World Flavors Cookbook

Armenia Recipes

Armenian cuisine is one of the oldest in the world, characterized by its reliance on the quality of ingredients rather than heavy spicing. It features a rich variety of breads (especially the UNESCO-listed lavash), grilled meats (khorovats), stuffed vegetables (dolma), and ancient grains. The flavors are subtle, emphasizing fresh herbs, nuts, and sun-drenched fruits like apricots and pomegranates.

Recipes from Armenia

• Khorovats (Armenian Barbecue)

  The soul of Armenian hospitality—perfectly marinated meat chunks grilled over open coals, traditionally served with lavash and fire-roasted vegetables.

• Armenian Dolma (Stuffed Grape Leaves)

  Tender grape leaves stuffed with a savory mixture of ground meat, rice, and fresh herbs, simmered in a light broth.

• Lavash Wrap with Khorovats

  The ultimate Armenian street food—freshly grilled khorovats meat wrapped in thin lavash with onions, herbs, and sumac.

• Spas (Yogurt-Barley Soup)

  A comforting, tangy soup made with Armenian matzoon (yogurt) and hulled barley, flavored with fresh mint and cilantro.

• Ghapama (Stuffed Pumpkin)

  A stunning holiday dish featuring a whole pumpkin stuffed with rice, dried fruits, nuts, honey, and cinnamon.

• Kyufta (Armenian Meatballs)

  Silky, airy balls of finely beaten meat, traditionally served with a knob of butter and a squeeze of lemon.

• Basturma (Cured Beef)

  Highly seasoned, air-dried cured beef coated in a thick, spicy garlic and fenugreek paste called chaman.

• Jingyalov Hats (Herb-Stuffed Flatbread)

  A specialty from Artsakh—a thin flatbread stuffed with over 20 types of wild and cultivated fresh herbs.

• Armenian Manti (Open-Faced Dumplings)

  Tiny, canoe-shaped dough boats filled with spiced meat, baked until crispy, and served with garlic yogurt and tomato broth.

• Armenian Gata (Sweet Bread)

  A beloved Armenian pastry with a flaky, buttery dough and a sweet, crumbly filling called khoriz.

• Harissa (Wheat and Chicken Porridge)

  A slow-cooked, savory porridge made from cracked wheat and shredded chicken or lamb, beaten until silky.

• Lahmajoun (Armenian Pizza)

  Paper-thin, crispy dough topped with a spicy and aromatic mixture of minced meat, vegetables, and herbs.

• Khash (Cow's Trotters Soup)

  A legendary Armenian winter dish made from slow-boiled cow's trotters, served with plenty of garlic and dried lavash.

• Ishkhan (Sevan Trout with Pomegranate)

  The famous "Prince Fish" from Lake Sevan, delicately baked or poached and served with pomegranate seeds.

• Armenian String Cheese (Chechil)

  A unique, salty string cheese shaped like a thick braid or "pony tail," often smoked.

• Armenian Taboule (Herb Salad)

  A vibrant, herb-heavy salad made with finely chopped parsley, mint, tomatoes, and a small amount of fine bulgur.

• Itch (Bulgur Salad)

  A hearty bulgur salad similar to taboule but with a cooked tomato and onion base, often called "Armenian Eetch."

• Imam Bayildi (Stuffed Eggplant)

  Eggplants stuffed with a savory mixture of onions, garlic, and tomatoes, slow-cooked in plenty of olive oil.

• Topik (Chickpea Dumplings)

  A unique Lenten dumpling with a chickpea and potato shell and a sweet and savory onion and tahini filling.

• Armenian Coffee (Soorch)

  Strong, thick, and aromatic coffee brewed in a traditional copper pot called a jazve.

• Armenian Pakhlava

  A rich, multi-layered pastry filled with walnuts and honey syrup, scented with cloves and cinnamon.

• Sudjukh (Walnut Candy)

  A traditional "sausage-shaped" candy made by dipping strings of walnuts into a thick grape or apricot juice jelly.

• Armenian Eggplant Dip (Mutabal)

  A smokey dip made from charred eggplants, tahini, and garlic, drizzled with olive oil and pomegranate molasses.

• Basturma and Eggs

  The ultimate Armenian breakfast—scrambled or fried eggs with thin slices of spicy basturma.

• Lavash with Cheese and Herbs

  The simplest and most common Armenian snack—fresh lavash wrapped around salty cheese and bunches of fresh herbs.

• Armenian Cucumber and Tomato Salad

  A refreshing salad of diced summer vegetables dressed with lemon, olive oil, and lots of fresh herbs.

• Dzhash (Vegetable Stew)

  A rustic, slow-cooked stew of summer vegetables like green beans, zucchini, and eggplant in a tomato broth.

• Armenian Cheese Boerek

  Crispy, flaky triangles of phyllo dough filled with a savory blend of Armenian cheeses and herbs.

• Armenian Lentil Soup (Vospov Apoor)

  A thick, warming red lentil soup flavored with cumin, dried mint, and caramelized onions.

• Armenian Chopped Liver

  A savory spread of sautéed chicken or beef liver with plenty of caramelized onions and spices.

• Apricot Jam (Armenian Tsiran)

  Preserved sun-drenched Armenian apricots, often cooked with their own kernels for an almond-like flavor.

• Pomegranate Glazed Chicken

  Chicken roasted with a thick, sweet and sour glaze of Armenian pomegranate molasses.

• Artsakh Herb Bread

  A different take on herb breads, thicker and more rustic, using different mountain greens.

• Armenian Yogurt (Matzoon)

  The traditional fermented milk of Armenia, prized for its thick texture and probiotic benefits.

• Pasut Dolma (Lenten Dolma)

  Large cabbage leaves stuffed with a mixture of beans, lentils, and grains, flavored with dried fruits and spices.