This is an audio version of the Wikipedia Article: Nagorno-Karabakh cuisine 00:02:03 1 Background 00:05:20 2 Grains 00:05:45 3 Herbs 00:06:39 4 Dairy and cheese 00:08:54 5 Fruits and other sweets 00:10:39 6 Meats 00:12:19 7 Doughs 00:13:44 8 Typical dishes 00:16:41 9 Breakfast 00:17:53 10 Appetizers 00:18:54 11 Salads 00:19:41 12 Byorek 00:20:34 13 Soups 00:24:47 14 Fish 00:26:12 15 Main courses 00:26:48 16 Sweets 00:27:31 17 Ritual foods 00:28:04 18 Drinks 00:28:53 18.1 Alcoholic drinks 00:29:02 18.1.1 Beer 00:30:21 18.1.2 Brandy 00:32:23 18.1.3 Oghi 00:33:09 18.1.4 Wine 00:35:18 18.1.5 Mineral waters Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago. Learning by listening is a great way to: - increases imagination and understanding - improves your listening skills - improves your own spoken accent - learn while on the move - reduce eye strain Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone. You can find other Wikipedia audio articles too at: https://www.youtube.com/channel/UCuKf... You can upload your own Wikipedia articles through: https://github.com/nodef/wikipedia-tts "The only true wisdom is in knowing you know nothing." - Socrates SUMMARY ======= Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian populated areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally used cracked wheat (bulgur) in preference to maize and rice. The flavor of the food relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter, when fresh herbs are not available.Wheat is the primary grain and is found in a variety of forms, such as: whole wheat, shelled wheat, bulgur (parboiled cracked wheat), semolina, farina, and flour.Historically, rice was used mostly in the cities and in certain rice-growing areas (e.g., Marash and the region around Yerevan). Legumes are used liberally, especially chick peas, lentils, white beans, and kidney beans. Nuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are walnuts, almonds, pine nuts, but also hazelnuts, pistachios (in Cilicia), and nuts from regional trees.Fresh and dried fruit are used both as main ingredients and as sour agents. As main ingredients, the following fruit are used: apricots (fresh and dried), quince, melons, and others. As sour agents, the following fruits are used: sumac berries (in dried, powdered form), sour grapes, plums (either sour or dried), pomegranate, apricots, cherries (especially sour cherries), and lemons. In addition to grape leaves, cabbage leaves, chard, beet leaves, radish leaves, strawberry leaves, and others are also stuffed.
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