Armenian Cuisine

Armenian cuisine is one of the oldest in the world, rooted in ancient traditions and the country's rich produce, and central to its famed hospitality. Its cornerstone is lavash, the paper-thin flatbread baked in a clay tonir oven and recognised by UNESCO, alongside khorovats, the beloved barbecue of grilled meat and vegetables, an abundance of fresh herbs, greens and cheeses, the stuffed vine-leaf dolma, hearty soups, and the country's famous, intensely sweet apricots and pomegranates.

Highlights

• Lavash - the paper-thin flatbread from the clay tonir oven.
• Khorovats - the beloved grilled-meat barbecue.
• Dolma and herbs - the stuffed vine leaves and platters of fresh greens.
• Apricots and pomegranates - the famous sweet Armenian fruits.

When to go

Year-round; the khorovats barbecue is a beloved social occasion, and the markets brim with fresh produce, herbs, cheeses, dried fruits and the famous apricots. An invitation to an Armenian table is a warm experience of the country's generous hospitality.

Practical notes

Armenian food is hearty and meat-forward, centred on the barbecue and bread, though the abundant fresh herbs, greens, cheeses and vegetable dishes lighten it and suit vegetarians reasonably well. Portions and hospitality are generous. The lavash bread, the fruit and the wine and brandy, for which Armenia is famed, are highlights of a genuinely ancient and welcoming food culture.

Nearby

Every region has its specialities; the markets of Yerevan brim with produce.