The glory of Armenian cuisine extends far beyond the country’s borders. There is not a place on the post-Soviet territory (and even farther) where people do not know or love and cultivate Armenian cuisine. The juicy smoking shashlick emitting magnificent aroma, baked vegetables – khoravats saturated with the smell of coals; tender cooked without oil dolma melting in your mouth …delicious! All the dishes of Armenian cuisine are well familiar and loved by us. But what is the historical background of the culinary attraction of Armenia?
Armenian cuisine is as ancient as its history, as the land it is standing on. Armenian culinary traditions are over 2000 years old. The abundance of meat on Armenian tables is the result of the most ancient development of cattle breeding in Armenian uplands which led to such a variety of livestock and poultry. Cattle breeding was also the source of various dairy products – basically brine-ripened cheeses as well as sour-milk products which serve as the basis for traditional Armenian dishes and beverages.
Early beginning of agriculture in the fertile valleys of Armenia caused the application of various cereals in Armenian cuisine – spelt, millet, barley, wheat, rice; beans – string beans, beans, lentil, mountain peas to say nothing of great variety of vegetables and greens which are a must of Armenian feast.