1. What are the most popular dishes in Armenia?

Some of the most popular dishes in Armenia include:

1. Khash – a soup made from cow’s feet and other offal, usually served for breakfast
2. Dolma – grape leaves stuffed with minced meat and rice
3. Kebabs – grilled meat skewers, often served with vegetables and pita bread
4. Lavash – traditional flatbread
5. Ghapama – a pumpkin dish filled with rice, dried fruits, nuts, and spices
6. Harissa – a porridge-like dish made from boiled wheat and meat
7. Badrijani – fried eggplant rolls stuffed with various fillings such as cheese or walnut paste
8. Manti – small dumplings filled with spiced meat or vegetables
9. Basturma – cured and seasoned beef served thinly sliced as a appetizer
10. Baklava – a sweet pastry made of layers of filo filled with chopped nuts and held together by syrup or honey.

2. How does the local cuisine in Armenia differ from neighboring countries?

The local cuisine in Armenia has a unique taste and flavor that distinguishes it from the cuisine of its neighboring countries. Some key differences include:

1. Use of traditional spices: Armenian cuisine uses a variety of traditional spices, such as cumin, paprika, and coriander, which give dishes a distinct flavor. In comparison, the cuisine of its neighboring countries may use different combinations of spices.

2. Emphasis on fresh ingredients: The use of fresh herbs and vegetables is a fundamental aspect of Armenian cuisine. These ingredients are often used to enhance the taste and add nutritional value to the dishes.

3. Inclusion of sour flavors: Sour flavors are an essential component of many Armenian dishes, achieved through the use of pomegranate molasses or sour fruits like plums or barberries. This adds a unique tanginess to the food that is not commonly found in other neighboring cuisines.

4. Love for eggplant: Eggplant is widely used in Armenian cuisine in various forms, including fried, grilled, and stewed. It is considered one of the staple vegetables in many dishes, giving them a rich depth of flavor.

5. Importance of dairy products: Dairy plays a significant role in Armenian cuisine with many dishes featuring cheese, yogurt, and milk as key ingredients. This sets it apart from neighboring cuisines where dairy may not be as prevalent.

6. Influences from Turkish and Persian cuisine: Due to Armenia’s geographic location and historical influences, there are some similarities between its cuisine and that of Turkey and Iran. However, Armenian cuisine has its own unique interpretations of these dishes.

7. Traditional bread-making techniques: Armenia is known for its traditional bread-making techniques using clay ovens called tonir. Bread holds great cultural significance in Armenian society and is an important part of most meals.

Overall, the local cuisine in Armenia is characterized by its use of fresh ingredients, vibrant flavors, and traditional cooking techniques, making it a distinct and delicious culinary experience.

3. Can you recommend any must-try dishes in Armenia?

1. Khorovats – Armenian barbeque made with marinated meats, usually lamb or pork, grilled over an open flame.

2. Dolma – stuffed grape leaves filled with a mixture of rice, minced meat, and herbs.

3. Tolma – similar to dolma but made with different fillings, such as cabbage, eggplant, or peppers.

4. Harissa – a hearty porridge made from boiled wheat and meat (traditionally lamb) that has been slow-cooked for hours to create a smooth and creamy texture.

5. Ghapama – a festive dish often served on special occasions, consisting of a whole pumpkin stuffed with rice, dried fruits, nuts, and spices.

6. Lavash – traditional thin flatbread often used to wrap meats or eaten alongside other dishes.

7. Armenian Cheese Platter – Armenia is known for its delicious dairy products so be sure to sample some local cheeses like Lori Tush (a creamy cow’s milk cheese), Garin Gyurj (a smoked cheese), or Chechil (strips of braided and salted string cheese).

8. Gata – a rich pastry filled with sweetened walnuts or pumpkin puree.

9. Basturma – spiced cured beef that is sliced thinly and often eaten as an appetizer or used in sandwiches.

10. Tanapour (or Khachapuri) – flaky bread topped with melted cheese (usually feta) and sometimes herbs and tomatoes as well.

4. In what ways has globalization influenced traditional cuisine in Armenia?

1. Introduction of new ingredients: Globalization has introduced a variety of new ingredients to Armenia, which have been incorporated into traditional dishes. For example, spices like cumin, turmeric, and chili peppers have become popular in Armenian cuisine, adding new flavors and colors to dishes.

