Armenian food guide for tourist for print

ARMEN MEHRABYAN

ARMENIAN FOOD GUIDE FOR TOURIST

F OREWORD

The food began to have so great value for existence, formations, and developments of the person that turn
into the cores of cult in humans’ community development history. The element of material culture outgrown
in a component of spiritual culture, the food became the natural link of tradition preservation that gives the
chance to open ethnic aspect of history of the people.

Today as never the man requires studying of history of society cultural development in connection with
application of food as a complex that formed traditions.

The food culture creates the communication between the man and the nature, live and the beyond, terrestrial
and space. Therefore, defining a role of food in ceremonial culture of Armenians, we find it not only as a
livelihood, medicinal and magic product, but also as the communicative form that connecting social groups.

The function of food as communication tools that creates contacts between the man and a society, the man
and a family, the man and the nature, the individual and friends, shown in its ceremonialism.

The sense of ceremonial food can be perceived as material invariant of the ceremony. The ceremonialism
of food, that accompanied by different crazes and spells, expressed by process of its preparation. The
ceremonialism of cooking includes a certain place and time of action, participants to whom the meal is
devoted, verbal formulas, and the spiritual chanting accompanying all process. It is interesting not only
ritual technologies of cooking, but also its functionality of preparation.

Traditional character of food culture defines the power supply system of particular ethnos, since during
the cretin period of time it includes an event of daily life and articulates the point of transformation of
individually-personal passes into the collectively-public phenomenon’s where each participant divides
customs of the general.

As the power supply system food implied not as a something that people eat or as they cook, but as a
aspect of particular behavior of food application and consumption which is shown by the household, social,
public, material and spiritual phenomena and reflect mutual relations of people in a society in connection
with their ethics and an aesthetics.

Having generated by thanks of urbanization and an advanced civilization, Armenian culinary culture, has
started to filter gradually from high social classes into lower - country layers that in the subsequent has built
such assortment and type of dishes that have influence to the classification scheme of the eating system.
Armenian cuisine considered as one of difficult and labor consuming in dishes preparation. However, the
most important detail of all eating or diet system of Armenian food culture is an intelligent using of food.
Attentively looking at a meal of Armenians, we will see how food intake most depended on consciousness
of food acceptance. It proves to be true that during acceptance of the food people did not talk, loading itself
extraneous thoughts, and concentrated on food intake only, chewing the food slowly and well, having
allowed to feel more taste.

Recognizing that the human history is a part of history of the nature, and the history of the person is a part
of history of a civilization, the concept of food culture is natural communication part of livelihood. Food
culture entitled as application of the foodstuff reflecting to household aspect of food and behavioral aspect
of their function.
Armen Mehrabyan,
Ethno-agronomist,
PhD on Food Technology

All right reserved by Armen Mehrabyan ©2001

A RMENIAN MEAL

To classify of Armenian healthy food diet system, we consider the basic types of a foodstuff that divide into
two main categories: vegetative and mammal. At the base of vegetarian foodstuff, we have wild collection
and agriculture and as a base mammal food, we have hunting and cattle breeding.

As reception of food important for food system classification, as climatic conditions important for seasonal
prevalence for food consumption. In this connection, there is a definition of food application бы zon, such
as: valley, hilly and mountainous.

By classification of the food supply system, we consider the basic types of an applied foodstuff at allocation
of model or a food pyramid. We do not concentrate on the content of the foodstuff basic caloric and it’s
used, but our attention addresses on something another, that have been accepted as conditionally minor
factors which have been allocated from the general complex of a food pyramid. It’s a Vitality of food that
made nutrition’s of food during its reception and preparation in connection with behavioral aspect of its
application.

The food supplies not only substances necessary for normal physiological functioning, but also feeds with
energy. “Livelifull only the food in which the life existed” proverb may be prove not only philosophically,
but also from the scientific point of view (A.Megrabyan, «Influence of food on consciousness, behavior and
character of the person» personal archive notebook #3, page 56). Today we precisely know about how many
calories, vitamins, fibers, fats, carbohydrates, etc is necessary for the normal functioning of the body, but it
is necessary to consider, that we forget that very powerful arguments contradicting to the food content
acknowledgement. It has confirmed that if the person in the diet used all necessary elements for its body, it
doest mean that its organism functions normally or he is healthy. That has a point that during scientific
researches we have ceased to consider a life as FORCE that combined with certain kinds of a matter may
provide the LIFE. Unfortunately, in the centre of our attention we had only the form of that exists as a
product-matter.

Monthly meal
MEAT

Honey and Sweets
Weakly meal

Sauces and Pickles

Poultry
Fish
Eggs, Butter
Macun (Yogurt) & Dairy
Fruits
Everyday meal

Products
Cereals and Vegetable oil
Reshta (spaghetti) Beans Chess and Vinegar
Bread Wild Herbs/Greens and
Cultivated vegetables Water
Salt
Characteristic lines of Armenian food culture that have developed for millennia remain up to nowadays.
Based on study of written and verbal sources as well as field investigation, we have found expedient to
design and illustrate character of Armenian food culture via introduction of Armenian food pyramid. As a
basis for Armenians food pyramid, we do not take quantity and percentage of calories of an applied
foodstuff in the diet ratio, and take the frequency of using and proportion of the food serving, considering
most useful food as desirable. The purpose of drawing this pyramid has evident to demonstrate what is
applied as a food and in what frequency definitively, which meanwhile will make possible to understand the
dialogue in between what we eat and who we are.


Rediscovered Armenian Food Culture

The history of food culture bring us back to the Neolithic period and sown the development of the food
culture in the Fertile Crescent, where agriculture began in 8000 BCE then after we discovering the
development of cuisine in ancient Mesopotamia1 where the “test creation” started.

