77 Dishes from Armenia

Tolma (Stuffed Grape Leaves)

Ingredients:

– 50—60 grape leaves (fresh or preserved)

– 1 lb ground beef or lamb

– 1 cup rice (washed and drained)

– 1 medium onion (finely chopped)

– 2 cloves garlic (minced)

– 1/2 cup fresh parsley (chopped)

– 1/2 cup fresh cilantro (chopped)

– 1/2 tsp black pepper

– 1/2 tsp salt

– 1/2 tsp paprika

– 1/4 tsp cumin

– 3 tbsp olive oil

– 1 cup water or broth (for cooking)

– 1 lemon (sliced, for garnish)

Instructions:

– Prepare the grape leaves: If using preserved leaves, rinse them in warm water to remove excess salt. If using fresh leaves, blanch them in boiling water for 2—3 minutes to soften.

– Make the filling: In a large bowl, combine ground meat, rice, onion, garlic, parsley, cilantro, black pepper, salt, paprika, and cumin. Mix well.

– Stuff the leaves: Lay a grape leaf flat, vein-side up. Place a teaspoon of filling near the stem end, fold in the sides, and roll tightly into a small cylinder.

– Arrange in pot: Layer the stuffed leaves in a heavy-bottomed pot, placing them seam-side down. Drizzle olive oil over the top.

– Cook: Add enough water or broth to cover the tolma. Place a plate over the rolls to prevent them from unrolling. Simmer on low heat for 45—60 minutes until rice is fully cooked.

– Serve: Let the tolma cool slightly before serving. Garnish with lemon slices and serve with garlic yogurt sauce.

Comment: Tolma is an integral part of Armenian cuisine and is often enjoyed as a main dish or appetizer. The flavors deepen over time, making it an excellent dish for preparing in advance. It is a favorite at family gatherings and cultural celebrations.

Useful Tips:

– Use fresh grape leaves when possible, as they provide better texture and flavor.

– To enhance the taste, add a little bit of melted butter to the cooking liquid.

– Serve with a side of garlic yogurt sauce to complement the rich flavors.

– If grape leaves are unavailable, cabbage leaves can be used as an alternative.

– Cooking tolma on low heat ensures even cooking and prevents the leaves from breaking apart.

Khash (Armenian Bone Broth Soup)

Ingredients:

– 4 lbs beef feet (cleaned and chopped)

– 1 gallon water

– 1 tbsp salt (or to taste)

– 1 head garlic (minced)

– Lavash bread (for serving)

– Vinegar (optional, for serving)

Instructions:

– Prepare the bones: Thoroughly clean the beef feet under running water, scrubbing off any impurities.

– Boil the broth: Place the beef feet in a large pot, add water, and bring to a boil. Reduce the heat to low and simmer for at least 6—8 hours, occasionally skimming off any foam or impurities that rise to the surface.

– Season: Once the broth is rich and gelatinous, add salt to taste. The soup is traditionally left unseasoned, allowing each person to add salt and garlic to their preference.

– Serve: Ladle the hot broth into bowls, and serve with minced garlic, lavash bread, and a splash of vinegar if desired.

Comment: Khash is more than just a meal; it is a social experience. It is often enjoyed in the early hours of the morning, accompanied by laughter, toasts, and camaraderie. The simplicity of the dish belies its deep-rooted cultural importance.

Useful Tips:

– The longer the broth simmers, the richer and more flavorful it becomes.

– Khash is best eaten piping hot, as it cools, the broth will solidify due to its high gelatin content.

– Khash is best eaten piping hot, as it cools, the broth will solidify due to its high gelatin content.

– Serve with plenty of fresh lavash for dipping.

– Adding crushed garlic and vinegar directly into your bowl enhances the taste and authenticity of the dish.

Ghapama (Stuffed Pumpkin with Dried Fruits

Ingredients:

– 1 medium-sized pumpkin (about 4—6 lbs)

– 1 cup rice (preferably long-grain or basmati)

– 1/2 cup dried apricots, chopped

– 1/2 cup dried raisins

– 1/2 cup dried figs, chopped

– 1/4 cup dried prunes, chopped

– 1/4 cup walnuts, chopped

– 1/4 cup almonds, chopped

– 1/4 cup honey

– 1 tsp cinnamon

– 1/2 tsp ground nutmeg

– 1/4 tsp ground cardamom

– 2 tbsp butter (for greasing and adding richness)

– Salt to taste

– 1 1/2 cups water or fruit juice (optional for extra flavor)

Instructions:

– Preheat your oven to 350°F (175°C).

