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
25–36 of 40
Mshosh
Mshosh is an Armenian lentil preparation combining cooked lentils with dried apricots, onion, walnuts, and seasoning.
Nazook
Nazook is an Armenian sweet pastry made from a rich wheat-based dough filled with buttery sugar and baked until lightly golden.
Pakhlava
Pakhlava is an Armenian layered pastry made with flaky wheat-based sheets, walnuts, butter, sugar, and sweet syrup.
Panrkhash
Panrkhash is an Armenian bread-and-cheese dish layered or combined with onion and sometimes butter.
Pasus Tolma
Pasus Tolma is an Armenian fasting-style stuffed dish in which grape leaves or vegetables enclose a seasoned filling of lentils, rice, onion, and other plant ingredients.
Ponchik
Ponchik is an Armenian fried yeast doughnut filled with sweet vanilla custard.
Putuk
Putuk is an Armenian clay-pot lamb stew or soup prepared with chickpeas, potatoes, onion, tomato, and herbs.
Sarnapur
Sarnapur is an Armenian yogurt soup typically prepared with chickpeas, rice, and herbs.
Sharots
Sharots is an Armenian sweet made by threading walnuts and repeatedly coating them in thickened grape-must syrup until a chewy, sausage-like confection forms.
Spas
Spas is a tangy Armenian yogurt soup thickened with wheat and often enriched with egg and fresh herbs.
Sujuk
Sujuk is a firm Armenian dry-cured sausage traditionally made from seasoned beef with garlic, cumin, and red pepper.
Tjvjik
Tjvjik is an Armenian sautéed liver dish cooked with onion, tomato, and vegetable oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.