Throughout history, incursions by Persians, Byzantines, Arabs, Mongols and Turks left their impact on the customs and cuisine of Armenia. Food and its preparation are one of the cornerstones of Armenian culture. It is a fact that Armenian cooks influenced Middle Eastern cuisines, and their specialties are accepted as the tastiest of them all. Because of the fertile land the nation inhabited and still does, and because of their inherent love of good food, Armenians have a varied and superb cookery, which more often than not requires lengthy preparations. It is quite common for homemakers to shop daily for produce and devote a good part of the day to preparing both lunch and dinner. On the other hand, breakfast is a light affair consisting of a few slices of cheese, bread, olives and tea.

Armenian cooks use by and large eggplants, tomatoes, peppers, zucchini, green beans, fava beans, artichokes, carrots, potatoes and cabbage are used as vegetables, along with lamb, fish and chicken. Pine nuts, walnuts, olive oil, herbs and spices also play an important role. Bread is the main starch, followed by rice. Noodles are used for special occasions, Armenian bread, a.k.a lavash, is an ingenious recipe. It can be prepared and stored for long periods without deterioration. Sprinkling with water and reheating it makes it as palatable as when the thin bread was freshly cooked.

Armenians, eat, by necessity, a lot of legumes; chickpeas, lentils, soybeans and split peas which are nutritionally important for as well-functioning body. Many vegetables are stuffed including vine leaves.

Armenian cuisine is inventive, adaptable, frugal and eminently exquisite. Try it and you will enjoy!