Cuisine Of Armenia
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat (bulgur) to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, such a ...
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Armenians
Armenians ( hy, հայեր, ''hayer'' ) are an ethnic group native to the Armenian highlands of Western Asia. Armenians constitute the main population of Armenia and the ''de facto'' independent Artsakh. There is a wide-ranging diaspora of around five million people of full or partial Armenian ancestry living outside modern Armenia. The largest Armenian populations today exist in Russia, the United States, France, Georgia, Iran, Germany, Ukraine, Lebanon, Brazil, and Syria. With the exceptions of Iran and the former Soviet states, the present-day Armenian diaspora was formed mainly as a result of the Armenian genocide. Richard G. Hovannisian, ''The Armenian people from ancient to modern times: the fifteenth century to the twentieth century'', Volume 2, p. 421, Palgrave Macmillan, 1997. Armenian is an Indo-European language. It has two mutually intelligible spoken and written forms: Eastern Armenian, today spoken mainly in Armenia, Artsakh, Iran, and the former Soviet ...
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