TALLINN - Armenian cuisine is one of the most ancient on Earth and its preparation techniques today remain almost the same as 1500 years ago.
The traditional style cuisine is rich with dishes made of fruits, meat of wild animals and different kinds of fish.
Armenian foods include small appetizers, grain and herb salads, grilled meats, a large variety of soups, stews and flat breads.
Bread is a favorite in Armenian cuisine and usually found at the table at every meal.
In fact it is hard to imagine Armenian cuisine without the traditional lavash bread (unleavened wheat cake), which is loved the world over.
Wild rice and rice pilaf are also common in Armenia, as is skewered meat, commonly known as shish kebab, which is fast becoming as popular as hamburgers.
Armenian inspired restaurants and cafes have sprung up throughout the world including the Baltics, which is home to a sizeable Armenian Diaspora.
In Tallinn there are several restaurants serving authentic regional food from the southern Caucasus region. However, for a total experience of Armenian hospitality and atmosphere head to the Caravan Grill Restaurant.
A popular choice amongst locals, tourists and the Armenian Diaspora, "Caravan" is widely considered to be the best Armenian restaurant in the city.
Here you can discover the true flavor of the Armenian national cuisine, prepared by highly qualified Armenian cooks.
The menu includes delicious Western and Eastern inspired national dishes both for vegetarians and the real gourmet.
Options include pork, mutton and lamb fillet shish kebab, as well as a variety of warm appetizers such as kanatch lobi (bean pods stew).
The restaurant also offers a wide range of baked goods including the Armenian style hatchapuri (salty pie of a salty dough with brynza and cottage cheese); gata (sweet cake with filling) and pahlava cake (sweet layer cake with nuts, honey, and raisins).
Armenians are also famous for their soups, which are essential everyday meals for families. The most popular is khash, a clear broth made from ham hocks and herbs.
Tradition holds that khash can only be cooked by men and eaten in the early morning in the dead of winter when it is served with fresh garlic and dried lavash.
Another well-known dish is gharsi khorovats 's slivers of grilled meat rolled up in lavash, similar to the Turkish doner kebab.
In fact Armenian cookery uses about 300 kinds of wild-growing herbs, commonly used as seasonings or even a simple dish.
However, you won't find many cookbooks on Armenian cuisine as most recipes are handed down from parent to child. These recipes are forever changing with the ingredients available.
Actually there are hundreds and hundreds of recipes in Armenian cuisine, after all, Armenians can be considered among the biggest gourmets in the world.
Nowadays they are trying to preserve these traditions 's passed down as part of their heritage.
