History and description
Armenian cuisine holds the distinction of being the oldest in the Transcaucasus, with its roots dating back approximately 2000 years. The rich culinary tradition is characterized by a plethora of dairy products and meat dishes, a reflection of the early advancements in animal husbandry within the Armenian highlands. The extensive use of grains, vegetables, and herbs can be attributed to the well-established agricultural practices of the region. It is challenging to envision an Armenian table without the inclusion of these essential elements.
Originally, Armenians prepared their food in pots, and bread was baked in a special oven known as a tonir. Another distinctive aspect of the national cuisine is the abundance of herbs and spices. In Armenia, cooks utilize numerous wild flowers and grasses, totaling around 300 species. These flowers and grasses are either transformed into various spices and ingredients or incorporated as standalone dishes.