Dzavar: one of the key ingredients of Armenian cuisine
Dzavar is cracked wheat — one of the earliest and best-loved ingredients of Armenian cuisine. We explain what dzavar is, which dishes to cook with it, and why it deserves a place in every kitchen.
What is dzavar
Dzavar is made by hulling wheat grain and cracking it coarsely. In Armenia, dzavar was the foundation of everyday food for centuries: it keeps for a long time, cooks quickly, and is filling.
What to cook with dzavar
Dzavar is a versatile ingredient. Among the best-loved uses are:
- dzavar pilaf — a nutritious alternative to regular rice pilaf,
- soups, including the traditional tanapur (yogurt soup),
- porridges with milk or water,
- harisa — a slow-cooked wheat and chicken porridge, one of Armenia's best-known ceremonial dishes.
Cooking tips
Rinse dzavar with cold water before cooking. For pilaf, keep a 1:2 ratio (1 part dzavar, 2 parts water), simmering over low heat for about 20 minutes. For extra flavor, you can lightly toast the dzavar in oil beforehand, until it takes on a light golden hue.
Dzavar is rich in fiber and protein, which makes it a nutritious choice for the whole family.
For a change of flavor, try whole emmer grain in the same porridges and soups: it needs soaking and a longer simmer, but gives the dish a gentle nutty note.
