Armenian CuisineBread
Lavash
The thin flatbread baked on the wall of a clay tonir. UNESCO listed it in 2014 for how Armenians make, share and use it, and listed it again in 2016 for five other countries.
7 min readRead the article
Armenian Cuisine
This section looks at Armenian dishes as part of history, family life, celebrations, regional traditions and diaspora culture. Many of them are shared across the region and belong to more than one cuisine; what follows describes how they are made and what they mean in an Armenian setting.
Filters
12 articles available
Featured dish
Where the Armenian table begins
BreadRead the article
Lavash
The thin flatbread baked on the wall of a clay tonir. UNESCO listed it in 2014 for how Armenians make, share and use it, and listed it again in 2016 for five other countries.
7 min read · Updated 31 July 2026
All cuisine articles
The dishes and the history behind them
The section grows over time. Use the search field and the filters above to narrow it by kind of dish.
Armenian CuisineMain dishes
Dolma
Vine leaves and hollowed vegetables filled with rice, herbs and often meat. The dish is made across the whole region, which is exactly why this section does not name a single owner for it.
7 min readRead the article
Armenian CuisineMeat dishes
Khorovats
Meat grilled over open embers, and the gathering built around it: who lights the fire, who tends it, and how it differs from the communal meal of a madagh.
6 min readRead the article
Armenian CuisineCeremonial dishes
Harissa
Wheat and meat stirred together for hours until they become one. The dish appears in a tenth-century Baghdadi cookbook, and Armenians cook it every September to commemorate the Musa Dagh resistance.
7 min readRead the article
Armenian CuisineDesserts
Gata
A sweet pastry built around khoriz, a crumbly mix of flour, butter and sugar. Nearly every village that bakes it gives it its own shape and pattern.
6 min readRead the article
Armenian CuisineCeremonial dishes
Ghapama
A whole pumpkin filled with rice, dried fruit and nuts and baked until it can be opened at the table. A festive dish whose ingredients firmly date it to the modern era.
6 min readRead the article
Armenian CuisineMain dishes
Spas
A soup with no stock in it. The liquid is matsun thinned with water and cooked with a grain until it thickens, and the whole method is there to stop the fermented milk from curdling.
9 min readRead the article
Armenian CuisineBread
Jingalov Hats
A thin round of unleavened dough folded over a filling of chopped greens and cooked on a griddle. It is the bread of Artsakh, and the one dish in this section defined by a hillside rather than a shopping list.
11 min readRead the article
Armenian CuisineMeat dishes
Khash
An Armenian broth of cattle feet, boiled for most of a night and eaten at first light in the cold months. It arrives unfinished, and nobody eats it alone.
15 min readRead the article
Armenian CuisineDairy
Matsun
Milk set thick by its own bacteria, eaten every day and turned into half the rest of the cooking. This is Armat Cuisine's first article about an ingredient rather than a dish.
14 min readRead the article
Armenian CuisineMeat dishes
Basturma
Beef salted, pressed, air-dried and sealed under a paste of fenugreek and garlic. The first article in this section about keeping meat rather than cooking it.
19 min readRead the article
Armenian CuisineMain dishes
Manti
Tiny open boats of dough filled with meat, baked until the edges go hard, then drowned in broth and garlic matsun: the Armenian take on a dumpling the whole region makes.
18 min readRead the article