Get ready to taste the rich flavors and aromas of Armenia with these 18 mouthwatering recipes! From hearty stews and soups to savory pastries and sweet treats, this collection showcases the best of Armenian cuisine. Whether you’re a foodie looking to explore new flavors or simply want to connect with your heritage, these authentic recipes are sure to delight.
In this article, we’ll take you on a culinary journey through Armenia, introducing you to classic dishes like Armenian Lavash Bread, stuffed eggplant Imam Bayildi, and lentil soup Vospov Kufte. You’ll also discover modern twists on traditional favorites, such as grilled kebabs and walnut-stuffed grape leaves.
From the comfort of your own kitchen, you can experience the warmth and hospitality that is at the heart of Armenian culture. So let’s get started, shall we? In this article, we’ll dive into each recipe in detail, providing step-by-step instructions and helpful tips to ensure a delicious outcome.
Armenian Lavash Bread
A classic Armenian staple, lavash bread is a thin, crispy flatbread that’s perfect for snacking or serving with your favorite dips and spreads. This simple recipe yields a deliciously authentic result.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1 tablespoon vegetable oil
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to the dry ingredients and mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into 6-8 equal pieces.
5. Roll out each piece into a thin circle, about 1/16 inch thick.
6. Brush the edges with vegetable oil.
7. Heat a non-stick skillet or tava over medium-high heat.
8. Cook the lavash bread for 30-45 seconds on each side, until crispy and golden.
Cooking Time: 2-3 minutes per batch
Armenian Stuffed Eggplant (Imam Bayildi)
This classic Armenian dish is a flavorful and aromatic delight, perfect for a warm evening or special occasion. By filling tender eggplants with a rich mixture of onions, garlic, tomatoes, and spices, you’ll be treating your taste buds to a culinary journey through the Caucasus.
Ingredients:
– 4 large eggplants
– 2 medium onions, finely chopped
– 3 cloves of garlic, minced
– 1 can of crushed tomatoes (14 oz)
– 1 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stuff each eggplant half with the onion mixture, followed by a spoonful of crushed tomatoes and a sprinkle of paprika.
6. Place the stuffed eggplants in a baking dish and bake for 45-50 minutes, or until the eggplants are tender and the filling is heated through.
Cooking Time: 45-50 minutes
Armenian Lentil Soup (Vospov Kufte)
This hearty and comforting soup is a staple of Armenian cuisine, made with red lentils, vegetables, and aromatic spices. Vospov Kufte is often served as a main course or as a side dish.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onions, garlic, carrots, and celery in a little water until tender.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Armenian Cheese Borek (Beoreg)
A classic Armenian pastry filled with a blend of creamy cheeses, the Beoreg is a delightful snack or light meal. This recipe yields 8-10 boreks.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup crumbled feta cheese
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together feta, ricotta, and Parmesan cheese.
4. Brush a sheet of phyllo with olive oil.
5. Place a spoonful of the cheese mixture onto the phyllo, leaving a 1-inch border around it.
6. Fold the 1-inch border over the filling to form a triangle or rectangle shape.
7. Repeat steps 4-6 until all dough and filling are used up.
8. Brush tops with beaten egg and sprinkle with salt and pepper.
9. Bake for 20-25 minutes, or until golden brown.
Armenian Grilled Kebabs (Khorovats)
Experience the bold flavors of Armenian cuisine with these mouthwatering grilled kebabs, perfect for a quick and delicious meal or as an appetizer.
Ingredients:
– 1 pound beef (or lamb), cut into 1-inch cubes
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, combine beef cubes, garlic, parsley, lemon juice, paprika, salt, and pepper. Mix well.
2. Thread the meat mixture onto the prepared skewers, leaving a small space between each piece.
3. Preheat grill to medium-high heat. Brush the grates with water to prevent sticking.
4. Grill kebabs for 8-10 minutes per side, or until cooked through and slightly charred.
5. Serve hot with your choice of sides, such as pita bread, rice, or vegetables.
Cooking Time: 16-20 minutes
Armenian Apricot Soup (Chaghokhabel)
A comforting and flavorful soup originating from Armenia, Chaghokhabel is a perfect blend of sweet apricots, savory spices, and creamy yogurt. This traditional recipe has been passed down through generations, warming hearts and bellies alike.
