Armenian Dishes: 30 Most Popular Armenian Foods

Armenian Dishes: 30 Most Popular Armenian Foods. Armenian cuisine stands out as an exceptionally distinctive and traditional culinary experience globally. It boasts an extensive array of flavorsome dishes, meticulously crafted through age-old techniques.

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1. Lavash


Lavash, an ancient Armenian flatbread, is a timeless classic that is both succulent and versatile. Its softness and flexibility make it ideal for wraps, but it is also sturdy enough to be dunked in stews.

Crafted with only five simple ingredients, Lavash is an easy-to-make dish that has been a staple in Middle Eastern cuisine for millennia.

Its thin and crispy texture, combined with its softness, flexibility, and foldability make it an ideal choice for any meal. – Armenian Foods

2. Ghapama


Ghapama is a traditional Armenian dish made from a hollowed-out pumpkin that is filled with cooked rice and various dried fruits, including almonds, apples, cornels, apricots, plums, dates, prunes, and raisins.

Additionally, it is customary to drizzle honey over the dish and sprinkle it with ground cinnamon or sugar.

The stuffed pumpkin is then baked until it reaches a tender consistency and is subsequently sliced and served at the table. Ghapama is typically enjoyed during the Christmas season in Armenia. – Armenian Foods

3. Armenian Kebab


Lamb is prominent in Armenian culinary delights, with the Armenian kebab being the most renowned rendition. Grilling meat in the form of kebabs presents a delectable experience.

This time-honored practice is an integral part of Armenian gastronomy, and no visit to Armenia would be considered comprehensive without savoring an Armenian kebab.

The process involves marinating ground lamb (or occasionally beef) in oil and spices. The meat is then shaped into kofta-style pieces, threaded onto skewers, and grilled to perfection.

The exquisitely grilled meat is best enjoyed alongside other delectable Armenian dishes such as lavash or rice pilaf. – Armenian Foods

4. Soorj


Armenian coffee, although not classified as an Armenian cuisine, is an indispensable part of the local lifestyle and boasts an exquisite taste.

The coffee is prepared in a unique and flavorful manner, which sets it apart from other caffeinated beverages.

The beans are ground to a fine powder, similar to confectioner’s sugar, and boiled with water to create a smooth and delicious cup.

This coffee pairs perfectly with the delectable Armenian desserts, bread, and pastries that are readily available. – Armenian Foods

5. Khash


Khash is a traditional Armenian soup that’s made with boiled parts of cows or sheep, like their heads, legs, and stomachs. It’s usually served in the mornings during the winter months, usually between September and April.

You’ll add garlic, radishes, dried lavash from national bread, and some homemade vodka. But Khash isn’t the only dish that uses these parts of animals.

In Norway, you can call it smalahove. In most countries, you can eat some tripe, like in Mexican tacos. And in El Salvador, you can eat cow’s feet in soup. It’s one of the weirdest dishes out there, but the ingredients are the same all over the world. – Armenian Foods

6. Fasulye


Kuru Fasulye, a nourishing and indulgent Turkish stew, features tender white beans and diced lamb or beef simmered in a tomato sauce. This delectable dish is abundant in delightful flavors and is the quintessential comfort food during chilly winter evenings.

7. Tjvjik


The desire to avoid wastage is responsible for some of the most remarkable dishes in the world. Tikvjik is an example of this, a simple Armenian dish with a touch of local flavor.

It is composed of fried liver and onions, with the addition of local vegetables such as tomatoes and peppers occasionally thrown in. The fried liver and onion bring out a rich, fatty flavor, while the onion adds a subtle sweetness.

The final dish is full of meaty savor, making it a dish that is sure to be enjoyed over and over again. This delectable dish pairs well with Pilaf, Eech, and Lavash. – Armenian Foods

8. Kchuch


Kachuch is an Armenian traditional dish consisting of minced lamb meat, minced vegetables such as onion, potato, tomato, pepper, and eggplant, minced garlic, minced spices, and minced herbs, all accompanied by a generous amount of Armenian wine.

This stew is traditionally prepared in a clay pot, known as a kachuch, and is then baked in an oven. The dish is traditionally served hot, accompanied by the traditional Lavash flatbread. – Armenian Foods

9. Manti


Manti, commonly found in Turkish and Central Asian cuisine, as well as in West Asia, South Caucasus, and the Balkans, is a type of dumpling.

It is also favored by Chinese Muslims and widely enjoyed in post-Soviet countries, where it originated from the Central Asian republics.

These dumplings are typically made by enclosing a flavorful meat mixture, often lamb or ground beef, within a delicate dough sheet, which is then either boiled or steamed. The size and shape of manti can greatly differ based on the specific geographic region. – Armenian Foods

10. Harissa


Harissa, a traditional Armenian dish, is made from korkot, a type of dried wheat, and fatty chunks of lamb or chicken.