As a part of antique civilization Ancient Armenia was one of the centers of culture exchange, where
Sumerian, Acadian, Aramaic and Hettetian split over. This tradition of gathering and cultural exchange
passed from generation to generation and reached us trough manuscripts, ethnographical researches and just
small part of this food culture Armenian were able to keep is their nowadays ethnic cuisine. That’s why
importance of introduction of re-discovered food culture as a part of social gathering and fine dining today
is essential as never.

Today’s Armenia with 29,000 sq.km area is a small country in compare to the Ancient Armenia Major
where 700,000 sq.km covered area from Black Sea to Mediterranean and Caspian seas. The geographical
location of modern Armenia with multi-elevation biodiversity and natural conditions of its location and
weather, are major contributors to the scrumptious legumes and cereals, delicious fruits and vegetables and
famous grapes and grains found within its borders.

Knowledge of the history of Armenian agriculture and horticulture can be gleaned from the archeological
record supported by surviving written Armenian, Assyrian, Sumerian and Egyptian documents, temple
inscriptions, as well as commentaries from antiquity including those of the Greek historian Herodotus (484-
425 BCE), the philosopher Theophrastus (372-288 BCE), and the books of Genesis and Exodus in the
Hebrew bible.
To explain the unknown the Armenians created a complex and bewildering theology that drew on the sun
and the sky, the four elements and man, as well as every form of life, that was included a pantheon of
human gods and goddesses in pagan time. Their beliefs greatly influenced the ancient world and have been
incorporated into many ancient religions such as Zoraostriszm and Manuizm.

This remarkable experience of the ancient agricultural practices of grandfathers that creating a renaissance
in the culture of food in the Land of Noah and passed from generation to generation trough centuries and
millennia’s.

Unfortunately this tradition of harmonic agriculture and balance traditional foods and food processing are
damaged by modernization of “civilization” and mechanization. Soviet system destroy even memory of
harmonic agriculture and after the collapse of Soviet Union in 1991, Armenia was left without an
infrastructure. Industrialized farming almost vanished because of the lack of funding to repair and maintain
farm and processing equipment. Packaging and distribution of food products were forced to revert to non-
mechanical techniques.

Many people, because of the circumstances, learned farming practices from their elders who still
remembered the methods of the pre-Soviet era. Today tradition of agriculture is alive because of the ethnic
knowledge were passed from generation to generation and rural people return to tradition.

With the help from outside interests and Armenians willing to preserve traditions, Armenia agribusiness is
finding a balance of ancient and modern techniques to ensure fine food production. It is possible that with
the return of a vital economy, the reality of a true agricultural renaissance will be realized.

1
Mesopotamia” world have Greek origin and means “Land between the rivers” and both have their
headwaters in the mountains of Armenia in modern Turkey. (source: McKay, p.13)


A RE YOU HUNGRY?
Dukh sovats eq?

In Armenia most relations eventually settle on a feast. Armenians eat dynamic and joyfully. They are very
hospitable. When you visit an Armenian family, you must have dinner with them and then compliment the
hostess for the delicious meal she has prepared.

Every region is famous for certain dishes. The range of dishes and ingredients is huge. You can spend weeks
without eating the same dish twice.

Eating and being invited to dinner in a typical Armenian family are the most wonderful parts of a visit to
Armenia. EATING LIKE A NATIVE helps you order many widely available Armenian dishes. There are
literally thousands of dishes to try. Don’t miss out.

Armenian cuisine is as ancient as the history of Armenia. It is a wonderful combination of different tastes
and aromas. Armenian cuisine is almost wholly indigenous, although, as every cuisine, over time it has
adopted several food ideas, cooking methods from different cultures. Closely related to Eastern cuisine,
various spices, vegetables, fish and fowl and fruits combine to present a unique experience for any visitor.

Armenians use different varieties of fresh and dried herbs, “magic combination” of spice blends as well as a
several sauces according to the dish.

The adjustment and mixtures of flavors, dishes, spices and sweets adopt their variety according to the region
they belong.

Regional Foods.
Most Armenian foods are available throughout the country, but there are some specialties of each region to
search out during your visit.

West Armenian food (Arevmtyan Hayastany utestner) is famous for its meza (appetizers), abour (soups),
aghtzan (salads), meat, fish, fowl as well as meatless dishes (vegetarian), pilaf (noodles), hatz (bread) and
anousheghen (dessert).

Stuffed grape leaves (yalanchy sarma, dolma), mixed pickles (tourshi), pickled peppers stuffed with
chopped vegetables (salamorah tourshi), cured spiced meat (basturma), Armenian spiced dried sausage
(soujoukh), Armenian cheese (haykakan panir), fried cheese turnover (tapgadz panir boerag), salted and
toasted pumpkin and squash seeds (ddmi koot) are the most famous west Armenian appetizers.

Different sorts of yogurt soups as Hot yogurt soup (tahnabour), yogurt soup (matzoun abour), yogurt soup
with grain (spas), lentil soup (vospov abour), chick pea soup with pumpkin (dedma-siserov siserov abour),
meatball soup (kololik arganak), chicken soup (havov arganak), vegetable soup (banjareghen abour) are
worth trying especially in winter.

You can also be served a variety of salads such as dried beans salad (lobi plaki), bean salad (lobu aghtzan),
cracked wheat salad (bulguraghcan), tomato salad (marash aghtzan), eggplant salad with pomegranate seed
and roasted walnut (nursempoog), Armenian potato salad (adamakhndzor aghtzan).

