-American cookbook author Rose Baboian made her collection of traditional Armenian recipes accessible for young, English-speaking Armenians. Mark Zanger, a Boston-based food reporter, wrote that Baboian's book "stands out as a model of American ethnic food because she recorded so many traditions".[11] She is considered to have anticipated Armenian American fusion cooking with recipes like "chocolate yogurt".[12]

Grains and legumes

Grains used in traditional Armenian cuisine included

peas and maize. Various legumes were also consumed such as lentils, chickpeas, and beans.[13]

Grains are used for a variety of purposes: traditional

tonir oven. Bread is a very important staple of Armenian cuisine.[5]

Kofta can be made with bulgur, finely chopped vegetables, herbs and often lamb. There are variations intended to be eaten cold or served hot. Sini keufteh is a dish similar to kibbeh, but layered and baked in a baking dish. The two outer layers are made with bulgur, lamb mince, onion and spices. The inner filling includes butter, onion, lamb mince, pine nuts and spices.[14]

Armenian Harissa

Harissa (Armenian հարիսա harisa, also known as ճիտապուր) is a thick porridge made of wheat and meat cooked together for a long time, originally in the tonir but nowadays over a stove. Ardashes Hagop Keoleian called it the "national dish" of Armenians.[15] Traditionally, harissa was prepared on feast days in communal pots. The wheat used in harissa is typically shelled (pelted) wheat, though in Adana, harissa is made with կորկոտ (korkot; ground, par-boiled shelled wheat). Harissa can be made with lamb, beef, or chicken. A small piece of butter is often put at the top of the harissa.[16]

A common dish of Armenian cuisine is

Aintab in Turkey.[19] Baboian recommends that the noodles be stir-fried first in chicken fat before being added to the pilaf. Another Armenian cookbook written by Vağinag Pürad recommends to render poultry fat in the oven with red pepper until the fat mixture turns a red color before using the strained fat to prepare pilaf. Pilaf made with bulgur and liver is a specialty of Zeytun (present day Süleymanlı).[20]

Lapa prepared with poppy seeds.

Lapa is a kind of savory rice porridge or gruel eaten in Armenia, but it also is an Armenian word with several meanings.[21] One of which is "watery boiled rice, thick rice soup, mush" and lepe which refers to various rice dishes differing by region.[22] Antranig Azhderian describes Armenian pilaf as "dish resembling porridge".[23]

In Agn (present-day Kemaliye) a thin flatbread calling loshig was baked and dried. It would be wetted again before being eaten. Badjoug was a pastry of fat and flour stamped with designs and sent as a wedding invitation. Glodj was unleavened bread made for Lent and klrdig was a bread made of semolina.[24]

Herbs, spices and sauces

Armenians make extensive use of various herbs in their dishes. One

Harput, Lake Hazar and Munzur.[26]

In Armenia there are more than 3,600 wild plant species. Those include

stinging nettle (mostly used for tea), asparagus and mallow an herb that formed the original basis for marshmallows.[27]

Commonly used spices include

tabouleh, and baked breads.[31][32]

An Armenian spice mix called cemen (

salt, and cayenne (optional). When used as a marinade, (mostly for basturma) the spice blend is added to tomato paste, parsley, crushed garlic cloves, and either olive oil, or matzoon.[33][34][35] A sweet Armenian “spice mix” called khoritz, which is used to prepare Armenian desserts like Gata or Nazook, is made of sugar, flour, and butter. In some variations walnuts are added.[36][37]

One Armenian sauce that is also the base of some Armenian dishes, is Lecho (Armenian: լեչո). It is made with tomato, peppers/paprika, parsley and salt, and it is usually served hot.[38] Red jajek (Armenian: կարմիր ջաջիկ), also called matsnaprtosh (Armenian: մածնաբրդոշ matsnaprt'oš) in Artsakh, is a yogurt sauce made with matzoon, sour cream, red beet, onion, garlic, cucumber(optional), black pepper, dill, and coriander.[39] Matzoon alone can also be used as a sauce, and when used as one, spices and herbs are often added to it. Other popular sauces in that are used in Armenian cuisine include ajika, and jajek.[40][41]

