Usage of Dairy Products
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Dairy products[edit source | editbeta] * Labneh – Strained dense yogurt made from sheep, cow, or goat milk; often served in mezze with olive oil and spices * Matsoun (Armenian: մածուն maçun) – yogurt * Tahn (Armenian: թան t’an) – a sour milk drink prepared by diluting yogurt with cold water, similar to ayran * Ttvaser (Armenian: թթվասեր t’t’vaser) – sour cream in Armenian; also known by the Russian-derived word smetan
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Bread[edit source | editbeta]
Choreg at an Armenian Easter celebration * Lavash (Armenian: լավաշ lavaš) – the staple bread of Armenian cuisine * Matnakash (Armenian: մատնաքաշ matnak’aš) – soft and puffy leavened bread, made of wheat flour and shaped into oval or round loaves; the characteristic golden or golden-brown crust is achieved by coating the surface of the loaves with sweetened tea essence before baking.[27] * Paghach – flaky layered bread.[28] * Choereg (or choreg) – braided bread formed into rolls or loaves, also a traditional loaf for Easter.[28] * Zhingyalov hac (Armenian: Ժինգյալով հաց) - Not entirely a bread you would eat with your everyday meal. Zhingyalov hac is an Armenian dish that is made with dough, dried cranberry, pomegranate molasses,that go inside the dough, and 7 different greens which include spinach, cilantro,parsley, basil, scallions, dill, mint. There is a variety of combinations that can be used in the bread and these greens can easily be substituted for other greens. The greens are placed in the bread and the bread is folded like a calzone. * Barbari-(Bahrbahree)- a type of flat bread that is generally about a foot and a half long, and topped with toasted sesame seeds. Similar to matnakash but more elliptical in shape and with a layer of sesame seeds.
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Sweets[edit source | editbeta] * Alani (Armenian: ալանի alani) – pitted
Dairy products[edit source | editbeta] * Labneh – Strained dense yogurt made from sheep, cow, or goat milk; often served in mezze with olive oil and spices * Matsoun (Armenian: մածուն maçun) – yogurt * Tahn (Armenian: թան t’an) – a sour milk drink prepared by diluting yogurt with cold water, similar to ayran * Ttvaser (Armenian: թթվասեր t’t’vaser) – sour cream in Armenian; also known by the Russian-derived word smetan
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Bread[edit source | editbeta]
Choreg at an Armenian Easter celebration * Lavash (Armenian: լավաշ lavaš) – the staple bread of Armenian cuisine * Matnakash (Armenian: մատնաքաշ matnak’aš) – soft and puffy leavened bread, made of wheat flour and shaped into oval or round loaves; the characteristic golden or golden-brown crust is achieved by coating the surface of the loaves with sweetened tea essence before baking.[27] * Paghach – flaky layered bread.[28] * Choereg (or choreg) – braided bread formed into rolls or loaves, also a traditional loaf for Easter.[28] * Zhingyalov hac (Armenian: Ժինգյալով հաց) - Not entirely a bread you would eat with your everyday meal. Zhingyalov hac is an Armenian dish that is made with dough, dried cranberry, pomegranate molasses,that go inside the dough, and 7 different greens which include spinach, cilantro,parsley, basil, scallions, dill, mint. There is a variety of combinations that can be used in the bread and these greens can easily be substituted for other greens. The greens are placed in the bread and the bread is folded like a calzone. * Barbari-(Bahrbahree)- a type of flat bread that is generally about a foot and a half long, and topped with toasted sesame seeds. Similar to matnakash but more elliptical in shape and with a layer of sesame seeds.
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Sweets[edit source | editbeta] * Alani (Armenian: ալանի alani) – pitted