You can try various preparations of meat, fish, fowl complemented with vegetables such as barbecued
(shish kebab), kebab made with flat Armenian bread lavash (losh kebab), broiled meat kebab (lule kebab),
stuffed meatballs (karpet porov kufta), stuffed lamb flank (khabourga), rishta (kind of macaroni) with
ground meat and yogurt (moch manti), potted lamb (tass kebab with rice pilaf), braised beef or lamb
(ghavourma), lamb kidneys (yeregamoonk), baked Sevan trout (Sevani epac ishkhan), lamb and barley
(keghkegh), chicken with quince (havov sergahfil), bulgur with eggs and tomatoes (havgitov kufta), cheese
stuffed eggplants (sempoogov panir tolma), lentils with apricots (mushosh), cheese spinach noodle casserole
(panir spanagh yev yerishta), eggplant with lamb (sempoog kebab), baked stuffed apricots (tsiranatol),


zucchini with meat sauce (meesov ddum), celery stew (kerevouz kerakur), okra with meat sauce (meesov
bamiya), meat and potato casserole (khema ev getnakhndzor poory), leek stew (prassa), squash (ddumov
kerakur). All these dishes are well cooked and safe to eat.

East Armenian food (Arevelyan Hayastany utestner) is also famous for its soups, salads, meat, fish, fowl,
vegetarian dishes, noodles, bread and desserts, although the spice usage is different.

You can enjoy the great variety of yogurt and vegetable soups, also spas and beet soup (karmir jakndeghov
apur) are very tasty. Shepherd’s salad (Hovvy aghtzan) is a very favorite one as well as beet salad
(takaghtsan), Marengo, a great variety of vegetable salads, bean pate (lobu tapak), tongue paste (lezvi
tapak), Navasardyan salad one of New Year specialties. There are many types of Dolma, but Armenians
prepares famous Tolma (“tol” mean grape leave) that is grape leaves stuffed with cereal and fruit.

Every region is famous for its typical dishes, e.g. Lory for herbal dishes such as dandur aghcan, pokhindz,
Gyumry for grilled beef brains (tavary kyala), Gavar and Echmiadzin for Kuftas. Artsakh is famous for its
Jingialov Hatz (flat Armenian bread stuffed with seven sorts of herbs). Khashlama, Buglama, Gapama,,
different types of pilafs from cereals (e.g. lentil dish), grilled vegetables and potato, fried mushrooms,
several types of meat are available almost everywhere.

Let’s not forget Khorovadz (barbecue) served with fried tomatoes, eggplants and peppers mixed salad,
Harisa, Sevani Ishkhan (trout), Jermuki Karmrakhayt (trout) and, of course, Khash (scraped bovine shins).
Khash is a heavy meal that is best eaten in the winter, with a glass of vodka.

MENU
(photos of most popular Armenian dishes with name – 2-3 pages)

Khashlama is also worth trying: it is boiled meat and potatoes with sliced tomatoes.

Harisa is a very ancient and traditional meal closely linked to Mousaler’s Victory Day and Easter. It
consists of hulled wheat and shredded chicken.

Rice with raisins. Look for this delicious Easter dish. It is sometimes prepared also with raisins and candied
apricots. Really perfect to taste.

Soups (apur). Look for Spas—a popular soup consisting of egg and flour stirred into matzoun (yogurt).
Kololik is also worth trying—meatballs cooked in rice soup with parsley. Beet soup is very delicious
especially in snowy winter. It is a mixture of beet, carrot, cabbage, potato, onion and beef. Can be served
with sour-cream.

Kyufta is made in different ways throughout the country. Gavar Kufta is made from minced meat spiced
with onions and rolled into balls before boiling in water. It is served in slices, garnished with butter. While
west Armenian Kufta is minced meat and nuts spiced with onions and salt, pepper, in the crust made of
crushed wheat and meat mixture. It is served with lemon juice.

Khorovadz restaurants have charcoal manghals for barbecuing. Charcoal manghals exist also in small
restaurants and cafes throughout the country to serve you a real Armenian delicious Khorovadz. Every
Armenian man is proud of preparing and entertaining it to you so that you appreciate the art of cooking. It
can be prepared of beef and fowl, but the real Armenian Khorovadz is made of lamb or pork. The most
delicious slices are called chalaghadj (ribs with nearby meat). Lavash (flat bread) is used to wrap the
Khorovadz. Salad made of fried tomatoes, eggplants, peppers, greens and onion is very delicious to be
served with Khorovadz.

Khash is for the more adventurous visitor to the country. It is a specialty of many restaurants. Khash is an
ancient Armenian dish and if you are entertained a homemade Khash, be sure that it’s prepared by an
experienced representative of the old generation. Khash is scraped bovine shins, boiled in unsalted water
until the flash flakes of the bones. It is served hot with crushed garlic, white garden radish, cress, and is


eaten with lavash, which is soaked in the bowl. Khash, in particular, is a heavy dish that is best eaten in the
winter, early in the morning, with a glass of vodka.

Greens and salads. Armenian cuisine is also rich in vegetable dishes, salads and herbal dishes. In
particular, aveluk, sibekh, spanakh, spitakuk are boiled before frying with onions and eggs, and made into
soups and salads. Aveluk and other vegetarian dishes are served with nuts and matzoun.

Where to Buy and Where to Eat

Markets (shuka) are interesting and useful places to visit.

Almost all the markets are open from early morning until 7 PM. You will find a great variety of vegetables,
herbs, fruit, meat, sausages, fish, bread, cheese, spices, and sweets there. It is worth visiting them to find
provisions for breakfast, picnics, also appetizers for dinner and lunch.

There is also a wholesale markets (Gumy shuka, Malatia) not far from the city center, which is open 24
hours and you can find there everything as in ordinary markets and at a cheaper price.

Restaurants (khortkaran, chasharan or restoran). Most towns have restaurants where you can find almost
the whole menu mentioned above, and, of course, every town has its particular specialty. Some places have
an English menu, especially the restaurants in Yerevan. To discover the best food of each region always ask
for the specialty of the house.

