Discover the women at the forefront of redefining what Armenian cuisine means today.
With Georgian cuisine being all the rage in recent years , neighboring Armenia and its food culture are on the rise among gourmets worldwide. The tiny country in the southern Caucasus—roughly the size of Hawaii and surrounded by Georgia, Turkey, Iran, and Azerbaijan—has every right to be extra cautious, given its troubled past and lingering tensions with some of its neighbors. And yet, Armenians welcome travelers with open arms, eager to meet each and every visitor who makes their way to them.
At Tava, they’re then paired with khasil, “a very old and simple Armenian dish,” made of roasted ground wheat cooked with caramelized onions and clarified butter and choratan, dried salted yogurt that is mixed again with water. “We cook it with a little twist, a little more spiced and toasted in the brick oven.” But that’s not all: Avetisyan also takes on the beloved gata pie, traditionally filled with a mixture of butter, sugar, and sometimes nuts, and often with elaborate decorations.
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