Armenian Cuisine is as ancient as its history, as the land it is standing on. Armenian culinary traditions are over 2000 years old. The abundance of meat on Armenian tables is the result of the most ancient development of cattle breeding in Armenian uplands which led to such a variety of livestock and poultry. Cattle breeding was also the source of various dairy products – basically brine-ripened cheeses as well as sour-milk products which serve as the basis for traditional Armenian dishes and beverages.
Armenian cooking techniques are rather complicated. The most difficult to cook are meat, fish and vegetable dishes which require stuffing, whipping, puree and souffle making as it takes a lot of time and work. Armenians very much love dishes from chopped meat and all possible variants of stuffed dishes.
To be continued...
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