Armenian soups include spas, made from yogurt, hulled wheat and herbs (usually cilantro),[7] and aveluk, made from lentils, walnuts, and wild mountain sorrel (which gives the soup its name).[8] Kiufta soup is made with large balls of strained boiled meat (kiufta) and greens.

Harissa served with vegetables

Another soup, khash, is considered an Armenian institution. Songs and poems have been written about this one dish, which is made from cow's feet and herbs made into a clear broth. Tradition holds that khash can only be cooked by men, who spend the entire night cooking, and can be eaten only in the early morning in the dead of winter, where it served with heaps of fresh garlic and dried lavash.

T'ghit[citation needed] is a very special and old traditional food, made from t'tu lavash (fruit leather, thin roll-up sheets of sour plum puree),[9] which are cut into small pieces and boiled in water. Fried onions are added and the mixture is cooked into a purιe. Pieces of lavash bread are placed on top of the mixture, and it is eaten hot with fresh lavash used to scoop up the mixture by hand.

Karshm is a local soup made in the town of Vaik in the Shirak Province. This is a walnut based soup with red and green beans, chick peas and spices, served garnished with red pepper and fresh garlic.[10] Soups of Russian heritage include borscht, a beet root soup with meat and vegetables (served hot in Armenia, with fresh sour cream) and okroshka, a yogurt or kefir based soup with chopped cucumber, green onion, and garlic.

Arganak – chicken soup with small meatballs, garnished before serving with beaten egg yolks, lemon juice, and parsley.[11]
Blghourapour – a sweet soup made of hulled wheat cooked in grape juice; served hot or cold.[12]

 

Bozbash – a mutton or lamb soup that exists in several regional varieties with the addition of different vegetables and fruits.[13]
Brndzapour – rice and potato soup, garnished with coriander.[14]
Dzavarapour – hulled wheat, potatoes, tomato puree; egg yolks diluted with water are stirred into the soup before serving.[15]
Flol – beef soup with coarsely chopped spinach leaves and cherry-sized dumplings (Armenian: flol) made from oatmeal or wheat flour.[16]
Harissa – porridge of coarsely ground wheat with pieces of boned chicken
Katnapour – a milk-based rice soup, sweetened with sugar.[17][18]
Katnov – a milk-based rice soup with cinnamon and sugar.[19]
Kololik – soup cooked from mutton bones with ground mutton dumplings, rice, and fresh tarragon garnish; a beaten egg is stirred into the soup before serving.[20]
Krchik – soup made from sauerkraut, hulled wheat, potatoes, and tomato puree.[21]
Mantapour – beef soup with manti; the manti are typically served with yogurt or sour cream (ttvaser), accompanied by clear soup.[22]
Matsnaprtosh[citation needed] - this is the same as okroshka, referenced earlier, with sour clotted milk diluted with cold water, with less vegetation than okroshka itself. Matsnaprtosh is served cold as a refreshment and has the ability to normalize blood pressure.
Putuk – mutton cut into pieces, dried peas, potatoes, leeks, and tomato puree, cooked and served in individual crocks.[23]
Sarnapour – pea soup with rice, beets and yogurt.[24]
Snkapur – a mushroom soup.[25]
Tarkhana – flour and yogurt soup
Vospapour – lentil soup with dried fruits and ground walnuts.[26]
Pekhapour (mustache soup) -- chick peas, shelled wheat (ծեծած), lentils, in a vegetarian broth and fresh tarragon. This soup originates from Aintab

Armenia food

Soups

Ishkhan – Sevan trout (endangered species), served steamed, grilled on a skewer, or stuffed and baked in the oven
Sig – a whitefish from Lake Sevan, native to northern Russian lakes (endangered species in Armenia)
Karmrakhayt (alabalagh) – a river trout,[27] also produced in high-altitude artificial lakes (e.g., the Mantash Reservoir in Shirak Province).[28]
Kogak – an indigenous Lake Sevan fish of the carp family, also called Sevan khramulya (overfished)

Fish

Fasulya (fassoulia) – a stew made with green beans, lamb and tomato broth or other ingredients
Ghapama – pumpkin stew
Kchuch – a casserole of mixed vegetables with pieces of meat or fish on top, baked and served in a clay pot
Tjvjik – a dish of fried liver and kidneys with onions
Satsivi - pieces of roast chicken in walnut sauce, taken from Georgian cuisine

Main courses

Basturma – a highly seasoned, air-dried raw beef, similar to pastrami
Yershig – a spicy beef sausage (called sujuk in Turkey)
Kiufta – meaning meatball comes in many types, such as Hayastan kiufta, Kharpert kiufta (Porov kiufta), Ishli kiufta, etc.

Meat products

Armenian basturma

Labneh – Strained dense yogurt made from sheep, cow, or goat milk; often served in mezze with olive oil and spices
Matsoun – yogurt
Tahn (ayran) – a sour milk drink prepared by diluting yogurt with cold water
Ttvaser – sour cream in Armenian; also known by the Russian-derived word smetan

Dairy products

Lavash – the staple bread of Armenian cuisine
Matnakash – soft and puffy leavened bread, made of wheat flour and shaped into oval or round loaves; the characteristic golden or golden-brown crust is achieved by coating the surface of the loaves with sweetened tea essence before baking.[29]
Paghach – flaky layered bread.[30]
Choereg (or choreg) – braided bread formed into rolls or loaves, also a traditional loaf for Easter

 

Bread

Alani – pitted dried peaches stuffed with ground walnuts and sugar.[31]
Kadaif (ghataif) – shredded dough with cream, cheese, or chopped walnut filling, soaked with sugar syrup.[32]
Anoushabour – dried fruits stewed with barley, garnished with chopped almonds or walnuts (a traditional Christmas pudding).[32]
Bastegh (pastegh) - homemade fruit leather.
T'tu lavash – thin roll-up sheets of sour plum puree (fruit leather).

Sweets

 

 

 

 

 

 

 

 

 

 

 
 
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