2. Changes in cooking methods: With the influence of global culinary trends, there has been a shift towards modern cooking techniques in Armenia. Traditional dishes are now being cooked using methods such as sous-vide and molecular gastronomy.

3. Fusion cuisine: Globalization has also led to the emergence of fusion cuisine in Armenia, where traditional dishes are combined with elements from other cuisines. This has resulted in creative and unique dishes that reflect a blend of different cultures.

4. Increase in international restaurants: As a result of globalization, there has been an increase in international restaurants opening in Armenia. This has given locals the opportunity to taste and experience different cuisines from around the world without leaving their country.

5. Influx of foreign chefs: Globalization has also brought foreign chefs to Armenia, who bring their own knowledge and expertise to traditional Armenian cuisine. This exchange of ideas has led to innovations and improvements in traditional dishes.

6. Availability of imported products: With increased trade and availability of imported products, people in Armenia now have access to a wider range of ingredients for cooking traditional dishes. This allows for more experimentation and variation in recipes.

7. Adoption of fast food culture: The rise of fast food chains around the world has also influenced eating habits in Armenia. Many traditional meals are now being replaced with convenient and quick fast food options.

8. Exposure through media: With the growth of social media platforms and television shows showcasing different cuisines from around the world, Armenian chefs have been able to learn about new techniques and incorporate them into their cooking practices.

9. Tourists’ influence: As tourism grows in Armenia, visitors are exposed to local cuisine and may bring ideas for new dishes or cooking methods back to their own countries. This exchange of culinary knowledge further contributes to the globalization of Armenian cuisine.

10. Preservation of traditional dishes: Despite the introduction of new ingredients and cooking methods, traditional Armenian cuisine remains an important part of the country’s identity. With increased interest and exposure from globalization, efforts are being made to preserve and promote traditional dishes in Armenia.

5. Are there any regional variations in cuisine within Armenia?

Yes, there are regional variations in cuisine within Armenia. Some of the most notable ones are:

1. Yerevan: Yerevan, the capital city of Armenia, has a diverse culinary scene with influences from various regions, including Eastern and Western Armenia. The city is known for its wide range of meat dishes, such as khorovats (Armenian barbecue), dolma (stuffed grape leaves), and kufta (meatballs). Yerevan is also famous for its sweet treats, including gata (Armenian pastry) and pakhlava (nut-filled layered pastry).

2. Gyumri: Located in the Shirak Province of Armenia, Gyumri is known for its hearty and rustic cuisine. Traditional dishes in this region include harissa (slow-cooked barley porridge), Ghapama (pumpkin stuffed with rice and dried fruits), and kyufta soup.

3. Lori: The Lori region is situated in northern Armenia and shares borders with Georgia to the north and east. Georgian influence can be seen in the cuisine of this region, with dishes like khinkali (dumplings filled with meat or cheese) being popular here. Other traditional dishes found in Lori include zhingyalov hats (flatbread stuffed with herbs) and eech (bulgur wheat salad).

4. Artsakh: Located in the south-eastern part of Armenia, Artsakh (also known as Nagorno-Karabakh) has a unique cuisine influenced by both Armenian and Azerbaijani cultures. Some popular dishes from this region include jengyalov hats (flatbread filled with various herbs), halva doghrama (a sweet dish made from flour dough and honey), and piti soup (lamb soup cooked in clay pots).

5. Syunik: The Syunik region is located in southern Armenia on the border with Iran. This has had a significant influence on the cuisine of this region, with many dishes having Persian and Iranian influences. Some famous dishes from Syunik include ghapama (stuffed pumpkin), balmazh (a flatbread filled with herbs and cheese), and bambir khashlama (meat cooked in a clay pot with plums and chestnuts).

6. Which ingredients are commonly used in Armenia’s cuisine?

Some common ingredients used in Armenian cuisine are:

1. Lamb, beef, and chicken – These meats are a staple in many traditional Armenian dishes.

2. Eggplant – This versatile vegetable is often used in dips, stews, and grilled dishes.

3. Bulgur wheat – Bulgur is a type of cracked, parboiled wheat that is commonly used in pilafs and salads.

4. Yogurt – Yogurt is used widely in Armenian cuisine, both as an ingredient in dishes and as a condiment to accompany meals.

5. Walnuts – Walnuts are frequently used in dips and sauces, and are also a popular ingredient in desserts such as baklava.

