As a culinary journey through cultures, there are few cuisines as rich and flavorful as Armenian cuisine. With its unique blend of Mediterranean, Middle Eastern, and European influences, Armenian cooking has evolved over centuries to produce a wide range of dishes that showcase its history and traditions. From hearty stews and soups to savory flatbreads and sweet pastries, Armenian cuisine offers something for every palate.
In this article, we’ll explore 20 authentic Armenian recipes that will transport your taste buds to the heart of Yerevan, Armenia’s vibrant capital city. From classic dishes like Armenian lavash bread and dolma with grape leaves to more adventurous options like manti dumplings and khovrats barbecue, these recipes are sure to delight even the most discerning foodies.
Stay tuned for a culinary adventure that will leave you craving for more!
Armenian Lavash Bread
Lavash bread is a classic Armenian flatbread that’s crispy on the outside and soft on the inside. This recipe yields a delicious and authentic-tasting lavash that’s perfect for dipping in hummus or other dips.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Gradually add lukewarm water to the dry ingredients and mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Divide the dough into 4 equal pieces.
6. Roll out each piece into a thin circle, about 1/8 inch thick.
7. Heat a non-stick skillet or griddle over medium-high heat.
8. Cook the lavash for 30-45 seconds on each side, until it’s crispy and golden brown.
9. Brush with olive oil and serve warm.
Cooking Time: 10-12 minutes
Armenian Dolma with Grape Leaves
A classic Armenian dish, dolma is a flavorful and nutritious appetizer or side dish made with grape leaves stuffed with a mixture of rice, meat, and spices.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked rice
– 1 pound ground beef or lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and black pepper to taste
– Lemon juice (optional)
Instructions:
1. Soak the grape leaves in warm water for about 30 minutes.
2. In a large mixing bowl, combine cooked rice, ground meat, chopped onion, minced garlic, paprika, salt, and black pepper. Mix well.
3. Lay a grape leaf flat on a clean surface. Place a small spoonful of the rice mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the dolma to form a neat package. Repeat with remaining leaves and filling.
5. In a large pot, bring a few cups of water to a boil. Carefully add the dolmas and simmer for 20-25 minutes or until they’re tender and flavorful.
Cooking Time: 25-30 minutes
Armenian Manti Dumplings
Manti dumplings are a traditional Armenian dish that is both delicious and filling. This recipe makes about 20-25 manti, perfect for serving at your next dinner party.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 pound ground beef or lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into small balls, about the size of a golf ball.
4. Roll out each ball of dough into a thin circle, about 1/8 inch thick.
5. Place a tablespoon of filling in the center of each dough circle.
6. Fold the dough over the filling to form a triangle or a square shape, and press edges together to seal.
7. Heat vegetable oil in a deep frying pan over medium-high heat. Fry manti for 2-3 minutes on each side, until golden brown.
8. Serve hot with your favorite dipping sauce.
Cooking Time: 20-25 minutes
Armenian Harissa Porridge
This traditional Armenian dish is a warm and comforting start to the day, made with harissa peppers, rice, and chicken broth. The spicy kick from the harissa adds depth to this simple yet satisfying porridge.
Ingredients:
– 1 cup of uncooked white rice
– 2 cups of water or chicken broth
– 1/4 cup of chopped fresh parsley
– 1/2 teaspoon of ground cumin
– 1/4 teaspoon of ground coriander
– 1/4 teaspoon of paprika
– Salt to taste
– 2-3 tablespoons of harissa peppers, chopped (depending on desired level of spiciness)
Instructions:
1. Rinse the rice and combine with water or chicken broth in a medium saucepan.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
3. Stir in chopped parsley, cumin, coriander, paprika, and salt.
4. Add chopped harissa peppers and stir well to combine.
5. Serve hot, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Armenian Ghapama Stuffed Pumpkin
Discover the flavors of Armenia with this unique and delicious recipe that combines roasted pumpkin with aromatic spices and herbs.
Ingredients:
– 1 large pumpkin (about 5 lbs), peeled, seeded, and chopped into large chunks
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss pumpkin chunks with olive oil, onion, garlic, cumin, paprika, salt, and pepper until well coated.
