Yerevan Food Culture

Armenian barbecue featuring chunks of marinated pork, lamb, or chicken grilled over open flames or hot coals. The meat is typically marinated in onions, pomegranate, and spices, resulting in tender, smoky perfection. Served with grilled vegetables, lavash, and fresh herbs.

Considered the national dish of Armenia, khorovats has been prepared since ancient times and is central to celebrations, family gatherings, and weekend outings. The tradition of outdoor grilling is so important that Armenians have a saying: 'Without khorovats, there is no celebration.'

Grape leaves stuffed with a mixture of ground meat (usually beef and lamb), rice, herbs, and spices, slowly cooked until tender. Served with matsun (Armenian yogurt) and garlic. Seasonal variations include vegetables like peppers, tomatoes, and eggplants stuffed with the same mixture.

Dolma-making is a communal activity traditionally performed by women in Armenian families, with recipes varying by region and family. The dish represents patience and care, as preparing dolma properly requires hours of careful rolling and slow cooking.

Thin, soft flatbread baked in a tonir (underground clay oven), creating a slightly charred, chewy texture with a distinctive smoky flavor. This unleavened bread is used to wrap kebabs, scoop up food, and is essential to every Armenian meal.

UNESCO-recognized as Intangible Cultural Heritage, lavash-making dates back millennia and holds deep cultural significance. Traditionally baked by women, it was stored dried and rehydrated with water, making it practical for long journeys and harsh winters.

A hearty porridge-like dish made from korkot (cracked wheat) and chicken or lamb, slow-cooked for hours until the meat disintegrates and blends with the wheat into a creamy, comforting consistency. Served with melted butter on top.

Associated with Armenian resilience and survival, harissa was traditionally prepared during times of hardship and is now served during commemorations of the Armenian Genocide. The dish symbolizes unity, as all ingredients meld into one.

A festive dish of pumpkin stuffed with rice, dried fruits (apricots, prunes, raisins), nuts, honey, and butter, baked until the pumpkin is tender and caramelized. The combination creates a sweet-savory flavor profile that's uniquely Armenian.

A celebratory dish traditionally served at weddings and holidays, ghapama even has its own folk song. The dish represents abundance and prosperity, with the pumpkin symbolizing fertility and the mixed ingredients representing diversity in unity.

A powerful, gelatinous soup made from boiled cow's feet and head, seasoned only with garlic and served with dried lavash that's crumbled into the broth. Traditionally eaten early in the morning with vodka and no spoons—bread serves as the utensil.

Originally a peasant dish using leftover animal parts, khash evolved into a beloved winter tradition and social ritual. Eaten exclusively in cold months, khash gatherings are legendary all-night affairs involving toasts, songs, and camaraderie.

Flatbread stuffed with a mixture of 10-20 different finely chopped herbs and greens (including spinach, cilantro, parsley, beet greens, and wild herbs), cooked on a griddle until crispy. No cheese or meat—just pure herbal goodness.

Originating from Artsakh (Nagorno-Karabakh), this dish reflects the Armenian mastery of wild herbs and greens. The number of herbs used is a point of pride, with some recipes calling for up to 30 different varieties.

Armenian dumplings filled with spiced ground meat (usually lamb or beef), baked until crispy on the bottom, then topped with matsun (yogurt), garlic, and sumac. The yogurt's tanginess perfectly balances the rich meat filling.

While variations exist throughout Central Asia and the Caucasus, Armenian manti is distinguished by being baked rather than steamed and served with the signature yogurt-garlic sauce that appears throughout Armenian cuisine.

A layered pastry filled with khoriz (a sweet mixture of flour, butter, and sugar), creating a flaky, buttery dessert that's not overly sweet. Regional variations include different shapes and fillings, with some versions incorporating nuts or dried fruits.

Traditionally baked for holidays and special occasions, gata is so beloved that different Armenian regions compete over whose version is superior. A coin is often baked inside for good luck during New Year celebrations.

A refreshing cold soup made from matsun (yogurt), water, and dzedzadz (cilantro), sometimes with wheat or barley added for texture. Served chilled, it's tangy, herbaceous, and incredibly refreshing on hot summer days.

An ancient dish that showcases Armenia's yogurt-making tradition and the importance of fresh herbs in the cuisine. Spas represents the practical Armenian approach to using dairy products to create cooling, nutritious meals.

Air-dried, heavily spiced beef cured with a paste of garlic, fenugreek, paprika, and other spices called chaman. The result is intensely flavored, paper-thin slices of cured meat with a distinctive aroma and complex taste.

With origins in the Byzantine Empire, basturma became an Armenian specialty, with the craft passed down through generations. The name derives from the Turkish 'bastirma' (pressed meat), but Armenian basturma is distinguished by its unique spice blend.

A sweet pudding made from whole wheat berries, dried fruits, nuts, and honey, served warm or cold. The wheat is cooked until tender, creating a porridge-like consistency studded with pomegranate seeds, almonds, and walnuts.

Traditionally prepared for New Year and special celebrations, anush abour symbolizes abundance and sweetness for the coming year. The dish reflects Armenia's agricultural heritage and the importance of preserved fruits and grains.