%3Amax_bytes(150000)%3Astrip_icc()%2F20230106-SHISH-KEBAB-ANDREW-JANJIGIAN-25-09d222b8b2764cfdb058e5ac592a99c4.jpg&w=3840&q=75)
Armenia’s signature barbecue: skewered, grilled meats (often pork, lamb, or chicken) served with herbs, lavash, and fresh vegetables; a staple at gatherings and holidays.
Seasoned meat-and-rice filling wrapped in grape leaves (traditional dolma) or stuffed into vegetables like peppers, tomatoes, eggplant, or zucchini (often called tolma).
%3Amax_bytes(150000)%3Astrip_icc()%2F20220330-harissa-andrew-janjigian-21Beauty0804_1-ebadd715236244d184de8004a4bba46b.JPG&w=3840&q=75)
A slow-cooked porridge-like dish of cracked wheat and shredded chicken (or lamb), simmered until silky; historically associated with communal cooking and wintertime comfort.
A tangy yogurt-and-wheat soup, often made with matsun (yogurt) and grain (like dzavar/barley), typically finished with herbs; served hot or sometimes warm.
%3Amax_bytes(150000)%3Astrip_icc()%2F20231113-SEA-Ghapama-AmandaSuarez-hero2-104723cce1974242b200268a977683d8.jpg&w=3840&q=75)
A festive baked pumpkin stuffed with rice, dried fruits, nuts, and warm spices; commonly associated with celebrations and special family meals.
Armenian-style meatballs, ranging from tender boiled/poached versions to shaped patties; many regional variations exist, often using finely pounded meat.
Thin flatbread topped with spiced minced meat, tomatoes, herbs, and aromatics; baked until crisp and commonly eaten rolled with greens and a squeeze of lemon.
A flatbread stuffed with a mixture of finely chopped wild herbs and greens; strongly associated with Artsakh/Nagorno-Karabakh culinary tradition and springtime greens.
Lake Sevan trout (ishkhan) is a famed Armenian ingredient, commonly grilled, baked, or pan-fried and served with herbs, lemon, or local sides.
A beloved Armenian pastry ranging from buttery layered rounds to filled versions with a sweet crumbly mixture (khoriz); commonly enjoyed with tea or coffee.
