Information about Armenian cuisine including the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes.
Armenian Cuisine and Recipes
Armenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes. 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 grown and raised in areas populated by Armenians. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen requires stuffing, frothing, and pureeing. Lamb, eggplant, mayonnaise, yoghurt, and bread (lavash) are basic features of Armenian cuisine. Armenians use cracked wheat (burghul) in preference to the maize and rice popular among their Caucasian neighbours (Georgia and Azerbaijan).
Permanent link to this article: http://aussietaste.recipes/mediterranean-cuisine/armenian-cuisine/
Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner. And, it is also used in drinks.
Permanent link to this article: http://aussietaste.recipes/middle-eastern-cuisine/afghan-cuisine/doogh-persian-yoghurt-drink/
Harissa (Armenian: հարիսա harisa) is an Armenian dish from the Ararat plain. It is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat in harissa when Armenian religious days required fasting and penance. The extremely long cooking process is an essential …
Permanent link to this article: http://aussietaste.recipes/national-dish/harissa-armenian-porridge/
Mutabal is a traditional Middle Eastern eggplant dip. The eggplants are usually grilled on a barbecue which gives them a nice smoky flavour but you can also roast them in the oven. Mutabal is traditionally served as an appetiser with some Lebanese bread or as a side sauce with grilled meat. This is an easy cool dip perfect with meat dishes and summer meals.
Permanent link to this article: http://aussietaste.recipes/condiment/dips/mutabal-armenian-eggplant-dip/
Permanent link to this article: http://aussietaste.recipes/appetisers/tabbouleh-wheat-and-herb-salad/
Permanent link to this article: http://aussietaste.recipes/middle-eastern-cuisine/torshi-liteh-eggplant-and-herb-pickle/