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IMPRESSIONS Voyager en Arménie par le biais des randonnées jalonnées de sites somptueux et de paysages variés est une belle découverte, un avant goût qui nous donne l'envie intense de revenir... — Nicole




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CUISINE

Armenia and its Diaspora acquired its cuisine in the course of the history. Sometimes influenced by the Middle East, sometimes by Greece and Iran, this cuisine has also influenced the neighboring countries, notably Syria and Lebanon. Besides, we find many common dishes for Lebanese, Greek, Turkish or Armenian gourmets.

  Armenian cuisin comprises mainly of fish and meat kebabs, known as khorovadz, served with vegetables or rice pilaf.

  Among the most popular traditional dishes are khach, a sort of stew of boiled cow feet which is mostly eaten in winter; the khashlama soup of potatoes and beef. Harissa, a kind of fondue made of crushed wheat and chicken; the ghapama- pumpkin stuffed with boiled rice, nuts, fruits and raisins; dolma- with meat and rice stuffed in vine leaves or vegetables.

At any meal Armenians like to drink tan (equivalent dugh Iranian and Turkish ayran). Armenian coffee is renowned. The tea is consumed mostly in the south of Armenia, close to Iran.
The cuisine of Western Armenia (practiced in the Diaspora since the Armenian genocide) is closer to Turkish cuisine, Lebanese and Greek ones: basturma, soudjoukh, hummus, moutabal, beurek, dolma, etc.    

Dishes are served with lavash, the traditional Armenian bread. For dessert, one can have the  oriental pastries shrouded in honey, such as pakhlava or sari bourma. Just try: anushabuyr- creamy blend of wheat, nuts and dried fruit, or gata- a bakery with sweet butter, nuts and spices.

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