Armenian cuisine is built around grains, vegetables, herbs, lamb, dairy, fruit, and bread, reflecting the landscapes and long history of the South Caucasus. Lavash is an essential part of the food culture, while yoghurt, aubergines, lentils, walnuts, and dried fruits appear in many traditional preparations.

Grilled meats, dolma, soups, salads, filled pastries, and vegetable dishes illustrate the balance between substantial and fresh foods. Fruit preservation is also important, and Armenian meals often bring together contrasting textures and flavours rather than relying on very hot seasoning.