What to Eat in Armenia: Typical Armenian Food and Specialties | Page 3 of 4
Armenian leavened bread matnakash
Armenian apricots
Aveluk: Wild Sorrel
Basturma: Air-dried Pressed Meat
Ararat: The Armenian Brandy They Call Cognac at Home
Ararat is an Armenian brandy made from grapes of the Ararat plain that nobody at home calls anything but cognac - and the European Union paid Armenia three million euros to drop the word by 2043. What is true about Churchill and Stalin, why Yerevan has two distilleries sharing one family tree, and how a tasting of three ages at the brand's museum turned out.
Noy: The Armenian Brandy That Used to Be Called Ararat
Noy is Yerevan's second great brandy, aging in cellars on the site of the old Erivan Fortress. It didn't take the name of the biblical Noah until 2002; before that the product was called Ararat. The factory was founded in 1877 by the merchant Nerses Tairyan, and it was made famous by the Russian merchant Shustov, who entered its cognac anonymously and won the Grand Prix in Paris.
Armenian wine
Tan: The Armenian Salty Drink Made from Matsun Yogurt
Tan is a salty Armenian drink made from matsun - fermented milk thinned with water - a thinner, sharper cousin of Turkish ayran, without the foam, and just as often fizzy, minty or flavored with cucumber. What its name means, why Armenia and Georgia are arguing over matsun, how tan differs from ayran and doogh, and what a glass of homemade tan cost me at Lavash Restaurant in Yerevan.