Ingredients:
– 1 cup dried apricots
– 4 cups chicken broth
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil
– 1 cup plain yogurt
– Fresh parsley, chopped (optional)
Instructions:
1. Soak apricots in hot water for 30 minutes. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add broth, cinnamon, cardamom, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add apricots and simmer for an additional 15 minutes or until they rehydrate.
5. Stir in yogurt and remove from heat.
6. Serve warm or chilled, garnished with parsley if desired.
Cooking Time: 35-40 minutes
Armenian Walnut Stuffed Grape Leaves (Yalanchi)
A traditional Armenian dish, Yalanchi is a flavorful and nutritious appetizer or snack that combines the natural sweetness of grape leaves with the richness of walnuts. This recipe yields 20-25 stuffed grape leaves.
Ingredients:
– 1 package of grape leaves (fresh or jarred)
– 1 cup of cooked rice
– 1/2 cup of chopped walnuts
– 1/4 cup of chopped fresh parsley
– 2 tablespoons of olive oil
– 1 onion, finely chopped
– 1 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 tablespoon of lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, walnuts, parsley, olive oil, onion, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the walnut mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. Place stuffed grape leaves seam-side down in a baking dish. Pour lemon juice over the top.
6. Bake for 20-25 minutes or until grape leaves are tender.
Cooking Time: 20-25 minutes
Armenian Bulgur Pilaf (Itch)
This hearty pilaf is a staple in Armenian cuisine, made with bulgur wheat, aromatic spices, and flavorful vegetables. Serve it as a main course or side dish for a delicious and comforting meal.
Ingredients:
– 1 cup bulgur wheat
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as peas, carrots, corn)
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 3 cups water
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables, cumin, paprika, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally.
5. Add the bulgur wheat and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the bulgur is tender.
6. Fluff the pilaf with a fork and garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Armenian Yogurt Soup (Sarnapour)
This creamy and comforting soup is a staple of Armenian cuisine, made with yogurt, vegetables, and aromatic spices.
Ingredients:
– 1 cup plain yogurt
– 2 cups vegetable broth
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1 medium celery stalk, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in the yogurt and cook for an additional 5-7 minutes or until heated through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley or dill if desired.
Cooking Time: 25-30 minutes
Armenian Lamb Stew (Tas Kebap)
A hearty and flavorful stew originating from Armenia, Tas Kebap is a perfect dish for a cold winter’s night. This recipe combines tender lamb with aromatic spices and fresh herbs to create a rich and comforting meal.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch cubes
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cinnamon
– Salt and black pepper to taste
– 2 tablespoons olive oil
– 2 cups beef broth
– 1 cup water
– Fresh parsley and dill, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onions to the pot and cook until softened, about 3-4 minutes.
4. Add the garlic, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Cook for 1 minute.
5. Add the lamb back into the pot along with the broth and water. Bring to a boil, then reduce heat and simmer for 2 hours or until the lamb is tender.
Cooking Time: 2 hours
Armenian Spinach Pie (Borek)
Armenian Spinach Pie (Borek) Recipe
This traditional Armenian dish is a flavorful and savory pie filled with spinach, onions, and feta cheese, wrapped in layers of flaky phyllo dough. It’s perfect for a delicious snack or light meal.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 bunch of fresh spinach, chopped
– 1 medium onion, finely chopped
– 1/2 cup crumbled feta cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine spinach, onion, and feta cheese.
3. In a separate bowl, whisk together the beaten egg and a pinch of salt and pepper.
4. Layer the phyllo dough in a baking dish, brushing each layer with olive oil.
5. Place the spinach mixture on top of the phyllo layers, leaving a 1-inch border around the edges.
6. Fold the phyllo edges over the filling to form a crust.
7. Brush the top with the egg wash and sprinkle with salt and pepper.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Armenian Rice Pudding (Gata)
A creamy and comforting dessert from Armenia, Gata is a traditional rice pudding flavored with cinnamon and sugar. This recipe serves 4-6 people.
