Armenian Cuisine
The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price. Places are limited and you are advised to reserve a table in advance.
The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.
For reservations TEL.: 22404847 and 22404800 FAX: 22314672
Armenian Cuisine
Cold Appetizers and Salads
“Nivik”: Salad with Spinach and Chickpeas, Armenian Potato Salad, “Eetch”: Salad with Bulgur and Tomatoes, Dip with White Beans, Salad with Carrots and Dry Nuts, Spicy Pasta Salad, “Jajukh”: Salad with Cucumber and Yoghurt, “ Hamim”: Red Pepper Paste
Main Course
“Vospor Kuften”: Pies with Lentils, “Lahmajoun”, “Losh Kebab”: Armenian Burgers, Stuffed Pork with Apricots, Chicken with Lemon Sauce, Fish Fillet with Sweet Spices, Rice Pilaf with Pomegranate, “Kibbeh” made from Potatoes and Onions, Vegetables with Cumin, Aubergine Casserole
Dessert
Semolina Walnut Cake served with “Khoshab” Fruit Compôte, Armenian Croissant, Fresh Fruit/Fruit Salad
Bread
Savoury Bread with Dill
Price 8 euros
ARMENIAN CUISINE
The Armenian presence in Cyprus dates back to 578 AD, during the Byzantine Era. Armenians are recognized as one of the minority ‘religious groups’ in Cyprus. The number of Armenians in Cyprus increased significantly following the massive deportations, the massacres and the genocide perpetrated by the Ottomans and Young Turks. Cyprus welcomed 10000 refugees with about 1500 of them making the island their new home. Upon arrival, they introduced new dishes and sweets to Cyprus. Examples are Armenian bastourma, baklava, dried apricots, gassosa, gyros, halva, ice cubes, koubes, lahmajoun, lokmadhes and pompes. Armenian cuisine is one of the oldest in the world
GLOSSARY
- “Nivik”: Chickpea with spinach casserole dish prepared with tomato sauce. “Nivik” can also be consumed cold during the summer.
- “Eetch”: A side dish based on bulgur, tomato sauce, parsley and onion. What makes it different from other bulgur based side dishes like tabbouleh is that the bulgur is cooked in tomato sauce and cooled before the other ingredients are added to it.
- “Jajukh”: If this term sounds familiar to you, then you are correct, since it is similar to the well-known Greek tzatziki
- “Hamim” This red pepper paste is a hallmark of Armenian dishes. Typically, it is made from super ripe Aleppo peppers; after being prepared it is dried in the sun and sealed in jars.
- “Vospov Kufta”: Red lentil patties: “Vospov” means “lentils” and “Kufta” means “patties”. There are 180 fast days in the Church and this dish is a Lenten dish.
- “Byoreks” are small triangular-shaped pies made with phyllo pastry. They may include spinach, cheese, ground meat or other combinations of vegetables. Byoreks can be found as street food snacks or as appetizers in restaurant menus.
- “Lahmajoun”: This is often referred to as Armenian pizza and is from the Arabic term لحم بعخين lahm bi ajiin (meat with dough). Lahmaoun was introduced to Cyprus by Armenians and is a best seller in Armenian street food restaurants.
- “Losh Kebab”: Armenian hamburger. This recipe is originally prepared with lamb meat. Nowadays, it is also common to find it prepared using ground beef. What makes it different from western burgers are the spices added, namely, coriander, red pepper paste and allspice.
- “Kibbeh” this dish shares the same name as the Middle Eastern fritter made from bulgur wheat and ground meat. Potato kibbeh is actually a baked pie made with layers of potatoes and onions.
- “Khoshab”: Fruit compôte