Armenian cuisine

Armenian cooking rests on bread, soured milk and herbs: lavash, matsun and greens belong to nearly every meal.

Lavash is not a side but a vessel and a utensil: food is wrapped in it, picked up with it, served on it. The tonir, an oven sunk into the ground, is still working in many villages.

Matsun is the base of soups, sauces and breakfasts. Spas is cooked on it, meat is dressed with it, and diluted it is drunk in the heat.