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
1–12 of 40
Alani
Alani is an Armenian dried-apricot sweet traditionally stuffed with walnuts and sweetened with sugar.
Anoushabour
Anoushabour is an Armenian sweet wheat-berry pudding cooked with sugar and dried fruit and commonly finished with walnuts and warm spices.
Arishta
Arishta is a traditional Armenian dried noodle made from wheat dough, often enriched with egg and served boiled or in soups.
Aveluk Soup
Aveluk soup is a hearty Armenian soup of dried wild sorrel cooked with lentils, onions, and commonly walnuts.
bagharj
Explore the dish and its connections.
Basturma
Basturma is a dry-cured Armenian beef preparation coated with a strongly seasoned mixture commonly featuring fenugreek, garlic, and cumin.
Boereg
Boereg is an Armenian baked pastry made from layered wheat dough filled with cheese and commonly finished with egg and butter.
Bozbash
Bozbash is a hot Armenian lamb soup or stew featuring chickpeas, potatoes, onion, tomato, and herbs.
Choreg
Choreg is an Armenian sweet, enriched yeast bread flavored with mahleb and baked until golden.
Eech
Eech is an Armenian bulgur salad mixed with tomato, onion, peppers, herbs, lemon, and olive oil.
Gata
Gata is an Armenian sweet pastry made from wheat dough with a rich butter-and-sugar filling.
Ghapama
Ghapama is an Armenian pumpkin stuffed with rice, raisins, walnuts, butter, and honey and baked until tender.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.