Exploring the Rich Flavors of Armenian Cuisine: 6 Typical Dishes
Armenian gastronomy is a rich tapestry interwoven with the country's historical evolution and geographical settings. It also incorporates elements from European and Levantine culinary influences. In addition, Armenian cuisine is deeply rooted in the agricultural and pastoral practices characteristic of regions with significant Armenian populations.
Enjoying the food of a particular region is a great way to understand the local culture better. If you’re planning to visit Armenia, you’ll have the opportunity to enjoy one of the world’s most underrated cuisines. Here are some of the top dishes to try during your trip to Armenia.
Dolma
Dolma, a term originating from the Turkish word for "stuffed," is part of a diverse category of dishes that trace their roots to Ottoman culinary traditions. Dolma commonly features fillings such as rice, ground meat, organ meats, seafood, or fruit enveloped within vegetable casings or leaf wrappers.
Dolma is extremely popular in Armenia and many other former Ottoman territories. According to some historians, dolma has been a part of Armenian cuisine for over 3,000 years. It is commonly served for special occasions, such as New Year’s Day, or family gatherings.
Since 2011, the city of Armavir has hosted the annual Dolma Festival in Armenia, also known as Uduli by locals. While dolma is the main star of this festival, a variety of other traditional Armenian dishes are showcased here. Armenian culture is also celebrated with traditional dances and music.
Börek
Börek, also known as burek, constitutes a diverse assortment of pastries or pies prevalent in regions including the Balkans, the Middle East, and Central Asia. These delicacies are crafted from a delicate, flaky dough like filo, and encase an array of fillings ranging from meat and cheese to spinach and potatoes.
Primarily linked with the Middle Eastern and Armenian culinary traditions, böreks also hold historical significance in territories of the former Ottoman Empire, extending to the Balkans, the South Caucasus, Eastern and Central Europe, as well as Northern Africa and Central Asia.
In Armenia, börek is most commonly prepared with a filo dough folded into triangles and stuffed with fillings like ground beef, feta cheese, spinach, and onions. The stuffed pastries are then either baked or fried.
Topik
Topik is like a vegetarian meatball and is traditionally served during Lent in Armenia. It features a distinctive casing made from a blend of potatoes and chickpeas. This casing envelopes a complex filling composed of tahini, olive oil, currants, pine nuts, and onions.
Customarily seasoned with aromatic cinnamon and allspice, this filling offers a richly textured experience. The dish is traditionally presented with a drizzling of lemon juice and a light dusting of cinnamon to enhance its multifaceted flavor profile.
Lavash
Lavash is a fine flatbread often made with leavening agents. This bread is customarily baked in a specialized clay oven known as a tandoor, or on a sajj. As a culinary staple, lavash is deeply embedded in the food cultures of the South Caucasus, Western Asia, and regions abutting the Caspian Sea.
In nations such as Armenia, Azerbaijan, Iran, and Turkey, lavash holds the status of one of the most ubiquitously consumed bread types. While traditionally prepared in a tandoor, the recipe can be adapted for contemporary culinary settings through the use of a griddle or wok.
In a testament to its cultural significance, lavash was officially included in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2014. A broader classification followed in 2016, which extended the accolade to the making and sharing of flatbreads—including lavash, katyrma, jupka, and yufka—across communities in Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey.
It's worth noting that while lavash shares similarities with the Turkish yufka, they differ in their preparation; lavash employs a yeast-based dough, whereas yufka is traditionally unleavened.
Harisa
Harisa is a dish deeply ingrained in Armenian culture and is traditionally served on Easter Sunday. Recognized as a national dish of Armenia, harisa is a robust porridge comprising korkot—dried or roasted cracked wheat—and a meat rich in fat, commonly either chicken or lamb.
On religious occasions mandating fasting and penance, herbs have historically been used as a substitute for the meat component. Integral to the preparation of harisa is its extended cooking duration, a factor that adds to the dish's cultural significance and esteem.
Harisa holds a poignant place in Armenian history for its role in the sustenance of the Armenian community of Musa Ler (now part of modern-day Turkey) during their resistance in 1915.
Basturma
Basturma is a cured meat similar to Italian bresaola. Originating from the Byzantine city of Caesaria Mazaca, now known as Kayseri in contemporary Turkey, Basturma is a product of an ancient Armenian technique known as pastron, which involves salt-curing.
This method reached a level of mastery among Armenians during the Late Antiquity period. The craft of creating Basturma was so prevalent among medieval Armenians that it led to the emergence of the surname Basturmajian, meaning "basturma maker," a name that continues to be in use to this day.