18 Delicious Armenian Recipes Traditional

Discover the rich flavors of Armenia with our roundup of 18 traditional recipes that promise to bring warmth and excitement to your kitchen. From hearty stews to delicate pastries, each dish is a testament to Armenia’s culinary heritage, perfect for home cooks looking to explore new tastes. Dive into these delicious creations and let your next meal be an adventure in every bite!

Armenian Lavash Bread

Snag this Armenian Lavash Bread recipe for your next gathering—it’s thin, flexible, and utterly addictive.

Ingredients

• 3 cups all-purpose flour, sifted for lightness
• 1 tsp fine sea salt, for a subtle crunch
• 1 cup warm water (110°F), to activate the dough
• 1 tbsp rich extra virgin olive oil, for a silky texture

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt.
2. Gradually add the warm water and rich extra virgin olive oil, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it doesn’t tear, it’s ready.
4. Divide the dough into 8 equal pieces, rolling each into a ball. Cover with a damp cloth and let rest for 30 minutes. Tip: This rest period is crucial for gluten relaxation, making the dough easier to roll out.
5. Preheat a cast iron skillet over medium-high heat (about 400°F).
6. On a lightly floured surface, roll each ball into a thin, 10-inch circle. Tip: For extra thin lavash, use a rolling pin and apply even pressure.
7. Cook each circle in the skillet for 1-2 minutes per side, until bubbles form and the bread is lightly charred.

Armenian Lavash Bread boasts a delicate crispness with a slight chew, perfect for wrapping around kebabs or dipping into hummus. Try tearing it fresh off the skillet and sprinkling with za’atar for an herby twist.

Armenian Stuffed Eggplant (Imam Bayildi)

Yield to the allure of Armenian Stuffed Eggplant (Imam Bayildi), where tender eggplants cradle a spiced, tomato-rich filling. This dish is a flavor bomb waiting to explode in your mouth.

Ingredients

• 2 large, firm eggplants
• 1/4 cup rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 ripe tomatoes, diced
• 1/2 cup fresh parsley, finely chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste
• 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch border. Brush the insides with olive oil and place on a baking sheet.
3. In a skillet, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until golden, about 5 minutes.
4. Stir in the tomatoes, parsley, cumin, paprika, and salt. Cook for another 5 minutes until the tomatoes soften.
5. Fill each eggplant half with the tomato mixture. Pour water around the eggplants in the baking sheet.
6. Bake for 35-40 minutes, until the eggplants are tender and the tops are slightly caramelized.
7. Let cool for 5 minutes before serving. Tip: The filling should be moist but not watery; if it’s too dry, add a splash of water before baking.

Out of the oven, the eggplants are meltingly soft, with a filling that’s fragrant and deeply savory. Serve with a dollop of yogurt or a sprinkle of fresh herbs for an extra touch of brightness.

Armenian Lentil Soup

Never underestimate the power of a bowl of Armenian Lentil Soup—packed with earthy flavors and a comforting warmth that hugs your soul.

Ingredients

• 1 cup dried brown lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp finely ground black pepper
• 1 bay leaf
• 1 tbsp fresh lemon juice
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery. Sauté for 5 minutes, until the vegetables soften.
3. Stir in the lentils, cumin, smoked paprika, black pepper, and bay leaf. Cook for 1 minute to toast the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
5. Remove the bay leaf. Stir in the lemon juice and salt to taste. Tip: The lemon juice brightens the flavors—don’t skip it!
6. Using an immersion blender, lightly puree the soup for a creamier texture, leaving some chunks for bite. Tip: For a smoother soup, blend longer.
7. Ladle into bowls and garnish with fresh parsley. Tip: A drizzle of olive oil on top adds a luxurious finish.

Rich in texture and bursting with smoky, earthy flavors, this soup is a bowl of comfort. Serve with crusty bread for dipping or a side of tangy yogurt for contrast.

