Armenia

Lalaine Mendoza

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Taste the Ancient Tradition Beneath Mount Ararat in Armenian Cuisine!

Armenia, a country with deep historical roots, is located at the crossroads of civilizations at the foot of the Caucasus Mountains. Its cuisine is a reflection of its rich history, having been influenced by Persia, Turkey, and Russia, yet maintaining its unique identity. Armenians pride themselves on freshness, seasonality, and simplicity, utilizing the rich bounty of the local fertile soil.

The cornerstone of Armenian cuisine is lavash, a thin unleavened flatbread that is baked on the walls of a subterranean clay oven called a tonir and is inscribed on the UNESCO Intangible Cultural Heritage list. Meat lovers will adore khorovats, which is the Armenian style of grilling meat (most often pork, beef, or lamb) on skewers. Key dishes also include dolma (stuffed grape leaves or vegetables with minced meat and rice) and the hearty porridge harissa (wheat and meat), which is considered the national dish. Among dairy products, the thick yogurt matzoon is frequently used (also served as the soup spas). Also famous are the small baked dumplings manti and the sweet pastry gata. Armenia is also globally renowned for its Ararat brandy.