Dairy and cheese

Armenian lori cheese

Typical dairy items were present in the Armenian cuisine such as matzoon, strained yogurt, butter, cream, and cheese.[31]

Cheese is a staple of Armenian cuisine and in the traditional cuisine it was consumed daily. The process of making Armenian lori cheese begins by boiling, similar to

soft cheese that is soaked in pots and filled with brine. Its texture is slightly brittle.[47][48] Motal is a white goat cheese flavored with wild herbs. Motal is prepared in locally made terra cotta pots sealed with beeswax, a method that dates back at least 5,000 years.[49][50]

In Musa Dagh, traditional cheese was made from curds called choukalig. Gij or kebdzoudz baneyr was salted and dried thyme combined with curds and preserved in a jug. Sourki cheese was a mixture of spices and curds shaped as a pyramid, dried, and stored in glass until it began to turn moldy. Khiroubaneyr was made by adding yogurt water to milk.[31]

A bowl of jajek with spices

Matzoon (Armenian: մածուն, matsun) and other yogurt-derived products are of particular importance in the cuisine. Tahn (similar to ayran in Turkey) is a yogurt based drink made by mixing yogurt with water and salt (Baboian's recipe also includes sugar). This may have originated as a way of preserving yogurt by the addition of salt.[51] Tan is the traditional Armenian name for strained yogurt.[52] Strained yogurt that was boiled with water until completely solid was called yepadz madzoun (cooked yogurt) and it could be stored for use in winter soups.[31] Butter was made by beating matzoon in a churn.[31]

Baboian gives several different recipes that can be prepared with madzoon like

cloves served with coconut and walnut topping. Her recipe for fruitcake, also made with yogurt, includes dried fruits, nuts, baking spices and assorted candied fruits.[54]

Baboian's recipes were published before yogurt was widely available in American shops, so her recipe collection included instructions for preparing yogurt at home from fresh

labneh and string cheese from Colombo Yogurt, and the product eventually made it on to supermarket shelves.[55]

Tarhana

Near East Relief orphanage for Armenian children, when the massacres began during the Battle of Marash Armenians sheltering at a soap factory sustained themselves on stores that included tarhana, dried fruits and olive oil.[58]

Fruits and other sweets

Pestil/bastegh is an Armenian flat fruit leather, here seen sold alongside other dried fruit products at a market in Yerevan

The main ingredients in Armenian sweets are

kurabiye (a type of cookie).[5] The apricot species Prunus Armeniaca is named after Armenia.[60] The scientific name armeniaca was first used by Gaspard Bauhin in his Pinax Theatri Botanici(page 442), referring to the species as Mala armeniaca "Armenian apple". It is sometimes stated that this came from Pliny the Elder, but it was not used by Pliny. Linnaeus took up Bauhin's epithet in the first edition of his Species Plantarum in 1753.[61] Armenian and Persian peaches were reportedly traded westward during the era of Alexander the Great.[62] One Soviet-era writer reports that Armenia's apricots, peaches, walnuts and quince are "equal or superior to the world's best grades".[63] Another writes "Armenian peaches are famous, and her brandies are popular throughout the world".[64] Grapes, figs, and pomegranates are also popular.[5] Grapes and apricots are commonly used to make bastegh (Armenian: պաստեղ), a dried "fruit leather" that resembles Fruit Roll-Ups.[59] Alani (ալանի
) are pitted dried fruits stuffed with ground walnuts and sugar.

Anoushabour, also called "Armenian Christmas pudding" and "Noah's pudding"

The Armenian version of the

pistachios.[59] Like ashure, the Christmas Pudding may be garnished with pomegranate seeds and flavored with rose water, and shared with neighbors during the Christmas season. This festive pudding is the centerpiece of the New Year's table, which is often decorated with dried fruits, nuts and pomegranates.[65]

Armenian pakhlava

Armenian

helvah ("sweet").[78]

Armenian decorated Gata

Gata (Armenian: գաթա) is an Armenian pastry or sweet bread. There are many variations of gata in Armenia.[79][80] One popular variety of it is koritz (khoriz), a filling that consists of flour, butter and sugar. Gata can have other fillings such as nuts, most commonly walnuts.[36][81]

