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Lavash The bread that launched 1,000 meals, plus
salads, stews, and other recipes from Armenia
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Lavash The bread that launched 1,000 meals, plus
salads, stews, and other recipes from Armenia
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Description
Lavash The bread that launched 1,000 meals
Armenia is a land of kind people,
tantalizing foods, breads, and spiritsand a
fascinating history. Founded in 1991 after the
collapse of the Soviet Union, the Republic of
Armenia is slightly larger than Massachusetts but
with half the population. Although small,
Armenias high-altitude landscape is diverse,
bringing to mind stretches of the American West
mixed with Californias agricultural Central
Valley and the forests of Vermont. On a clear
day, the capital city of Yerevan has unobstructed
views of the two snow-capped peaks of Mount
Ararat, the resting place (according to legend)
of Noahs ark. That Mount Ararat, a lasting
symbol of Armenia, lies in Turkey is a
heartbreaking reminder that the epic history of
Armenia is complex, tragic, heroicand still
unfolding. Jingalov Hats flatbreads filled with
greens These breads look like flat footballs and
are filled to the brim with herbs and greens.
Some bakers claim they use more than twenty types
of greens to achieve optimal flavor. This is
easier in the spring, and by November, the
number dwindles to merely a dozen herbs and
greens. Eggs Three Ways Eggs with
fill-in-the- blank is so common in Armenia that
its nearly always the answer when a quick and
healthy meal is called for. Its also a great way
to use up whatever is in the kitchen, and any
time we asked what to do with an unfamiliar
green, the answer was always cook it with eggs.
Salat Vinaigrette beets, beans, and potato salad
A remnant from Soviet days, this Russian creation
has a misleading namethere isnt any
vinaigrette. Instead, its a tangy, hearty salad
filled with cooked potatoes, beets, carrots,
beans, and dill pickles that feels quite at home
in an Armenian meal. Tjvjik sautéed liver,
offal, and onions Forget all of the
7
consonants in tjvjik and think instead of the
sound of a knife hitting a cutting board tij,
vij, jik. This dish of chopped liver, onions, and
offal meat is so beloved in Armenia that it
became the premise of a short film named after
the dish.