Armenia is a tough, cold and mountainous region. Russia, the Ukraine and Georgia are to the North, Azerbajian on the East, Iran, Syria and Iraq on the South and Turkey on the West. Armenia has been occupied and divided by Russia, Greece, Turkey and Persia and thus has a cuisine that is confusing by name and ingredients. The truth that Armenia was the first Christian country on earth and totally surrounded by Muslims and nomadic tribes affected the food of its people not only as related to farming methods but also as to religious belief. An agrarian civilization spanning 2600 years, Armenia was the crossroads of the world between East and West, “The silk road”. It’s diet reflects that fact by similarities in recipes from Europe to India.

The meat staple of the nation was lamb and to a lesser extent chicken and beef. No pork was consumed in the Armenian food due to biblical belief that only animals which chewed their cud were to be consumed. Seafood was mainly lake or river fish and sturgeon and its caviar. No salt water ports border modern Armenia.