Modern & Traditional Armenian Food You’ll Love 

Dolma is a dish made of grape leaves stuffed with rice, meat, and spices.

It's a popular dish in many countries in the Middle East and the Balkans. Many believe the dish originated in Persia, and the Ottoman Turks later adopted it.

The word "dolma" means "stuffed" in Turkish. The dish is also sometimes called "tolma."

Unlike Dolmas made in other countries, you typically make Armenian Dolmas with beef.

I love how savory Armenian Dolmas are; they are filling and delicious.

Gata is an Armenian pastry.

Armenian bakeries make it with a yeasted dough filled with a sweet cheese filling. The bakers roll the dough into a log and then coil the log into a spiral.

I appreciate the combination of cheese and sugar. The cheese filling is rich and delicious, and the dough is soft and fluffy.

I have never had this type of bread anywhere else.

Ghapama is an authentic Armenian dish made with pumpkin.

You stuff the pumpkin with rice, meat, and spices, then bake it. Armenians typically serve Ghapama during the fall and winter months.

I love Ghapama because it's a warm, hearty dish. The pumpkin is soft and flavorful, and the rice and meat add a nice texture.

This dish is perfect for a cold night.

Every cuisine in the world has its version of the dumpling.

Manti is the Armenian dumpling.

They are small, steamed dumplings filled with meat and spices.

I love the yogurt and red pepper sauce that comes with Manti. The creamy yogurt sauce balances out the rich dumplings perfectly.

It is difficult not to stuff your face with these delightful little morsels. Manti might be the best dumplings in the world.

Harissa is a wheat porridge made with wheat, chicken, and various spices.

You traditionally present this savory oatmeal for breakfast or as a side dish.

Harissa is a warm, filling dish. The wheat is soft and fluffy, and the chicken adds a nice flavor.

It is the ultimate breakfast food on a cold winter day.

As a person who doesn't like oatmeal, Harissa opened my eyes to how delicious breakfast porridge can be.

Khorovats is a grilled vegetable salad that's popular in Armenia.

Traditionally, you make it with eggplant, bell peppers, and tomatoes.

Unlike other grilled vegetables, Khorovats don't include additional oils or spices.

The BBQ master grills the vegetables and then chops them into small pieces. Most people eat Khorovats as a side dish.

I enjoy Khorovats because it's a simple, healthy dish. The grilled vegetables are full of flavor, and the salad is refreshing.

Lavash is the most common flatbread in Armenia.

You produce this flatbread with wheat flour, water, and salt and eat it with various dipping sauces, stew, or soup.

I adore Lavash because it's the perfect vessel for other foods. The bread is soft and delicious and pairs well with various flavors.

It is a beautiful bread for soaking up all the juice and taste at the bottom of a bowl of soup. It is the ideal way to polish off a meal.

Khash is a typical Armenian soup made with beef or lamb.

The meat is boiled for hours with water and spices. Then it is served with a variety of accompaniments.

You traditionally eat Khash for breakfast, which is said to be the perfect hangover cure.

The smell of Khash is incredible, and the meat is pull-apart tender. This soup is one of my favorites.

If you love beef jerky, then you will love Basturma.

Basturma is a type of cured beef seasoned with salt and pepper. You cure it for several weeks before you can eat it.

You make this cured meat with beef tenderloin, spices, and vinegar.

You typically devour Basturma as a snack or an appetizer.

Tjvjik/Tzhvzhik is a meat stew that Armenians make with animal by-products.

You traditionally use chicken organs like the liver, heart, and stomach.

Organs might turn some people off, but I promise it is incredibly delicious. The cook simmers the organs in an onion and tomato sauce.

The smell of this dish is incredible.

Armenian Lentil Kofte (Vospov Kofte) is a type of vegan meatball.

It is similar to falafel, but you cook it in a log shape rather than a ball.

You need red lentils, onions, and spices to make the logs.

Vospov Kofte is one of my favorite vegan dishes.

Dabgadz Banir Boerag is a fried cheese turnover that Armenians commonly eat as an afternoon snack or for breakfast on the go.

You make this delightful pastry with cow's milk cheese, eggs, and flour. The cheese is rolled in the dough and then fried.

Dabgadz Banir Boerag is delicious.

What is there not to love about a deep-fried cheese ball? I could consume these all day.

Byorek is a cheese pastry that's popular in Armenia.

Armenians make it with phyllo dough, feta cheese, and egg.

You traditionally eat Byorek as a snack or appetizer. It is similar to Dabgadz Banir Boerag, but the dough is flakier, crispier, and uses more butter.

Byorek might be the most popular Armenian food. Armenians of all ages adore this delicious snack.

If you like hummus or baba ganoush, you will love Lobahashu.

Armenians make Lobahashu by blending beans, walnuts, and garlic.

It is an incredibly savory spread that goes perfectly with crackers or flatbread.

Lahmacun/Lahmajun is often referred to it as "Armenian pizza."

Lahmacun is a flatbread topped with a spiced meat and vegetable mixture. The most typical topping is ground beef.

Lahmacun is one of my favorite Armenian foods.

I love pizza, but the unique species the Armenians use in this dish put it in a league of its own.