– Carefully slice off the top of the pumpkin and scoop out the seeds and fibrous strands. Be careful not to pierce the skin too much.

– In a medium saucepan, cook the rice according to the package instructions. Once done, fluff with a fork.

– In a large bowl, combine the cooked rice, dried apricots, raisins, figs, prunes, walnuts, almonds, honey, cinnamon, nutmeg, and cardamom. Stir well to ensure that everything is evenly mixed.

– Stuff the pumpkin with the rice and dried fruit mixture, pressing it down gently to fill it as much as possible. If desired, you can add a little water or fruit juice to the stuffing to enhance the flavor.

– Place the stuffed pumpkin in a baking dish. Add a couple of tablespoons of butter on top of the pumpkin for extra flavor and moisture

– Cover the pumpkin with foil and bake in the preheated oven for about 1 to 1.5 hours, oruntil the pumpkin is tender when pierced with a fork.

– Remove the foil during the last 10—15 minutes of baking to allow the top to caramelize slightly.

– Let the pumpkin rest for a few minutes before serving.

What makes it special:

Ghapama is a symbol of hospitality and celebration in Armenian culture. The sweetness of the dried fruits paired with the mild flavor of the pumpkin creates a harmonious balance of textures and flavors. The spices like cinnamon and cardamom add warmth, making it a comforting dish for cold weather. It also makes for a stunning centerpiece at gatherings.

Tips and Comments:

– For a deeper flavor, you can roast the pumpkin seeds separately and sprinkle them on top of the dish before serving.

– If you prefer a vegan version, you can replace the honey with maple syrup or agave nectar, and use vegan butter or coconut oil instead.

– Serve Ghapama as a main dish for a light vegetarian meal or as a side with roasted meats.

– If you’re using a very large pumpkin, feel free to double the stuffing ingredients.

Harissa (Wheat and Meat Porridge)

Ingredients:

– 2 cups pearled wheat (or hulled wheat, soaked overnight)

– 1 lb boneless chicken (or lamb, cut into chunks)

– 10 cups water

– 1 tsp salt (or to taste)

– 2 tbsp butter (for serving, optional)

– Black pepper (to taste, optional)

Instructions:

– Prepare the wheat: Rinse the soaked wheat and drain.

– Cook the meat: In a large pot, add the meat and water. Bring to a boil, then reduce to a simmer, skimming off any foam.

– Simmer: Add the wheat and salt, stirring occasionally. Cook on low heat for 4—6 hours, stirring periodically to prevent sticking. The mixture should become thick and creamy.

– Shred the meat: Once the meat is tender, shred it directly into the porridge and mix well.

– Serve: Spoon the harissa into bowls, drizzle with melted butter if desired, and sprinkle with black pepper.

Comment: Harissa is more than just a meal – it is a historical dish that represents the strength and unity of the Armenian people. Its slow-cooking process ensures a rich, comforting texture, perfect for cold weather and special gatherings.

Useful Tips:

– Stir frequently to prevent sticking and achieve a creamy consistency.

– If the porridge becomes too thick, add a little hot water to adjust the texture.

– Traditionally, harissa is served with butter, but you can also add a touch of olive oil for extra flavor.

– This dish is best enjoyed hot and fresh but can be reheated with additional water if needed

Manti (Armenian Dumplings)

Ingredients:

For the dough:

– 2 cups all-purpose flour

– 1 large egg

– 1/2 tsp salt

– 1/2 cup water (more if needed)

For the filling:

– 1 lb ground beef or lamb (or a mix of both)

– 1 medium onion, finely chopped

– 1/4 cup fresh parsley, chopped

– 1 tsp ground cumin

– 1 tsp paprika

– Salt and pepper to taste

For the sauce:

– 1 cup plain Greek yogurt

– 2 tbsp garlic, minced

– 1 tbsp olive oil

– 1 tbsp dried mint

– Salt to taste

Instructions:

– Prepare the dough:

– In a large bowl, combine the flour and salt. Make a well in the center and crack the egg into it. Gradually add the water and mix until the dough begins to come together. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

– Prepare the filling:

– In a bowl, combine the ground meat, finely chopped onion, parsley, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly distributed.

– Assemble the Manti:

– Roll the dough out on a floured surface into a thin sheet. Cut the dough into small squares, about 3 inches each. Place a small teaspoon of filling in the center of each square. Fold the dough over the filling to create a triangular or boat shape, pinching the edges together tightly to seal.

– Cook the Manti:

– Bring a large pot of salted water to a boil. Carefully drop the dumplings in and cook for about 10 minutes or until they rise to the surface. You can also bake them for a crispier texture – place the dumplings on a baking sheet and bake at 375°F (190°C) for 20—25 minutes or until golden brown.

