Armenian food is built on three foundations: fire, fermentation, and patience. The cuisine has evolved over 3,000 years, shaped by the seasons, the landscape and the Armenian diaspora's global spread.
Khorovats is the national dish — but "barbecue" doesn't quite capture it. Pork, beef and chicken are marinated overnight in onion, salt and pomegranate, then grilled over vine-wood embers in the open air. A proper khorovats feast can last several hours and involves the entire extended family.
Dolma comes in many forms: grape leaf rolls stuffed with minced lamb and rice, cabbage rolls in tomato broth, or hollowed-out peppers and tomatoes baked in a clay oven (tonir). The Ishkhanadzor valley in Syunik is famous for its wild grape leaves, prized by cooks across the country.
Lavash is UNESCO-listed for good reason. This paper-thin flatbread, baked on the walls of an underground clay oven, is at the centre of every meal. Watch it being made at any village bakery — the speed and skill involved are mesmerising.
Manti are tiny boat-shaped dumplings, pinched open at the top, filled with spiced lamb mince, baked until golden, and served in a yoghurt-and-garlic broth with dried sumac. A labour-intensive dish that is pure comfort food.
Street food to try: gata (sweet layered pastry), zhingyalov hats (flatbread stuffed with 20+ wild herbs, a speciality of Artsakh), and sujukh (walnut-stuffed grape-juice candy).
To drink: Armenian brandy (cognac) is world-famous — Ararat five-star is the baseline. Natural wines from the Areni-1 cave region (the world's oldest winery, dating to 6,100 years ago) are increasingly sought after globally. Tan, a chilled sour yoghurt drink, is the perfect summer thirst-quencher.