The traditional Armenian cuisine is very diverse and delicious. In addition, each region of Armenia has added its own unique dishes to that tradition. The people of Tavush also have their favorite cuisine, which is familiar and beloved since childhood. And what accompanies us from childhood, becomes an integral part of our description.
Greens, peas, cow and pork fat are an integral part of Tavush cuisine. Even if they are prepared from the same dishes in other regions of Armenia, it is the same, here the taste and smell of Tavush is added to it.
Tavush borani is a favorite and popular dish. It is made with beef, prunes, chestnuts or walnuts, onions and spices.
Tavush stew is a favorite breakfast dish, which is prepared with roasted and ground wheat with “pokhindz”, oil, you can use yogurt, dry bread or milk.
Tavush tzhvzhik is made from cow lungs, heart, liver, which is given a special taste by Tavush vegetables: onions, tomatoes, peppers, greens, spices. The people of Tavush recommend enjoying this juicy dish with lavash and local wine.
Tavush chmbur is made from bread dough. The word “jmbur” originated from the local pronunciation of the words crumble, crunch. Freshly baked bread is cut by hand, then crushed in melted butter or oil. What is more delicious than freshly baked bread, the aroma of which combines with the taste of pure oil?
Tavush khashika is a traditional Tavush variety of harissa, which is made with chicken and grain.
After roasting and processing pork skin, they get a unique dish, to which only salt is added, and then it is ready to eat. The people of Tavush love this very much.
Honaspas is made with fresh or dried cornelian cherries, rice, sugar. After cooking, season with cinnamon and walnuts.
Korkot is made with grain and pork fat․ It is simple and delicious.
Jamb is made with milk and flour. Salt should not be forgotten.
Pumpkin stew is made with pumpkin, rice, milk, sugar and oil.
Tavush sali is a type of traditional cake, which is made by putting sweet filling on ordinary layers of dough. After cooking in a pan, oil and sugar are poured on it.
Pnrachil is made with cheese and egg, which is cooked in plenty of oil.
Khatkhash (khakhash) is made with red beans, corn and wheat.
Ptruk is prepared by adding dough, hot pepper and greens to sautéed onion.
Mokhokh is made with dough, wheat and dry cornelian cherries. They need to be marinated for a few days. It turns out a sour-bitter meal.
Khangal is made with sliced and cooked dough, onion is put on it.
Ijevan wine, fruit vodkas (especially hornbeam, wild pear, plum) are an integral part of Tavush cuisine, they are made from Tavush grapes and fruits.
In addition to the unique local cuisine, the people of Tavush love, of course, traditional barbecue, smoked pork, home-made sausage, nettle, mulberry, sorrel soup, salads or dishes made from other edible plants, with wood or in the woods. Gata is made from sweets both with a sweet filling and with different other fillings.