 Small “out-of-town” restaurants serve a wide range of dishes at moderate prices. These places
may have an English menu. The specialties of all these restaurants are Khorovadz served with fried
tomato, eggplant, pepper salad with onion and herbs and Kebab.
 Event restaurants range in style from elegant and expensive indoor establishments to cafes and
bars. Almost every elegant restaurant has extensive outdoor setting area (summer hall), where you
can relish the cool evening breeze. When the landscape permits, these restaurants are set on scenic
riverbanks or near lakes and ponds. If you are in Jermuk or in Sevean don’t miss the chance to see
where the fish provide diversion before being scooped up for the kitchen.
 Restaurant Boutique are not so big restaurants and mainly in down town, where you can find
creative cuisine based on traditional Armenian recipes.
 Hotel restaurants usually serve ordinary Armenian and European dishes. Pizzerias, Fast Food
pointers became a popular with young Armenians and located mainly in area around universities.

There is also a wide range of European, Russian, Greek, Mexican, Eastern, Chinese, and other restaurants
throughout Yerevan. Moreover, the most well known area of Armenian restaurants is Proshian Street (or
turist call it barbeque street) where you can find small restaurants to enjoy some khorovadz or order it to
take away as well as large restaurants with live music.

Along the street cafes, preparing the food that presented for you to choose. Each person can order
separately and up to his own selection. Open café that growing as mushrooms are perfect place to have a
cup of coffee with family and friends (usually Armenian coffee that is similar to the Oriental one) and ice
cream with desert. In the area of universities, you can see many stalls, where possible to enjoy different
sandwiches as well as drinks and sweets at moderate prices.

How to Order.

Armenians have an ancient history, being one of the more ancient nations has their own traditions, and
customs that is also applies to nourishment. Traditional Armenian family usually has breakfast, which
consists of something warm (noodle, fried or boiled eggs) bread and snacks, such as different sorts of
sausages and cheese. The breakfast completed with a cup of tea or coffee and usually with sweets (jam,
cake).


The second meal is lunch. It consists of three courses—salad, soup, a main dish. After the meal Armenians
usually have coffee or dessert.

The third meal is dinner, which consists of the same courses as lunch, but is usually accompanied with a
glass of alcohol beverage (wine, beer, or glass of vodka).

Armenians like having tea and coffee during the day. Armenian coffee is the traditional Oriental coffee,
which made in Armenian way and has a little different taste. As to Armenian tea there exist different herbal
blends, which are recovered by famous Armenian company that distributing under the ARMENIANTEA or
Ancient Herbals and produced based on ancient Armenian technology and recipes rediscovered manuscripts
and by ethnographic research. The method of collection, processing, blending, and brewing have been
inherited from generation to generation. And every blend has its unique taste, refreshing effect and healthy
property. You can have the teas both hot and iced.

In some restaurants the tip may be included in the bill. If not, leave 10% of the bill.

Appetizers (khortkeghen or meza). Bastourma is dried slices of lean beef soaked in spicy chaman. The
other favorite appetizer is Soujoukh—Armenian spiced dried sausage. It is also served hot. If you want to try
fried cheese turnover, ask for tapakats panir.

Drinks (khmichq). A variety of natural juices is made of many different types of fruits to be found in the
country. They are bottled, canned and boxed. If you are invited to dinner you may be entertained homemade
juice or canned stewed fruit, which is very delicious and health- giving. Look for watery yogurt (tan) a
favorite Armenian refreshing drink especially in hot summer. Milk (kath) is also available.

Fresh fruit drinks and fruit infusions can be found everywhere. Street stalls serve blender drinks made from
fruit, crushed ice and sometimes milk or ice-cream. Juice is ordered by saying—Yes hyuth em uzoum. A
very delicious specialty is iced Armenian tea, that can be found in tea-houses of Yerevan. Coffee is also
available and very tasty. You can enjoy any sort you wish—cappuccino, espresso, Nescafe, instant coffees,
and, of course, Armenian coffee (surj), which marks the end of every Armenian meal. It is similar to the
Oriental coffee from Greece, Turkey and the Middle East. It is served in a small cup.

Armenia is also famous for its wine, cognac, vodka and beer.

A variety of vodka is made from many different types of fruits. There is considerable praise for Armenian
vodka, although vodka prepared in the regions is particularly strong.

Armenia is also famous for its wine, particularly Areni and Vernashen, which exported to many countries.

Beer has been produced in the country since Urartian (ancient Armenia) period, and some historical
references support the idea that it might have first been produced on the territory of the modern-day
Armenia.

In particular, Armenian cognac is renowned worldwide and was considered by the British Prime Minister,
Winston Churchill, as his favorite.

Armenia’s mineral waters are also famous, and known for their medical applications—particularly for
kidney, liver, gall bladder and intestinal disorders. The most favorites are Jermuk and Noy, although Bjni,
Dilijan and Arzni are also famous table waters.

Not only can you drink Armenia’s mineral waters, but also bathe in natural hot water springs and health
resorts found throughout the country.

Armenia is very famous for its tasty fruit throughout the world. Fruit such as peaches, apples, pears,
plums, cherries, mulberries, figs, pomegranates, strawberries, melons and watermelons are particularly


succulent as well as multiple sorts of grapes, but Armenia is particularly famous for its apricots, which
many consider taste better than anywhere else in the world.

The word Kakhtsraveniq (Dessert) is associated with sweet desserts, such as cakes, ice-cream, jams
candied fruit and candies.

 Keep an eye open for sweet sausages called Kakhtsr soujoukh, which are must covered walnuts. It is
superb.
 Candied peaches filled with mixture of nuts are called Allany. Try them.
 Look for Gatha - an Armenian special cake. It can be sweet and salty.
 Pakhlava is a cake stuffed with nuts and honey. It is worth trying as well as hundreds of other sorts
of cakes baked in Armenia.
 A wide variety of ice-creams are indispensable in hot summer. To order ice-cream ask for
Paghpaghak.