This porridge-like meal holds great cultural significance, as it is prepared for Easter and in remembrance of the 1915 Armenian genocide. According to Taste Atlas, it is a delicious representation of Armenian cuisine. – Armenian Foods

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11. Matsun


Matsun, a dairy product resembling yogurt, has been a cherished Armenian cuisine for centuries, with its origins dating back to the 14th century.

While cow’s milk is the primary ingredient, goat and buffalo milk are occasionally used. Matsun’s distinct tangy flavor and texture make it an ideal accompaniment to an Armenian breakfast or a light snack. – Armenian Foods

12. Gata


Gata, a type of Armenian pastry, is a diverse treat that can be prepared in various ways by different bakers. However, certain aspects of the pastry remain consistent throughout. Similar to the French croissant, Gata is a rich and layered pastry that is often filled.

The filling can vary greatly, ranging from butter and sugar to nuts and fruits. Regardless of the filling, Gata is a delicious and classic Armenian snack that is sure to impress with its sweet and layered flavors. – Armenian Foods

13. Boereg


Boereg is an irresistible pastry that offers a delightful culinary experience. The classic recipe features a light and airy puff pastry that is filled with a blend of creamy cheeses, such as goat and feta, and fragrant herbs. The pastry is then folded into a pocket and baked to a perfect golden crisp. – Armenian Foods

14. Matnakash


Matnakash, a leavened bread with Armenian origins, is prepared by pulling and shaping the dough into oval or round loaves with longitudinal or crisscrossed scoring.

The bread is made of wheat flour with yeast or sourdough starter and achieves its characteristic golden or golden-brown crust by coating the surface with sweetened tea essence before baking.

Additionally, due to the Armenian diaspora, Matnakash has gained popularity in areas with significant Armenian populations. – Armenian Foods

15. Zhingyalov Hats


Zhingyalov hats, a variety of flatbreads, are filled with finely chopped herbs and green vegetables. This dish is deeply rooted in Armenian culinary traditions, particularly in the regions of Artsakh and Syunik.

Historically, it has served as a reliable source of sustenance during periods of scarcity, including times of famine and war. – Armenian Foods

16. Chechil


The cold climate in Armenia has led to the creation of remarkable culinary advancements, exemplified by the introduction of chechil. This delectable Armenian snack has gained immense popularity among locals due to its quick and convenient nature.

Chechil is a type of brined Armenian cheese, crafted in the form of string cheese. Renowned for its intricate flavor profile, this Armenian cheese exhibits hints of smoke, brine, and sweetness.

Chechil has achieved global recognition for its exceptional compatibility with beer. Whether enjoyed alongside a pint or independently, this irresistible Armenian delicacy is guaranteed to captivate your taste buds, leaving you unable to resist indulging in its savory allure. – Armenian Foods

17. Rice Pilaf


Pilaf, also known as pilau, is a rice dish (or sometimes a wheat dish) that is typically prepared by cooking in stock or broth, incorporating spices, and adding various ingredients like vegetables or meat.

The objective is to achieve separate grains of cooked rice that do not stick together. These cooking techniques and recipes for pilaf were initially introduced during the Abbasid Caliphate and gradually spread from India to Spain and beyond.

The renowned Valencian paella in Spain, as well as the South Asian pilau or pulao and biryani, have all evolved from these traditional dishes. – Armenian Foods

18. Cig Kofte


köfte is the Turkish equivalent of a steak tartare. It is made by combining minced veal with bulgur, onion, garlic, and a combination of Turkish spices such as pepper, red pepper flakes, and tomato paste.

The preparation process does not require any cooking, but the mixture must be kneaded thoroughly to achieve the desired texture. The recipe for this dish is taken from the gastronomic book Turkish Cuisine With Timeless Recipes. – Armenian Foods

19. Sujuk


Sucuk, a Turkish national dish, is also enjoyed in Eastern Europe, the Balkans, and the Middle East. The process of creating Sucuk involves a dry-curing technique, resulting in a semi-dried beef-based sausage.

Ground meat is meticulously combined with salt, black pepper, cayenne pepper, garlic, cumin, sumac, and other customary Turkish spices.

This mixture is then carefully piped into natural or plastic sausage casings, where it is left to dry for several weeks.

Throughout this curing period, the salt and spices interact with the ground meat, instigating a chemical reaction that alters the meat’s molecular structure, flavor, and texture. Additionally, this reaction acts as a preservative, ensuring the longevity of the Sucuk. – Armenian Foods

20. Topik


Topik, a delightful addition to Armenian cuisine, showcases the creativity of vegetarian options. This dish, reminiscent of veggie meatballs, offers a unique and satisfying experience that will leave you craving for more.

Topik is a remarkable blend of chickpeas, potatoes, aromatic herbs, flavorful spices, and occasionally dried fruit.

