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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

37–40 of 40

Tolma

Tolma is a traditional stuffed preparation found in Armenian and Georgian cuisines, made with grape or cabbage leaves or vegetables filled with seasoned meat and rice, with vegetarian and regional variations; it may be served with yogurt or another accompaniment.

Topik

Topik is an Armenian mezze made from a chickpea-and-potato exterior surrounding a sweet-savory filling of tahini, onion, pine nuts, and raisins.

Ttu Lavash

Ttu lavash is an Armenian sour fruit leather made by drying a thin layer of puréed plums.

Vosp Kufta

Vosp kufta is an Armenian lentil-and-bulgur patty seasoned with onion and spices and served as a meatless dish.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.