6. Pomegranate – Pomegranate seeds or juice are added to many dishes for a burst of sweetness and tanginess.

7. Lavash – Lavash is a traditional thin flatbread that is served with many Armenian dishes.

8. Herbs and spices – Commonly used herbs include cilantro, parsley, mint, dill, thyme, and basil. Popular spices include cumin, paprika, cinnamon, allspice, and sumac.

9. Fruits and vegetables – Fruits and vegetables such as tomatoes, cucumbers, peppers, apricots, figs, grapes, cherries, and plums are commonly incorporated into Armenian dishes.

10. Dairy products – Besides yogurt, other dairy products like cheese (particularly feta), sour cream (maast), butter (var), and buttermilk are also important ingredients in Armenian cuisine.

7. Is street food a prominent part of the local cuisine in Armenia?

Yes, street food is a popular and prominent part of the local cuisine in Armenia. Some popular street food dishes include shawarma, lavash wraps, kebabs, stuffed pastries (called borek), and a variety of grilled meats and vegetables. Many street vendors also sell traditional Armenian sweets such as baklava and qurduto (a type of nut brittle). Street food can be found at local markets, festivals, and busy street corners throughout Armenia.

8. Have any international cuisines been incorporated into Armenia’s traditional dishes?

Yes, there are several international cuisines that have been incorporated into Armenia’s traditional dishes. These include dishes from neighboring countries such as Georgia, Turkey, Iran, and Russia. Some examples of these influences are kebab (from Turkey), dolma (from Iran), plov (from Russia), and khinkali (from Georgia). Additionally, there has been an increase in fusion cuisine in recent years, with Armenian chefs incorporating elements from other international cuisines into traditional dishes to create new and unique flavors.

9. How important is food culture to the people of Armenia?

Food culture is very important to the people of Armenia. It is an integral part of their identity and heritage, as well as a reflection of their history and cultural influences.

Armenian cuisine has a long and rich history, with dishes that have been passed down through generations. Food plays a central role in many social and cultural customs in Armenia, such as family gatherings, religious celebrations, and traditional holidays.

The preparation and sharing of food is also seen as a way to strengthen relationships and display hospitality. Armenians take great pride in their culinary traditions and are known for their generous portions and flavorful dishes.

Furthermore, food is deeply tied to the agricultural landscape of Armenia. The country’s fertile land allows for the cultivation of various fruits, vegetables, grains, herbs, and spices that are used in Armenian cuisine. Many Armenians still grow and harvest their own food, preserving traditional farming practices.

Overall, food culture holds a special place in the hearts of Armenians and serves as a way to connect with their cultural roots and unite communities.

10. What are some common cooking techniques used in Armenia’s cuisine?

1. Grilling: This technique involves cooking food over hot coals or an open flame, often on a skewer.

2. Stewing: Meat, vegetables or legumes are cooked slowly in a pot with liquid (usually water or broth) until tender and flavorful.

3. Roasting: This method involves cooking food in the oven using dry heat, resulting in a crispy exterior and tender interior.

4. Frying: Food is cooked in hot oil, either deep-fried or pan-fried, resulting in a crispy texture.

5. Baking: A dry-heat cooking method using an oven to cook dishes such as breads, pastries and casseroles.

6. Boiling: Food is submerged in boiling water and cooked until fully cooked through.

7. Sauteing: Food is quickly cooked in a small amount of oil over high heat, often stirring constantly to prevent burning.

8. Braising: Meat is first seared and then simmered in a covered pot with liquid until fork-tender.

9. Pickling: Foods such as vegetables, fruits and meat are preserved by being soaked in vinegar or brine solution.

10. Fermentation: Some traditional Armenian dishes are fermented, such as kimchi or pickled cabbage.

11. Are there any famous chefs or restaurants known for their interpretations of Armenia’s cuisine?

Yes, there are several notable chefs and restaurants known for their interpretations of Armenian cuisine:

1. Zov Karamardian: Chef and owner of Zov’s Bistro, a popular restaurant in Orange County, California known for its modern and elevated take on Armenian dishes.

2. Armen Petrossian: Co-owner of Petrossian Paris, a luxury caviar brand and restaurant that offers a fusion of French and Armenian cuisines.

