Lavash: Breads, Salads, and Recipes from Armenia

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Lavash: The Bread that Launched 1,000 Meals

Armenia is a land of kind people, tantalizing foods, breads, and spirits—and a fascinating history. Founded in 1991 after the collapse of the Soviet Union, the Republic of Armenia is slightly larger than Massachusetts but with half the population. Although small, Armenia's high-altitude landscape is diverse, bringing to mind stretches of the American West mixed with California's agricultural Central Valley and the forests of Vermont. On a clear day, the capital city of Yerevan has unobstructed views of the two snow-capped peaks of Mount Ararat, the resting place (according to legend) of Noah's ark. That Mount Ararat, a lasting symbol of Armenia, lies in Turkey is a heartbreaking reminder that the epic history of Armenia is complex, tragic, heroic—and still unfolding.

Jingalov Hats: Flatbreads Filled with Greens

These breads look like flat footballs and are filled to the brim with herbs and greens. Some bakers claim they use more than twenty types of greens to achieve optimal flavor. This is easier in the spring, and by November, the number dwindles to "merely" a dozen herbs and greens.

Eggs Three Ways

Eggs with "fill-in-the-blank" is so common in Armenia that it's nearly always the answer when a quick and healthy meal is called for. It's also a great way to use up whatever is in the kitchen, and any time we asked what to do with an unfamiliar green, the answer was always "cook it with eggs."

Salat Vinaigrette: Beets, Beans, and Potato Salad

A remnant from Soviet days, this Russian creation has a misleading name—there isn't any vinaigrette. Instead, it's a tangy, hearty salad filled with cooked potatoes, beets, carrots, beans, and dill pickles that feels quite at home in an Armenian meal.

Tjvjik: Sautéed Liver, Offal, and Onions

Forget all of the consonants in tjvjik and think instead of the sound of a knife hitting a cutting board: tij, vij, jik. This dish of chopped liver, onions, and offal meat is so beloved in Armenia that it became the premise of a short film named after the dish.

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