Sidebars to be placed anywhere:

 Order Garejur to have some beer.
 Bread (Hatz). Armenians like to eat bread with almost everything, and there are different types of
bread in Armenia, such as Lavash, Matnaqash, Hrazdany hatz, Choerag (West Armenian roll),
Cracker bread, Black bread, White bread, Knjouthov hatz, Grandma’s bread.

Lavash is a particular favorite—flat bread rolled into circles and prepared in earthenware ovens in the
ground (tonir).

 Food safety and allergies: Armenians are very clean and all the travelers eat everything without any
trouble. Simply you must not drink unboiled water the first week of your journey. Use mineral
waters for safety.

All the dishes are easy to assimilate, if you are used to European cuisine. The only heavy dish that is not to
everyone’s taste is Khash. Don’t have it, if you avoid heavy dishes.

 Vegetarian food. If you are a vegetarian you’ll find a wide range of vegetable dishes and noodles.
Simply ask Aranz messy kerakoor, and you’ll be offered vegetarian menu, where you can find the
dish to your taste. If you like mushrooms, you will discover very tasty dishes.
 Table manners. Bread and salt are served on the table first. Armenians consider serving bread and
salt as symbols of hospitality.

Eating watery dish use spoon in your right hand. The fork in the left hand and the knife in the right are used
to cut the dish (meat or vegetables) and the knife helps to put the pieces on the fork. When you are finished
put the knife and the fork together on the plate.

 When an Armenian friend invites you to the restaurant he will ask you what kind of food you
prefer and what kind of music you enjoy listening to orientate himself where to invite you.

Restaurant pointers.

 You don’t need to call the waiter when you have entered a restaurant or a café, as he will approach
you himself. When you need, call the waiter by saying Motetseq khndrem.
 Armenians generally have breakfast between 8:00 and 9:00 AM, lunch—between noon and 2:00
PM, and dinner—between 6:00 and 8:00 PM.
 To get the bill, raise your hand calling the waiter saying Hashive karely e.
 Tipping. There’s no need to leave a tip at street stalls, although it is usual to leave tips of 5-10% in
cafes and restaurants. In some restaurants the tip may be included in the bill.


Pronunciation Guide

The EAT LIKE A NATIVE transliteration system is based on normal American spelling not Armenian
transliteration conventions. There are no special phonetic symbols! We try to make the pronunciation as
natural as possible for a speaker of North American English. These transliterations infuriate language purists
but which work just fine, especially when you are hungry.

EAT LIKE A NATIVE guides try to represent the way most Armenians pronounce words every day. This
means that, within the guide, the transliteration might be slightly different in different uses of the same
word. Some consonants, in particular the Armenian aspirated t are pronounced somewhere between two
English standards and may be transliterated using either one (e.g. tea = tey or they). We have used a plain t
to avoid confusion with the English th, but if you listen to native speakers, you will hear an intake of breath
called an aspiration when they say some letters. The guttural kh is very common in Armenian. It is sort of
an h pronounced in the back of the throat. The nine Armenian vowels do not pose any problem for English
speakers. Some of very long words are divided into syllables to help you say them more easily.

Personal pronouns are not required in many Armenian sentences. Oddly enough, you may insert Yes (ayo)
as a kind of substitute for a pronoun to start a sentence, but it is not necessary.

Armenians use the words please (khendrem) and thank you (shnora-ka-louth-youn) very often and they also
express politeness in their voice and facial expression.

One of the odd and charming speech habits of Armenians is to double up rhyming words in nonsense ways
as in "Let's go shopping mopping". You may not hear them at first and when you do they will certainly
confuse you. Although you might never use these word pairs yourself, it is fun to think about using them in
English.

Don’t be shy about trying to speak in Armenian, even if you do it very badly. Armenians are flattered that
you are making the attempt. Try to match the rhythm and stress patterns that you hear. That, along with
pronunciation, will help you to be understood.


Conventions

A forward flash (/) is used to indicate options for ordering, as beef/chicken/fish.

Hhimnakan barapashar Basic vocabulary
ayo yes
voch no
outel eat (common)
senvel eat (formal)
bary akhorjak Enjoy the meal! (bon
appetite)
(I/Yes) Kaghtsats em I’m hungry
tsarav em I’m thirsty
(I/Yes) ouzoum em utel… I want to eat…
toor eendz… give me…
…menyun …menu
…hashive …bill/check
Vorqan? How much?
(I/Yes) ouzoum em want
chem ouzoum don’t want
Vortegh e restorane? where is a/the restaurant?
Vortegh e shoukan? where is a/the market?
…guisherayin shoukan? … the evening market?
… aravotyan shoukan? … the morning market?
Vortegh karely e nestel? where can (I/we) sit?
Vortegh e zougarane? where’s the toilet?
yev and
ov made with
het, ee lroumen with, in addition
arants without
(I/Yes) chem outoum… I don’t eat…
mananekh mustard
katsakh vinegar
skhtor garlic
Porotik innards
Mees meat
Khoz pork
Agh salt
Gar lamb
Tavar beef
peghpegh pepper
Shakar sugar
megher honey
Yes boussaker em I’m a vegetarian
Yes chem karogh ktsou I can’t eat spicy food
outel
khmichk beverage
Danak knife
patarakagh fork
Getal spoon
Seprots napkin
erekhayi ator baby chair
Gavath glass
Apse plate


Bajak bowl
sarouytsov with ice
arants sarouytsy without ice
mek bajin single portion
mek, yerkous, yereq, chors, one, two, three, four, five
hing
vets, yot, ut, ine, tas six, seven, eight, nine, ten
Mek apse one plate
erkou spasq two servings
vertsrek take away
Nkaragroutyoun Descriptive words
sare cold
ketzou hot (spicy)
tak hot (temperature)
kosht hard
phaphouk soft
metz large
poker small
aghy salty
thethou sour
hamemvatz spicy
kaghtser sweet
youghot mees fatty meat
Patrastman eghanaknere Cooking methods
tekhvatz baked
khorovatz grilled
khashatz boiled
tapakatz deep fried, pan fried
chor dry
aghtsatz minced
tzkhetsratz smoked
thethou dratz pickled
shogekhashvatz steamed, stewed
letsonvatz stuffed