3. Transfer the mixture to a baking dish and roast for 45 minutes or until the pumpkin is tender.
4. Stir in parsley, feta cheese (if using), and lemon juice.
5. Serve warm, garnished with additional parsley if desired.
Cooking Time: 45 minutes
Armenian Khorovats Barbecue
Experience the flavors of Armenia with this traditional barbecue recipe for Khorovats, a flavorful and aromatic meat skewer dish.
Ingredients:
– 500g lamb or beef, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon paprika
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 4-6 wooden skewers, soaked in water for at least 30 minutes
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat the barbecue grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, paprika, cumin, salt, and black pepper.
3. Add the meat cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes or overnight.
4. Thread the marinated meat onto the skewers, leaving a small space between each piece.
5. Grill the Khorovats for 8-10 minutes per side, or until cooked through and slightly charred.
6. Serve hot, garnished with fresh parsley or cilantro leaves if desired.
Cooking Time: 16-20 minutes
Armenian Lahmajoun Flatbread
Savor the flavors of Armenia with this traditional Lahmajoun Flatbread, topped with spices, herbs, and a delicious combination of cheese and meat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup lukewarm water
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped cooked lamb or beef
– 1 tablespoon paprika
– 1/2 teaspoon ground cumin
– Fresh parsley, chopped (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add olive oil and lukewarm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into 2-3 equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Brush the surface with olive oil and sprinkle with feta cheese, lamb or beef, paprika, and cumin.
7. Fold the flatbread in half to form a triangle or a square shape.
8. Cook the Lahmajoun Flatbread on a preheated non-stick skillet or baking sheet over medium heat for 2-3 minutes on each side, until crispy and golden brown.
9. Garnish with chopped parsley, if desired.
Cooking Time: 5-7 minutes
Armenian Basturma Cured Beef
A traditional Armenian dish, Basturma is a cured beef that’s been air-dried to perfection, giving it a unique texture and flavor. This recipe yields a deliciously savory and slightly sweet cured beef that’s perfect for serving as an appetizer or snack.
Ingredients:
– 1 pound beef top round or flank steak
– 1/4 cup salt
– 2 tablespoons black pepper
– 2 tablespoons paprika
– 2 tablespoons garlic powder
– 2 tablespoons coriander powder
– 1 tablespoon cinnamon powder
– 1 tablespoon cayenne pepper (optional)
Instructions:
1. Preheat oven to its lowest temperature setting (usually around 150°F).
2. In a small bowl, mix together salt, black pepper, paprika, garlic powder, coriander powder, and cinnamon powder.
3. Rub the spice mixture all over the beef, making sure it’s evenly coated.
4. Place the beef on a wire rack set over a rimmed baking sheet or tray.
5. Let the beef air-dry for 2-3 hours, or until it reaches your desired level of dryness.
6. If using cayenne pepper, sprinkle it evenly over the beef.
7. Store the cured beef in an airtight container at room temperature for up to 1 week.
Cooking Time: None necessary – this recipe is meant to be air-dried!
Armenian Gata Pastry
This traditional Armenian pastry is a sweet treat that’s perfect for any occasion. With its crispy exterior and soft, buttery interior, you’ll be hooked from the first bite!
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1 egg, beaten
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour and salt. Add the melted butter, granulated sugar, and beaten egg. Mix until a dough forms.
3. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes (e.g., triangles, squares).
4. Place the pastry shapes on the prepared baking sheet, leaving some space between each piece.
5. Bake for 18-20 minutes or until golden brown.
6. Allow the pastries to cool before dusting with confectioners’ sugar, if desired.
Cooking Time: 18-20 minutes
Armenian Spas Yogurt Soup
This traditional Armenian soup, also known as “Spas”, is a refreshing and comforting meal for any time of year. The tangy yogurt and cucumber add a cooling touch to the warm pita bread.