Armenian Rice Pilaf with Vermicelli

Zesty and aromatic, this Armenian Rice Pilaf with Vermicelli transforms simple ingredients into a dish that’s both comforting and exotic. **Toast** the vermicelli to golden perfection, then let the rice soak up all that savory goodness.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1/2 cup broken vermicelli noodles, toasted to a deep golden hue
• 2 tbsp rich unsalted butter, melted to a liquid gold
• 2 cups homemade chicken stock, simmering and fragrant
• 1/2 tsp fine sea salt, for that perfect seasoning balance
• 1/4 tsp freshly ground black pepper, adding a subtle kick

Instructions

1. **Melt** the butter in a medium saucepan over medium heat until it’s fully liquid and just starting to bubble.
2. **Add** the vermicelli to the butter, stirring constantly until it turns a deep golden brown, about 3 minutes. Watch closely to prevent burning.
3. **Stir** in the rinsed rice, coating each grain with the buttery vermicelli mixture, for about 1 minute.
4. **Pour** in the hot chicken stock, then add the salt and pepper. Bring to a boil, then immediately reduce to a low simmer.
5. **Cover** the saucepan with a tight-fitting lid and cook for 18 minutes. Do not peek to ensure perfect steam buildup.
6. **Remove** from heat and let it sit, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy.
7. **Fluff** the pilaf with a fork before serving to separate the grains and release any trapped steam.

The pilaf emerges **fluffy** with a nutty aroma from the toasted vermicelli, each grain distinct yet tender. Serve it alongside grilled meats or fold in some toasted almonds for an extra crunch.

Armenian Stuffed Grape Leaves (Dolma)

Transform your meal prep into a flavor-packed adventure with these Armenian Stuffed Grape Leaves. Tightly rolled bundles of joy, dolma is a bite-sized testament to the magic of simple ingredients.

Ingredients

• 1 jar (16 oz) grape leaves, briny and tender
• 1 cup uncooked white rice, fluffy and aromatic
• 1 lb ground lamb, rich and savory
• 1/4 cup fresh dill, finely chopped and fragrant
• 1/4 cup fresh mint, finely chopped and vibrant
• 1/4 cup rich extra virgin olive oil
• 1 tbsp finely ground black pepper
• 1 tsp sea salt, coarse and mineral-rich
• 1 large onion, finely diced and sweet
• 2 cups homemade chicken stock, warm and golden
• 1 lemon, juiced and zesty

Instructions

1. Rinse the grape leaves under cold water to remove excess brine, then pat dry with a clean towel.
2. In a large bowl, mix the rice, ground lamb, dill, mint, olive oil, black pepper, sea salt, and onion until well combined.
3. Place a grape leaf flat on a clean surface, shiny side down. Spoon 1 tbsp of the filling near the stem end.
4. Fold the sides over the filling, then roll tightly from the stem end to the tip, ensuring no filling escapes.
5. Arrange the rolled dolma snugly in a heavy-bottomed pot, seam side down, in a single layer.
6. Pour the warm chicken stock and lemon juice over the dolma, just enough to cover them.
7. Place a heat-proof plate on top of the dolma to keep them submerged during cooking.
8. Cover the pot and simmer on low heat for 45 minutes, until the rice is tender and the leaves are pliable.
9. Let the dolma rest for 10 minutes off the heat before serving to allow the flavors to meld.

Velvety grape leaves give way to a spiced, herby filling that’s both comforting and exotic. Serve these gems warm with a dollop of garlic yogurt or chill for a refreshing picnic treat.

Armenian Beef and Lamb Kebabs

You haven’t lived until you’ve sunk your teeth into these Armenian Beef and Lamb Kebabs. **Marinated** to perfection and **grilled** to smoky bliss, they’re a game-changer for your BBQ repertoire.

