Armenia cuisine

Sweet dried fruit soup, traditionally served during Christmas.

Air-dried cured beef seasoned with fenugreek and spices.

A rustic soup with white beans, tomatoes, and herbs, commonly eaten during winter.

Boiled beets combined with garlic and walnuts, dressed with oil.

Cabbage leaves stuffed with rice and meat, cooked in a tomato-based sauce.

A savory pie with cheese and herbs in a flaky pastry, distinct from Gata.

A clear soup with chicken, rice, and carrots, traditionally served during holidays.

Fresh cucumbers and tomatoes with herbs and a simple oil dressing.

Roasted eggplant mashed with garlic, oil, and herbs, served as a starter.

Grilled skewers of marinated fish, typically trout or carp, seasoned with local herbs and spices.

A traditional soup made with river fish, potatoes, and herbs, popular in the Ararat Valley.

A stew of mixed fish with tomatoes and peppers, popular in lake regions.

A slow-cooked stew of meat and vegetables, traditionally prepared in a clay pot.

An omelette packed with fresh herbs like dill and parsley, a common breakfast dish.

Grilled minced meat skewers, seasoned with spices and herbs, served with vegetables.

Skewered minced meat kebabs baked in a clay pan with vegetables and tomato sauce.

Large meatballs made from minced lamb, onions, and spices, often simmered in broth.

Thin, crispy flatbread topped with minced meat, vegetables, and herbs, often rolled with greens.

A rich soup with lamb bones, barley, and herbs, known for its restorative properties.

A thick soup made with brown lentils, carrots, and onions, often flavored with cumin.