– Prepare the sauce:

– In a small bowl, mix the yogurt, minced garlic, olive oil, dried mint, and salt. Stir until smooth.

– Serve:

– Once the Manti are cooked, serve them hot, topped with the yogurt sauce. For extra flavor, you can drizzle melted butter and sprinkle paprika over the top.

What makes it special:

Manti is a perfect blend of savory flavors with the rich, tender dough and flavorful filling. The warm yogurt sauce adds a cooling contrast to the spiced meat, making each bite delightful. The combination of crispy baked Manti and creamy yogurt is a treat for the senses.

Tips and Comments:

– To make the dough extra tender, you can substitute some of the water with milk.

– You can make the filling in advance and refrigerate it overnight for even more flavor.

– For a different twist, try adding ground lamb or a mix of meats to the filling.

– If you have leftover Manti, they freeze well. Just place them on a baking sheet in a single layer, freeze, and store in a zip-top bag for up to 3 months.

– Manti are often served with a simple salad or pickled vegetables on the side to balance

– the richness.

Ishkhan (Armenian Trout)

Ingredients:

– 2 wholeIshkhan trout (about 1 lb each), cleaned and gutt

– 2 tbsp olive oil

– 1 lemon, thinly sliced

– 4—5 sprigs of fresh dill

– 3 cloves garlic, minced

– 1 tbsp ground paprika

– 1/2 tsp ground black pepper

– Salt to taste

– 2 tbsp fresh parsley, chopped (for garnish)

– 1/4 cup white wine (optional, for basting)

– 1 tbsp butter (optional, for extra richness)

Instructions:

– Prepare the fish:

– Preheat the oven to 375°F (190°C). Rinse the trout under cold water and pat them dry with paper towels. Make a few diagonal cuts on each side of the fish to help the flavors penetrate the meat.

– Season the fish: Rub the trout with olive oil and season generously with salt and pepper. Stuff the cavity of each fish with minced garlic, fresh dill, and a couple of lemon slices. You can also place a few lemon slices on top of the fish to infuse it with extra flavor while cooking.

– Bake or grill the fish:

– For baking: Place the fish in a baking dish and cover with aluminum foil. Bake for about 20—25 minutes, or until the fish is cooked through and flakes easily with a fork. Optionally, baste the fish with white wine halfway through baking for extra flavor.

For grilling: Preheat your grill to medium heat. Place the fish on the grill and cook for about 6—8 minutes per side, depending on the size of the fish. Baste occasionally with butter or olive oil for a crispier exterior.

– Serve:

– Once the fish is cooked, remove it from the oven or grill. Garnish with fresh parsley and serve with extra lemon wedges on the side. Ishkhan is often accompanied by a fresh salad, boiled potatoes, or lavash bread.

What makes it special:

Ishkhan is treasured not only for its delicate texture and flavor but also for its connection to Armenia’s natural beauty, particularly Lake Sevan. The fish’s simple preparation allows its freshness to shine, with the citrus and herbs enhancing its natural flavors without overpowering them. It’s a perfect dish for any special occasion, offering a refined and distinctly Armenian taste.

Tips and Comments:

– If you can’t find Ishkhan trout, any fresh, high-quality trout will work as a substitute.

– You can also cook Ishkhan on a pan, gently searing it with butter and olive oil for a crisp

– skin.

– For an added burst of flavor, you can drizzle the fish with a mixture of olive oil, lemon

– juice, and a pinch of sumac before serving.

– If grilling, be sure to oil the grill grates or fish to prevent sticking.

Khorovats (Armenian Barbecue)

Ingredients:

For the marinade:

– 2 lbs pork, lamb, or chicken (cut into 1.5-inch cubes)

– 1 large onion, grated or finely chopped

– 3 cloves garlic, minced

– 1/4 cup olive oil

– 1/4 cup lemon juice

– 1/4 cup red wine vinegar

– 1 tbsp ground paprika

– 1 tbsp dried oregano

– 1 tsp cumin

– Salt and black pepper to taste

For the kebabs:

– 1 red bell pepper, cut into chunks

– 1 yellow bell pepper, cut into chunks

– 1 large onion, cut into chunks

– Fresh parsley for garnish (optional)

For serving:

– Lavash or pita bread

– Fresh salad (such as cucumber, tomato, and onion with herb

– Tzatziki or yogurt-based sauce (optional)

Instructions:

– Marinate the meat:

– In a large bowl, combine the grated onion, garlic, olive oil, lemon juice, red wine vinegar, paprika, oregano, cumin, salt, and pepper. Mix well. Add the meat pieces and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavorto develop.

