Armenian cuisine

Part of the series on
Armenian culture

Literature

Cuisine

Preparation techniques and cooking items

This article is part of the Cuisine series
Techniques - Utensils Weights and measures
Ingredients and types of food
Food Herbs and Spices Sauces - Soups - Desserts Cheese - Pasta - Bread - Tea Other ingredients
Regional cuisines
Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Other cuisines...
See also:
Famous chefs - Kitchens - Meals Wikibooks: Cookbook

Armenian cuisine is the cuisine of Armenia or of the Armenians in the Armenian Diaspora. Given the geography and history of Armenia, Armenian cuisine is a representative of the cuisine of the Mediterranean and the Caucasus, with strong influences from Eastern Europe, the Middle East and, to a lesser extent, from the Balkans. The preparation of a large number of meat, fish and vegetable dishes in the Armenian kitchen requires stuffing, frothing and pureeing^[1].

1 Meals
2 Drinks
- 2.1 Non-alcoholic
- 2.2 Alcoholic
3 References
4 Categories

Meals

Appetizers

Adjika
Boeregs (made with filo dough and stuffed with cheese)
Hummus
Narsharab
Sarma
Tghemali
String cheese

Barbecue

Barbecue is very popular in Armenia, and makes the primary offer of main courses in most restaurants. It is often eaten as fast food.

Khorovats
Gharsi khorovats

Soups

Shushi Kololik served with egg meat loaf

Arganak
Blghourapour
Bozbash
Borscht
Brindzapour
Chkhrtma
Chorba
Dzavarapour
Flol
Harissa
Katnapour
Khash
Katnov
Kololik
Mantapour
Matsnaprtosh
Poutouk
Sarnapour
Sounkapour
Spas
Tarkhana
Vospnapour

Seafood

Skewered iskhan (Sevan trout)

Crawfish Served with beer.
Ishkhan
Karmrakhayt
Kogak
Sig

Main course

Adjapsandal
Beef Stroganoff
Fasulya -- a stew made with green beans, lamb and tomato broth or other ingredients
Khashlama
Khinkali
Ktchoutch
Kyufta
Lahmajoun
Moussaka
Mujaddara
Plav
Tjvjik
Tolma
Manti
Sarma

Armenian tpov tolma and Echmiadzin tolma

Satsivi

Meat products

Dairy Products

Labneh
Matsoun
Ttvaser

Bread

Lavash
Matnakash
Lahmajoun (with meat)
Zaatar (with thyme)
Khachapouri (with cheese)
Choreg -- a sweet breakfast bread, often rolled into a thin layer, rolled up and eaten by unpeeling the layers