Must Try Armenian Food List


Ghapama is an Armenian stuffed pumpkin dish, often prepared during the Christmas season. It is prepared by removing the guts of the pumpkin and stuffing it with boiled rice and dried fruits such as chopped almonds, apple, cornel, apricot, plums, dates, prunes and raisins. It is also common to pour on honey and mix in ground cinnamon or sugar. The pumpkin is then baked until it becomes soft, then brought to the table where it is cut up and served.


Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian populated areas.

 Dolma / Tolma

Dolma is a family of stuffed dishes common in Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia, India and the Middle East. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma. Meat dolmas are generally served warm, often with tahini or avgolemono sauce. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce.


Gata is an Armenian pastry or sweet bread. There are many variations of gata in Armenia and typically specific towns or regions will have their own version. It can be found in a variety of shapes, sizes and may be decorated or left unadorned. Long ago, gata was baked in a tonir, but it is now baked in ovens. The bread is traditionally eaten at the feast of Candlemas, but is eaten during other festivities too or simply baked to enjoy with a cup of tea or coffee. One popular variety is gata with koritz, a filling that consists of flour, butter and sugar. Gata can have other fillings such as nuts, most commonly walnuts. Some variations include placing a coin inside the dough before the gata is baked, and it is said that whoever receives the piece with the coin is to be blessed with good fortune. Gata from the villages of Garni and Geghard are decorated, round, and generally about a foot in diameter. Around the southern edge of Lake Sevan, in the town of Tsovinar, gata is denser and sweeter, and baked without koritz in a triangular shape without decoration.

Armenian Snickers

Sujukh” or Armenian Snickers. It is a special dessert made with walnuts, “Doshab”, and sugar. Dried fruits are another feature of cuisine. They are an inseparable part of every Armenian festive table. The Armenian women are always busy in summer just because they make different jams for the winter.

Armenian LAVASH

Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. In 2014, “Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia” was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.


Tisvzhik – beef heart, liver, lungs, and lard are cut into identical slices and then fried a pan until semi cooked. Then they add onion, tomato paste, salt, pepper and cover it all with a lid and cook to finish the process. The dish is sprinkled with green before serving.


Very special, powerful and historical Armenian dish called Harissa. In Armenia nowadays Harissa is made once a year to commemorate the resistance of Musa Ler mountain during Armenian genocide in 1915. Hundreds of people will gather in Armenian region Armavir, every third Sunday of September , they’d sing patriotic songs ,dance to celebrate the victory of Musa Ler resistance. This delicious and filling dish is made with two simple ingredients: peeled wheat and meat. Traditionally it is made with sacrificed lamb, later the dish is blessed by a priest before serving to people. We also make Harissa with chicken. As simple as it is, Harissa also requires a good amount of time, stirring, patience and love.


Spas is a yoghurt-based soup. It is a traditional dish in Armenia. It can be served hot or cold. Besides yoghurt (or matzoon), the main ingredient is hulled wheat or rice. An egg or egg yolk is included, to prevent the yoghurt from curdling. Sometimes a green leaf vegetable such as spinach is added, or herbs are used as a garnish, and when hot it can be served with meatballs included.


Pastırma is usually made from water buffalo or beef, but other meats can also be used. In Egypt pastırma is made not only with beef, but with lamb, water buffalo, goat and camel as well. Some pastırmas are made with horsemeat. Different cuts of meat may be used; a single cow can produce 26 different “types” of pastırma. Fillet, shank, leg and shoulder cuts are used for the best quality pastırmas. It is usually made during the months of October and November.


Bozbash is made with meat (usually lamb), red or white beans, green vegetables, herbs, onions and leeks, dried limes, and spices. These ingredients are simmered together in water over low heat for several hours. As with most ābgūšts, when the ingredients are thoroughly cooked, the solids are usually removed and mashed to a pulp, known as gūšt-e kūbīde. The broth and the pulp are then served separately with flat bread and a pickled green-vegetable relish.


Khorovats is a barbequed Armenian meat kebab. The meat may be marinated before grilling, but it does not have to be. It can be made with lamb, pork, beef, chicken, or even veal. This is generally a dish reserved for “festive occasions”. Khorovats can be made with lamb (gar), pork (khoz), beef (tavar), chicken (hav), or less commonly veal (hort). Some type of vegetable is usually served with the meat. A common preparation for green vegetables like asparagus or green beans is to fry them and combine with whipped eggs, a dish which resembles scrambled eggs with vegetables.

Stuffed Peppers

A combination of ground beef and lamb is used in the stuffing for this recipe. Mixed with rice, tomato, onions, and seasonings it makes a delicious filling.

Zhingyalov hats

Zhingyalov hats is a type of flatbread stuffed with finely diced herbs and green vegetables. It is a traditional dish of Armenians from Artsakh and Syunik. Zhingyalov hats is similar to other dishes of peoples of the Caucasus: herb qutab and afar. In 2015, at the end of April, Artsakh held a festival “Zhingyalov hats”.

Lahmacun – The Armenian pizza

Lahmacun (also lahmajoun and other spellings) is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant. Though it is sometimes described as Armenian pizza.


Tabbouleh is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures.

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