Characteristics of Armenian food include that there are many traditional meat dishes, cracked wheat and pearl barley are important grains, and the use of fresh herbs such as mint, tarragon and parsley is common in both the east and west of the country, according to the Special Broadcasting Service. Vegetables, pomegranates, flatbreads, yogurt and salt are all an integral part of the traditional Armenian diet.
Meat is a staple of the diet and is skewered and barbecued over a wood fire, boiled and served with grains, deep fried in minced patties and made into sausages. Traditional cheeses are still prepared in the same fashion that they were in ancient times, and the two most common types of cheese, lori and chanakh, are salty white cheeses aged in brine, notes Arab News. Cheeses are often served with honey and dried fruits as a sweet. A popular drink, tan, is a blended beverage made of yogurt and water and consumed with meals.
Harissa is a traditional Armenian dish prepared with tender boiled chuck steak mixed with a wheat grain native to the region, spiced with cinnamon and cumin and topped with butter, then served alongside bread and salad. Itch is a salad prepared with chopped onions, peppers, tomatoes, parsley and mint and then dressed with olive oil and pomegranate molasses, a common sweet-and-sour ingredient used in Armenian dishes.