Food in Armenia: These 5 Armenian dishes are simply delicious

Armenian cuisine is the oldest in the Transcaucasus region and its origins partly refer to 2000-year-old traditions. The food was influenced by the early development of animal husbandry in the Armenian highlands. Thus, even today there is a rich variety of dairy and meat products, which, along with numerous varieties of grains, vegetables and fresh herbs, are the main ingredients of traditional dishes and are on every menu.

In addition to the herbs that we are also familiar with, such as thyme, rosemary, parsley and sage, Armenian cuisine uses almost 300 wild plants and wild herbs. Normally, a midday meal in Armenia is started with a soup in winter and with cheese and various salads in summer. Spicy herbs are usually added to the individual dishes.

Chorowats: Delicious meat skewers

Khorovats is the favorite food of many Armenians. Armenian cuisine has more than 20 types of chorovats. Before preparation, the meat is marinated in various sauces. Together with the meat, Armenians also roast on the fire different kinds of vegetables (tomatoes, eggplants, pepper) and serve them together with the meat.

Aveluk soup: Warming in cold winter days

Aveluk, known in German as Sorrelis a plant that is rather known as a weed in our country. In Armenia, however, it is hard to imagine traditional cuisine without it. It is collected by the Armenians in the mountains and then dried. Aveluk is especially popular for the preparation of soups. Together with bulgur or lentils, fresh garlic and dried fruits, aveluk soup is a popular meal on cold winter days.

Tjvjik/Tzhvzhik: Fried beef liver

Armenian national cuisine is known for its delicious and various meat dishes. Tzhvzhik consists of fried beef liver, which together with tomato paste and a lot of fried onions is stewed. As spices are added pepper, salt and coriander. 

Khavits: sweet porridge with raisins

It is very reminiscent of the familiar oatmeal, however. Khavits made from flour and is a typical breakfast. Flour is fried in a pan until it gets a golden color and then mixed with butter and sugar. The mass is then poured over with hot water and stirring constantly, some milk can be added. It is garnished with some cinnamon and raisins. 

Dschasch: The everyday dish

Dschasch is the typical Armenian "everyday dish", a stew consisting of meat, vegetables such as green beans, peas, tomatoes, garlic, mint and fresh dill, typically cooked together in the tonir. The dzhash is usually served on a pilaf of rice or bulgur, sometimes accompanied by bread, cucumbers or fresh vegetables and herbs.

World famous cognac & wine

Of course, there is no shortage of drinks that either caress the palate or burn heartily in the throat. The nation's favorite alcoholic beverage is Armenian brandy (Cognac), which is also famous far beyond the borders of the country. 

The dry and warm climate, the nutrient-rich soil of the Ararat Valley and the soft water from the mountains have provided favourable conditions for viticulture for 3000 years. Armenia is considered the Motherland of viticulture. According to legend, Noah planted the first vine on Mount Ararat after the Flood.

Is your mouth watering yet?

Better than 1000 words can only convince the taste itself of the food - experience your own Armenia adventure and let the delicacies melt on your palate. If you want to learn more about Armenia as a destination and about the culture of the country before, subscribe to our Newsletter. Besides the traditional cuisine, you can have many other authentic experiences in Armenia to get to know this special culture, country and people. 

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