Ingredients

• 1 lb **grass-fed beef cubes**, cut into 1-inch pieces
• 1 lb **tender lamb shoulder**, cut into 1-inch pieces
• 1/4 cup **rich extra virgin olive oil**
• 3 tbsp **fresh lemon juice**, squeezed from ripe lemons
• 2 tbsp **aromatic ground cumin**
• 1 tbsp **sweet paprika**
• 2 tsp **finely ground black pepper**
• 1 tsp **sea salt flakes**
• 4 **garlic cloves**, minced to a paste
• 1/2 cup **fresh parsley**, finely chopped
• 1 **medium onion**, thinly sliced

Instructions

1. In a large bowl, **combine** olive oil, lemon juice, cumin, paprika, black pepper, sea salt, and minced garlic to create the marinade.
2. **Add** beef and lamb cubes to the marinade, ensuring each piece is **thoroughly coated**. Cover and **refrigerate** for at least 4 hours, preferably overnight for deeper flavor.
3. **Preheat** your grill to medium-high heat (about 375°F) before skewering the meat to ensure even cooking.
4. **Thread** the marinated meat onto skewers, alternating with slices of onion for added flavor and moisture.
5. **Grill** kebabs for 10-12 minutes, turning every 3 minutes for a perfect char on all sides. Tip: Don’t overcrowd the skewers to ensure each piece cooks evenly.
6. **Remove** from grill and let rest for 5 minutes; this allows the juices to redistribute, making the meat even more tender.
7. **Garnish** with fresh parsley before serving to add a burst of color and freshness.

Flavor-packed and juicy, these kebabs boast a smoky exterior with a tender, melt-in-your-mouth interior. **Serve** them over a bed of fluffy couscous or wrapped in warm pita with a dollop of garlic yogurt sauce for an unforgettable meal.

Armenian Apricot Chicken

Craving a dish that’s sweet, savory, and downright addictive? This Armenian Apricot Chicken is your ticket to flavor town—juicy chicken meets sticky apricot glaze for a meal that’ll have everyone begging for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (plump and juicy)
• 1 cup dried apricots (plump, sulfite-free)
• 1/2 cup honey (raw, golden)
• 1/4 cup soy sauce (rich, low-sodium)
• 2 tbsp olive oil (extra virgin, fruity)
• 3 garlic cloves (freshly minced)
• 1 tsp ground cumin (aromatic)
• 1/2 tsp smoked paprika (deep, earthy)
• 1/4 tsp cayenne pepper (just a kick)
• 1/2 cup chicken broth (homestyle, unsalted)
• Fresh cilantro (bright, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Season chicken thighs with cumin, smoked paprika, and cayenne, then sear for 3 minutes per side until golden. Tip: Don’t crowd the pan for a perfect sear.
4. Remove chicken and set aside. In the same skillet, sauté garlic for 30 seconds until fragrant.
5. Add apricots, honey, soy sauce, and chicken broth, stirring to combine. Bring to a simmer.
6. Return chicken to the skillet, spooning sauce over the top. Tip: Baste the chicken for extra flavor.
7. Transfer skillet to the oven and bake for 25 minutes, until chicken is cooked through. Tip: Check doneness with a meat thermometer—165°F is perfect.
8. Garnish with fresh cilantro before serving.

Outrageously tender chicken with a glaze that’s sticky, sweet, and slightly spicy. Serve over fluffy rice or with warm flatbread to soak up every last drop of that apricot goodness.

Armenian Yogurt and Cucumber Soup (Tahn)

Refresh your summer with this cool, creamy Armenian Yogurt and Cucumber Soup. It’s a breeze to whip up and packs a punch of flavor.

Ingredients

• 2 cups thick, creamy plain yogurt
• 1 large cucumber, peeled and finely diced
• 1/4 cup fresh dill, finely chopped
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup ice-cold water
• 1 clove garlic, minced

Instructions

1. In a large mixing bowl, whisk the yogurt until smooth and lump-free.
2. Add the finely diced cucumber and minced garlic to the yogurt, stirring gently to combine.
3. Pour in the ice-cold water gradually, mixing continuously to achieve a smooth consistency.
4. Drizzle the extra virgin olive oil into the mixture, followed by the finely ground black pepper and sea salt. Stir well.
5. Fold in the freshly chopped dill, reserving a pinch for garnish.
6. Chill the soup in the refrigerator for at least 2 hours to let the flavors meld together beautifully.
7. Before serving, give the soup a quick stir and adjust the seasoning if necessary.
8. Garnish with the reserved dill and a drizzle of olive oil for an extra touch of elegance.

