THE MIRACLES OF ARMENIAN CUISINE
Ella Karapetyan
Baltic Times
06/
June 4 2009
Latvia
TASTE SENSATION: The ancient art of Armenian cuisine has spread
throughout the Baltics and can be sampled at traditional style
restaurants and cafes.TALLINN – Armenian cuisine is one of the most
ancient on Earth and its preparation techniques today remain almost
the same as 1500 years ago.
The traditional style cuisine is rich with dishes made of fruits,
meat of wild animals and different kinds of fish.
Armenian foods include small appetizers, grain and herb salads,
grilled meats, a large variety of soups, stews and flat breads.
Bread is a favorite in Armenian cuisine and usually found at the
table at every meal.
In fact it is hard to imagine Armenian cuisine without the traditional
lavash bread (unleavened wheat cake), which is loved the world over.
Wild rice and rice pilaf are also common in Armenia, as is skewered
meat, commonly known as shish kebab, which is fast becoming as popular
as hamburgers.
Armenian inspired restaurants and cafes have sprung up throughout
the world including the Baltics, which is home to a sizeable Armenian
Diaspora.
In Tallinn there are several restaurants serving authentic regional
food from the southern Caucasus region. However, for a total experience
of Armenian hospitality and atmosphere head to the Caravan Grill
Restaurant.
A popular choice amongst locals, tourists and the Armenian Diaspora,
"Caravan" is widely considered to be the best Armenian restaurant in
the city.
Here you can discover the true flavor of the Armenian national cuisine,
prepared by highly qualified Armenian cooks.
The menu includes delicious Western and Eastern inspired national
dishes both for vegetarians and the real gourmet.
Options include pork, mutton and lamb fillet shish kebab, as well as
a variety of warm appetizers such as kanatch lobi (bean pods stew).
The restaurant also offers a wide range of baked goods including the
Armenian style hatchapuri (salty pie of a salty dough with brynza
and cottage cheese); gata (sweet cake with filling) and pahlava cake
(sweet layer cake with nuts, honey, and raisins).
Armenians are also famous for their soups, which are essential everyday
meals for families. The most popular is khash, a clear broth made
from ham hocks and herbs.
Tradition holds that khash can only be cooked by men and eaten in
the early morning in the dead of winter when it is served with fresh
garlic and dried lavash.
Another well-known dish is gharsi khorovats – slivers of grilled meat
rolled up in lavash, similar to the Turkish doner kebab.
In fact Armenian cookery uses about 300 kinds of wild-growing herbs,
commonly used as seasonings or even a simple dish.
However, you won’t find many cookbooks on Armenian cuisine as most
recipes are handed down from parent to child. These recipes are
forever changing with the ingredients available.
Actually there are hundreds and hundreds of recipes in Armenian
cuisine, after all, Armenians can be considered among the biggest
gourmets in the world.
Nowadays they are trying to preserve these traditions – passed down
as part of their heritage.