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Armenian food guide for tourist for print
1.
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
2.
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. All right reserved by Armen Mehrabyan ©2001
3.
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) All right reserved by Armen Mehrabyan ©2001
4.
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), All right reserved by Armen Mehrabyan ©2001
5.
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 All right reserved by Armen Mehrabyan ©2001
6.
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). All right reserved by Armen Mehrabyan ©2001
7.
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 All right reserved by Armen Mehrabyan ©2001
8.
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. All right reserved by Armen Mehrabyan ©2001
9.
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. All right reserved by Armen Mehrabyan ©2001
10.
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 All right reserved by Armen Mehrabyan ©2001
11.
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 All right reserved by Armen Mehrabyan ©2001
12.
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 All right reserved by Armen Mehrabyan ©2001
13.
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 All right reserved by Armen Mehrabyan ©2001
14.
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 All right reserved by Armen Mehrabyan ©2001
15.
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 All right reserved by Armen Mehrabyan ©2001
16.
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 All right reserved by Armen Mehrabyan ©2001
17.
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 __________- All right reserved by Armen Mehrabyan ©2001
18.
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 ______ All right reserved by Armen Mehrabyan ©2001
19.
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 ___ All right reserved by Armen Mehrabyan ©2001
20.
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 _____ All right reserved by Armen Mehrabyan ©2001
21.
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 _____________ All right reserved by Armen Mehrabyan ©2001
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