Next Stop: Armenia
Which Skippy kid can skip a meal from a cuisine knows for its lamb and vegies on the Barbie? Armenian cuisine may be as ancient as the history of Armenia, it seems rather modern Australian to have vegetables, fruits and grains take centre stage in a meal, with lamb as a basic ingredient.
Closely related to Eastern Mediterranean cuisine, various spices, vegetables, fish, and fruits combine to present unique dishes. Throughout history, Armenian cuisine has had cultural exchange with its Greek, Persian, Turkish and Arab counterparts. Armenia is also famous for its wine, brandy and vodka. In particular, Armenian cognac is renowned worldwide, and was considered by the British Prime Minister, Winston Churchill, as his favourite. You can't travel the world without a stop at a place known for its ability to get a drunk even drunker.
Armenian cuisine is not so much a static set of traditional recipes as it is an attitude and approach to food and to cooking. Partly, this has to do with the fact that a standard mixture of seasonings - known as chaimen - flavours most prepared dishes.
Besides the chaimen, garlic, onions, peppers, lemons, cinnamon, oregano, mint, tahine (tahini, a sesame seed paste), mahleb (ground cherry pits, available in Middle Eastern specialty stores) and olive oil round out the rest of the Armenian seasoning cupboard.
Dinner (jash)
The evening meal occurs after 5 p.m., with restaurants and bistros serving until midnight or the last guest leaves. A full course meal in Armenia begins with appetizers (also known as salads), that feature herbs (greens), cheese, sliced sausage, basturma and sujukh (dried spicy beef), prepared bean and vegetable salads and bread. First course is usually soup (spas, borsch, piti are specialties to ask for), or other prepared specialty (mushroom julienne is something to try). The main course is a variation on meat or fish, though there may be two main courses, varying between the two. Tradition demands that fruit and dessert always completes the menu, along with a demitasse of Armenian coffee and sweets.
For more information go to:
http://www.tacentral.com/dining.asp
http://middleeasterncuisine.suite101.com/article.cfm/the_essential_armenian_pantry
http://en.wikipedia.org/wiki/Armenian_cuisine
Which Skippy kid can skip a meal from a cuisine knows for its lamb and vegies on the Barbie? Armenian cuisine may be as ancient as the history of Armenia, it seems rather modern Australian to have vegetables, fruits and grains take centre stage in a meal, with lamb as a basic ingredient.Closely related to Eastern Mediterranean cuisine, various spices, vegetables, fish, and fruits combine to present unique dishes. Throughout history, Armenian cuisine has had cultural exchange with its Greek, Persian, Turkish and Arab counterparts. Armenia is also famous for its wine, brandy and vodka. In particular, Armenian cognac is renowned worldwide, and was considered by the British Prime Minister, Winston Churchill, as his favourite. You can't travel the world without a stop at a place known for its ability to get a drunk even drunker.
Armenian cuisine is not so much a static set of traditional recipes as it is an attitude and approach to food and to cooking. Partly, this has to do with the fact that a standard mixture of seasonings - known as chaimen - flavours most prepared dishes.
Besides the chaimen, garlic, onions, peppers, lemons, cinnamon, oregano, mint, tahine (tahini, a sesame seed paste), mahleb (ground cherry pits, available in Middle Eastern specialty stores) and olive oil round out the rest of the Armenian seasoning cupboard.
Dinner (jash)
The evening meal occurs after 5 p.m., with restaurants and bistros serving until midnight or the last guest leaves. A full course meal in Armenia begins with appetizers (also known as salads), that feature herbs (greens), cheese, sliced sausage, basturma and sujukh (dried spicy beef), prepared bean and vegetable salads and bread. First course is usually soup (spas, borsch, piti are specialties to ask for), or other prepared specialty (mushroom julienne is something to try). The main course is a variation on meat or fish, though there may be two main courses, varying between the two. Tradition demands that fruit and dessert always completes the menu, along with a demitasse of Armenian coffee and sweets.
For more information go to:
http://www.tacentral.com/dining.asp
http://middleeasterncuisine.suite101.com/article.cfm/the_essential_armenian_pantry
http://en.wikipedia.org/wiki/Armenian_cuisine
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