The following highlights some of the popular Traditional Armenian Foods. If you manage to be in an Armenian restaurant or you are visiting Armenia, I recommend the following:
1. Lahmacun
The lahmacun or lehmeyun, a dish that is completely characteristic of the gastronomy of the Middle East and Eurasian countries. It is a dish of Armenian origin, a variant of the Italian pizza, the difference is that this is made with a dough that is used as a base and a mixture of tomato and meat, this recipe does not have cheese which makes it special, even so it is still exquisite.
2. Manti
It is essentially a mixture of minced meat seasoned with spices and used as a filling for a kind of homemade pasta rolled or in various shapes. In Armenian cuisine manti is served with a yogurt sauce mixed with onions, parsley, pepper and salt.
3. Lavash
Lavash is the traditional bread of this country and is often used to accompany dishes or as a snack with fresh cheese, onion and herbs. Its texture is very fine and it does not contain yeast, so it is a perfect light product and very different from western bread. It is also often eaten with fruit.
4. Dolma
It is composed of minced meat with rice, spices and vegetables such as tomatoes, eggplants or peppers, all wrapped in vine or cabbage leaves. Generally we find many variants of this dish in these different countries, being able to find in the filling also pine nuts, legumes, natural lemon juice sauce. In addition to the lemon juice, they are usually also served with yogurt sauce, although this may vary according to the type of dolma, whether hot or cold, with or without meat.
5. Topik
Topik or topig are dumplings made of mashed potatoes and chickpeas and stuffed with caramelized onions, raisins and pine nuts. This meal is typical of the Lenten period because it does not contain any of the meats prohibited at this time, so it is suitable for vegetarians and vegans.
6. Zhingyalov Hats
This is a flatbread with a filling of herbs and a variety of finely chopped vegetables, the dough is rolled as thin as possible and then stuffed with a variety of vegetables. After stuffing, Zhingyalov hats are fried in a special hot dish called “sajin” or in a tandoor for several minutes. They are usually served with beer or wine and are especially popular during Lent.
7. Boerag
It consists of an Armenian cheese cake which must be prepared with at least 3 types of cheese so that it can be tasted with the ideal flavor and exquisite Armenian origin. It is usually served with tea or coffee.
8. Harissa
More than a dish, it is a side dish, or rather, it is a spicy sauce that is usually served with many of Armenia’s typical dishes. Although depending on the region it is usually prepared in different ways, the main ingredients of this hot sauce are hot bell pepper, garlic, coriander, caraway and salt. It is really delicious!
9. Basturma
It is a highly seasoned and air-dried smoked beef. The method of preparation consists of allowing the salted meat to dry for up to 15 days. The meat is then coated with a paste which is a mixture of different spices including cumin, garlic, hot paprika and pepper.
10. Khash
This is a boiling of cow or sheep parts. It usually includes the head, feet and stomach of these animals. This dish needs to be boiled for a long time, a whole night to be clear and is usually served with dried lavender.
If you found this list useful, here are some more Traditional Asian Foods to try out on my Pinterest channel.