Georgia
Ajapsandali
Აჯაფსანდალი
Aubergine, pepper, tomato, potato and onion stewed together with coriander and garlic, eaten hot or cold.
western-asia
Armenia
Explore 66 foods connected to Armenia, from everyday staples to rare local specialties.
66 foods12 leading categories1 Essentials guides
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Armenia Essentials
12 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Armenia.
66 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Armenia
Alani
Ալանի
Dried peaches stoned and stuffed with a paste of ground walnut and sugar, then pressed flat — a traditional Armenian fruit sweet.
Armenia
Anushabur
Անուշապուր
Christmas pudding of boiled wheat berries with dried apricot, raisin, walnut and honey, served cold and dusted with cinnamon.
Armenia
Ararat Apricots
Ծիրան
Fresh apricots from the Ararat plain, the fruit Armenia claims as its own and whose Latin name still says 'Armenian plum'.
Vayots Dzor, Armenia
Areni
Արենի
Red wine from the indigenous Areni Noir grape grown in Vayots Dzor at 1,400 m, light in colour and high in acid.
Armenia
Arishta
Արիշտա
Traditional Armenian flat noodles made from unleavened wheat dough, rolled thin, cut into strips and dried, served with butter, cheese or in soups.
Yerevan, Armenia
Armenian Brandy
Կոնյակ
Brandy distilled from Armenian white grapes and aged in Caucasian oak, made in Yerevan since 1887 and sold by age statement from three to twenty years.
Armenia
Armenian Manti
Մանթի
Tiny open-topped boats of dough filled with spiced minced lamb, baked until crisp, then served in broth under garlic matsun.
Armenia
Armenian Pakhlava
Փախլավա
Filo layered with walnuts and cinnamon and soaked in honey syrup, cut in diamonds — the Armenian version leans on cinnamon and clove.
Armenia
Armenian Tolma
Տոլմա
Vine or cabbage leaves rolled around rice and minced lamb and beef and simmered in a shallow pot, served hot with garlic matsun.
Armenia
Aveluk
Ավելուկ
Wild mountain sorrel gathered in spring, plaited into long ropes and dried, then rehydrated for soup and salad through the winter.
Armenia
Aveluk Soup
Ավելուկի ապուր
Wild mountain sorrel, dried and plaited into ropes, boiled with lentils, walnut and garlic into a dark, sour soup.
Armenia
Bastegh
Բաստեղ
Fruit leather made by spreading boiled grape or apricot must on cloth and drying it in the sun into flexible amber sheets.
Armenia
Basturma
Բաստուրմա
Beef fillet pressed under weights, salted and coated in a thick paste of fenugreek, garlic and paprika, then air-dried for weeks.
Armenia
Boraki
Բորակի
Traditional Armenian cylindrical meat-filled dough parcels, pre-cooked then simmered in broth and pan-fried, served with garlic matsun.
Armenia
Bozbash
Bozbaş
Lamb on the bone boiled with chickpeas, chestnuts and sour plums into a clear, faintly sour broth served with the meat still in it.
Shirak, Armenia
Chechil
Չեչիլ
Brined string cheese pulled into fine threads and plaited into a rope or wound into a wheel, sold plain or smoked.
Armenia
Choreg
Չորեկ
A traditional Armenian sweet braided bread flavoured with mahleb and nigella seeds, baked for Easter and special occasions.
Turkey
Churchkhela
Ჩურჩხელა
Walnuts or hazelnuts threaded on a string and dipped repeatedly in thickened grape must until they build a firm candle-shaped coating.
Vagharshapat, Armenia
Echmiadzin Kufta
Էջմիածնի քյուֆթա
Veal pounded for an hour with ice and salt until it turns into a smooth paste, shaped into a ball and poached, then served in slices with melted butter.
Armenia
Eetch
Էթչ
An Armenian bulgur salad with tomato paste, onions, peppers, parsley and lemon, served cold as a meze or side, similar to tabbouleh but heartier.
Armenia
Gata
Գաթա
Round or layered pastry filled with khoriz — flour toasted with butter and sugar into a sandy sweet crumb — and marked on top with a carved pattern.
Armenia
Ghapama
Ղափամա
Whole pumpkin hollowed out, packed with rice, dried fruit, nuts and honey, capped and baked until the shell softens.
Armenia
Harissa
Հարիսա
Skinned wheat and chicken cooked together for many hours and beaten until the grain and meat dissolve into a single thick, savoury porridge.
Georgia
Honey Walnut Brittle
Გოზინაყი
Walnuts chopped and cooked in honey until the honey darkens, then spread thin and cut into diamonds while still warm.
Jermuk, Armenia
Jermuk
Ջերմուկ
Naturally carbonated thermal mineral water from the spa town of Jermuk, bottled since 1951 and strongly alkaline.
Armenia
Kchuch
Կճուճ
Layered clay-pot bake of fish or lamb with potato, aubergine, tomato and pepper, sealed and cooked slowly in its own moisture.
Armenia
Khash
Խաշ
Cow's feet boiled overnight into an unsalted, unseasoned broth, eaten at dawn in winter with garlic, dried lavash and vodka.
Kakheti, Armenia
Khashlama
Խաշլամա
Lamb or beef and whole vegetables layered in a pot with beer or water and left to steam for hours without stirring.
Armenia
Khavits
Խավից
Flour toasted in clarified butter and beaten with hot milk or water and honey into a smooth, rich, spoonable sweet.
Armenia
Khorovats
Խորոված
Pork, lamb or vegetables cut into large pieces, skewered and grilled over vine cuttings, then stripped from the skewer onto lavash to catch the juices.
Gyumri, Armenia
Khurjin
Խուրջին
Meat and vegetable stew cooked and served inside a pouch of lavash tied at the neck like a saddlebag, which gives it the name.
Aleppo, Lebanon
Kibbeh
كبة
Meat and bulgur croquettes, fried or baked, crispy exterior with well-seasoned meat and proper bulgur texture, a popular Arabic dish in UAE, traditional and beloved, festive and daily, versatile and hearty.
Yerevan, Armenia
Kilikia
Կիլիկիա
Yerevan-brewed pale lager, the standard Armenian beer, poured everywhere from khorovats gardens to city bars.
Armenia
Kyalagosh
Քյալագոշ
Kyalagosh is a substantial Armenian lentil-and-yogurt soup assembled over dried lavash, with choratan or strained yogurt and fried onions added at the end.
Lebanon
Lahmacun
Լահմաջո
A paper-thin round of flatbread topped with a savory mixture of finely minced lamb or beef, onions, tomatoes, and parsley, seasoned with cumin and chili flakes. Baked rapidly in a stone oven until the edges are charred and crisp. Eaten rolled up with parsley and a squeeze of lemon.