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
