Armenian cuisine: manna of the mountaineers

The Khachaturov family itself was not formed into a singlethe whole, as the Armenian cuisine has already acquired its basic features. It happened somewhere a thousand years before the birth of Christ, in conditions of oppression of Armenians by Adyrbayan Turks, Georgians and Muslims. By the way, it is the division of lands into western and eastern lands within the Armenian state, the multicolourity of the estates and tribes inhabiting them, from the Mongols and Arabs to the Byzantines and Romans, brought their magic to the cooking of the people. For their part, the residents of the state made a certain contribution to the recipe of Turkish dishes, which have survived to this day.

A distinctive feature of Armenian cuisine isThe use of ancient cooking technologies and recipes, unchanged for thousands of years. So, to this day, instead of an oven or electric oven for cooking traditional dishes, Armenian cuisine involves the use of tandyr. Dishes at the same time there is only a clay, and it is appreciated by manual roasting, without glaze and painting. Thanks to the specifics of the tools of labor, it acquires its own handwriting and recipes, especially bread, meat and soups. Vegetables are served exclusively in baked or grated vegetables with spices, cereal cereals are cooked for a couple, and any food, in addition to exotic taste, retains useful properties.

It was the Armenian cuisine that gave the roots of the Georgian andAzerbaijani. The complexity and responsibility of the cooking process requires utmost skill and attention: therefore, the hostesses spend almost all the day at the stove (more correctly, at the stove), whipping the meat in a souffle or puree masses.

Recipes of Armenian cuisine differ in the field ofpreparation of confectionery products. Like most eastern peoples, the basis of sweetness is molasses, nuts and fruits serve as fillers. The process can take a whole day, and the candy endurance - up to a month.

The technology of preparation providesa multiple change of operations, the addition of exotic spices or mixtures. So, the most popular pastry is gata (some mistakenly call it "pita") - a puff-and-yeast dough filled with fruits and vegetables and sugar. The analog of our jelly is the whisper - with the addition of grape juice and walnuts. The churchkela technology is traced, is not it?

Perhaps, the most recognizable dishes of Armenian cuisine -it's soups: it's almost impossible to distinguish a traditional brew on a sour-milk or egg base with the addition of tar-noodles and a lot of herbs. To eat Armenian first dishes is also pleasant because meat and all other ingredients are processed with maximum zeal, turned almost puree. This contributes to the process of chewing and digestion, and is suitable for the ration of small children.

Armenian cuisine in general "respects" meat in all itshypostases. Lamb and beef are used for food in the form of shish kebab, meat kuchuch, and poultry in a smoked whole. The game is used, and some combinations, for example, organic (a dish of venison and chicken) can not be found anywhere else.

The development of cattle breeding is due to Armenian cuisine andan abundance of dairy products, among which are especially common sour-milk pitchers. From here comes the matzoni, which finds various variations - sweet, with mint, refreshing or spicy with spices. Cheeses of Armenia are mainly brine, such as mozzarella.

Any Armenian dish you taste causes, if notaddictive, then a lot of positive emotions. Therefore, it is worthy to bow with respect to the people, who managed to preserve their identity even in the conditions of the most severe repressions.

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