The Big Picture: Food in Armenia

Armenian cuisine is a smorgasbord or smells, flavors and textures that carry a great deal of cultural importance. Whatever the occasion may be – holidays, weddings, funerals and even the casual encounter with friends, family or even strangers, you can bet on a full table and satisfied appetites. With regional influences spanning from the Middle East and Eastern Europe, Armenian cuisine may be rich in meat, but its use of vegetables is just as noticeable and enticing.

Cracked wheat, black olives and pickled vegetables

Herbs and pickled cauliflower

Homemade walnuts steeped in syrup, an Armenian specialty

Smeta or Smetana, the Russian equivalent of sour cream with wild honey

Toast, pastries and egg at a breakfast table in Jermuk

Fried cauliflower with potatoes

Cooked sorrel, a slender plant that has been cultivated for centuries

A typical treat after dinner, featuring the pomegranate, which is symbolic to Armenians

Watch out for part II, coming next week.

All photos by L.Aghajanian/ianyanmag



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