genibre

Had aveluk in the jingyalov hats and really liked it!

genibre

Also want to encourage everyone to go to Yerevan for Yerevan Wine Days in early June. It's awesome; a humongous street party essentially with hundreds of Armenian wine producers/DJs/food stalls. Tickets ran out so I just wandered around. I definitely plan to go next year.

shelemm

Jingyalov hats is a uniquely Armenian dish, I haven't found anything quite like it from another culture. There's a good recipe in Lavash, the most prominent Armenian cookbook in English. It's actually pretty easy to make. I use pizza dough sold by the sac in the supermarket, 3 ounces rolled out to 8 inches wide for one person.

It's always a special experience to be in a place for a festival. The Armenian Wine Days sounds like a ton of fun, and they are very serious about their wine

ekscrunchy

Just found this report.

Just: "Wow!!!!

Fantastic!

And that food!!!

KarenWoo

Wow!!! ekscrunchy, thanks for finding this! I skimmed through it but will read it more closely. This is amazing! Photos are gorgeous! Such a unique and mysterious part of the world.

shelemm

Back in the days of Chowhound, I posted this list of food I ate in Armenia:

Lavash (ubiquitous, ultra thin flatbread)
Sea Buckthorn Juice
Apricots, Cherries, Green Apples, among other fruits
Preserved walnuts, raspberries, peaches, pears, cherries, mulberries
Doshab, Armenian 'Cough Syrup' made from mulberries or plums
Rejena (like milk-flavored butter, not sure how this is made or why it isn't everywhere on every table in the world)
Gavurma (meat preserved in butter)
Qalagosh (lavash topped with yogurt and lentils)
Red Bean Soup (with walnuts, onion, and parsley)
Many different cheeses including farmers cheese and smoked cheese
Jingyalov Hats (lavash stuffed with a variety of cooked greens)
Topik (potato galette stuffed with onion, walnuts and peas)
Agulisyan (dumplings stuffed with beef and prunes)
Bread Rusks (crisped lavash) with dips of tarragon, beet, and mushroom
Vana Mshosh (lentil puree with dried apricot)
Arishta (noodles, often with buckwheat but also could be rye flour or others added)
Lahmajo (flatbread topped with minced meat)
Tan (yogurt soup with butter, parlsey, and bulghur served hot)
Piti (lamb stew topped with a dough and baked in a clay pot)
Tomato stuffed with eggplant
Ghapama (stufffed baby pumpkin)
Fried Sickleweed
Ishli Kufta (meat wrappped in dough and fried, aka kibbe in other lands)
Fried potatoes
Cabbage Salad
Roast peppers, zucchini, eggplant
Omelette with sausage and peppers
Chicken Kiev
Pancake rolled with pork
Cucumbers in matsoun (strained yogurt, often with dill)
Summer Salad (tomato, cucumber, onions, parsley)
Lula kabobs (ground meat, wrapped in lavash)
Julien (mushrooms and cheese in cream sauce)
Uzbek Pilaf
Borscht
Homemade pickles (many varieties)
Khashlama (lamb stew)
Fried Chicken in Garlic Sauce
Beet Salad
Pasuch Tolma (cabbage leaves stuffed with rice, dried fruits, vegetarian)
Khashil (porridge with tan and butter)
Tolma (meat stuffed grape leaves)
Goris Hummus (made from Goris beans)
Carrot Salad
Adjeani Kachapuri
Red Bean Salad (served warm with walnuts and onions)
Boiled ishram (trout)
Basturma (dry cured meat)
Aveluk Salad (wild horse sorrel)
Aveluk Soup
Walnut Gata (like rugelach on steroids)
Gavar Bakhlava (far thicker and far less sweet)
Pork Khorovats (BBQ)
Sig (trout) Khorovats
Tan (soup served cold, same ingredients as the hot version)
Tjvjik (can be variety of offal, but commonly liver)
Harissa (chicken porridge)
Olive salad
Kololak (in this case, balls of bulghur and potato in tomato sauce)
Etchmiadzin Qyufta (like a foamy meatloaf)
Bulghur with onion
Soup of corn, beans, peas and bulghur