New in our repertoire !!!
It is impossible to immerse yourself in Armenian culture without
to taste Armenian national dishes
History and Description:
Armenian cuisine is the oldest in the Transcaucasus. It originated around 2000 years ago. There are a large number of dairy products and meat dishes in Armenian cuisine, and this is a result of the early development of cattle breeding in the Armenian highlands, and the use of large numbers of grains, vegetables and herbs becomes the well-developed Agriculture explained. It's hard to imagine an Armenian table without these products.
Originally the Armenians prepared their food in pottery, and the bread was baked in the special oven, tonir. Another characteristic of the national cuisine is the large amount of herbs and spices. The cooks in Armenia use numerous wild flowers and grasses (round 300 species). Various spices and ingredients are made from these flowers and grasses, or they are used as a single dish.
YAN / ARARAT
All of our vegetables are only harvested seasonally. Family recipes that have been handed down over many generations are used for the production.
In our range we offer Eggplant Caviar, Ajika, Zucchini and Aubergine max, Imam Bayaldi, grilled summer vegetables. These dishes are ready to be eaten. They can be used as an accompaniment to rice or pasta dishes.
YAN / ARARAT
100% natural jams from the Ararat valley. Our range includes a wide range of exclusive flavors: from walnuts, figs, apricots to quinces and mulberries.
The harvest takes place seasonally (from late summer to early autumn) when the fruits are naturally sun-ripened. Each fruit is handpicked and only the best make it into the glass. You can taste this in our products. Therefore, our jams do not need or receive any additional flavors, GMOs , Pectin or artificial colors and preservatives.
Instead, the fruits in Armenia are traditionally only simmered for long periods. This gives them an unusually tender consistency.
Jams are made according to traditional recipes and because of this, they have an excellent taste of home-made dishes.
BASTURMA AND SUJUCH
The first mention of Basturma comes from the years 95-45 BC. And leads us to Armenia, which was ruled by the mighty Armenian King TIGRANES THE GREAT.
Armenian merchants traveled to distant countries such as China and India to trade. During the long journeys, these vendors packed homemade groceries that will guide them through bad times. At first, only traditional vegetable dishes were packaged for the trip, and when these merchants returned, they longed greatly for the meat and other flavors of their land.
It is believed that the technology of air drying (the meat) was developed during this period. Air drying extended the shelf life of the beef, resulting in air-dried meat Basturma. Its use is also mentioned in Byzantium.
BEEF SUJUCH (Armenian edition) - New sausage!
Sujuch, raw meat that has not been heat treated. Beef and various spices are used as raw materials for cooking. It is a common food in Armenian cuisine.
The main ingredients of Sujuch's recipe are minced meat (usually beef or lamb), cumin, sumac, garlic, salt, red or pepper.