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Armenian Cuisine

Armenian cuisine is as ancient as the history of Armenia, and a wonderful combination of different tastes and aromas. Closely related to eastern cuisine, various spices, vegetables, fish, and fruits combine to present a unique experience for any visitor to the country.Fruits such as peaches, apples, pears, cherries, mulberry, figs, pomegranates, strawberries and water melons are particularly succulent, but in particular, Armenia is famed for its apricots which many consider taste better than anywhere else in the world. As early as the 4th century BC Alexander the Great brought apricot trees from Armenia to Greece whence they found their way to Rome.

A variety of natural juices and vodka are made from the many different types of fruits to be found in the country. One of the most famous vodka types is mulberry vodka, which is strongly recommended to people who suffer from stomach pains and digestion problems Many exotic delicacies are prepaid out of grape juice. One of them is Sharots (sujukh), made of savouring dark cherry-coloured syrup doshab with variety of spices and walnut threaded on a string.

Armenians like to eat bread with almost everything, and the two traditional types of bread in Armenia are lavash and matnakash. Lavash is particular favourite flat bread rolled into circles and prepared in earthenware ovens in the ground (tonirs).

Food in Armenia is one of the chief attractions. Each region has its own unique cuisine with its own special flavour. For gourmands the long list of delicious local dishes is provided: kololak, khaplama, tolma, basturma... Khashlama is boiled meat and potatoes, and kebab is spiced minced meat cooked over a fire or in a pan. Harisa however, is a very ancient and traditional meal closely linked to Easter. Consisting of wheat and chicken, many families in Armenia still continue the tradition of serving harisa on Easter Day. Spas  is a popular soup that consists of egg and flour stirred into matsoun, a sour diary product similar to yogurt. No visit to Armenia  is complete without tasting a real Armenian meal called Ghapama (Armenian Pumpkin Stew) with boiled rice, raisins, apples, sugar and ground cinnamon.

A typical Armenian dinner may consist of a series of appetizers: salted and roasted almonds, marinated olives, spicy sausages, stuffed vine leaves, chickpea dip followed by a soup and there is a good array of them. Salads change seasonally and are always dressed with olive oil, salt, pepper vinegar and lemon juice. Dessert usually consists of fresh fruit, dried fruit compotes in winter, followed by dark, strong coffee.

Armenia is known as the motherland of viticulture and winemaking. The legend tells that Noah planted the first vineyard in the plateau of Ararat. Burning sun, rich land and the hard work of the peasant have given Armenian wine its unique taste and odor. Ancient wine vessels, sometimes with condensed antic wine, are found in many historical places. Wine is the part of the national lifestyle, and traditional dishes are not complete without wine, drunk to beautiful and traditional toasts of Tamada (Toast maker).

This region is famous for its red wine, especially "Areni". This wine is made of the relict vineyards the history of which goes to 1000BC. They are really unique, and tasting once you will test them again and again. Armenia's enterprises produce over a dozen brands of brandies which according to the unanimous opinion of expert tasters are in no way inferior to the world-famous French ones. Many of their labels show the gold medals awarded at international exhibitions.

For those who love to discover culinary adventures, Armenia is just the right place! The offered meals and drinks are available in the best restaurants and cafes at each exotic destination. Continental breakfast, lunch and dinner, which are usually a combination of traditional European and local national dishes will be also available. One will have a considerable option of traditional restaurants, bars and cafes in Yerevan.