The Armenian table book
Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking
www.wisekitchen.com
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In a country like Arménie, there is not only one Armenian kitchen, but a lot of Armenian kitchens, because this mountainous area of the Occidental Asia occupied by Georgia, Azerbaïdjan, Iran and Turkey, extended in the beginning from its history to Lebanon. However, these Eastern kitchens have a common point: it y forever only one dish on the table, but the famous “ Mézzés”.
Ingredients :
In addition to corn, common denominator of the Eastern
kitchens, one finds there the meats which we know, some receipts of
fish and especially much of fresh vegetables. Except spices, cumin,
paprika, peppers, this kitchen especially aromatic, is scented with
garlic, with onions, parsley, mint, lemon...
Typical dishes :
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Diversity:
Because of the large variety of products, it's difficult to draw up an exhaustive list But before generally tasting famous "the paklawa" - this
delicious dessert in form of laminated of nut - the surprises
resulting from ancestral and secret receipts do not miss. |
Drinks:
The "raki", drink based on anise, pleasant in hot period.
Cognacs and vodkas. The Armenian wines are perhaps with Géorgiens to
only have the right to assert the paternity of the vine (cf world
Atlas of the wine). White and red wines |
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