3. Sevan Abdessian: Chef at Almayass, a family-run restaurant with locations in Lebanon, Kuwait, and New York City that serves traditional Armenian dishes with a contemporary twist.

4. Viktoria Richardsson: Executive chef at Mayrig, an acclaimed Armenian restaurant in Beirut that serves authentic dishes from different regions of Armenia.

5. Le Commissionnaire: This Michelin-starred restaurant in Paris offers refined interpretations of classic Armenian recipes.

6. Saro’s Restaurant: Located in Los Angeles, this award-winning restaurant is known for its creative fusion of modern American and traditional Armenian cuisine.

7. The American Colony Hotel in Jerusalem: This historic hotel features an upscale fine dining restaurant called the Courtyard showcasing traditional Armenian dishes as well as Middle Eastern and Mediterranean flavors.

8. Vartan Abgaryan: Former executive chef at Cliff’s Edge in Los Angeles, Abgaryan has been honored for his innovative approach to incorporating Armenian flavors into his globally inspired menus.

9. Anahit Davtian-Giraldi: Chef and owner of Dish n’ Dash in Palo Alto, California creates unique fusion cuisine combining elements of her native Armenia with other international flavors.

10. Raffi Piskoulian: A successful caterer, Piskoulian has become well-known for his modern interpretations of traditional Armenian dishes at events across Southern California.

12. Are there any particular foods or ingredients that are considered sacred or special in Armenia?

Yes, apricots are considered sacred in Armenia as they are believed to be native to the country and hold symbolic significance in Armenian mythology. Other special ingredients include lamb, eggplant, pomegranate, and walnuts, which are commonly used in traditional Armenian dishes.

13. Are there any popular cooking techniques or methods used in Armenian cuisine?
Armenian cuisine employs a variety of techniques and methods including grilling, roasting, stewing, braising, and stuffing. Many dishes also incorporate the use of herbs and spices such as mint, basil, coriander, cumin, sumac, and paprika for flavoring.
Additionally, yogurt is often used as a marinade or sauce for meats.

14. What are some traditional dishes typically served at celebratory events?
Some traditional dishes that may be served at celebratory events in Armenia include dolma (stuffed grape leaves), kebabs (meat skewers), khorovats (barbecued meat), khashlama (braised meat stew), lavash (flatbread), lahmajoun (Armenian pizza), pilaf (rice dish), and various types of pastries such as baklava or nazook.

15. Is there a specific meal or dish that is traditionally eaten for breakfast in Armenia?
Traditionally in Armenia, breakfast consists of tea or coffee with bread accompanied by cheese or honey. However, more modern breakfast options such as omelettes with herbs or cured meats can also be found.

13. How have historical and cultural influences shaped the local cuisine of Armenia?

The local cuisine of Armenia has been shaped by a variety of historical and cultural influences over the centuries. These influences have come from neighboring countries, invasions, and trade routes.

1. Ottoman Empire: As part of the Ottoman Empire for several centuries, Turkish cuisine has contributed to Armenian dishes, particularly in terms of spices and cooking methods. Many popular dishes in Armenia today have roots in Turkish cuisine, such as kebabs and dolma.

2. Persian Influence: The Persian Empire had significant influence on Armenian cuisine as well. Persian dishes like pilaf (rice cooked with meat or vegetables) are popular in Armenia. Also, Persian spices such as saffron and cumin are used in many Armenian dishes.

3. Caucasian Influence: The Caucasus region has also played a role in shaping Armenian cuisine, with dishes like shish kebab originating from the Caucasus Mountains.

4. Soviet Union Era: During the Soviet Union era, there was an influx of Russian culinary traditions into Armenian cuisine, resulting in dishes like borsch (beet soup) and blini (thin pancakes).

5. Biblical Influences: The Bible has influenced Armenian cuisine through religious dietary laws that shape what foods can be eaten during different religious holidays and celebrations.

6. Agriculture and Climate: The geography of Armenia is also a significant influence on its cuisine. Most of the country is mountainous with fertile valleys which are ideal for agriculture. This has led to ingredients such as herbs, fruits, vegetables and dairy being staples in the local cuisine.

7.Neighboring Countries: Being located between Turkey, Iran, Georgia, Azerbaijan, it’s not surprising that local legislation is similar to regional cuisines -some similarities can be seen between Georgian khachapuri cheese-filled breads topped with an egg), Azerbaijani qutab (fried flat dough stuffed with pumpkin or greens), while Syrian pita also appears at Armenian tables under its original name – lavash.