Ingredients:
– 1 cup cooked white rice (preferably day-old rice)
– 3 cups whole milk
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a medium saucepan, combine the cooked rice, milk, sugar, cinnamon, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 18-20 minutes, or until the pudding has thickened and the rice is fully coated in the creamy mixture.
4. Remove from heat and stir in the melted butter.
5. Let cool to room temperature before serving.
Cooking Time: 20 minutes
Armenian Stuffed Peppers (Biber Dolma)
Savor the flavors of Armenia with this classic stuffed pepper recipe, where tender bell peppers are filled with a savory mixture of rice, meat, and spices.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 tsp paprika
– 1/2 tsp cumin
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces.
4. Add the chopped onion, garlic, paprika, cumin, salt, and pepper to the skillet. Cook until the onion is translucent.
5. Stir in cooked rice and olive oil. Stuff each pepper with the meat mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Armenian Chickpea Stew (Nohut)
This hearty stew is a staple of Armenian cuisine, made with chickpeas, vegetables, and aromatic spices. It’s perfect for a cozy dinner or as a comforting side dish.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add bell pepper and cook for an additional 2-3 minutes.
3. Stir in cumin, paprika, salt, and black pepper. Cook for 1 minute.
4. Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the chickpeas are tender.
Cooking Time: 40-50 minutes
Armenian Honey Cake (Paklava)
A traditional Armenian dessert, Paklava is a sweet and sticky honey cake that’s perfect for special occasions or as a snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/4 teaspoon ground cardamom
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tablespoon honey
– 1 teaspoon rose water (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add melted butter, eggs, and honey. Mix until smooth.
4. If using rose water, add it and mix well.
5. Pour batter into prepared baking dish.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Remove from oven and let cool completely.
Cooking Time: 35-40 minutes
Armenian Tomato Cucumber Salad (Jajukh)
This refreshing salad is a staple of Armenian cuisine, perfect for hot summer days. With its simplicity and flavor combination, it’s no wonder why Jajukh has remained a beloved dish in Armenian households.
Ingredients:
– 4 large tomatoes, diced
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup red onion, finely chopped
– 1/4 cup parsley, chopped
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced tomatoes, cucumber slices, red onion, parsley, and garlic.
2. Squeeze lemon juice over the mixture and toss gently.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: 10 minutes
Armenian Potato Patties (Kufteh)
A traditional Armenian dish, Kufteh is a flavorful and crispy potato patty that’s perfect as an appetizer or side dish. This recipe yields 8-10 patties.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 onion, finely chopped
– 1/2 cup all-purpose flour
– 1 egg, beaten
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine the grated potatoes, chopped onion, flour, egg, salt, and pepper. Mix well.
2. Divide the mixture into 8-10 portions and shape each portion into a patty.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the patties for 3-4 minutes on each side, or until they’re golden brown and crispy.
5. Remove the patties from the oil with a slotted spoon and drain excess oil on paper towels.
6. Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Armenian Herbed Meatballs (Kyufta)
Experience the rich flavors of Armenian cuisine with these savory meatballs infused with aromatic herbs.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 egg
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, parsley, dill, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Add the egg and mix until the meat is fully incorporated.
4. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the meatballs and gently roll them around to coat evenly.
6. Bake for 18-20 minutes or until cooked through.
Cooking Time: 18-20 minutes
Summary
Indulge in the rich flavors of Armenian cuisine with these 18 authentic recipes. From savory dishes like Imam Bayildi, a stuffed eggplant delight, and Tas Kebap, a hearty lamb stew, to sweet treats like Paklava, a honey cake dessert, this collection has something for everyone. Explore traditional favorites like Lavash Bread, Bulgur Pilaf, and Yogurt Soup, or try innovative recipes like Walnut Stuffed Grape Leaves and Spinach Pie. With these flavorful Armenian recipes, you’ll transport your taste buds to the land of ancient spices and warm hospitality.