Edible Plants in Armenian Cuisine Festival

Edible Plants in Armenian Cuisine Festival image

Learn how Armenia’s rugged landscape influences its cuisine (Photo by Hrant Sahakyan, My Armenia Program)

Hosted on a highland plateau in the picturesque village of Dsegh—Tumanyan’s birth place—the “Edible Plants in Armenian Cuisine” Festival celebrates the use of foraged indigenous greens and herbs in Armenia’s cuisine. Every year, locals pick countless plant species from the mountains and hillsides, and these greens form the backbone of signature traditional recipes. During the festival visitors will explore exhibitions and can sample traditional dishes made with the edible plants of the Lori region. Families will enjoy dramatized performances, music and dance programs, as well as traditional Armenian games.

Visitors can learn about different types of plants that grow in Lori region.

Photo by Hrant Sahakyan, My Armenia Program

Local dance group prepares traditional dance performance for the festival.

Photo by Hrant Sahakyan, My Armenia Program

Visitors participate in a class where they learn to make Arishta (a local dish similar to pasta).

Photo by Hrant Sahakyan, My Armenia Program

The festival demonstrates different traditional dishes where the main ingredients are edible plants.

Photo by Hrant Sahakyan, My Armenia Program

The Edible Plants in Armenian Cuisine Festival features Armenian folk music and dance performed by the local groups.

Photo by Hrant Sahakyan, My Armenia Program

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