Makes for a silky, refreshing soup with a tangy kick from the yogurt and a crisp bite from the cucumber. Serve it in chilled bowls for the ultimate summer refreshment or pair with warm pita bread for a contrast in temperatures.

Armenian Cheese Borek

Bold flavors meet flaky perfection in this Armenian Cheese Borek. **Layer up** with buttery phyllo and a tangy cheese filling for a snack that’s **unapologetically addictive**.

Ingredients

• 1 package (16 oz) frozen phyllo dough, thawed to room temperature
• 1 cup unsalted butter, melted to a golden hue
• 2 cups feta cheese, crumbled into small, salty bits
• 1 cup ricotta cheese, creamy and smooth
• 2 farm-fresh eggs, lightly beaten
• 1/4 cup fresh parsley, finely chopped for a herby punch
• 1/2 tsp finely ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a perfectly crisp borek.
2. In a mixing bowl, combine feta, ricotta, eggs, parsley, and black pepper. **Mix until homogenous**—no streaks should remain.
3. Unroll the phyllo dough on a clean surface. **Keep it covered** with a damp towel to prevent drying out.
4. Place one sheet of phyllo on your work surface. **Brush lightly** with melted butter, then layer another sheet on top. Repeat for 5 layers.
5. Spread 1/2 cup of the cheese mixture along the long edge of the phyllo stack. **Roll tightly** into a log, then coil into a spiral.
6. Transfer the spiral to a buttered baking sheet. **Repeat** with remaining phyllo and filling.
7. Brush the tops of the boreks with remaining butter for a golden finish.
8. Bake for 25-30 minutes, or until the phyllo is **deep golden and crisp**.
9. Let cool for 5 minutes before serving to allow the filling to set.

Crispy on the outside, creamy on the inside—this borek is a textural dream. **Serve warm** with a drizzle of honey for a sweet-savory twist that’ll have everyone reaching for seconds.

Armenian Red Pepper and Walnut Spread (Muhammara)

Transform your snack game with this smoky, sweet, and nutty Armenian Red Pepper and Walnut Spread. **Blend** bold flavors into a dip that’s as versatile as it is vibrant.

Ingredients

• 2 large red bell peppers, roasted until charred and smoky
• 1 cup walnuts, toasted to golden perfection
• 1/4 cup rich extra virgin olive oil
• 2 tbsp pomegranate molasses, tangy and sweet
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• 1 garlic clove, minced finely for pungent depth
• 1/2 tsp sea salt, to enhance all flavors
• 1/2 cup breadcrumbs, for the perfect thick consistency

Instructions

1. **Preheat** your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 30 minutes, turning occasionally, until skins are charred.
2. **Transfer** the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling a breeze.
3. **While** the peppers cool, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring constantly, until golden and fragrant.
4. **Peel** the peppers, remove seeds and stems, then roughly chop.
5. **Combine** peppers, walnuts, olive oil, pomegranate molasses, cumin, red pepper flakes, garlic, and salt in a food processor.
6. **Pulse** until the mixture is mostly smooth but still has some texture. Tip: Scrape down the sides to ensure even blending.
7. **Add** breadcrumbs and pulse again until the spread reaches your desired consistency. Tip: For a thinner spread, add a tablespoon of water.
8. **Taste** and adjust seasoning if needed. Tip: A dash more pomegranate molasses can brighten the flavors.

**Perfect** for spreading on crusty bread or as a bold accompaniment to grilled meats. The muhammara’s creamy texture and complex flavor profile make it a standout at any gathering.

Armenian Spinach and Cheese Pie (Borek)

Let’s dive into the flaky, cheesy goodness of Armenian Spinach and Cheese Pie. This borek is a game-changer for brunch or snack time—packed with vibrant flavors and ready in a snap.

