Armenian cuisine: manna of the mountaineers

The Khachaturov family itself did not form a single whole, as the Armenian cuisine has already acquired its basic features. It happened somewhere a thousand years before the birth of Christ, in conditions of oppression of Armenians by Adyrbayan Turks, Georgians and Muslims. By the way, it is the division of lands into western and eastern lands within the Armenian state, the multicolourity of the estates and tribes inhabiting them, from the Mongolians and Arabs to Byzantines and Romans, brought their magic to the cooking of the people. For their part, the residents of the state made some contribution to the recipe of Turkish dishes, which have survived to this day.

A distinctive feature of the Armenian cuisine is the use of ancient cooking technologies and recipes, unchanged for thousands of years. So, to this day, instead of an oven or an electric oven for cooking traditional dishes, Armenian cuisine involves using a tandoor. Dishes at the same time there is only a clay, and is appreciated by manual roasting, without glaze and painting. Thanks to the specifics of the tools of labor, it acquires its own handwriting and recipes, especially bread, meat and soups. Vegetables are served exclusively in baked or grated vegetables with spices, cereal cereals are cooked for a couple, and any food, in addition to exotic taste, retains useful properties.

It was the Armenian cuisine that gave roots to Georgian and Azerbaijani. The complexity and responsibility of the cooking process requires utmost skill and attention: therefore, the hostesses spend almost all the day at the stove (or, more correctly, at the stove), whipping the meat in a souffle or puree.

The recipes of Armenian cuisine differ also in the field of preparation of confectionery products. Like most eastern peoples, the basis of sweetness is molasses, nuts and fruits serve as fillers. The process can take up to 24 hours, and candy can last up to a month.

The technology of preparation provides for a multiple change of operations, the addition of exotic spices or mixtures. So, the most popular pastry is gata (some mistakenly call it "pita") - a puff-and-yeast dough filled with fruits and vegetables and sugar. The analog of our jelly is the whisper - with the addition of grape juice and walnuts. The churchkela's technology is traced, is not it?

Perhaps the most recognizable dishes of Armenian cuisine are soups: it is almost impossible to not distinguish a traditional brew on a sour milk or egg base with the addition of tarkhan-noodles and many herbs. To eat Armenian first dishes is also pleasant because meat and all other ingredients are processed with maximum zeal, turned almost in puree. This contributes to the process of chewing and digestion, and is suitable for the ration of small children.

Armenian cuisine in general "respects" meat in all its manifestations. Lamb and beef are used for food in the form of shish kebab, meat kuchuch, and poultry in a smoked whole. The game is used, and some combinations, for example, organic (a dish made of venison and chicken) can not be found anywhere else.

The development of cattle breeding is due to Armenian cuisine and an abundance of dairy products, among which sour-milk jugs are especially common. From here comes the matzoni, which finds various variations - sweet, with mint, refreshing or spicy with spices. Armenian cheeses are mainly pickled, like mozzarella.

Any dish of the Armenians, if not accustomed, causes a lot of positive emotions. Therefore, it is worthy to bow with respect to the people, who managed to preserve their identity even in the conditions of the most severe repressions.