Hamemunqmer Flavorings
tevek indz hamemunknere give me the condiments
agh salt
sev peghpegh black pepper
karmir peghpegh chili pepper
shakar sugar
katsakh vinegar
dzeth oil
mayonez mayonnaise
mananekh mustard
ketchoup ketchup
kitron lemon/lime
skhtor garlic
kotcha-pegh-pegh ginger
darchin cinnamon
tomath tomato paste
kaneph hemp seed
hil cardamom
kenjouth sesame seed
kenjouthy dzeth sesame oil


Hamemounky kanachy Leaves used as condiments
rehan basil
samith dill
maghadinos parsley
chaman cumin
hamem coriander
tharkhoun tarragon
spanakh spinach
avelook sorrel
dandoor purslane
bokhy black hornbeam
yeghinj nettle
kotem water-cress, garden-cress
ananoukh mint
ourts thyme
daghts convolvulus, dodder
aghatkegh celery leaves
Tsitron savory
kathnamterk Dairy
Kath milk
thethvaser sour-cream
Karag butter
Panir cheese
margarin margarine
kathnashor curds
matzoun yogurt
dzether ev yougher Oils and fats
zeytouny dzeth olive oil
arevatzaghky dzeth sunflower oil
egiptatsoreny dzeth corn oil
khozy tcharp pork fat
kenjouthy dzeth sesame oil
Banjaraghen Vegetables
jakendegh beet
kaghamb cabbage
stepgheen carrot
tzaghkakaghamb cauliflower
Karavouz celery
karavouzy terev celery leaves
karmir peghpegh chili pepper
yegiptatsoren corn
varoong cucumber
sembook eggplant
kanach peghpegh green pepper
getnakhendzor jerusalem artichoke
marol lettuce
kartofeel potato
dedum pumpkin
karmir bokhk red radish
spitak bokhk white radish
lolik tomato
hatikaghen ev lobeghen Grains and beans
lobeghen beans
choratsrats loby dried beans
tharm loby fresh beans


volor peas
choratsrats volor dried peas
tharm volor fresh peas
spitak lobi white beans
karmir lobi red beans
gorisi lobi goris beans
siser chick peas
kanach volor green peas
sev vosp black lentils
kanach vosp green lentils
hendkatsoren buckwheat
hatchar spelt
belghoor bulgur
tsoren wheat
gary oats
brindz rice
Kanachi Greens
rehan basil
samith dill
maghadinos parsley
chaman cumin
hamem spicy herb
tarkhoun tarragon
kotem garden-cress
spinach spinach
avelook sorrel
dandoor purslane
yeghinj nettle
sekhtor garlic
sokh onions
kanach sokh spring onions
spitak sokh globe onions
klor sokh leeks
thoup pickled grape leaves
Soonk Mushrooms
shampinyon field mushroom
tzary soonk woodland mushrooms
spitak soonk bolete
aghvesik chanterelle
karmraglookh soonk orange-cap bolete
kechu soonk brown-cup bolete
Mirg Fruit
tziran apricot (all sorts)
khendzor apple (all sorts)
kanach khendzor small green apple
tandz pear (all sorts)
salor plum (all sorts)
deghdz peach (all sorts)
kitron lemon
narinj orange
mandareen tangerine
noor pomegranate
sekh melon
dzemerook watermelon
adamathouz banana


khaghogh grapes (all sorts)
arkayakhendzor pineapple
spitak thooz white fig
thooz fig
yelak strawberry
spitak keras white cherry (sweet)
sev keras black cherry (sweet)
karmir keras red cherry (sweet)
bal cherry (sour)
shpanka black cherry (sour)
karmir thooth red mulberry
sev thooth black mulberry
spitak thooth white mulberry
mosh blackberry
kokrosh gooseberry
sev hagharj black currant
karmir hagharj red currant
mory raspberry
getnamory garden strawberry
dzekneghen Fish
sevany ishkhan Trout (from lake)
jermuk karmrakhayt Trout (from river)
sig sig
khetsgetin lobster
dzeky pahatzo canned fish
choratsrats dzouk dried fish
khavyar caviar
Dzeky khavyar fish roe
Tzekhetsvatz dzouk smoked fish
therchneghen Poultry
hav, tchut chicken
bad duck
sag goose
hendoohav turkey
therchnak small birds
lor quail
tchentchghook sparrows
lyard liver
tapaka deep fried chicken
havov khorovatz roast chicken/duck
khoz Pork
khozy mees pork meat
tcharpot mees fatty pork meat
tapaka crisp fried
khorovatz barbecued
chalaghadj ribs
vochkhar Mutton
gar lamb
vorsy mees Game
yeghneek deer
tchagar rabbit
arj bear
kerya turtle

