The Turkish Sozcu newspaper has touched upon the peculiarities of Armenian cuisine. “When we talk about Armenian cuisine, the first words that come to our minds are “rusticity” and “diversity”,” the article reads. Observing the traditions of Armenian cuisine spanning millennia, the author of the article reminds that archaeologists found traces of grapes, flax, lentil, peas, plums, sesame seeds, barley and wheat after excavating in the area near the Red Hill in Yerevan.

The newspaper also states that Armenian cuisine has been under the influence of Russian, Turkish and Azerbaijani cuisines over time.

“It should be mentioned that bread has a very special place in Armenian cuisine. The Armenians especially bake very tasty bread in an oven made from clay in the villages. Lavash is the most famous Armenian bread,” writes Sozcu.

It is stated that one can find words of Turkish origin in the names of Armenian dishes such as basturma, byorek and kadaif. Recalling Lake Sevan, the author of the article also notes that Armenian cuisine includes seafood and particularly stresses the tasty dishes made with trout.

In the cognitive article devoted to Armenian cuisine, the Turkish newspaper also talks about Armenians’ preferences of meats and spices, writes ermenihaber.am.