8. Historical Events: Throughout its history of invasions and occupations, Armenia has also been influenced by the cuisine of the various empires that have ruled over it, including the Byzantine, Mongolian, and Persian Empires.

9. Traditional Cooking Methods: The culture of gathering and sharing food in large groups is an integral part of Armenian society. This has led to traditional cooking methods like barbecuing on an open fire, baking lavash (thin bread) in clay ovens, and slow-cooking stews in clay pots.

In conclusion, various historical and cultural influences have shaped the local cuisine of Armenia, resulting in a diverse range of dishes with a unique mix of flavors and ingredients. These influences continue to play a role in modern Armenian cuisine as it evolves with changing tastes and preferences.

14. Is there a significant seafood culture in Armenia? If so, how is it reflected in local dishes?

Yes, there is a significant seafood culture in Armenia, despite it being a landlocked country. This is due to the surrounding countries such as Georgia and Iran also having a strong seafood culture.

Seafood, particularly fish, is commonly used in dishes such as kebabs and stews. One popular dish is called “ishkhanvar” which consists of pan-fried trout served with herbs and lemon juice. Additionally, shrimp and mussels are often used in rice dishes and soups.

In coastal regions like Dilijan or Sevan, freshwater fish like trout, carp, and catfish are common ingredients in local cuisine. Smoked fish is also popular and can be found in dishes such as smoked fish salad or served with traditional flatbread.

Overall, while meat dishes still dominate Armenian cuisine, seafood plays an important role in many local dishes and reflects the country’s diverse culinary influences.

15. Are there any regional specialties or unique dishes that can only be found in certain parts of Armenia?

Yes, there are several regional specialties and unique dishes that can only be found in certain parts of Armenia.

1) Khash is a traditional dish that originated in the eastern regions of Armenia, particularly in the Shirak, Lori, and Tavush provinces. It consists of boiled beef or lamb feet in a broth with garlic, salt, and other spices.

2) Dolma is a popular dish made of grape leaves stuffed with minced meat, rice, and herbs. It is most commonly found in the southern region of Syunik.

3) Odzbelek is a specialty from the Gegharkunik province in the central part of Armenia. It is a type of yogurt soup made with wheat grains and flavored with tarragon or sumac.

4) Gata is a sweet bread typically found in Tatev village in the southern Syunik region. It is made with layers of dough filled with butter, flour, sugar, and cinnamon.

5) Kakheti Borscht is a beetroot-based soup that originated from Kakheti village in the northern Lori region.

6) Ishkhan (Armenian Trout) is a freshwater fish only found in Lake Sevan and its surrounding areas such as Gegharkunik, Vayots Dzor, and Syunik. It is often grilled or fried and served with various side dishes.

7) Mante (Armenian dumplings) are traditionally prepared and eaten by Armenians living in Artsakh (Nagorno-Karabakh). They are small pieces of dough filled either with minced meat or pumpkin puree.

8) Khorovats (Armenian barbecue) comes from Tavush region but can be found all over Armenia. It consists of marinated pieces of meat (usually pork or lamb), skewered on sticks and cooked over an open flame.

9) Jengyalov Hac (flatbread with herbs) is a specialty bread found in the Syunik and Vayots Dzor regions. It is made by rolling out dough and stuffing it with various herbs, such as tarragon, parsley, and cilantro.

10) Sujukh is a traditional Armenian sweet similar to Turkish “sucuk”. It is typically found in the Ararat region and is made of stringed walnuts and grape juice syrup that is dried until it becomes chewy.

16. In general, is the cuisine in urban areas different from rural areas in Armenia?

The cuisine in urban areas tends to be more diverse and modernized, with influences from different cultures. In rural areas, the cuisine is more traditional and reliant on locally sourced ingredients. However, both urban and rural areas have a strong emphasis on fresh produce and seasonal dishes.

17. How do holidays and festivals influence the local cuisine of Armenia?

Holidays and festivals have a significant influence on the local cuisine of Armenia. Many Armenian dishes and ingredients are closely related to religious practices and cultural traditions, leading to unique variations in the cuisine during holidays and festivals.

