This master class on traditional Armenian cooking will introduce participants to several of the most important Armenian national dishes—their histories, their ingredients, and their culinary pleasures. Anush Malintsyan, co-owner of the Yeghevnut Hotel in Goris, together with the hotel chef, will lead the class, based on recipes Anush learned from her grandmother.
Khashil is a popular local dish made of roasted ground wheat and served with butter and yogurt. Often eaten with khashil is tan (also known as pzkatan) a soup made of strained yogurt (matsun in Armenian) and seasoned with mint or cilantro. Tan is perfect for harsh winter days; in summer it is best eaten chilled. For these dishes, Anush and the chef will demonstrate the traditional processes of grinding wheat and making yogurt from fermented milk. For dessert, visitors will learn how to bake gata, a national pastry that is well known overseas.
The master class takes place in the newly renovated kitchen of the Yeghevnut Hotel.
Meet your host
Anush Malintsyan founded the Yeghevnut hotel with her husband in 1993—starting with five rooms. Thanks to its popularity, they gradually enlarged the facility and now have a 34-room hotel with modern décor, situated on the slopes of a velvety hill, amid dense pristine forests of evergreen fir trees.