Armenian Food in the Winter

One of the most interesting things about Armenian Food compared to that of many other countries is that most ingredients are only available in the season that they grow in, as intended.

This means that when you see an apricot at the market, it is likely in season and at its tastiest.

Armenia winter food (spas)

There are some ingredients that you will have no problem finding all year long, such as tomatoes, but Armenians know that they taste better in certain seasons and they will pickle, jar, or make condiments for the winter with them when they are at their most flavorful.

Summer is all about freshness and salivating over what the Earth has provided during that season. Winter is about staying warm, soups, and heartier types of dishes. Below are a few favorites and a little bit about them.

Khash

Armenian: Խաշ Is it Vegan/Vegetarian? No

Khash

In Armenia, khash is not just a broth made from beef bones and belly. It is a ritual for the organizers and participants. Khash is an ancient Armenian dish, which later spread throughout the Caucasus and Transcaucasia.

The name of the dish comes from the word “boil”. In ancient times, khash was considered the food of the poor, as it was used to make what was leftover from ritual sacrifices or meat sales.

Khash season in Armenia begins in late autumn, during the first cold days of the season, and continues until the weather turns warm again.

It is true that the process of preparing the necessary ingredients for making khash is quite long and tiring, but the result is worth it.

The respected “khashaker” gathers around the table early in the morning. And this is not accidental! Khash is a very filling dish that can provide energy for the whole day.

To make khash, you need beef legs, and, if desired, animal guts. Eating khash has several unwritten laws that are all sacredly observed.

Cold vodka, spring or mineral water, radish, pickles, pepper, and dry lavash, are all served alongside the khash. Crushed garlic, greens, cheese (a salty cheese similar to Feta), and, of course, salt, must also be on the table.

It should be noted that salt is not added to the khash during cooking; it is added during eating. Since khash is eaten in a no-frills and casual manner, a wet napkin is placed around each table. Khash is a fantastic dish to eat in Armenia in autumn and winter, both.

Ghapama

Armenian: Ղափամա Is it Vegan/Vegetarian? It is vegetarian (contains honey).

Ghapama

Ghapama is a bright and mouth-watering dish that symbolizes unity and friendship. In the old days in Armenia, not a single festive table was complete without ghapama.

Whether it is a wedding, New Year, or Christmas, a golden pot with sweet pilaf has always stood in its place of honor.

It was placed in front of the newlyweds as a sign of wishes for a sweet and long life together. This tradition is still observed in many Armenian families. Ghapama is a festive dish that gathers friends, relatives, and family members.

After all, there is a song praising this Armenian winter dish called “Hey jan, ghapama”. It is performed by Harut Pambukhchyan in a sincere tone, inviting everyone to the feast.

Ghapama is prepared by removing the insides of the pumpkin. The top of the pumpkin is cut off. Minced meat with boiled rice, nuts, and dried fruits such as chopped almonds, apple, dogwood, apricot, plums, dates, prunes, and raisins are added inside of the pumpkin.

Since ghapama has become widespread in both Eastern and European cuisine, people began to put any dried fruits and nuts of the chef’s choice in it.

The pumpkin is closed on top with a cut lid, wrapped in foil, and placed in the oven. Cooking times may vary. Usually, it takes from 40 minutes to 1.5 hours. The pumpkin is baked until soft and then served. Before use, the pumpkin is cut from top to bottom into slices.