During major religious holidays such as Christmas and Easter, traditional dishes like fish, lamb, and dolma (stuffed grape leaves) are commonly served. These dishes represent the abundance of nature and the importance of family gatherings during these occasions.

Other festivals, such as New Year’s celebrations, also heavily influence the local cuisine. The New Year table is filled with various symbolic dishes such as dried fruits for prosperity, grains for fertility, and pomegranates for good health. Special desserts like gata (sweet bread) and anoushabour (sweet pudding) are also prepared during this time.

Seasonal festivals also greatly impact the local cuisine in Armenia. During harvest season in autumn, dishes made from freshly harvested fruits and vegetables like pomegranates, walnuts, grapes, apricots, and pumpkins are commonly served. Similarly in winter, soups and stews made with preserved fruits and vegetables are popular.

Festivals celebrating specific foods or drinks also play a role in influencing Armenian cuisine. For example, the traditional food festival “Tolma” celebrates the dish by the same name which consists of stuffed grape leaves or cabbage leaves. Another festival called “Khorovats” celebrates grilled meat skewers which are a staple in Armenian cuisine.

Overall, holidays and festivals in Armenia greatly influence the local cuisine by showcasing traditional dishes that reflect cultural values and celebrate seasonal produce. They create a strong connection between food and culture, making Armenian cuisine unique and diverse.

18. Are there any dietary restrictions or customs to be aware of when dining out in Armenia?

There are a few dietary restrictions and customs to keep in mind when dining out in Armenia:

1. Pork is not commonly consumed: Due to its predominantly Christian population, the consumption of pork is not as widespread in Armenia as it is in other countries.

2. Dishes with meat: Many traditional Armenian dishes include meat, such as lamb, chicken, or beef. These may be served with rice, vegetables, or yogurt.

3. Lenten periods: During Lent, which occurs twice a year for several weeks each, many Armenians follow a stricter diet that excludes all animal products including meat, dairy and eggs.

4. Alcohol consumption: Many Armenians do not drink alcohol due to their religious beliefs. However, it is still acceptable to order alcoholic beverages at restaurants.

5. Bread as a staple: Bread holds an important place in Armenian cuisine and is often served as an accompaniment to meals.

6. Sharing food: It is common for dishes to be shared among diners rather than individual plates being served. This can also extend to paying for the bill, where one person may offer to pay for the entire meal.

7. Dietary restrictions: Some Armenians may have dietary restrictions due to health reasons or personal preferences. It is best to check before planning meals with others.

8. Vegetarian options: While many traditional Armenian dishes include meat, there are also a variety of vegetarian options available at most restaurants.

9. Use of fresh ingredients: Most Armenian dishes use fresh produce such as herbs and vegetables grown locally.

Overall, Armenians take pride in their cuisine and love sharing their food with others. With a little preparation and awareness of customs and dietary restrictions, dining out in Armenia can be a delightful experience.

19. Do locals have specific etiquette when it comes to eating meals together? If so, what should visitors know about it?

There are some general etiquette guidelines that locals may follow when eating meals together:

1. Washing hands: It’s common for locals to wash their hands before and after meals, especially if they will be eating with their hands.

2. Sharing food: It’s common to share dishes and food at the table, rather than everyone having their own plate. It’s also polite to offer others food from your plate.

3. Serving guests first: If you are a guest at someone’s home for a meal, it’s common for the host or other family members to serve you first before serving themselves.

4. Using utensils: In most situations, locals will eat using utensils like forks, spoons, and knives rather than their hands. However, certain traditional meals may be eaten with the hands.

5. Expressing gratitude: After finishing the meal, it’s customary to thank the host or cook for the meal and express how much you enjoyed it.

6. Not wasting food: Locals may not take more food than they can finish as wasting food is seen as disrespectful.

7. Avoiding discussing serious topics: Some people may prefer to avoid discussing controversial or sensitive topics during a meal as it can ruin the mood of the gathering.

Overall, visitors should try to follow local customs and show respect and appreciation towards their hosts’ customs when joining them for a meal.

20 .Can you recommend a restaurant that offers an authentic taste of traditional cuisine from Armenia?

One restaurant that offers authentic Armenian cuisine is Raffi’s Place in Glendale, California. They have an extensive menu featuring dishes such as dolma (stuffed grape leaves), kebabs, and traditional rice pilaf. Many of their recipes have been passed down through generations, offering a truly authentic taste of Armenian cuisine.