Armenia
Ancient highland cuisine of tandoor lavash, barbecue and apricots, with slow festive dishes cooked for weddings and holidays. That is the short version of what Armenia cooks. Look for Lavash (thin tandoor flatbread, UNESCO-listed; wraps cheese, herbs and khorovats), Khorovats (skewered pork or lamb barbecued over coals; national feast centerpiece) and Harissa (wheat and chicken slowly beaten into savory porridge; dish of resilience). UNESCO inscribed Armenian lavash baking in 2014; the dough is slapped onto the wall of a buried clay tonir oven. This atlas has 39 Armenia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
39 dishes.
AlaniDried peaches stuffed with ground walnuts and sugar, eaten with coffee.
AnushaburSweet porridge of hulled wheat with dried fruit, nuts and cinnamon.
Areni winedry red wine from the Areni grape grown in Vayots Dzor
Armenian brandyoak-aged grape brandy from the Ararat valley, famously favored by Churchill
Armenian coffeeFinely ground coffee boiled in a jazzve and poured with its foam, grounds settling.
Avelukwild mountain sorrel dried in braids, cooked with walnuts, onion and lentils
Basturmaair-dried beef coated in fenugreek-garlic paste, sliced paper-thin
BorakiOpen-ended meat rolls fried standing upright, then simmered and topped with garlic yoghurt.
Chechilsalty string cheese pulled into threads and braided, sometimes smoked
Eetchbulgur cooked with tomato and pepper, eaten warm or cold
Gatasweet layered pastry with buttery khoriz filling
Ghapamapumpkin baked with rice, dried fruit and honey; celebrated in song
Ghavurmalamb fried and preserved under its own fat for the winter
Harissawheat and chicken slowly beaten into savory porridge; dish of resilience
IshkhanLake Sevan trout grilled or poached with herbs
Jermuklightly salty sparkling mineral water from warm mountain springs
Khashwinter dawn soup of beef feet with garlic, dried lavash, vodka
Khorovatsskewered pork or lamb barbecued over coals; national feast centerpiece
KololakLarge pounded meatballs poached in broth, sometimes filled with dried fruit.
Kyuftapounded beef whipped smooth, boiled and sliced with butter
LahmajoPaper-thin round of dough spread with minced meat, rolled up with lemon.
Lavashthin tandoor flatbread, UNESCO-listed; wraps cheese, herbs and khorovats
MatnakashSoft oval loaf marked with deep finger-drawn ridges across the top.
Matsuntart set yoghurt eaten at every meal and thinned into tan
Motalsharp sheep cheese aged with mountain herbs inside a skin
Oghiclear fruit spirit distilled from mulberries, cornelian cherries or apricots
PakhlavaArmenian baklava layered with walnuts and honey syrup
PanrkhashStale lavash layered with cheese and butter, baked until soft and stringy.
Pomegranate wineSweet or semi-dry wine fermented from pomegranate juice rather than grapes.
Sharotswalnut strings dipped repeatedly in thickened grape or mulberry syrup
Spaswarm yoghurt soup with wheat and mint
Su boregBoiled pasta sheets layered with cheese and parsley, baked into a soft square.
Sujukflat spiced cured sausage of beef and lamb, grilled or fried with eggs
Tansalty yoghurt drink, refreshing beside grilled meat
Tolmagrape leaves or vegetables stuffed with minced meat and rice
TourshiVegetables brined with garlic and dill, served beside grilled meat and vodka.-
Anushabur
Sweet porridge of hulled wheat with dried fruit, nuts and cinnamon. Ready in 20 min plus overnight soaking prep and…
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Armenian coffee
Finely ground coffee boiled in a jazzve and poured with its foam, grounds settling. Ready in 2 min prep and…
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Armenian brandy
Oak-aged grape brandy from the Ararat valley, famously favored by Churchill. Ready in 3 min to pour prep and 3…
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Khash
Winter dawn soup of beef feet with garlic, dried lavash, vodka. Ready in 30 min plus 24 hr soaking prep…
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Spas
Warm yoghurt soup with wheat and mint. Ready in 15 min prep and 45 min cooking. 4 servings. A soup…
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Tolma
Grape leaves or vegetables stuffed with minced meat and rice. Ready in 1 hr prep and 1 hr 15 min…