Contents

Introduction

Armenian cuisine is a rich tapestry woven with centuries of tradition, cultural influences, and locally sourced ingredients. Situated at the crossroads of Europe and Asia, Armenia has developed a unique culinary identity that reflects the flavors of the Silk Road, the Mediterranean, and the Caucasus. Each dish tells a story — of celebration, of resilience, and of the deep connection between Armenians and their land.

The foundation of Armenian cooking lies in fresh, natural ingredients. From sun-ripened fruits and vegetables to fragrant herbs and high-quality meats, Armenian dishes highlight the purity of flavors rather than overpowering them with excessive seasoning. Lavash, the iconic thin bread, is not just food but a symbol of hospitality and unity, so significant that it has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity.

Another hallmark of Armenian cuisine is its time-honored preparation methods. Many dishes require slow cooking, careful layering of flavors, and traditional preservation techniques. Whether it’s the meticulous process of making tolma (stuffed grape leaves), the patience needed to prepare harissa (a comforting wheat and meat porridge), or the communal nature of grilling khorovats (barbecue), Armenian cooking is an art passed down through generations.

This book, 77 Dishes from Armenia, is a tribute to the depth and diversity of Armenian gastronomy. It brings together recipes that have been cherished in Armenian households for centuries, spanning festive specialties, hearty stews, vibrant vegetarian dishes, and delectable desserts. Each recipe is accompanied by detailed instructions, historical anecdotes, and vivid images to guide you through the process of bringing these authentic flavors to your table.

Whether you are an experienced cook or a curious food enthusiast, this collection will introduce you to the essence of Armenian cuisine — its warmth, its richness, and its deep-rooted traditions. Prepare to embark on a culinary journey through Armenia, one delicious dish at a time.

Chapter 1: Traditional Festive Dishes

Tolma (Stuffed Grape Leaves)

Ingredients:

— 50—60 grape leaves (fresh or preserved)

— 1 lb ground beef or lamb

— 1 cup rice (washed and drained)

— 1 medium onion (finely chopped)

— 2 cloves garlic (minced)

— 1/2 cup fresh parsley (chopped)

— 1/2 cup fresh cilantro (chopped)

— 1/2 tsp black pepper

— 1/2 tsp salt

— 1/2 tsp paprika

— 1/4 tsp cumin

— 3 tbsp olive oil

— 1 cup water or broth (for cooking)

— 1 lemon (sliced, for garnish)

Instructions:

— Prepare the grape leaves: If using preserved leaves, rinse them in warm water to remove excess salt. If using fresh leaves, blanch them in boiling water for 2—3 minutes to soften.

— Make the filling: In a large bowl, combine ground meat, rice, onion, garlic, parsley, cilantro, black pepper, salt, paprika, and cumin. Mix well.

— Stuff the leaves: Lay a grape leaf flat, vein-side up. Place a teaspoon of filling near the stem end, fold in the sides, and roll tightly into a small cylinder.

— Arrange in pot: Layer the stuffed leaves in a heavy-bottomed pot, placing them seam-side down. Drizzle olive oil over the top.

— Cook: Add enough water or broth to cover the tolma. Place a plate over the rolls to prevent them from unrolling. Simmer on low heat for 45—60 minutes until rice is fully cooked.

— Serve: Let the tolma cool slightly before serving. Garnish with lemon slices and serve with garlic yogurt sauce.

Comment: Tolma is an integral part of Armenian cuisine and is often enjoyed as a main dish or appetizer. The flavors deepen over time, making it an excellent dish for preparing in advance. It is a favorite at family gatherings and cultural celebrations.

Useful Tips:

— Use fresh grape leaves when possible, as they provide better texture and flavor.

— To enhance the taste, add a little bit of melted butter to the cooking liquid.

— Serve with a side of garlic yogurt sauce to complement the rich flavors.

— If grape leaves are unavailable, cabbage leaves can be used as an alternative.

— Cooking tolma on low heat ensures even cooking and prevents the leaves from breaking apart.

Khash (Armenian Bone Broth Soup)

Ingredients:

— 4 lbs beef feet (cleaned and chopped)

— 1 gallon water

— 1 tbsp salt (or to taste)

— 1 head garlic (minced)

— Lavash bread (for serving)

— Vinegar (optional, for serving)

Instructions:

— Prepare the bones: Thoroughly clean the beef feet under running water, scrubbing off any impurities.

— Boil the broth: Place the beef feet in a large pot, add water, and bring to a boil. Reduce the heat to low and simmer for at least 6—8 hours, occasionally skimming off any foam or impurities that rise to the surface.

— Season: Once the broth is rich and gelatinous, add salt to taste. The soup is traditionally left unseasoned, allowing each person to add salt and garlic to their preference.

— Serve: Ladle the hot broth into bowls, and serve with minced garlic, lavash bread, and a splash of vinegar if desired.

Comment: Khash is more than just a meal; it is a social experience. It is often enjoyed in the early hours of the morning, accompanied by laughter, toasts, and camaraderie. The simplicity of the dish belies its deep-rooted cultural importance.

Useful Tips:

— The longer the broth simmers, the richer and more flavorful it becomes.

— Khash is best eaten piping hot, as it cools, the broth will solidify due to its high gelatin content.

— Khash is best eaten piping hot, as it cools, the broth will solidify due to its high gelatin content.

— Serve with plenty of fresh lavash for dipping.

— Adding crushed garlic and vinegar directly into your bowl enhances the taste and authenticity of the dish.

Ghapama (Stuffed Pumpkin with Dried Fruits

Ingredients:

— 1 medium-sized pumpkin (about 4—6 lbs)

— 1 cup rice (preferably long-grain or basmati)

— 1/2 cup dried apricots, chopped

— 1/2 cup dried raisins

— 1/2 cup dried figs, chopped

— 1/4 cup dried prunes, chopped

— 1/4 cup walnuts, chopped

— 1/4 cup almonds, chopped

— 1/4 cup honey

— 1 tsp cinnamon

— 1/2 tsp ground nutmeg

— 1/4 tsp ground cardamom

— 2 tbsp butter (for greasing and adding richness)

— Salt to taste

— 1 1/2 cups water or fruit juice (optional for extra flavor)

Instructions:

— Preheat your oven to 350°F (175°C).

— Carefully slice off the top of the pumpkin and scoop out the seeds and fibrous strands. Be careful not to pierce the skin too much.

— In a medium saucepan, cook the rice according to the package instructions. Once done, fluff with a fork.

— In a large bowl, combine the cooked rice, dried apricots, raisins, figs, prunes, walnuts, almonds, honey, cinnamon, nutmeg, and cardamom. Stir well to ensure that everything is evenly mixed.

— Stuff the pumpkin with the rice and dried fruit mixture, pressing it down gently to fill it as much as possible. If desired, you can add a little water or fruit juice to the stuffing to enhance the flavor.

— Place the stuffed pumpkin in a baking dish. Add a couple of tablespoons of butter on top of the pumpkin for extra flavor and moisture

— Cover the pumpkin with foil and bake in the preheated oven for about 1 to 1.5 hours, oruntil the pumpkin is tender when pierced with a fork.

— Remove the foil during the last 10—15 minutes of baking to allow the top to caramelize slightly.

— Let the pumpkin rest for a few minutes before serving.

What makes it special:

Ghapama is a symbol of hospitality and celebration in Armenian culture. The sweetness of the dried fruits paired with the mild flavor of the pumpkin creates a ha