A FOOD TRADITION
Armenian Cuisine
Armenian cuisine combines hearth cooking, grilled meats, grains, herbs, fermented dairy, preserved foods, and distinctive pastries and sweets.
Dishes linked to this cuisine
13–24 of 40
Harees
Harees is a traditional Bahraini dish of wheat and meat simmered for a long time and beaten into a smooth, savory porridge.
Harissa
An Armenian slow-cooked porridge of cracked wheat and meat, traditionally enriched with butter and served hot.
Ishli Kufta
Ishli kufta is an Armenian bulgur shell filled with seasoned minced meat, onion, and often walnuts, then shaped and cooked.
Jingalov Hats
Jingalov Hats is an Armenian stuffed flatbread filled with a varied mixture of leafy greens and herbs before baking.
Khash
A traditional Armenian soup made by slowly simmering beef feet and related connective tissues, commonly served hot with garlic and salt.
Khashil
Khashil is an Armenian thick wheat-flour porridge traditionally served warm with butter and commonly accompanied by yogurt.
Khashlama
An Armenian layered stew of meat, onions, tomatoes, potatoes, and herbs gently cooked until tender and served hot.
Khorovats
Khorovats is Armenian skewered and grilled meat, commonly prepared with pork, beef, or lamb alongside onions and vegetables.
Lavash
Lavash is a thin Armenian flatbread made from a simple wheat-flour dough and baked until flexible or lightly crisp.
Lobakhashu
Lobakhashu is an Armenian bean stew made with cooked beans, walnuts, onion, herbs, and garlic, served hot.
Manti
Manti is an Armenian dumpling made from wheat dough filled with seasoned minced meat and onion, often served with yogurt.
Matnakash
Matnakash is a soft, leavened Armenian wheat bread with a distinctive ridged surface formed before baking.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.