Armenian Nazook

walnuts.[82][83]

Cigarette cookies (

lokhum, a mixture of sugar, cardamom, and walnuts, or a combination of both. The dough mainly consists of matzoon, butter, eggs, and flour.[84][85][83] When finished the pastry gets dusted with powdered sugar.[84]

Multiple Tahini rolls

Tahini rolls (Armenian: թահինի հաց) are made by rolling dough out, spreading it with a mixture of tahini, cinnamon and sugar. After that it is rolled into a cylinder. The dough is then sliced into smaller pieces and rolled up to form a circle.[86][87]

The Mikado cake (Armenian: միկադո տորթ) is an Armenian layer cake made by stacking up layers of baked dough (the dough mainly consists of flour, sour cream, butter, and egg[88]) and a buttercream that mainly consists of butter, chocolate, brandy and condensed milk on top of eachother. When finished the cake gets covered in the aforementioned buttercream, and shreds of chocolate, or leftover dough-crumbles.[89][90]

Walnut Murabba

Murabba (Armenian: մուրաբա) is a sweet fruit, and nut perserve. It is usually prepared with fruit, sugar, and spices. A unique variation only found in Armenia is pumpkin murabba.[91] These fruit perserves often accompany beverages, like tea.[92][93]

Meats

Armenian tolma
Khorovats
Lula kebab
Basturma/Aboukh

Grilled meats are quite common as well and are omnipresent at market stalls, where they are eaten as fast food, as well as at barbecues and picnic. Also, in modern times, no Armenian banquet is considered complete without an entree of grilled meat. Grilled meats vary from the simple (marinated meat on a skewer interspersed with vegetables like

mutton, beef and goat but the most popular meat in Armenian cuisine is pork.[5][94] Sixteenth- and seventeenth-century Armenian writers in Ottoman Anatolia considered eating pork an important marker of Christian identity. An Armenian priest writing in the sixteenth century concluded, "If we didn't eat the meat of the pig, then we wouldn't be Christian."[95]

Roasted piglet, called gochi, is a traditional holiday meal prepared for New Year's celebrations. Roasted pork chops (chalagach) are a favored item for barbeques.[94]

salt, black pepper, and sumac.[5] It is usually served with lavash, grilled onions, and pomegranates.[96]

Dolma (Armenian: տոլմա) and stuffed eggplant (Armenian: լցոնած սմբուկներ) dishes are widespread in Armenia. Dolma is usually made with either stuffing wine leaves, cabbage, eggplants, peppers, or other vegetables with a mixture of spiced ground beef and rice. There is a Dolma festival in Armenia that appreciates the art of tolma-making in Armenia.[97]

Basturma (Armenian: բաստուրմա) is a salted meat that is dried, and cured, before being rubbed with a special spice-paste called cemen (See: Herbs, spices and sauces section of this article). It is a common food item in Armenia.[5] According to some sources, the first recorded mention of Basturma was between 95-45 BC in Armenia during the reign of Tigranes the Great, where it was known as aboukh (Armenian: աբուխ).[98][99]The word abookhd (Classical Armenian: apukht) was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”.[100] While others say that the basturma we know today was invented in the Armenian Kingdom of Cilicia.[101]

Other Armenian meat-based dishes:

  • Yershig (Armenian: երշիկ yershik or սուջուխ suǰux) – a spicy beef sausage that is dried, and cured. Other than the Turkish version of sujuk, it is a lot denser and spicier. This sausage is mostly served as a cold cut, but it can also be fried.[102][103]
  • Kiufta (Armenian: կոլոլակ kololak) – meaning meatball comes in many types, such as Hayastan kiufta, Kharpert kiufta (Porov kiufta), Ishli kiufta, etc.
  • Keshkegh (Armenian: Քեշքեղ) is a bulgur pilav-based dish with lamb or chicken; it is cooked in a broth and flavored with butter, cinnamon and pepper.[104]
  • Tehal (Armenian: տհալ, also known as ghavurma) is potted meat preserved in its own fat.
  • Tjvjik (Armenian: տժվժիկ) is an Armenian dish which is mainly based on liver (lamb, beef, pork or chicken). In addition to liver it can include any other offal.[105]
  • Khashlama (
    tonir, and when finished eaten togheter with lavash.[106][107]
  • Urfa kebab (Armenian: Կոլոլակ Ուրֆայից, lit. 'Meatballs from Urfa'), is spiced minced meat interspersed with eggplant slices.[108]
  • Orukh (Armenian: օրուխ) and Khanum budu (Armenian: Խանում բուդու), are two Cilician specialties. These fried patties are usually made with a combination of rice, ground meat, eggs, parsley, oil, salt, and black pepper. They are cooked on skewers.[109]

