Flavours of Armenian cuisine

Rich in history, steeped in culture, Armenia, is a gourmand’s dream destination too. While touring one of the oldest civilizations of the world we got to tickle our taste buds with a variety of fresh vegetables, exotic herbs, barbecued meats and diary products. On our first night in Yerevan we dined at Tavern Yerevan on Amiryan street. The highlight of the evening was Piti and Tava Kyufta accompanied by Armenia’s famous Lavash bread.

pitti levash

Lavash and Piti

Piti, served in an earthern pot, is a soup made with meat, vegetables, potatoes and chickpeas. The broth is tempered with several spices and is cooked for hours. A layer of flaky bread seals the top of this delicious and nutritious dish. Kyufta, on the other hand, are meatballs, but ours was a variant of the traditional meatballs as it was a block of lamb meat served in a pan on a bed of lavash topped with grilled tomatoes.


Tava Kyufta

No Armenian meal is complete without Lavash bread. This thin, paper-like bread is made from unleavened dough in clay ovens called tonirs. The bread has great significance for Armenians. Bakers bless their lavash dough and make the sign of a cross before baking thus ensuring that whoever eats the bread gets all goodness. Considered a symbol of fertility lavash is placed on the shoulders of the brides and the groom for good luck.

Our Armenian food adventure continued the next day at the picturesque Tsirani Garden restaurant located inside an apricot farm. After a wonderful and insightful tour of Garni and Geghard temple complexes near Yerevan we headed to the lush farm restaurant.

tsirani (2)

Log huts amidst apricot trees at Tsirani

Green apricots called Tsiran, waiting to ripen, glistened in the sunlight from the branches of the trees spread abundantly across the garden. We were escorted to one of the many log huts where guests dine. After several minutes of discussions and translations by our enthusiastic tour guide we finally ordered Armenian Lori cheese, a platter of salad, Armenian yoghurt, roasted potatoes, chicken kebab and fish khorovats (Armenian for barbecue).


Our table at Tsirani

Each dish had a distinct flavour, Armenian food is mostly grilled and barbecued, so there is very less oil used. The only unhealthy part is the high salt content in their dishes. The Lori cheese for instance was too salty for our taste, but the tender roasted potatoes with mild spices and fish khorovat scored higher. As Armenia is one of the oldest wine producing regions in the world, a glass of wine almost always finds space on the dining table. There is a wide selection of indigenous home grown wines to choose from, and we ordered Armenian red wine. It turned out to be a near perfect lunch, with delicious kebabs, sweet wine and a gentle breeze from the apricot trees.

For me a good meal is incomplete without some sweet treats. And Armenia had plenty to offer to satisfy my sugar cravings. Just outside the Geghard monastery complex were stalls selling Gata, a type of sweet bread.


Gata bread

They are made with flour, butter and sugar, some are filled with nuts. They are decorated before baking, usually there is a sign of cross and they can be stored for several days. We enjoyed our Gata with tea on all the days we were in Armenia. Very similar to the Georgian churchkhela are Armenia sudjukhs, made with grape juice and nuts. Our morning breakfast table was always adorned with sudjukhs. Apricot is synonymous with Armenia as the country has a rich cultivation and so the fruit finds space in cakes, pies and preserves.

But the real highlight of the sweet trail was the crostata served at the breakfast table in our hotel Opera Suites Yerevan.


A slice of crostata with cream cakes

Buttery and crumbly it was served every day with a different topping. I think I can go back to Armenia for many other reasons, top on the list would be that yummy crostata.





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