Introduction: Armenian baklava — known locally as pakhlava — is layered with generous amounts of ground walnuts and fragrant with cinnamon and clove, distinguishing it from the pistachio-forward versions found elsewhere in the region. Cultural Background: Armenian baklava — known locally as pakhlava — is layered with generous amounts of ground walnuts and fragrant with […]
Introduction: Spas is a warming soup of yogurt and cracked wheat, gently simmered with fresh herbs, that has fed Armenian families through cold mountain winters for generations. Cultural Background: Spas is a warming soup of yogurt and cracked wheat, gently simmered with fresh herbs, that has fed Armenian families through cold mountain winters for generations. […]
Introduction: Tolma holds near-sacred status in Armenian cuisine, so central that Armenians claim the dish as their own culinary heritage across the wider dolma family found throughout the Caucasus and Middle East. Cultural Background: Tolma holds near-sacred status in Armenian cuisine, so central that Armenians claim the dish as their own culinary heritage across the […]
Introduction: Ttvi Tapak is the classic Armenian farmhouse breakfast: eggs fried directly on top of thick slices of sujukh, the garlicky, cumin-scented cured beef sausage found in nearly every Armenian household. Cultural Background: Ttvi Tapak is the classic Armenian farmhouse breakfast: eggs fried directly on top of thick slices of sujukh, the garlicky, cumin-scented cured […]
Introduction: Sini Kofte is a baked casserole of two layers of spiced bulgur-and-meat kofta filled with a spiced minced meat and pine nut stuffing, baked in a round tray (sini) and cut into wedges like a pie. Cultural Background: Sini Kofte is a baked casserole of two layers of spiced bulgur-and-meat kofta filled with a […]
Introduction: Harissa is a slow-cooked, thick porridge of wheat and meat, traditionally simmered and beaten for hours until the wheat and chicken or lamb dissolve into a smooth, creamy mass. Cultural Background: Harissa is a slow-cooked, thick porridge of wheat and meat, traditionally simmered and beaten for hours until the wheat and chicken or lamb […]
Introduction: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with garlicky yogurt. Cultural Background: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with […]
Introduction: Ponchik are soft, deep-fried doughnuts, generously filled with condensed milk, custard or jam, sold hot from street carts and bakery windows across Armenian towns and cities. Cultural Background: Ponchik are soft, deep-fried doughnuts, generously filled with condensed milk, custard or jam, sold hot from street carts and bakery windows across Armenian towns and cities. […]
Introduction: Gata is Armenia’s iconic sweet bread, its dough encasing a rich butter-and-sugar filling called khoriz, rolled and coiled to form flaky layers, then stamped with a decorative fork pattern before baking. Cultural Background: Gata is Armenia’s iconic sweet bread, its dough encasing a rich butter-and-sugar filling called khoriz, rolled and coiled to form flaky […]
Introduction: Choreg is a soft, lightly sweet braided bread fragrant with mahleb (ground cherry pit spice) and mahlepi or nigella, traditionally baked in the days before Easter and often shaped into rings cradling a dyed red egg, symbolising Christ’s resurrection. Cultural Background: Choreg is a soft, lightly sweet braided bread fragrant with mahleb (ground cherry […]