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This article is part of the Cuisine series
Foods
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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]

Contents 1 Meals 1.1 Appetizers 1.2 Barbeque 1.3 Soups 1.4 Seafood 1.5 Main course 1.6 Meat products 1.7 Dairy products 1.8 Bread 1.9 Salads 1.10 Sweets 1.11 Ritual 2 Drinks 2.1 Non-alcoholic 2.2 Alcoholic 3 References 4 External links

• Adjika -- spiced red pepper paste with garlic
• Boeregs -- savory pies made with phyllo pastry and stuffed with cheese
• Hummus -- smooth chickpea paste
• Imam bayildi -- eggplant stuffed with onions, garlic, and tomatoes, then simmered in olive oil
• Narsharab
• Sarma -- cabbage leaf roll filled with meat, rice and onions
• Tghemali
• String cheese

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

• Khorovats -- kebab: grilled meat (beef, lamb, chicken, fish)
• Gharsi khorovats

• Arganak
• Blghourapour
• Bozbash
• Brindzapour
• Chkhrtma
• Chorba
• Dzavarapour
• Flol
• Harissa -- porridge with chicken
• Katnapour
• Khash -- boiled cow's feet (considered a delicacy)
• Katnov
• Kololik
• Mantapour
• Matsnaprtosh
• Poutouk
• Sarnapour
• Sounkapour
• Spas
• Tarkhana -- flour and yogurt soup
• Vospnapour

• Crawfish Served with beer.
• Ishkhan -- Sevan trout
• Karmrakhayt
• Kogak
• Sig -- Cisco fish

• Adjapsandal
• Fasulya -- a stew made with green beans, lamb and tomato broth or other ingredients
• Ghapama -- pumpkin stew
• Khashlama
• Khinkali -- meat dumplings
• Ktchoutch
• Kafta -- fried or boiled dumplings consisting of spiced ground beef (sometimes with pine nuts) surrounded with a thin shell of bulgur and meat
• Lahmajoun -- soft flatbread topped with mince meat(usually beef, sometimes lamb), tomatoes and onions.
• Moussaka -- baked dish consisting of spiced lamb and aubergine
• Mujaddara -- cooked lentils and rice
• Plav -- fried rice
• Tjvjik
• Tolma -- spiced rice and meat wrapped in vine leaves or stuffed in squash or peppers.
• Manti -- boiled, steamed, or baked marble sized dumplings, often served with yogurt sauce.
• Sarma -- cabbage leaf roll filled with meat, rice and onions

• Satsivi

• Bastourma -- highly seasoned, air-dried cured beef
• Soujoukh -- dry, spicy beef sausage
• Yershig -- smaller, spiced pork sausage

• Labneh -- Dense yogurt made from sheep, cow, or goat milk. Often served with olive oil and spices.
• Matsoun -- yogurt
• Ttvaser

• Lavash -- soft, thin flatbread
• Matnakash -- soft and puffy bread
• Lahmajoun -- soft flatbread topped with mincemeat
• Zaatar (with thyme)
• Khachapouri -- soft puffy bread filled with cheese
• Choreg -- a sweet breakfast bread, often rolled into a thin layer, rolled up and eaten by unpeeling the layers

• Tabouleh -- wheat and mint salad
• Fattoush -- pita bread salad

• Alani
• Pakhlava -- sweet phyllo pastry filled with pistachio paste and covered in honey
• Burek -- savory phyllo pastry filled with meat, cheese or vegetables
• Gata -- sweet bread
• Ghataif -- phyllo pastry
• Halva -- ground and compacted sesame sweetened with honey
• Kozinakh
• Noush
• Ponchik

• Nshkhar -- bread given to churchgoers after the Holy Badarak (Holy Mass)
• Matagh -- sacrificial goat meat

• Armenian coffee -- strong black coffee, finely ground, sometimes sweet
• Jermuk (drink) -- mineral water
• Kefir -- fermented milk drink
• Kvas -- sweet, fermented bread drink
• Tahn -- salty milk drink
• Tahn (carbonated)
• Hayq, Sari
• Gazoz

• Kilikia (beer)
• Kotayk (beer)
• Ararat (brandy)
• Oghi

• The Cuisine of Armenia by Sonia Uvezian, Dikran Palulian (Illustrator)

1. ^ Pokhlebkin, V. V. Russian Delight: A Cookbook of the Soviet People. London: Pan Books, 1978

• Armenian Cuisine