Welcome to Yerevan
Yerevan Basics :
Armenian Cuisine
The Armenian cuisine reflects the history, geography and the traditional crops and animals of the Armenian Highland and other Armenian inhabited areas. Historically, there have been mutual influences with both European and Middle Eastern cuisines.
The preparation of different types of meat, fish and vegetable dishes are common in the Armenian kitchen. Nevertheless, certain qualities may
generally characterize the Armenian cuisine.
The flavor of the food relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh and dried fruit are often used as ingredients. In addition different types of leaves, such as grape leaves, cabbage leaves, beet leaves, radish leaves, strawberry leaves, and others are also used for stuffing and wrapping food. In order to become familiar with Armenian cuisine, one should visit the "Ararat Hall" restaurant. Here you can taste traditional Armenian dishes like ghapama, bozbash, putuk, dolma with cannabis, royal khashtur, and more.
Kufta
One of the ancient Armenian traditional dishes, Khash is
mentioned by a number of medieval Armenian authors like Grigor Magistros (11th century), Mkhitar Heratsi (12th century).
Khorovats
Khorovats, Armenian barbecue, is one of the most
popular dishes
of Armenian cuisine, enjoyed in restaurants, family gatherings and as fast food.
In Armenian, the word ''khorovats'' means "grilled" and comes from the verb ''khorovel'' (to grill). Read More