Doughs

Lavash from Yerevan
Choreg/bsatir
at an Armenian Easter celebration
Zhingyalov hats
Matnakash
  • Matnakash (Armenian: մատնաքաշ matnak’aš) – is a 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.
  • leavened and traditionally baked in a tonir.[110][111]
  • Bagharch (Armenian: բաղարջ) – sweet ritual bread prepared for New Year's Eve, Mid-Lent, etc. It usually has a pattern on its top.[112]
  • Choereg or bsatir (Armenian: չորեկ, բսատիր) – braided bread formed into rolls or loaves, also a traditional loaf for Easter.[113]
  • Armenian Church.[114] It always has a religious (Christian) image printed on top of it.[115]
  • scallions, dill, and mint. There is a variety of combinations that can be used in the bread and these greens can also be substituted for other greens. The greens are placed in the bread, and then the bread is folded like a into the shape of a boat. After that it is cooked and then eaten.[116][117]
  • Semsek (Armenian: սեմսեկ) - is an Armenian dish made with a smooth dough that is topped with mixture of minced meat, herbs, and spices.[118]

Breakfast

The modern Armenian breakfast consists of coffee or tea, plus a spread of cheeses, jams, meats, vegetables, eggs, and breads. Armenians living in the Diaspora often adopt local customs. Thus, Armenians in Lebanon, Syria, and Egypt may include "ful" (stewed fava beans in olive oil).

Traditional Armenian breakfast dishes are hearty. They included:

  • Khash, sometimes colloquially called the "Armenian hangover cure", is a basic dish of simmered cow's hooves.[119][120] Khash is mentioned in 12th century medieval Armenian texts.[119]
  • Crusader kingdoms. Thus, the dish may have traveled to the Levant in the Middle Ages via the Armenians, many of whom migrated there following the first appearance of the Turkish tribes in medieval Anatolia.[122]
  • Loligov dzvadzekh (Armenian: լոլիգով ձվաձեխ) is a very common breakfast-dish in Armenia. Essentially a simple scramble with tomato as the base. Some iterations of this dish can include, most commonly, onions and bell peppers. Herbs (tarragon, purple basil, and coriander) also get added to the dish. It is usually served with traditional lavash bread, and a variation called Pamidorov dzvadzekh (Armenian: պամիդորով ձվաձեխ), which also adds cheese (like Chechil) to the dish.[123]

Appetizers

Meals in Armenia often start with a spread of appetizers served for "the table".[124]

Lavash together with basturma/aboukh, soujoukh, cheeses (chechil, and other armenian cheeses), and sauces (matsoon, jajek, lecho, or ajika) often get served as an appetizer.[125]

Armenian appetizers include stuffed vine leaves (called yalanchy sarma, a type of dolma), a fried cheese-stuffed pastry called dabgadz banir boerag,[104] stuffed mussels (midye dolma)[126] and several types of pickled vegetables generally known as torshi.[127] Toasted pumpkin seeds (Armenian: տուտումի գուդ, romanized: tutumi gud) are a popular snack.[104]

Chickpea balls called topik are a common Armenian appetizer; they are spiced with currants, onions, and cinnamon and served with a tahini sauce.[5][128]

Takuhi Tovmasyan discusses several Armenian mezzes in her book Sofranız Şen Olsun including

mussels called midye pilakisi.[129]

Salads

Many, if not most, Armenian salads combine a grain or legume with fresh vegetables—often tomato, onions, and fresh herbs. Mayonnaise is used in Western or Russian-inspired salads (such as Olivier salad). Examples of Armenian salads include:

Soups and stews

All Armenian soups contain

salt.

