Indulge in the rich and ancient culinary traditions of Armenia, where recipes passed down through millennia are still cherished today. Experience the aromatic flavors of black pepper, cilantro, mint, tarragon, basil, thyme, garlic, and onion that infuse Armenian dishes with their unique taste.
From mouthwatering khorovats (barbecue) made with marinated meat grilled on hot coals, to dolma with its various fillings wrapped in grape or cabbage leaves, and local delicacies like Sevan trout and Sevan whitefish prepared using traditional recipes, Armenian cuisine is a feast for the senses.
Discover the unique flavors and culinary heritage of Armenia in the numerous restaurants of Yerevan, and be captivated by the unforgettable taste of Armenian vegetables and fruits that add a special touch to every meal.
Armenian dolma in grape leaves
Dolma is an ancient dish. The Urartian word "toli" means a grape leaf, hence the Armenian name for the dish "tolma" or "dolma". The dish is found in different national cuisines, and each has its own options for making dolma. Armenian dolma (rolls) in grape leaves is mainly prepared on the basis of rice or cereals and boiled minced meat (beef, lamb and / or pork) stuffed in the leaves.
This is one of the most popular family dishes in Armenia, no table will be truly festive without dolma. Usually the dish is served with yogurt and chopped garlic.
Ghapama is an Armenian stuffed pumpkin. According to national traditions, ghapama was served at the wedding table as a symbol of abundance.
Ghapama is made by removing the pumpkin core. The top of the pumpkin is cut, separated as a lid, and the pumpkin itself is used as a pot. Pumpkin seeds are removed with a spoon. Pumpkin stuffed with undercooked rice, fresh fruit, sour-dried fruits, chopped walnuts. You can add honey or sugar to the filling and season it with cinnamon.
The walls of the pumpkin should be rubbed with butter from the inside and more butter should be added on the top. The core is not filled to the brim, as it increases in volume during cooking. Cover the pumpkin head with a cut lid and put it in the oven.
Pumpkin is cooked until soft, then served. Before using, the pumpkin is cut into pieces from top to bottom.
The dish is usually served with melted butter, honey or dried fruit.
Khash is a liquid hot soup, one of the ancient Armenian dishes. The name "Khash" originated from the Armenian word "khashel", the names of other dishes (khashlama, khashu, khashil) originated from the same word. In Armenian literature, broth is referred to as "khashou" or "khashoy" since the 11th century, for the first time in the work "Relief of Fevers" by Grigor Magistros.
Making khash is a whole ritual, when men gather in the evening and cook the food on a low heat all night.
Beef legs are mainly used in the preparation of khash. The dish is traditionally eaten early in the morning, before breakfast, or instead in the cold weather of the year, in autumn, winter and early spring.
The dish is served with chopped garlic, salt, radish, pickles, various greens. Dried lavash (flatbread) is ground in broth and a plate is covered with soft lavash, opening a corner during the meal so that the food does not freeze quickly. With khash it is preferable to drink vodka from alcoholic beverages, often homemade vodka, which is stronger than the factory ones - about 60 degrees.
''Panrkhash'' is an old Armenian national dish, which is very typical to the people of Shirak region.
This dish, like other traditional dishes of Armenia, has a unique way and ritual of making, serving, and eventually eating. The name of the dish explains itself. It translates into “boil the cheese” in Armenian. The main ingredient is the very popular “chechil” cheese along with lavash, onions, pure animal fat, and boiled water.
What could be in common between the French and Gyumri poor people who lived several hundred years ago? Their main food is stale bread, onions and cheese.
If in France onion soup was prepared from this, then in the Shirak region of Armenia (with the center of Gyumri) pieces of dried lavash, stewed onions and cheese from low-fat varieties of milk turned into panrhash - paneer (cheese) and khash (a liquid hot soup).
The cooking method of ''Panrkhash'' used to vary from province to province, but the key popularity of this dish is telling jokes, tales, anecdotes while eating.
Considered the national dish of Armenia, harissa is a thick porridge made by slowly simmering korkot (dried or roasted cracked wheat) together with fatty pieces of lamb or chicken meat.
When Armenian holy days involved fasting and penance, herbs were substituted for meat in harissa.
Said to have been invented in the Ararat plains, the origins of the dish can be traced back to ancient times. According to the Armenian legend Gregory the Illuminator, the patron saint of Armenia, gave a meal of love and charity to the poor.
There were not enough sheep to feed the crowd, so wheat was added to the pans. He advised: “Harekh! Stir it!” Thus, the name of the dish came from the saint’s own words. Even to this day, harissa is considered a charity meal and is traditionally prepared each year for Easter, as well as to commemorate the Musa Dagh resistance during the Armenian genocide of 1915. During the heroic battle, the besieged Musaler people had wheat and goat meat and made soup with it. Harissa was their only source of food and was vital to their survival.
When it comes to the method of preparing, there are two diverging opinions; one claims it is forbidden to stir harissa until it is cooked all the way, while the other insists it should be stirred as soon as the wheat is half-cooked.
The finished meal is served in bowls, topped with butter, and paired with a side of pickled vegetables and lavash flatbread.
Armenian Lavash: A Cultural and Culinary Delight for Tourists
Armenian lavash, a traditional flatbread, is a staple of Armenian cuisine and an important part of the country's cultural heritage. With a long history dating back to ancient times, lavash has become an integral part of Armenian life and is a must-try for any tourist visiting the country.
Made from simple ingredients including flour, water, and salt, lavash is baked in a tandoor oven, giving it a unique texture and flavor. The bread is soft and pliable, making it perfect for wrapping around a variety of fillings, from grilled meats and vegetables to cheese and herbs. It can also be served as a side dish, torn into pieces and dipped in a variety of sauces.
Armenia, a country located in the South Caucasus region, is blessed with a unique climate and fertile soil, making it the perfect place for growing a variety of delicious fruits. These fruits are not only tasty but also hold a special place in Armenian culture and tradition.
One of the most famous fruits in Armenia is the apricot, also known as "Armenian gold." The Armenian apricot is known for its juicy flesh and intense sweetness, making it a popular ingredient in many Armenian dishes and desserts.
Another fruit that is widely grown and enjoyed in Armenia is the pomegranate. The pomegranate holds a special significance in Armenian culture, representing fertility, abundance, and good luck. The fruit is used in many Armenian dishes.
Armenia is also famous for its grapes, which are used to make delicious wines and brandies. The country has a long history of winemaking, dating back to ancient times, and is known for producing high-quality wines that are exported around the world. The grapes are also used to make "oghi," a strong fruit vodka that is popular among locals and tourists alike.
Mulberries has been cultivated in Armenia for thousands of years and is an important part of Armenian cuisine. The fruit is often eaten fresh, but it can also be used to make jams and syrups. In addition to its culinary uses, the Armenian mulberry is also valued for its medicinal properties. The fruit and leaves have been used in traditional medicine to treat a variety of ailments, including coughs, colds, and inflammation.
Other fruits that are commonly grown in Armenia include figs, quince, apples, and cherries. These fruits are used in various dishes, desserts and drinks.
Visitors to Yerevan can enjoy these delicious fruits by visiting local markets and restaurants, where they can sample different varieties and learn about their cultural significance.
The fruits of Armenia are not only a delicious treat but also a reflection of the country's rich history, tradition, and hospitality.
Delightful Charm of Gata
Armenian cuisine is rich with flavors and aromas, and one of the most beloved desserts is gata, a traditional Armenian coffee cake that has been enjoyed for centuries. This pastry is often served with tea or coffee and is a staple in Armenian households and bakeries. Gata is a delightful dessert to eat any time of year.
Maybe it’s the mix of flavors or the way they are so light and fluffy. No matter what it is, one thing is for sure: you will never be able to eat just one piece!
Gata is a sweet bread that is made with simple ingredients such as flour, sugar, butter, and milk. The dough is rolled out and then filled with a mixture of sugar, butter, and ground cinnamon or cardamom. The dough is then rolled up into a log and cut into pieces, which are then baked until golden brown. The pastry is crisp outside and then flaky on the inside.
Tourists visiting Yerevan, Armenia, should definitely try gata as it is a delicious and unique dessert that cannot be found anywhere else. There are many bakeries and cafes in Yerevan that specialize in gata, so visitors can try different varieties and flavors. Its delicious taste will leave a lasting impression on anyone who tries it.
Savoring Armenian summer dolma: a refreshing seasonal delight
Armenian cuisine is a delicious and unique blend of flavors and aromas that are influenced by the country's rich history and diverse cultural heritage. One dish that truly stands out during the summer months is Armenian summer dolma.
This refreshing and flavorful variation of traditional dolma is made with fresh and vibrant summer vegetables such as eggplant, bell peppers and tomato, that are stuffed with a mouthwatering mixture of rice, herbs, and spices. The dolmas are then simmered in a flavorful sauce until tender and juicy.
The vegetables used in this dish are in season during the summer months, making it a sought-after dish this time of year. And the unique combination of flavors makes tolma a favorite dish of Armenian cuisine. Thus, Armenian summer tolma is a must-try dish for every tourist visiting Yerevan in the summer months.