Must-Try Armenian Dishes

Not trying Armenian national cuisine is almost a crime. In Yerevan, there are many restaurants that prepare traditional dishes in a variety of ways. Here are our recommendations:

Tolma

Traditional dolma is made with beef, rice (in a very small amount), onions, herbs, and black pepper.

Dolma is usually served with matsun, a local fermented dairy product somewhat similar to sour cream.

Rejan

A thick white-creamy paste served with bread and lavash. Essentially, rejan is very thick cream. In cafes and restaurants, it is often served as an addition to main dishes (do not refuse to try it!). In stores, it can be purchased as an edible souvenir.

Fried Eggs with Basturma

A popular Armenian breakfast — classic fried eggs with pieces of basturma, dried meat seasoned with spices. It can be found both in expensive restaurants and hotel breakfasts, as well as in many casual cafes.

Aveluk Salad

Aveluk, or horse sorrel, is used in Armenia as widely as, for example, dill or lettuce in other cuisines.

Fresh aveluk leaves are bitter, so they are dried. During the fermentation process, they develop a pleasant, slightly tangy flavor unlike anything else. In Armenia, aveluk is added to salads, soups, hot dishes, and appetizers. The simplest version is aveluk with walnuts. In stores, it is sold in beautiful braided bundles, making it a unique souvenir to take home.

Khinkali

You can argue for a long time about the origin of this dish, but these juicy meat-filled dough parcels have become popular far beyond their homeland. There are many khinkali restaurants in the city, and finding a bad one is not an easy task.

Gata

A traditional Armenian pastry made with shortcrust dough and a creamy vanilla flavor. The recipe varies not only from region to region but also from family to family.

Gata is traditionally prepared for New Year and other holidays, but it is also likely to appear on restaurant dessert menus. It is worth trying at least once, even if you are not a fan of pastries. The taste of gata is quite mild, and those with a sweet tooth may even find it too subtle.

Khorovats (Armenian Barbecue)

Khorovats is made from pork, lamb, beef, or chicken with traditional spices and is served with Armenian lavash and vegetables grilled over an open fire (tomatoes, eggplants, zucchini).

It is another safe choice if you are unsure what to order: finding a place with bad barbecue is surprisingly difficult.

Lavash

A flat, thin, and soft bread baked in an underground clay oven called a tonir.

In Armenia, lavash is eaten for breakfast, lunch, and dinner, and it is served with almost every dish in restaurants. Higher-end establishments often make lavash themselves, while simpler places buy it from city markets, where special bread sections display huge stacks of lavash.

Lahmajoun

A thin, round baked flatbread topped with minced meat, finely chopped vegetables, and herbs, seasoned with pepper, paprika, cumin, and other spices.

Jam

Made from white cherries, mulberries, figs, walnuts, and many other ingredients, Armenian jam comes in countless varieties and is exceptionally delicious.

You should especially try cherry and walnut jam. Small bowls are usually served with breakfast, but many restaurants also offer jam as a separate menu item.

Lavash Brduch

A lavash roll filled with herbs, cheese, and other ingredients, such as meat. It is usually served for breakfast.

Khurjin

The word translates as “bag bundle.” In ancient times, Armenians used such bundles to carry fruits, vegetables, bread, and other types of food.

In restaurants, khurjin is a large bundle made from thin dough, filled with meat, vegetables, herbs, and spices.

Dried Fruits

It is worth visiting local markets for dried fruits. Here you can find things that are almost impossible to try outside Armenia: tomatoes and plums stuffed with walnuts, fresh churchkhela, dried apricots, pears, persimmons, cornelian cherries, figs, and much more.

Kufta

A delicate meat dish that comes in the form of balls or elongated “sausages.”

Kufta is softer than barbecue and more difficult to prepare. First, the meat is cut into thin strips, then beaten for a long time until it becomes a smooth mixture and combined with eggs, spices, onions, flour, and milk.