Ազգային խոհանոց

Ազգային Խոհանոց

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Harissa roots are very old, in ancient times it was called khashika. Harissa is one of the most powerful foods. In ancient times, the preparation of harissa was accepted as a sacrifice ceremony. It was cooked overnight on a low-key tonir to serve in the morning. The harissa made on New Year's Eve was different from the harissa made throughout the year because it was not mixed at all so that the year would be peaceful and peaceful.

Harissa also has many varieties. During Lent, harissa is also made from wild edible plants or vegetables.

The kitchen is not only food, it is a part of the national mentality and culture, through which the country and the people are recognized. The word kitchen is not chosen in Armenian, that is, a place where they meditate. And the cook is the creator of the idea. It is not for nothing that we eat what we eat.

Խորոված, Barbecue

Ghapama
Ghapaman is a traditional Armenian ritual dish. It was originally offered at weddings to make the lives of newlyweds just as sweet, rich and colorful.

Ghapaman also has a special advice. According to legend, the pumpkin symbolizes the earth, rice symbolizes humanity, and dried fruits and nuts symbolize people of different nationalities and faiths. According to ancient beliefs, Ghapama was made to bring peace and goodness to the world.

Khash
Khash is an ancient Armenian dish that later spread to the Caucasus and Transcaucasia. The traditions of eating khash date back to pagan times, but over the centuries, cooking methods and snow have not changed. The name of the food came from the words "khashel" or "kharsh", as a result of which the word khash was changed. According to many legends, khash was originally considered the food of the poor. It is said that when the rich slaughtered animals, the meat was taken from them and the legs and torso were given to the poor. And the poor people cooked and ate secretly in the morning so that no one would see.

Gata
Gata has a special place on almost all festive and ritual tables. According to ancient ethnographers, special symbols were depicted on the gata, often crosses, to protect the family from the evil eye. According to them, the gata symbolizes the strength of the family, and it is not in vain that during the weddings the gata is danced on the heads of the newlyweds.

Gatan was the most important ingredient in the New Year's table, in which the kopeck or dovlat was hidden. It was usually cut on the back of the smallest member of the house. The member who got the penny was considered the lucky winner of the year.

Climatic conditions dictate when and what to eat. For example, winter meals are usually high in carbohydrates, protein and fat, which help build energy. And most of the dishes prepared in summer are vegetables and greens.

Armenian cuisine is also unique in the abundance of edible plants. We can find many edible plants in the Armenian mountains. According to historical materials, Armenians have used a large number of plants in their household since ancient times. There are more than 300 species of edible plants. When we say Armenian Cuisine, we first think of dolma, khash, harissa, gata, etc., but all this is not just food, each of which has a special ritual significance, many of which are still preserved today.

Spices in Armenian cuisine
It can be said that the traditional Armenian dish was distinguished by the abundant use of various spices, in addition to various types of greens, red pepper, garlic, cloves and cinnamon are used. Another feature is the abundant use of salt, which has long been considered an important element of the dish. Armenians had a special attitude towards salt. Salt and bread were a sign of special respect for hospitality.

Dried fruits, sour lavash and wine vinegar were used as spices.

Armenians were characterized by a three-time diet. By the way, breakfast was the lightest! The morning and afternoon meals depended on the time of year: in the summer they ate at home, in the field, in the winter at home. In the evening, dinner was always at home, and the composition of the dish depended on the climatic conditions. What are the important features of the dishes, tableware and tableware used?

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