Armenian Food: Dishes Made of Eggs

Armenian food culture is unique in the villages.  Dishes made of eggs play important role in Armenian food culture especially in the rural areas of Armenia.  
Eggs are cooked year-round; dishes are made mainly from chicken and quail eggs, however, occasionally goose, turkey and pigeon eggs are used. 

Eggs in combination with vegetables, mainly with tomatoes (dzvadzeh) are considered to be the most prestigious cuisine.  Eggs are fried with dried meat, such as with basturma and suchuh.  Eggs are also widely consumed in salads, soups, main dishes and bakeries. Armenians keep eggs in bins with flour, in jars with salt, or the wells in boxes fill with pre-warmed river sand. Eggs are used in cheese, also are boiled, and fried with vegetables.  

Irish Coffee

Irish Coffee
Per Person


About 4 tips Irish Whiskey
Sugar to taste
Strong black, hot coffee
1Tbs lightly whipped cream or double cream




4 eggs yolks
4 Tbs sugar
Pulp from 1 vanilla bean
4-6 Tbs Marsala wine


Beat the egg yolks with the sugar and vanilla pulp until foamy. Stand the egg mixture in a bain-marie of hot

Quiche Lorraine

Quiche Lorraine
Serves 2-4


150g flour
Salt. black pepper
3 eggs
75g butter
150g fine, lean, smoked bacon
125g crème fraîche 
1 pinch nutmeg


Sieve the flour into a bowl and make a hollow in the center. Add a pinch of salt, one egg, and the butter cut in small pieces. Knead together the ingredients and the flour and form the dough into the shape of a ball. Squash the pastry flat again and knead it once more into the shape of a ball. Wrap the dough in airtight cling film and put it in the refrigerator for 2 hours.

Marinated Calf's Liver

Marinated Calf's Liver
Serves 3-4


500g calf's liver
2 garlic cloves
Salt, white pepper
1 bay leaf
1 Tbs white wine vinegar
0,5 cup (100ml) dry white wine
500g potatoes
40g pork fat
1 Tbs coarsely chopped flat leaf parsley

Borscht - Red Beef Soup


500g red beet
2 large carrots
1 turnip
200g white cabbage
1 large onion
500g beef
2 Tbs butter
1,5l bouillon
3 Tbs red wine vinegar
2 bay leaves
1 tsp sugar
Salt, black pepper
1 bunch each of parsley and dill
Sour cream


Wash the vegetables and cut them into small pieces.
Cut the beef into bite-sized portions. Melt the butter in a large saucepan then add the meat, carrots, turnip, and onion and braise for about 10 minutes, until the meat has browned and the vegetables are done. Add the red beet, bouillon, vinegar, bay leaves, and sugar; season with salt and pepper. Stir throughly, cover and simmer for 45 minutes.
Wash the parsley and dill and tie in a bouquet. Place in the saucepan with the white cabbage and cook for a further 30 minutes. Remove the bouquet of herbs and the bay leaves. Stir well and serve with sour cream.

Wiener Schnitzel

Wiener Schnitzel

200g flour
2 beaten eggs
200g fine bread crumbs
4 veal Schnitzels
250g pork fat or oil
1 untreated lemon
1 bunch of parsley


Get ready the flour, eggs, and bread crumbs in three separate bowls. Special cut of the Schnitzel across the grain. Lightly pound them, prick them all over with a knife point, lightly salt, then turn alternately in flour, eggs, and fine bread crumbs.

Bacon Pancakes

Bacon Pancakes
Pancakes in Netherlands, or pannekoeken, are legendary because of their size and golden crispiness. Loved by children and adults alike, pancakes are served almost all over holland in what is called the pannekoekenhuis, a restuarant which makes nothing else. They are usually so large that they hang over the plate's edge.


1 cup (200g) flour
0,5 tsp baking powder
a pinch of salt
2 eggs
200g fatty bacon, thinly sliced

Summer Fruit Salad

You’ll need:

1 untreated apple
1 untreated pear
Lemon juice
8 oz (250 g) purple grapes
4 oz (125 g) blueberries
4 oz (125 g) strawberries
4 oz (125 g) raspberries
4Tbs sugar
½ cup (100 ml) Port

Rinse and dry the fruit. Quarter the apple and pear and remove their cores. Slice the quarters and sprinkle immediately with lemon juice to avoid discoloring. Halve the grapes and strawberries.

Poffert - The Dutch bake

The Dutch bake a delicious small raisin cake that serves four with coffee as a dessert, or simply as a treat in its own right.

The Dutch cut the little cake into slices and spread it with butter, candied sugar, and syrup - indeed a calorie-rich affair.


1 lb (500 g) flour
1 tsp baking powder
2 cups (400 ml) milk
2 eggs
3/4 cup (150 g) raisins and currants
1 packet of vanilla sugar
a pinch of salt