Spas

Spas (Armenian: Սպաս), which is a matzoon-based soup, and a traditional dish in Armenia.[131][132] Besides matzoon, the main ingredient are herbs, and hulled wheat berries (i.e. with husks removed). There are many varieties of Spas, like using rice, barley, or bulgur instead of wheat berries. Butter, onions and meatballs often get added for a richer taste.[133][134]

Khash served alongside other side-dishes

Khash, is considered an Armenian institution. Songs and poems have been written about this one dish. It is made from cow's head, feet, stomach, and herbs cooked into a clear broth. Tradition holds that khash can only be cooked by men, who spend the entire night cooking, and can be eaten only in the early morning in the dead of winter, when it is served with heaps of fresh garlic and dried lavash.[135]

Manti with matzoon: an essential component of mantapour

Mantapour (Armenian: մանթապուր mantʿapur) is a soup typically made with matzoon, beaten eggs, flour, garlic and meat broth, to which Manti, either raw or pre-cooked are added. Wheat berries are often added to the soup. Matzoon-manti soup is seasoned with dried mint and consumed hot. There is also another version of mantapour, which consists of Manti simmered in a clear broth, and then eaten with a dollop of matzoon or sour cream and parsley on top.[136]

Putuk with covering bread

Putuk (Armenian: պուտուկ putuk) is a soup made with broth, mutton, and pre-soaked chickpeas in clay pots. During the cooking of the mutton and chickpeas, other ingredients such as potatoes, onions, dried alycha, and saffron are added. Slow cooking, which often lasts several hours, allows the flavors to fuse. The soup is served in the clay pot it was cooked in and is often accompanied by an Armenian leavened bread called Matnakash.[137]

Ajapsandal

carrots are added although traditional recipes do not include them.[138]

Fish

Sevan trout prepared before baking

Armenian cuisine includes many typical seafood dishes like fried mussels (midye tava), stuffed calamari (kalamar dolma), mackerel (uskumru) and bonito (palamut).[5]

The

walnut sauce.[4]

For a relatively land-locked country, Armenian cuisine includes a surprising number of fish dishes. Typically, fish is either broiled, fried, or sometimes poached. A few recipes direct the fish to be stuffed. Fish may have been used to stuff vegetables in ancient times, though that is not common anymore.

There are several varieties of fish in Armenia:

Main courses

Ghapama made with butternut squash, instead of pumpkin
  • Fasulya (fassoulia) – a stew made with green beans, lamb and tomato broth or other ingredients
  • Ghapama (Armenian: ղափամա ġap’ama) – pumpkin stew
  • Kchuch (Armenian: կճուճ kč̣uč̣) – a casserole of mixed vegetables with pieces of meat or fish on top, baked and served in a clay pot
  • Tjvjik (Armenian: տժվժիկ tžvžik) – a dish of fried liver and kidneys with onions

Ritual foods

Matagh of a rooster at the entrance of a monastery church (Alaverdi, Armenia, 2009), with inset of bloody steps.

Ritual foods of the Armenian Apostolic Church, is food consumed as part of ceremonies, rituals, religious observances, and the like.

  • Armenian Church.[163] It always has a religious (Christian) image printed on top of it.[164]
  • Mas (Armenian: մաս mas) – literally means "piece"; a piece of leftover bread from the making of nshkhar, given to worshippers after church service.
  • Matagh (Armenian: մատաղ mataġ) – sacrificial meat; can be of any animal such as goat, lamb, or even bird.

Drinks

A bottle of Tan
Armenian coffee
Jermuk is a bottled mineral water originating from the town of Jermuk in Armenia, and bottled since 1951

Alcoholic drinks

Beer

A bottle of Kotayk Gold
Main article: Beer in Armenia

Armenian-produced beer (Armenian: գարեջուր gareǰur) is considered to be one of the favorite drinks of Armenian men. The beer industry is developing barley malt and producing beer from it. The preparation of beer in Armenia was known from ancient times. According to the Greek historian Xenophon the manufacture of beer existed in Armenia when he first arrived there(in the 5-4th century BC). Armenians used beer grains for brewing (barley, millet, hops).