Ingredients:
– 1 cup plain yogurt
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh dill
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 cups chicken broth
– 1/4 cup water
– 2 tablespoons lemon juice
– 1/4 teaspoon ground cumin
– Pita bread, for serving
Instructions:
1. In a medium bowl, whisk together yogurt, cucumber, dill, paprika, salt, and pepper until smooth.
2. Heat chicken broth, water, and lemon juice in a saucepan over medium heat until warm.
3. Gradually add the yogurt mixture to the broth, whisking constantly.
4. Add cumin and stir well.
5. Serve hot with pita bread.
Cooking Time: 15-20 minutes
Armenian Kufta Meatballs
Armenian Kufta Meatballs Recipe
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Experience the rich flavors of Armenian cuisine with these traditional kufta meatballs, made with a blend of beef and spices.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– 1/4 teaspoon cinnamon
– Salt and black pepper, to taste
– 1 egg
– 1 tablespoon breadcrumbs
– Vegetable oil, for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine ground beef, chopped onion, minced garlic, paprika, cumin, cinnamon, salt, and black pepper. Mix well with your hands until just combined.
3. Add the egg and breadcrumbs; mix until a uniform mixture forms.
4. Wet your hands with water and shape the mixture into small meatballs (about 1-inch in diameter). You should end up with around 20-25 meatballs.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the meatballs until browned on all sides, about 3-4 minutes per side.
6. Transfer the fried meatballs to a baking sheet and bake for an additional 10-12 minutes, or until cooked through.
Cooking Time: 20-25 minutes
Armenian Zhingyalov Hats Flatbread
A traditional Armenian flatbread recipe that’s both simple and flavorful, perfect for snacking or serving as a side dish.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup water
– 1 tablespoon vegetable oil
Instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Gradually add in the water while kneading the mixture with your hands until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Divide the dough into 6-8 equal pieces.
5. Roll out each piece into a thin circle, about 1/8 inch thick.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Cook the flatbreads for 30-45 seconds on each side, or until they’re lightly browned and puffed.
8. Serve warm with your favorite toppings or use as a base for sandwiches.
Cooking Time: 15-20 minutes
Armenian Pakhlava Dessert
A classic Armenian dessert, Pakhlava is a sweet and nutty delight that combines layers of phyllo dough with a crunchy walnut filling. This recipe yields a delicious and authentic taste of Armenia.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup of chopped walnuts
– 1/2 cup of granulated sugar
– 1/4 teaspoon of ground cinnamon
– 1/4 teaspoon of ground cardamom
– 1/4 teaspoon of salt
– 2 tablespoons of unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C).
2. Unroll the phyllo dough and cut into four equal pieces.
3. In a bowl, mix together chopped walnuts, sugar, cinnamon, cardamom, and salt.
4. Place one piece of phyllo dough on a flat surface and brush with melted butter.
5. Sprinkle a quarter of the walnut mixture onto the phyllo dough, leaving a 1-inch border around the edges.
6. Fold the 1-inch border over the filling to create a seal, then roll the phyllo dough into a neat cylinder.
7. Repeat steps 4-6 with the remaining phyllo dough and walnut mixture.
8. Place the Pakhlava cylinders on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Armenian Tjvjik Liver and Kidney Stew
This rich and savory stew is a staple of Armenian cuisine, typically served at special occasions. The combination of tender liver and kidneys, along with aromatic spices and vegetables, makes for a satisfying and comforting meal.
Ingredients:
– 1 pound beef or lamb liver, sliced
– 1 pound beef or pork kidney, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large carrot, peeled and grated
– 1 large potato, peeled and cubed
– 1 cup tomato paste
– 2 cups beef broth
– 1 teaspoon paprika
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the onions and garlic until softened.
2. Add the liver and kidneys; cook for 5 minutes, stirring occasionally.
3. Add the carrot, potato, tomato paste, beef broth, paprika, salt, and pepper. Stir well to combine.
4. Bring the stew to a boil, then reduce heat and simmer for 1 hour or until the meat is tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Armenian Bozbash Lamb Stew
A hearty and flavorful stew originating from Armenia, Bozbash is a comforting dish perfect for cold winter nights. This recipe combines tender lamb with aromatic spices and vegetables to create a rich and satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch cubes
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 medium carrots, peeled and chopped
– 1 large potato, peeled and chopped
– 1 cup of water
– 1 tablespoon of tomato paste
– 1 teaspoon of ground cumin
– 1/2 teaspoon of ground cinnamon
– Salt and black pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, brown the lamb cubes in a little oil over medium-high heat.