The chickpea mixture envelops a delectable tahini center, harmonizing with the other ingredients to create a taste similar to hummus, yet with a complexity and allure that is simply irresistible.

Whether enjoyed as a popular Armenian street food or served as an appetizer during a lavish Armenian dinner, Topik never fails to impress. – Armenian Foods

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21. Kololik


Kololik, a distinctive Armenian meatball soup, is an excellent remedy for the cold. The meatballs, which are made with lamb, a common Armenian ingredient, and frequently include cracked wheat, are perfectly seasoned and served in a luscious broth that provides a satisfying mouthfeel. This soup is typically accompanied by Armenian bread. – Armenian Foods

22. Vospov Kofte


Vospov Kofte is a delectable vegan dish originating from the Middle East. This delightful recipe combines red lentils, bulgur, and sauteed onion to create a flavorful and nutritious meal.

Not only is it simple to prepare, but it also offers a refreshing and delightful taste, particularly when accompanied by a vibrant assortment of chopped salad toppings. – Armenian Foods

23. Itch/Eech


Eech is a renowned Armenian dish that is highly appreciated for its adaptability. Eech serves as an excellent accompaniment to a main course or can be savored as a satisfying vegetarian meal on its own.

Comprising a delightful blend of cracked wheat (bulger), tomatoes, and aromatic herbs, Eech can be relished either warm or cold, accompanied by Armenian bread, or enjoyed independently.

The intricate flavor profile of Eech encompasses a harmonious combination of earthy undertones from the grains and vibrant hints of freshness derived from the tomatoes and herbs.

This irresistible Armenian delicacy is an ideal choice for a light lunch or as a delectable side dish during a grand Armenian feast. – Armenian Foods

24. Basturma


A delectable dry-cured meat specialty, Basturma, is derived from a traditional Armenian formula. The meat undergoes a week-long salting and processing procedure, followed by a month-long drying process after being coated in a unique blend of spices known as Chaman.

The ingredients used in this recipe include top-quality beef, sea salt, fenugreek, black pepper, allspice, sharp and sweet paprika, garlic, and bay leaf. – Armenian Foods

25. Lahmacun


A delectable Armenian flatbread topped with a savory blend of ground meat, spices, red peppers, herbs, and onions, Lahmacun is a flavorful snack that is perfect for those on the go.

While some may liken it to pizza, the absence of cheese sets it apart and allows the delicious mix of flavors to shine through. – Armenian Foods

26. Dolma


Dolma is a collection of stuffed dishes that are closely linked to Ottoman cuisine. These dishes are usually prepared by filling vegetables or leaves with a mixture of rice, minced meat, offal, seafood, fruit, or a combination of these ingredients.

When the filling is wrapped in grape, cabbage, or other leaves, it is specifically referred to as sarma.

Dolma can be enjoyed either warm or at room temperature and is popular in contemporary cuisines of regions and countries that were formerly under the rule of the Ottoman Empire. – Armenian Foods

27. Gomgush


A brothy stew called Gomgush is a traditional Armenian banquet dish that is often served at celebrations such as weddings and banquets. It is similar to dzhash but with additional ingredients.

The stew is made with an assortment of meats, legumes, vegetables, and spices, and is typically cooked in a tonir. – Armenian Foods

28. Khorovats


Khorovats, an Armenian barbecue, can be prepared with various types of meat such as lamb, pork, beef, chicken, fish, or veal. While marinating the meat before grilling is optional, it is commonly enjoyed during celebratory events.

A popular method of cooking green vegetables like asparagus or green beans involves frying them and mixing them with beaten eggs, resulting in a dish similar to scrambled eggs with vegetables. – Armenian Foods

29. Kyufta


Kofta dishes can be found in various cuisines such as Balkan, Middle Eastern, North African, South Caucasian, South Asian, and Central Asian.

These dishes typically consist of minced meat, which can be beef, chicken, pork, lamb, mutton, or a combination of these, mixed with spices and occasionally other ingredients. The earliest known recipes for kofta can be traced back to early Arab cookbooks, which called for ground lamb.

There are numerous national and regional variations of kofta, including vegetable and uncooked versions. The shapes of kofta also vary, ranging from balls and patties to cylinders, with sizes ranging from that of a golf ball to an orange. – Armenian Foods

30. Ghapama


Ghapama is an Armenian name for stuffed pumpkin. It is commonly served during Christmas. The stuffing of Ghapama is made by removing the guts from the pumpkin.

The pumpkin is then boiled until it becomes soft and stuffed with boiled rice. It is often filled with chopped nuts, apples, cornsils, apricots, plums, prunes, raisins and other dried fruits.

Pouring on honey and adding ground cinnamon or sugar is also a common stuffing technique. Once the stuffing is done, the pumpkin is brought to the table and cut up. – Armenian Foods

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