Armenian Cuisine

National cuisine is the most colorful element of the culture. Armenian cuisine is a combination of geography, history and traditions of the country.

The recipes and cooking methods of most of the dishes haven’t changed, and the secrets of the cuisine are being passed down from generation to generation. Tourists who have visited Armenia, consider it to be one of the most  flavorful due to impressions they got from tasting Armenian dishes. 

In comparison with other cuisines Armenian cuisine differs with its cooking culture.

Characteristics of Armenian Cuisine

While speaking about characteristics of Armenian cuisine we should emphasize the fact that in Armenian culture the word cuisine is deeply connected with the word hospitality. Armenians are the only nation which had a god of hospitality called Vanatur. 

In Armenian culture the table can unite family members, friends and also the carriers of different cultures and traditions. 

Bread and salt have been worshiped for a long time and used to be an inseparable part of an Armenian hospitality. Since ancient times royal feasts started with the ceremony of sharing bread and salt. The host and the guest stood in front of each other so that they could cut the bread crosswise. It symbolized their friendship and the hopes they had from their relations. 

The climate itself teaches us what and when to eat. For instance the dishes that are made in winter are rich with carbohydrates, proteins and triglycerides which help to store energy. Unlike  summer dishes which are mainly made from greens and vegetables. Armenian cuisine is remarkable also with the number of edible plants. According to historical studies Armenians have always used a wide variety of edible plants in their everyday living. More than 300 species of edible plants are found in Armenian recipes.

Dolma

The word “dolma” came from Urartian words “toli” or “uduli” which means “wine leaf”. The ancient recipes show that originally it was rolled only in wine leaves. Later the cabbage, quince and blueberry leaves were also used for making dolma. The first recipe of the dolma comes from the 8th century. There are many types of dolma. One of those types is Pasus dolma which is made from beans and grains. In ancient times it was made at the beginning of the spring, which symbolized the start of an agricultural year. 

Since 2011 the national dolma festival is being held in Armenia annually. The main aim of the festival is to keep the national traditions. More than 60 types of dolmas as well as the longest dolma are being presented during the festival. 

Khash 

Khash is one of the Armenian traditional dishes which was later spread in the Caucasus. The traditions of eating khash comes from pagan times, but the cooking methods haven’t changed till now.  The name originated from the word “khashel” (which means to boil). According to many legends only the poor used to eat khash.It was said that when the rich bought an animal, they took the meat and then threw the legs of the animal to the poor. So the poor cooked the legs and ate it early in the morning so as no one could see them.

Gata

Gata have had its unique place nearly in all festive celebrations. According to ethnographers in ancient times people usually made some symbols sometimes even crosses on gata in order to protect their families from an evil eye. They insist that gata also symbolizes the strength of the family, that is why during the weddings they usually dance with gata in their hands. Gata was also considered to be an important part of a New Year table. They usually hide a coin inside of  gata and the one who will get the piece with the coin will be the luckiest one during that year. There was also a tradition to cut a New Year gata on the back of the elder one in the family. 

Ghapama

Ghapama is an ancient Armenian ritual dish. Originally it was served during the weddings, in order to make the new marrieds’ life as sweet and colorful as ghapama. 

Ghapama also has a special meaning. Legend has it that the pumpkins symbolizes the world, rice is its population and dried fruits and nuts symbolize the people of different races and nations living in our planet. According to an ancient belief people made ghapama to fill the world with peace and kindness. 

Harissa 

The roots of harissa are very old. In the past it was also called “khashika”. It was considered to be a ritual dish. In ancient times they made harissa while making sacrifices to gods. They cooked it the whole night in a special heater called “tonir” in order to serve it in the morning. Harissa that was cooked in New Year differed from the ones made during the whole year, as they didn’t mix it so the year would be peaceful. Harissa also has its varieties, during the Lent people made harissa from wild edible plants. 

The cuisine is not just food, it is a part of a culture and a national mentality with the help of which you can recognize the country and its people. In Armenian language word cuisine is spelled “khohanoc” from word “Khoh” which means thought. That is why the cuisine is considered to be the place where the thoughts are born. It is not in vain that people say that we are what we eat.

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