– Prepare the skewers:

– If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Alternate threading the marinated meat with chunks of bell pepper and onion onto the skewers.

– Grill the Khorovats:

– Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10—15 minutes, turning occasionally, until the meat is cooked through and has a nice char. The cooking time will vary depending on the type of meat you use (pork and lamb usually cook faster than chicken).

– Serve:

– Once the Khorovats is done, remove the skewers from the grill and let them rest for a few minutes. Serve the skewers with warm lavash or pita bread, a fresh salad, and yogurt or tzatziki sauce if desired.

What makes it special:

Khorovats is the ultimate expression of Armenian barbecue, where the flavors of marinated meat and vegetables are enhanced by the smokiness of the grill. The use of fresh herbs, tangy lemon, and spices gives the dish a vibrant, aromatic flavor profile. It’s a perfect dish for outdoor gatherings, offering both flavor and fun as friends and family gather around the grill.

Tips and Comments:

– The longer the meat marinates, the better the flavor, so try to prepare the meat a day ahead if possible.

– If you don’t have a grill, you can cook Khorovats on a grill pan or in the oven, though the smoky flavor is best achieved on an open flame.

– Experiment with adding different vegetables to the skewers, such as zucchini, mushrooms, or tomatoes.

– You can also marinate the meat in yogurt for a richer, more tender result.

Basterma (Cured Beef with Spices

Ingredients:

For the Basterma:

– 3 lbs beef (preferably top round or sirloin)

– 1/4 cup sea salt

– 1/4 cup sugar

– 2 tbsp black pepper

– 2 tbsp paprika

– 1 tbsp ground cumin

– 1 tbsp ground coriander

– 1 tbsp dried thyme

– 1 tbsp garlic powder

– 1 tsp ground fenugreek (essential for authenticity)

– 2 tbsp olive oil (optional for glazing)

For the coating paste (Nikriz):

– 1/4 cup paprika

– 2 tbsp garlic powder

– 1 tbsp ground cumin

– 1 tbsp ground fenugreek

– 1 tbsp ground black pepper

– 1/4 cup vinegar or lemon juice

– 1/4 cup olive oil

Instructions:

– Prepare the meat:

Trim any excess fat from the beef and cut it into manageable pieces (about 2—3 inch thick). Sprinkle the salt and sugar evenly over the meat, making sure each piece is fully coated. Wrap the beef tightly in plastic wrap and refrigerate it for about 3—4 days to draw out the moisture and begin the curing process. After this time, rinse off the salt and sugar

– mixture, pat the beef dry with paper towels, and allow it to air dry for another 1—2 days in a cool, dry place.

– Prepare the spice mixture:

– In a bowl, combine the black pepper, paprika, cumin, coriander, thyme, garlic powder, and ground fenugreek. Mix well to ensure an even distribution of spices.

– Make the Nikriz coating paste:

– In a separate bowl, combine paprika, garlic powder, cumin, fenugreek, and black pepper. Add the vinegar or lemon juice and olive oil to create a thick paste. This will form the outer coating for the Basterma.

– Coat the beef:

– Once the beef is fully dried, rub the spice mixture evenly over the surface of the meat. Then, coat the beef with the Nikriz paste, ensuring it’s fully covered. Wrap the spiced beef in cheesecloth or muslin, and hang it in a cool, dry, well-ventilated place for about 7—10 days, depending on the climate and how dry you want the Basterma to be.

– Serve:

– After the curing and drying process, your Basterma is ready to be sliced thinly and served. It can be enjoyed on its own, with a slice of bread, or as part of a meze platter. You can also pair it with fresh tomatoes, olives, and cheese.

What makes it special:

Basterma is prized for its intense, savory, and aromatic flavor. The long curing process allows the spices to infuse deeply into the beef, resulting in a complex and bold taste. The fenugreek, in particular, is key to its authentic flavor. It is a food that carries a rich cultural history, evoking the essence of Armenian culinary tradition.

Tips and Comments:

– The curing and drying process takes time, so patience is key. The longer you leave the meat to dry, the more concentrated and intense the flavor will be.

– If you don’t have a place to hang the Basterma, you can hang it in your fridge or use a drying rack in a cool area.

– Basterma is a great addition to sandwiches, salads, or even as a topping for pizza.

– If you want a spicier version, you can increase the amount of paprika or add red pepper flakes to the spice mix.

Sujukh (Armenian Cured Sausage)

Ingredients:

For the sausage:

– 2 lbs ground beef (preferably 80% lean)