Understand

Yerevan, the capital of Armenia, is a city steeped in history. From the ancient Erebuni fortress to the excavations at Hrazdan river gorge, Erebuni, Karmir Berd, and Avan - remnants of its past are scattered throughout the city. Museums showcase the artifacts discovered in these sites, offering a glimpse into Yerevan's rich heritage.

Throughout the centuries, Yerevan has been a battleground for empires. Ottoman, Persian, and Russian forces have clashed on its land, leaving scars of war and destruction. Even natural disasters, like the devastating 17th-century earthquake, have ravaged the city. Only a few buildings from the old Erivan have managed to survive the test of time.

In 1918, when Armenia gained independence, Yerevan was a humble town with a population of 20,000. However, with the vision of Alexander Tamanyan and his comprehensive city plan, the capital began to transform. Tamanyan's plan called for the demolition of much of the existing structures in favor of concentric circles, parks, and taller buildings. The goal was to create a metropolis with a population of 200,000.

Map & Climate

Popular Foods

Khorovats (Armenian barbecue)Khorovats is a traditional Armenian barbecue dish that typically consists of marinated and skewered meat, such as lamb, beef, or chicken. The meat is seasoned with Armenian spices including paprika, cumin, and garlic before being grilled over an open flame. This dish is often served with sides such as fresh herbs, dried fruits, and rice.

Dish 2: Harisa (spiced pork or beef paste)Harisa is a unique and flavorful Armenian dish made from ground pork or beef mixed with a blend of spices, including paprika, cinnamon, and turmeric. The mixture is then left to ferment for several days before being used as a spread on bread or consumed alongside rice and vegetables. Harisa has a distinctive, spicy flavor and a spreadable, pâté-like texture.

Dish 3: Llavash (Armenian flatbread)Llavash is a staple of Armenian cuisine, a soft yet slightly chewy flatbread that is traditionally baked in a tonir (clay oven). The dough is made from flour, water, and a small amount of salt, then rolled out into a thin, flexible sheet before being baked. Llavash can be enjoyed on its own, but is more often used as a versatile base for a variety of dishes such as harisa, cheese, or grilled meats.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing