armenian Recipes
20 delicious armenian recipes from around the world
Armenian Dolma in Grape Leaves
Tender grape leaves stuffed with a flavorful mixture of ground meat, rice, and herbs, simmered to perfection. A staple of Armenian cuisine, often served during celebrations and family gatherings.
Armenian Eech (Tomato Bulgur Salad)
Eech is a hearty and flavorful Armenian salad made primarily from bulgur wheat, tomatoes, and fresh herbs. It's a versatile dish that can be served warm, at room temperature, or chilled, and is often enjoyed during Lent as a satisfying meat-free meal.
Armenian Gata
Gata is a sweet, buttery Armenian pastry that can be a cake, bread, or cookie depending on the region and preparation. This version features layers of flaky dough filled with a sweet, crumbly mixture of sugar, flour, and butter, making it a delightful treat for any occasion.
Armenian Harissa Chicken
Harissa is a hearty, porridge-like dish made from slow-cooked wheat and meat, traditionally lamb or chicken. It symbolizes resilience and community in Armenian culture, often prepared for special occasions or to commemorate historical events. This version focuses on chicken for a rich and comforting meal.
Armenian Khash
A hearty and traditional Armenian soup, considered a delicacy and often consumed in the early morning, especially during colder months. It's made from boiled beef or lamb feet, seasoned with garlic and salt, and served with lavash bread and dried herbs.
Armenian Khash Par
A hearty and flavorful soup made with beef or lamb feet, tripe, and spices, traditionally eaten in the early morning, especially in winter. It's known for its rich broth and is often accompanied by lavash bread, garlic, and vodka.
Armenian Khorovats Lamb Ribs
Tender and flavorful lamb ribs marinated in a blend of Armenian spices and herbs, then grilled to perfection. Khorovats is a cornerstone of Armenian cuisine, representing a communal and celebratory way of cooking.
Armenian Kuku Sabzi (Herb Frittata)
A vibrant and flavorful herb frittata, Kuku Sabzi is a staple in Armenian cuisine, packed with fresh greens and aromatic herbs. It's often served as a light meal or appetizer.
Armenian Kuku with Basil
A vibrant and flavorful herb frittata, Kuku is a staple in Armenian cuisine. This version highlights the fresh, aromatic qualities of basil, complemented by other herbs and a touch of cheese.
Armenian Kyufta with Walnut Sauce
A refined version of Armenian meatballs (Kyufta) made with finely ground beef or lamb, served with a rich and aromatic walnut sauce. This dish showcases the delicate texture of Kyufta and the complex flavors of Armenian walnut-based cuisine.
Armenian Lamb and Apricot Stew
A fragrant and tender lamb stew, this dish balances the richness of lamb with the sweet and tangy notes of dried apricots, creating a uniquely Armenian flavor profile. It's often served during special occasions.
Armenian Lavash Rolls with Cheese
Simple yet delicious rolls made with thin Armenian lavash bread, filled with a savory mixture of cheese and herbs. These are perfect as a snack, appetizer, or part of a mezze platter.
Armenian Manti
Armenian Manti are small, savory dumplings typically filled with spiced ground meat and baked until golden. They are traditionally served with a garlic-yogurt sauce and a flavorful broth.
Armenian Pakhlava with Nuts
A rich, sweet dessert pastry made of layers of filo dough filled with chopped nuts and sweetened and held together with syrup or honey. This Armenian version often features walnuts and a hint of cinnamon and cardamom.
Armenian Pasuts Tolma (Lenten Stuffed Cabbage)
A hearty and flavorful vegetarian dish, Pasuts Tolma is a Lenten staple in Armenia. It features cabbage leaves stuffed with a mixture of grains, lentils, and aromatic herbs, slow-cooked to perfection.
Armenian Sini Kufte
Sini Kufte is a savory baked dish made with a spiced bulgur and meat mixture, layered with a flavorful ground meat filling, and baked until golden brown. It's often described as a 'kufte casserole'.
Armenian Sini Manti
Sini Manti are delicate, canoe-shaped dumplings filled with spiced ground meat, baked until golden and crisp, then served in a flavorful broth with a cooling yogurt-garlic sauce. This baked version is a beloved Armenian classic.
Armenian Tjvjik (Fried Liver with Onions)
Tjvjik is a beloved Armenian dish featuring tender fried liver and caramelized onions, often enhanced with tomatoes and fresh herbs. Its name is said to come from the sizzling sound the ingredients make while cooking.
Armenian Zhingyalov Hats (Herb-Stuffed Flatbread)
Zhingyalov Hats, a specialty from the Artsakh and Syunik regions of Armenia, is a flavorful flatbread generously stuffed with a vibrant mix of fresh herbs and greens. It's traditionally enjoyed during spring when wild herbs are abundant, but is delicious year-round.
Ghapama
A traditional Armenian pumpkin dish, often prepared for holidays and special occasions. It's a baked pumpkin stuffed with rice, dried fruits, nuts, and sweetened with honey or sugar.