Winemaking took a downward plunge in the years following the collapse of the Soviet Union, but is undergoing a revival, with the addition of world-class labels such as Armenian Highland engaged in winemaking since ancient times. From the architecture to applied arts, performing arts to literature, culture in Armenia represents the history, lifestyle, aspirations, and beauty of this unique country. Baboian gives several different recipes that can be prepared with yogurt (Baboian's recipes were published before yogurt was widely available in American shops, so her recipe collection included instructions for preparing yogurt at home from fresh Armenian and Persian peaches were reportedly traded westward during the era of Grilled meats are quite common as well and are omnipresent at market stalls, where they are eaten as fast food, as well as at barbecues and picnic. The modern Armenian breakfast consists of coffee or tea, plus a spread of cheeses, jams, jellies, vegetables, eggs, and breads. After the establishment of the The cuisine is rich in vegetables, meat, and fish; however, eggplant, lamb, and lavash (flatbread) make up its primary components. Armenian Traditions and customs of the Armenian people, formed during many centuries, are our pride. Armenian religion, family life, and the rituals and traditions expressed in their culture have played a powerful role in helping Armenians around the world hold on to a strong sense of identity and heritage. Armenian cuisine reveals the geography and history of the country, as well as animals and crops grown on its territory. 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 as: whole wheat, shelled wheat, bulgur (parboiled cracked wheat), semolina, farina, and flour. Some use the other parts of the cow, like tripe and brain, in the recipe. Typically, fish is either broiled, fried, or sometimes poached. Armenia is a country of hot summer sun, mountain rivers and rocky soils.
The key to creating a tasty Armenian cuisine reveals the geography and history of the country, as well as animals and crops grown on its territory. In addition, cracked wheat, or bulgur, is often used instead of rice and maize in Armenian cuisine. One Typical dairy items were present in the Armenian cuisine such as yogurt, Cheese is a staple of Armenian cuisine and in the traditional cuisine it was consumed daily. Armenian food is ranked as one of the best and most delicious among cuisines of other nations. The beer industry is developing barley In 1913 there were 3 beer factories that produced 54 thousand deciliters of beer. In 1952-78 new factories in Yerevan, The history of Armenian brandy begins in 1887, in the winery of Armenian merchant Despite the fact that only brandies produced in the Armenian brandy is categorized by its age and method of aging.
Mayonnaise is used in Western or Russian-inspired salads (Armenian cuisine includes many typical seafood dishes like fried mussels (For a relatively land-locked country, Armenian cuisine includes a surprising number of fish dishes. Armenian cuisine is as ancient as the history of Armenia, a combination of different tastes and aromas.
The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. Armenian national fruit is an apricot. The oldest known Armenian wine is mostly made from local varietals, such as Areni, Lalvari, Kakhet, etc., though some wineries mix in better known European varietals such as Chardonnay and Cabernet.