2. Add the onions, garlic, carrots, and potato. Cook until the vegetables are slightly tender.
3. Add the water, tomato paste, cumin, cinnamon, salt, and black pepper. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat to low and simmer for 1 1/2 hours or until the lamb is tender.
5. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 1 1/2 hours
Armenian Chickpea Pilaf
A hearty and aromatic pilaf that combines the comforting flavors of chickpeas, herbs, and spices with the warmth of Armenian cuisine.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chickpeas, cumin, paprika, salt, and pepper. Stir to combine.
5. Pour in the water or broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid has been absorbed and the chickpeas are tender.
7. Fluff with a fork and garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Armenian Matnakash Bread
Matnakash is a traditional Armenian bread that’s sweet, soft, and utterly addictive. This recipe yields a delicious loaf with a subtle hint of sweetness.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 cup sugar
– 1/4 cup warm water
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
Instructions:
1. In a large mixing bowl, combine flour and yeast.
2. Add sugar, warm water, and salt. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into a round or oblong loaf.
6. Brush the top with melted butter and sprinkle with sesame seeds (optional).
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 40 minutes
Armenian Sujuk Spiced Sausage
Experience the rich flavors of Armenia with this traditional sujuk sausage, infused with a blend of spices and herbs.
Ingredients:
– 500g lamb or beef sausage casings
– 1 kg pork shoulder, finely ground
– 2 tablespoons paprika
– 1 tablespoon cumin
– 1 tablespoon coriander powder
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat a grill or frying pan over medium heat.
2. Combine the ground pork, paprika, cumin, coriander powder, cinnamon, nutmeg, and cayenne pepper in a large bowl.
3. Stuff the mixture into the sausage casings, leaving about 5cm at one end.
4. Twist the filled casings to form individual sausages.
5. Cook the sujuk sausages for 8-10 minutes on each side, or until they are nicely browned and cooked through.
Cooking Time: 16-20 minutes
Armenian Anoush Abour Sweet Soup
Warm up with this traditional Armenian dessert soup that combines sweet and comforting flavors.
Ingredients:
– 1 cup dried apricots, chopped
– 1 cup sugar
– 2 cups water
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon rose water (optional)
– 1 tablespoon cornstarch
– 1/4 cup heavy cream or half-and-half
– Pinch of salt
Instructions:
1. In a large pot, combine chopped apricots, sugar, water, cinnamon, cardamom, and rose water (if using).
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the apricots are tender.
3. In a small bowl, mix together cornstarch and a splash of cold water until smooth.
4. Stir the cornstarch mixture into the soup and continue to simmer for an additional 5 minutes.
5. Remove from heat and stir in heavy cream or half-and-half and salt.
6. Serve warm, garnished with chopped nuts or dried fruit if desired.
Cooking Time: 30-35 minutes
Armenian Ishkhan Trout Dish
This rich and flavorful dish is a staple of Armenian cuisine, featuring trout cooked in a savory mixture of herbs and spices. Ishkhan is a beloved national treasure that’s sure to delight even the most discerning palates.
Ingredients:
– 4 trout fillets (about 1 pound each)
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chopped fresh parsley
– 1/2 cup chopped fresh dill
– 1 teaspoon paprika
– Salt and black pepper to taste
– 1/4 cup white wine (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high heat. Add onion and garlic; sauté until softened.
3. Add parsley, dill, paprika, salt, and black pepper; stir well.
4. Place trout fillets in the skillet, skin side down (if they have skin). Cook for 2-3 minutes or until lightly browned.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until trout is cooked through.
6. If using white wine, pour it over the trout during the last 5 minutes of baking.
Cooking Time: 20-25 minutes
Summary
Get ready to taste the rich culinary heritage of Armenia with these 20 authentic recipes! From savory dishes like Armenian Manti Dumplings and Bozbash Lamb Stew, to sweet treats like Pakhlava Dessert and Anoush Abour Sweet Soup, this collection has something for everyone. Explore traditional favorites like Lavash Bread, Dolma with Grape Leaves, and Harissa Porridge, or try new dishes like Khorovats Barbecue and Sujuk Spiced Sausage. Whether you’re looking to recreate Armenian family traditions or simply want to experience the country’s unique flavors, these recipes are sure to delight.
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