tchashatesakner Named dishes


nakhatchash Breakfast
hatz bread
lavash lavash
khashatz havkith boiled eggs
dzevatzegh fried eggs
karag butter
panir cheese
yershikeghen sausages
mouraba jam
megher honey
kath milk
sourtch coffee
they tea
apourner Soups
thanabour hot yogurt soup
matzoun abour yogurt soup
spas yogurt celery soup
vospov abour lentil soup
dedumov siserov abour chick pea soup with
pumpkin
kelorikov abour meatball soup
havov abour chicken soup
banjareghen abour vegetable soup
karmir tag jakndegh abour beet soup
aghtsan Salads
lopy plaki Salad with dried beans
lopy aghtzan bean salad
tabouleh cracked wheat salad
marash aghtzan tomato salad
sempoog aghtzan eggplant salad
getnakhendzor aghtzan potato salad
hovvy aghtzan shepherd’s salad
jakendeghov aghtsan beet salad
marengo marengo (vegetable salads)
lobov pashtet bean paste
lezvov pashtet tongue paste
mayrakaghakayin Capital city salad
meesov kerakour Meat dishes
tsirani dolma baked stuffed apricots
shish kebab barbecued lamb
losh kebab lamb-burgers
lule kebab broiled lamb-burgers
karpet porov kufta stuffed meatballs
khabourga stuffed lamb flank
Mesov manti macaroni with ground meat
and yogurt
manti canoe-shaped dumplings
filled with meat
Plavov kyabab tass kebab with rice
kalajosh lamb cooked with yogurt
ghavourma braised beef and lamb
yeregamoonk lamb kidneys
sempoog kebab eggplant with lamb kebab
keghkegh lamb and barley


havov sergahfil chicken with quince
meesov ddum zucchini with meat sauce
meesov bamiya okra with meat sauce
khema ev getnakhndzor meat and potato casserole
poory
Dzoukov kerakour Fish dishes
dzouk baked fish
apkhtats dzouk smoked fish
Khorovats dzouk Barbecued fish
Panirov kerakour Cheese dishes
panir spanagh yev yerishtacheese spinach and noodle
casserole
sempoog panir dolma cheese stuffed eggplants
khemichq Drinks
hyuther fruit juice
tziran hyuther apricot juice
khendzor hyuther apple juice
tandz hyuther pear juice
salor etc. plum etc.
deghdz peach
narinj orange
mandareen tangerine
noor pomegranate
adamathouz banana
khaghogh grape
arqayakhendzor pineapple
tan thin yogurt
kath milk
sourtch coffee
tey tea
Thrum or busakan tey Herbal tea
karmir gini red wine
spitak gini white wine
aganderayin gini dry wine
kaghtser gini sweet wine
konyak cognac
oghy vodka
garejoor beer
hanqayin jerer mineral water
shat aghy hankayin jour most salty mineral water
mijin aghy hankayin jour medium salty mineral water
kich aghy hankayin jour least salty mineral water
dzevov kerakour Eggs dishes
havkith egg
Sovorakan dzevadzegh plain omelet
Haratz dzevadzegh scrambled eggs
Lolikov dzevadzegh Omelet with tomatoes,
pepper and basil
Yershikov dzevadzegh Omelet with sausages
Kanach volorov dzevadzegh Omelet with green peas
Soonkov dzevadzegh Omelet with mushrooms
Dzevov kanachy Herbs with onion and eggs
havgitov kufta bulgur with eggs and
tomatoes
bousakan kerakour Vegetarian or Lenten dishes


kerevouz kerakur celery stew
prassa leek stew
ddumov kerakur squash
hamov sempoog tasty eggplant
mushosh lentils with apricots
tapisov soonk ev kartofil baked potato squares with
poori fried mushrooms
hats Bread
lavash Armenian flatbread
Matnaqash, Armenian bun bread
Hrazdany hatz, Bread of Hrazdan
Choerag West Armenian roll
Chor hatz Cracker bread
Sev hatz Black bread
Spitak hatz White bread
Knjouthov hatz Sesame bread
Tatiky hatze Grandma’s bread.
Khemorichov hatz yeast bread
Dzithablith pancakes
meza Appetizers and snacks
Bastourma Dried beef
Soujoukh Spiced dried sausage
tapakats panir. fried cheese turnover
yalanchy sarma, dolma Stuffed grape leaves
tourshi mixed pickles
salamorah tourshi pickled peppers stuffed with
chopped vegetables
thethu Pickles
Vegetables Banjaraghen __________
Tomato Lolik _____
Green pepper Kanach peghpegh ___________
Red pepper Karmir peghpegh ____________
Eggplant Sembook ______
Potato Kartofeel _______
Jerusalem artichoke Getnakhendzor ___________
Carrot Stepgheen _______
Cucumber Varoong ______
Beet Jakendegh ________
White radish Spitak bokhk __________
Red radish Karmir bokhk __________
Celery Qaravouz _______
Cabbage Kaghamb ______
Cauliflower Tzaghkakaghamb ___________
Pumpkin Dedum _____
Lettuce Marol _____
Maize, corn Yegiptatsoren ____________
Beans Lobeghen _______
White bean Spitak lobi __________
Red bean Karmir lobi __________
Goris bean Gorisi lobi __________
Peas Volor _____
Chick peas Siser _____
Green peas Kanach volor __________
Black lentil Sev vosp _______
Green lentil Kanach vosp _________
Buckwheat Hendkatsoren __________-


Spelt Hatchar _____
Bulgur Belghoor ______
Wheat Tsoren _____
Oats Gary ____
Rice Brindz _____
______
Green Kanachi _____
Basil Rehan _____
Dill Samith _________
Parsley Maghadinos _____
Cumin Chaman _____
Spicy herb Hamem ______
Tarragon Tarkhoun _____
Garden-cress Kotem ______
Spinach Spinach ______
Sorrel Avelook ______
Purslane Dandoor ______
Nettle yeghinj ______
Garlic Sekhtor _____

Onions Sokh ___
Spring onions Kanach sokh ________
Glob onions Spitak sokh ________
Leek Klor sokh _______
Mushrooms Soonk ____
Field mushroom Shampinyon __________
Arboreal mushroom Tzary soonk ________
Boletus Spitak soonk _________
Chanterelle Aghvesik _______
Orange-cap boletus Karmraglookh soonk ______________
Brown-cup boletus Kechu soonk ________

