Noodles
Arishta
Արիշտա
Armenia
Traditional Armenian flat noodles made from unleavened wheat dough, rolled thin, cut into strips and dried, served with butter, cheese or in soups.
Original eatfuls sticker artwork
What it is
A closer look at Arishta.
Traditional Armenian flat noodles made from unleavened wheat dough, rolled thin, cut into strips and dried, served with butter, cheese or in soups.
What to look for
Know it when you find it.
Long, flat, rustic wheat noodles with a firm, satisfying bite; served simply with butter and cheese or in broth. A staple of the Armenian winter table.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Arishta.
Armenia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Hokkaido, Japan
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Hokkaido's soy-based ramen with a layer of lard to keep the broth hot in cold weather.
Karakol, Kyrgyzstan
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Afghanistan
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Hand-cut noodles cooked in a broth with beans, chickpeas and herbs, finished with yoghurt, dried mint and a meat sauce.
Singapore, Singapore
Bak Chor Mee
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Egg noodles tossed in vinegar, chilli and pork lard, topped with minced pork, liver, meatballs, fried sole fish and a small bowl of soup on the side.
Central Java, Indonesia
Javanese Noodles
Bakmi Jawa
Javanese-style noodles with sweet soy sauce and chicken, cooked over charcoal for distinctive flavor.
United Arab Emirates
Balaleet
بلاليط
Balaleet combines sweet vermicelli cooked with cardamom, rose water, and saffron with a thin egg omelet on top, creating a sweet-savory breakfast.
Vietnam
Bánh hỏi
Banh hoi, the fine woven rice-vermicelle mats eaten with grilled meat and herbs, is a named Vietnamese form distinct from plain bun.