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Like
anywhere, the best food in Armenia is home cooking. No restaurant
can compete with the lavish attention and extraordinary dishes
Armenians create in their kitchens. The table often groans under
courses served at the same time, and it is considered an affront
to refuse to taste everything, the cook often considering it a
bad reflection on her culinary skills.
The variety of fruits and vegetables grown in Armenia is astonishing,
beginning with apricots and peaches, both of which originated
in Armenia, through cherries, apples, grapes, figs, pomegranates,
pears, quince, plums, oranges, lemons, an incredible variety of
melons, squash, eggplants, tomatoes, peppers, cucumbers, cabbage,
onions, potatoes, carrots, peas, beans, walnuts, almonds, hazelnuts---the
list is almost endless, and each region has it's own special variety.
Herbs and spices include cinnamon, cardamom, clove, cumin, nutmeg,
garlic, thyme, rosemary, parsley, sage, as well as wild salad
herbs (called greens), that include water cress, lettuce and spinach.
Wild rice and wheat still grow much as they did 15,000 years ago,
when mankind first began to cultivate them.
Here
you will find some traditional Armenian recipies.
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