Traditional Yerevan Food
Cuisine is an integral part of any local culture, and no trip to Yerevan is complete without tasting the traditional Yerevan food. This directory offers information about the traditional dishes and drinks available in Yerevan to help visitors better understand the local food culture and make an informed decision when trying them.
- Bastirma: highly seasoned cured beef.
- Byorek (boereg): Armenian fried pelmeni.
- Chechil (tel banir): braided and pickled string cheese.
- Chee kufta: (khema) small raw meat patties.
- Eggplant caviar: a dipping sauce made with mashed roast eggplant, tomatoes, onions, peppers, and spices.
- Lahmajoun: a thin-crust pizza with a topping of ground meat.
- Lavash: thin wheat bread.
- Mezze: traditional appetizer.
- Phyllo: traditional pastries.
- Topig: stuffing made with chick peas, onions, walnuts, currants, tahini, and spices.
- Arganak (արգանակ, arganak): chicken soup with meatballs.
- Blghourapour (բլղուրապուր, blġurapur): a sweet soup made of hulled wheat cooked in grape juice.
- Bozbash (բոզբաշ, bozbaš): made of lamb and vegetables.
- Brndzapour (բրնձապուր, brnjapur): rice and potato soup.
- Dzavarapour (ձավարապուր, javarapur): made of hulled wheat, potatoes, tomato puree.
- Flol: beef soup with spinach leaves and small dumplings.
- Harissa (հարիսա, harisa, also known as ճիտապուր): ground wheat and chicken soup.
- Katnapour (կաթնապուր, kat’napur): sweet milk rice soup.
- Kiufta soup: made with large balls of strained boiled meat (kiufta) and greens.
- Kololik (կոլոլիկ, kololik): mutton soup made with dumplings, rice and beaten eggs.
- Krchik: made from sauerkraut, hulled wheat, potatoes, and tomato puree.
- Mantapour (մանթապուր, mantʿapur): beef soup with manti.
- Matsnaprtosh (մածնաբրդոշ, maçnabrdoš): cold milk-based refreshment soup similar to okroshka.
- Putuk (պուտուկ, putuk): mutton soup made with peas, potatoes, leeks, and tomato puree.
- Sarnapour (սառնապուր, saṙnapur): pea soup with rice, beets and yogurt.
- Snkapur (սնկապուր, snkapur): mushroom soup.
- Tarkhana (թարխանա, t’arxana): flour and yogurt soup.
- Vospapour (ոսպապուր, ospapur): lentil soup with dried fruits and ground walnuts.
- Pekhapour (mustache soup): rich broth made from chick peas and lentils.
- Eetch: cracked wheat salad, similar to Tabbouleh.
- Lentil: made with brown lentils, tomatoes, onions.
- Baskyrtat: thin strips of boiled beef cooked with walnuts,coriander and matsun.
- Borani: chicken with aubergines and matsun.
- Dolma: grape leaves stuffed with meat and rice.
- Fasulya (fassoulia): stew made with green beans, lamb and tomato broth.
- Ghapama (ղափամա, ġap’ama): pumpkin stew.
- Gharsi khorovats: grilled meat rolled up in lavash bread.
- Kchuch (կճուճ kč̣uč̣): a casserole of mixed vegetables with pieces of meat or fish on top, baked and served in a clay pot.
- Khorovats (or khorovadz), (kebab): barbeque or grilled meat.
- Kyufta: meat balls.
- Tjvjik (տժվժիկ, tžvžik): a dish of fried liver and kidneys with onions.
- Alani (ալանի, alani): pitted dried peaches stuffed with ground walnuts and sugar.
- Anoushabour (անուշապուր, anušapur): pudding made with dried fruits, barley, almonds or walnuts.
- Bastegh or pastegh (պաստեղ, pasteġ): homemade fruit leather.
- Kadaif (ghataif): shredded dough with cream, cheese, or chopped walnut filling, soaked with sugar syrup.
- Pakhlava: delicious puff honey cookie with a thick nut stuffing.
- T'tu lavash (թթու լավաշ, t’t’u lavaš): thin roll-up sheets of sour plum puree.
- Armenian coffee (սուրճ): strong black coffee.
- Kefir (կեֆիր): a fermented milk drink.
- Jermuk (Ջերմուկ J̌ermuk): a brand of mineral water.
- Kvass (կվաս): a fermented beverage made from black or regular rye bread.
- Tahn (թան, t’an): a sour milk drink made of yogurt and water.
- Tarkhun soda (թարխուն t’arxun): tarragon flavored sparkling drink.
- Oghi (օղի, òġi): Armenian vodka distilled from fruit.
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