Fruit Mirg ____
Apricot (all sorts) Tziran _____
Apple (all sorts) Khendzor ______
Small green apple Kanach khendzor ___________
Pear (all sorts) Tandz ____
Plum (all sorts) Salor _____
Peach (all sorts) Deghdz ____
Lemon Kitron ______
Orange Narinj ______
Tangerine Mandareen ________
Pomegranate Noor ___
Melon Sekh ___
Watermelon Dzemerook _______
Banana Adamathouz ________
Grapes (all sorts) Khaghogh ______
Pineapple Arqayakhendzor ____________
White fig Spitak thooz _________
Fig Thooz ___
Strawberry Yelak _____
White cherry (sweet) Spitak keras ___________
Black cherry (sweet) Sev keras ________
Red cherry (sweet) Karmir keras ___________
Cherry Bal ___
Black cherry Shpanka ______


Red mulberry Karmir thooth _________
Black mulberry Sev thooth ______
White mulberry Spitak thooth _________
Blackberry Mosh ___
Gooseberry Kokrosh ______
Black currant Sev hagharj __________
Red currant Karmir hagharj _____________
Raspberry Mory ____
Garden strawberry Getnamory _________

Fish Dzekneghen ________
Trout Sevany ishkhan ___________
Trout Jermuk karmrakhayt ________________
Sig Sig ___
Lobster Khetsgetin ________
Poultry Therchneghen _________
Chicken Hav, tchut _______
Duck Bad ___
Goose Sag ___
Turkey Hendoohav ________
Small birds Therchnak _______
Quail Lor ___
Sparrows Tchentchghook _______
Liver Lyard _____
Deep fried chicken Tapaka ______
Roast chicken/duck Havov khorovatz ______________

Pork Khoz ____
Pork meat Khozy mees _______
Crisp fried Tapaka ______
Barbecued Khorovatz _______
Ribs Chalaghadj _______
Fatty pork meat Tcharpot mees _________
Mutton Vochkhar ______
Lamb Gar ___
Game Vorsy mees ________
Deer Yeghneek ______
Rabbit Tchagar _____
Bear Arj ___
Turtle Kerya _____

Dishes Tchashatesakner ____________
Breakfast Nakhatchash _______
Bread Hatz ___
Lavash Lavash _____
Boiled eggs Khashatz havkith ___________
Fried eggs Dzevatzegh _______
Butter Karag _____
Cheese Panir _____
Sausages Yershikeghen __________
Jam Mouraba ______
Honey Megher _____
Milk Kath ___
Coffee Sourtch ____
Tea They ___


Soups Apourner ________
Hot yogurt soup Thanabour _______
Yogurt soup Matzoun abour _________
Yogurt celery soup Spas ____
Lentil soup Vospov abour __________
Chick pea soup with pumpkin Ddumov siserov abour ________________
Meatball soup Kelorikov abour _____________
Chicken soup Havov abour _________
Vegetable soup Banjareghen abour ______________
Beet soup Karmir tag jakndegh abour ________________
_____

Salads Aghtsan _____
Dried beans Lopy plaki _________
Bean salad Lopy aghtzan _________
Cracked wheat salad Tabouleh ______
Tomato salad Marash aghtzan __________
Eggplant salad Sempoog aghtzan ___________
Armenian potato salad Getnakhendzor aghtzan ________________
Shepherd’s salad Hovvy aghtzan _________
Beet salad Jakendeghov aghtsan _______________
Marengo (vegetable salads) Marengo _______
Bean paste Lobov pashtet ___________
Tongue paste Lezvov pashtet ____________
Mayraqaghaqayin salad Mayraqaghaqayin salad ________________
___

Meat, fish dish Meesov, dzoukov kerakour ________________
Barbecued lamb shish kebab ________
lamb-burgers losh kebab ________
broiled lamb-burgers lule kebab _________
stuffed meatballs karpet porov kufta ________________
stuffed lamb flank khabourga _______
macaroni with ground meat mock manti ________
and yogurt
small canoe-shaped dough, manti _____
filled with meat
potted lamb tass kebab with rice pilaf _______________
lamb-yogurt dish kalajosh _______
braised beef and lamb ghavourma _______
lamb kidneys yeregamoonk __________
baked fish dzouk ___
lamb and barley keghkegh ______
chicken with quince havov sergahfil _____________
bulgur with eggs and tomatoes havgitov kufta _____________
cheese stuffed eggplants sempoog panir dolma _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _-
lentils with apricots mushosh ______
cheese spinach noodle panir spanagh yev yerishta ________________
casserole _____
eggplant with lamb sempoog kebab ___________
baked stuffed apricots tsirani dolma ____________
zucchini with meat sause meesov ddum __________
celery stew kerevouz kerakur ______________
okra with meat sauce meesov bamiya ___________
meat and potato casserole khema ev getnakhndzor poory ________________
leek stew prassa _____


squash ddumov kerakur _____________
tasty eggplant hamov sempoog ___________
backed potato squares with tapisov soonk ev kartofil poori _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
fried mushrooms _________

Drinks Khemichq ______
Juices Hyuther ______
Apricot Tziran _____
Apple Khendzor ______
Pear Tandz ____
Plum Salor _____
Peach Deghdz ____
Orange Narinj ______
Tangerine Mandareen ________
Pomegranate Noor ___
Banana Adamathouz ________
Grapes Khaghogh ______
Pineapple Arqayakhendzor ____________
Watery yogurt Tan ___
Milk Kath ___
Coffee Sourtch ____
Tea Tey ___
Wine Gini ____
Cognac Konyak ______
Vodka Oghy ___
Beer Garejoor _______
Mineral waters Hanqayin jerer _____________


Armenian food guide for tourist for print

Recommandé

Recommandé

Contenu connexe

Similaire à Armenian food guide for tourist for print

Similaire à Armenian food guide for tourist for print (20)

Plus de ARMEN MEHRABYAN

Plus de ARMEN MEHRABYAN (20)

Dernier

Dernier (20)

Armenian food guide for tourist for print