Armenia has been under the influence of Russia from the 17th century until the end of the 20th, but its cuisine is more identified with near East countries such as Turkey and Iran. From a gastronomic point of view, Armenia is divided into two regions: Caucasian Armenia which combines meats and exotic fruits with coriander; and eastern Armenia oriental, dominated by mint, dill and parsley, with a moderate use of spices.

The Ottoman influence is strong in Armenian cuisine and it is common to begin meals with a large variety of soups, including herissah, made with chicken and ground corn or, in the hottest periods of the year, a yoghurt and gherkin soup. Salads are also popular starters, as are mezze, that large variety of savoury starters common in Near Eastern countries.

Midia dolma, stuffed mussels, are also very popular, along with baba ganouj, an aubergine pur�e. Pilaf, of which there are over 40 varieties, are also very popular, as are manty, small pies with diefferent fillings that are prepared according to Turkish recipes.

However, pork, which is prohibited in most Muslim countries, is present in many Armenian dishes, given that Armenians are mostly Christian. Hence kofta, typical Arab meatballs, are made with pork meat and corn. Equally delicious are khorovadz khozi miss, a complicated name for a skewer of pork with granadine sauce. Missahatz are pies that could be considered the Armenian pizzas.

Fish is also eaten on skewers or in casseroles of varying complexity. Sturgeon was once the most popular fish, but it is now increasingly scarce.

On all Armenian there is always a bowl of aromatic herbs used to spice up any dish and a pile of flat breads such as lavad, or the Turkish specialities pideh and simmit.

Desserts are very sweet and heavy, such as baklavas, which head a large variety of honey-covered cakes stuffed with dried fruits.

Generous amounts of wine accompany meals, which are finished off with a glass of brandy and a cherry-based liquor.

Finally, any visitor to Armenia should bring back a jar of rose petal jam: one of the most typical products of the area which brings to mind the flavours of the tales of�the Thousand and One Nights.