What to eat in Yerevan
Updated: Jun 2
Bucharest is the capital of Romania. Pork, beef, chicken, and other kinds of meat protein can be found in many main dishes. However, vegetarians have a few choices else well. If you love eating as much as we do, then get ready! We will show you precisely what are some tasty and traditional foods and drinks in this beautiful city.
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Dzhash is a tomato-based stew that can be made with meat or beans but always includes vegetables. It is traditionally cooked in a toner, a built-in underground clay oven. The stew is frequently liberally seasoned with a variety of spices. There are many variations of this stew, some of which are even popular in neighboring Turkey, such as the signature dish from Gaziantep, which is made with meat, summer squash, mint, and lemon juice, or the wedding stew from Marash, which is made with meat, pumpkin, and chickpeas as the main ingredients.
Ghapama is an Armenian meal that is traditionally made by filling a pumpkin with rice, various nuts and dried fruits, butter, honey, and cinnamon, while some variations call for meat. The dish is usually served between New Year's and Armenian Christmas, as well as on other comparable festive occasions, but especially during the autumn and winter seasons when pumpkins are in season. Ghapama is served whole or splits up in wedges, each correctly sized as an individual serving, once it has cooled. The dish is so popular that it even has its own song, Hey Jan Ghapama.
Lyulya kebab is a distinctive kebab variation that is well-liked throughout the Caucasus. Typically, it combines finely chopped onions and ground lamb. Salt and black pepper are added to the mixture before it is skewered and cooked. Fish and poultry can also be used to prepare lyulya, along with other varieties of meat. The lengthy kneading procedure used to make the meat more solid and resistant to crumbling is what makes this particular type of kebab so special. The dish dates back to the second century, and both renowned Roman scientists Ptolemy and historian Pliny the Elder admired it. Lyulya goes well with grilled veggies, thinly sliced onions, sumac, and lavash.
It can be served cold and thinly sliced, but it is usually fried and served with eggs and veggies. Suuk is commonly consumed with tomatoes and garlic sauce in pita bread in Lebanon, although it is commonly used as a pastry topping in Syria, Egypt, Iraq, and Israel.
Manti arisurkish dumplings are filled with spicy ground pork and onions. The dumplings are most typically served with yogurt and garlic sauce. The dish's name is derived from mantu, which means dumplings, and it was initially brought over from Central Asia to Türkiye in the 13th century by nomadic Turkish tribes. Manti dumplings are now popular throughout Turkey, as well as in a variety of other cuisines, including Armenian, Afghan, and Central Asian.
Sucuk, sometimes called sujuk, is a semi-dry, spicy sausage with a high-fat content that is popular in Middle Eastern, Balkan, and Central Asian cuisines. It's typically made using ground beef and spices like cumin, salt, paprika, and garlic. Before eating, the sausage should be dried for at least three weeks. It can be served cold and thinly sliced, but it is usually fried and served with eggs and veggies. Suuk is commonly consumed with tomatoes and garlic sauce in pita bread in Lebanon, although it is commonly used as a pastry topping in Syria, Egypt, Iraq, and Israel.
The flavors and scents in Armenian food are rich, and one of the most popular desserts is gata, a classic Armenian coffee cake that has been savored for decades. This pastry is commonly served with tea or coffee and is a household and bakery staple in Armenian households. Gata is a delicious delicacy that may be enjoyed at any time of year.
Gata is a sweet bread created with straightforward components like flour, sugar, butter, and milk. Rolling out the dough allows for filling with a mixture of sugar, butter, and ground cardamom or cinnamon. The dough is then divided into pieces, rolled up into a log, and cooked till golden brown. The pastry has a flaky interior and a crisp outside.
Gatnabour is a rice pudding a,nd the ideal Armenian dessert for fans of rice is gatnabour, which is creamy, delicious, and flavorfully spiced. Armenian rice pudding, known as gatnabour has a delectable flavor that will make you yearn for it.
This Armenian treat is prepared similarly to rice puddings from other cultures, but its flavor sets it apart. The distinctive gatnabour base is made of short-grain rice, milk, and cinnamon. Rose water and frequently dried fruits are added as variations. Your taste senses will definitely warm up to this Armenian dessert!
This bizarre Armenian dish is a delicious culinary adventure. Popoques are little cookies in the shape of walnuts that have a deliciously sweet filling.
These cookies' form is so perfect that someone would mistake them for a raw nut. You won't find walnuts within this Armenian treat, though; instead, you'll discover a delicious caramel filling. You won't be able to stop eating this delightful treat because it came as a complete surprise.
Armenian bakeries offer this decadent delight. Ponchik is a filling-filled donut dessert popular in Armenia. Ponchik, as opposed to beeshee, is formed of a little more substantial dough that can support a filling. After being fried, the sweet yeasted dough is filled. Sweet custard and jam that have been infused with roses are common fillings. This Armenian confection is very mouthwateringly good!
Ararat is the most well-known Armenian brandy, named after the namesake mountain in Yerevan. Ararat was initially released in 1887 and was based mostly on the legendary French cognac-making technique. The brandy is made entirely from Armenian grapes cultivated in the Ararat Valley and matured for at least three years in centuries-old Caucasian oak casks. Ararat can be branded differently according on its age, and specific blends can also be labeled differently. Aromas and flavors of dried fruit, vanilla, and dry herbs are common in Ararat brandy. It is best served neat or over ice, particularly in a snifter glass, although it also works nicely in a variety of cocktails.
Oghi, often known as Armenian vodka, is a powerful Armenian liquor produced from various fruits and berries. Traditionally, the drink is made as a local moonshine type, with numerous households distilling their own versions from various available fruits.
Mulberries, apricots, pears, cherries, grapes, and plums can all be used to make Oghi. The fruit is distilled to create a clear spirit with a flavor that represents the base material used. Oghi is commonly offered in small shot glasses for breakfast or to complement heavy Armenian cuisine.
Tahn is a traditional Armenian dairy beverage that is produced by combining plain yogurt (matzoon) with cold water, salt, and occasionally chopped herbs, sliced green onions, and cucumbers. Blend the ingredients until smooth, adding more water or yogurt as needed to achieve the desired consistency. Tahn is a chilled and delicious drink that Armenians drink to alleviate their thirst during the summer heat. Fresh parsley or mint leaves are used to flavor the drink or as a garnish. This spicy Middle Eastern drink is similar to Turkish ayran, Indian lassi or majjiga, and Persian kefir or doogh. Tahn is commonly served in ceramic mugs in Armenia because the porcelain helps the beverage stay cool for extended periods of time.
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