In 1913 there were three beer factories that produced 54,000 deciliters of beer. From 1952 to 1978, new factories in Yerevan, Goris, Alaverdi, Abovyan were built while existing factories were expanded and improved upon. For providing raw materials for beer production in Gyumri, a large malt plant was launched based in the production of barley malt of Shirak valley farms (with the capacity of 10,000 tons of production). In 1985, 6,000,000 deciliters of beer were produced.

Popular brands

Brandy

Armenian

Yalta conference
at 1945.

The history of Armenian brandy (Ararat Brandy) begins in 1877, in the winery of Armenian merchant N. Tairov (Yerevan). By 1890–1900 Yerevan was becoming a center for the production of brandy, numbering a number of factories owned by Gyozalov (1892), Saradjev (1894), Ter-Mkrtchian (1899), and others. In 1899, N. Tairov sold his factory to Nikolay Shustov's well-known brand in Russia. In 1914, there were 15 factories in the province of Yerevan (the largest the one now owned by Shustov) produced 210,010 deciliters of brandy. In 1921, the Soviet state took over Shustov's factory, and it was renamed to "Ararat". This became the main factory for wine manufacturing.

Despite the fact that only brandies produced in the

Yerevan Brandy Factory
is now negotiating to obtain an official privilege to market its brandy as cognac.

Armenian brandy is categorized by its age and method of aging. The rated stars indicate the age of brandy since its

grapes
grown in the Ararat Valley which is giving it a shade of caramel brown.

Popular Brands

Oghi

arak.[184][185]

  • Tuti oghi (Armenian: թթի օղի t’t’i òġi) - mulberry oghi. It is the most popular variation of this alcoholic drink[186]
  • Honi oghi – from hon, a small red berry (
    cornelian cherry
    )
  • Tsirani oghi – from apricots
  • Tandzi oghi – from pears
  • Khaghoghi oghi – from grapes
  • Salori oghi – from plums
  • Moshi oghi – from blackberry
  • Tzi oghi – from figs
  • Khundzori oghi – from apples

Wine

See also: Armenian wine
Armenian wine

The alcoholic drink with the longest history in Armenia is wine. The oldest known winery in the world was discovered in Armenia. Historically, wineries in Armenia were concentrated along the Ararat valley. Of particular note was the district of Koghtn (Գողթն, current Nakhichevan area). Today, Armenian wineries are concentrated in the Areni region (district of Vayots Dzor).[187][188]

Armenian wine is mostly made from local varietals, such as Areni, Lalvari, Kakhet, etc., though some wineries mix in better known European varietals such as Chardonnay and Cabernet. Winemaking took a downward plunge in the years following the collapse of the Soviet Union, but is undergoing a revival, with the addition of world-class labels such as Zorah Wines. A yearly wine festival, held in Areni, is popular with the locals and features wines from official wineries as well as homemade hooch of varying quality. Armenian wines are predominantly red and are sweet, semi-sweet (Vernashen, Ijevan), or dry (Areni).

Armenian Highland engaged in winemaking since ancient times. It has achieved considerable development of

Manazkert
, Red Hill and Ererbunium 200 pots.

The evidences of high-level and large-scale wine production in Armenia are as foreign (

Echmiadzin (Vagharshapat
), there were 4 mill.

In addition to grapes, wines have been made with other fruit, notably pomegranate (Armenian: նռան գինի nran kini), apricot, quince, etc. In some cases, these fruit wines are fortified.

Mineral waters

Among the soft drinks Armenian mineral water is known for its healing specialty and is recommended by doctors. This spring water originates from the depth of earth and flowing from ancient mountains in the city of Jermuk.

Armenia has rich reserves of mineral water. After the establishment of the Soviet Union the study and development of multilateral disciplines in these waters began. First industrial bottling was organized in Arzni in 1927. In 1949, Dilijan and Jermuk mineral water factories were put into operation. In 1960–1980 “Sevan”, “Hankavan”, “Lichk”, “Bjni”, “Lori”, “Arpi”, “Ararat”, mineral water bottling plants and factories were launched, which are involved in the production unit "mineral water of Armenia". ASSR in 1985 produced 295 million bottles of mineral water.

References

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Bibliography

External links
Wikibooks Cookbook has a recipe/module on
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