Ingredients

• 2 cups fresh spinach, roughly chopped for a pop of color
• 1 cup feta cheese, crumbled for tangy bites
• 1/2 cup ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh and golden
• 1/4 cup rich extra virgin olive oil
• 1 package phyllo dough, thawed and delicate
• 1 tsp finely ground black pepper for a subtle kick
• 1/2 tsp sea salt, to enhance all flavors

Instructions

1. Preheat your oven to 375°F—ensure it’s hot for that perfect crisp.
2. In a bowl, mix spinach, feta, ricotta, egg, olive oil, pepper, and salt until well combined. Tip: Squeeze spinach dry to avoid a soggy pie.
3. Layer 5 phyllo sheets in a greased baking dish, brushing each with olive oil. Tip: Keep unused phyllo covered to prevent drying.
4. Spread the spinach-cheese mix evenly over the phyllo.
5. Top with 5 more phyllo sheets, oiling each layer. Tip: Tuck edges in for a neat finish.
6. Bake for 30 minutes or until golden and crisp on top.

Now, relish the contrast of crispy phyllo against the creamy, savory filling. Serve warm with a drizzle of honey for a sweet-savory twist or alongside a crisp salad for a light meal.

Armenian Honey Cake

Bold flavors meet sweet tradition in this Armenian Honey Cake—**moist**, **layered**, and **unforgettably rich**. Perfect for those who dare to indulge.

Ingredients

• 3 cups all-purpose flour, sifted for lightness
• 1 cup pure, golden honey
• 1 cup granulated sugar, for a crisp sweetness
• 4 large farm-fresh eggs, at room temperature
• 1 tsp baking soda, to lift the layers
• 1 tbsp apple cider vinegar, for a subtle tang
• 1 cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract, for aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the sifted flour and baking soda to ensure even distribution.
3. In another bowl, beat the eggs and granulated sugar on high speed until pale and fluffy, about 5 minutes. This incorporates air for a lighter cake.
4. Gradually drizzle in the melted butter while continuing to beat, followed by the honey, vanilla extract, and apple cider vinegar. Mix until fully combined.
5. Fold the dry ingredients into the wet mixture in three additions, using a spatula to maintain the batter’s airiness.
6. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms.

Outrageously tender with a sticky-sweet crust, this cake shines when served with a dollop of whipped cream or a drizzle of extra honey. Each bite is a **textural dream**—soft, dense, and utterly decadent.

Armenian Stuffed Bell Peppers

Just when you thought bell peppers couldn’t get any better, here comes the Armenian twist—stuffed to the brim with a hearty, spiced filling that’s a total game-changer.

Ingredients

• 4 large, vibrant red bell peppers, tops cut and seeds removed
• 1 lb lean ground beef, preferably 90/10 for optimal juiciness
• 1 cup cooked long-grain white rice, fluffy and slightly sticky
• 1 medium yellow onion, finely diced for a sweet crunch
• 2 cloves garlic, minced to release its pungent aroma
• 1 tbsp rich extra virgin olive oil, for sautéing
• 1 tsp finely ground black pepper, for a subtle heat
• 1 tsp smoked paprika, for a deep, earthy flavor
• 1/2 cup fresh parsley, chopped for a bright, herbal finish
• 1 cup tomato sauce, smooth and tangy
• 1/2 cup water, to keep the filling moist
• Salt, to season every layer

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and minced garlic, sautéing until translucent and fragrant, roughly 5 minutes.
4. Introduce the ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes.
5. Stir in the cooked rice, black pepper, smoked paprika, and half of the chopped parsley, mixing well to combine all the flavors.
6. Season the mixture with salt, then spoon it into the prepared bell peppers, packing gently to fill each one to the top.
7. Arrange the stuffed peppers in a baking dish, pour the tomato sauce and water around them to prevent sticking, and cover with foil.
8. Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes to slightly char the tops.
9. Garnish with the remaining parsley before serving to add a fresh contrast to the rich flavors.

Now these peppers are not just a meal; they’re a masterpiece. The tender bell peppers give way to a spiced, savory filling that’s both comforting and exciting. Serve them atop a bed of creamy mashed potatoes for an extra indulgent twist.

Armenian Garlic and Yogurt Dip (Matsun)

Just when you thought yogurt dips couldn’t get any better, here comes Armenian Garlic and Yogurt Dip (Matsun) to prove you wrong. **Whip up** this creamy, tangy delight in minutes and watch it disappear even faster.

Ingredients

• 2 cups thick, creamy plain yogurt (Greek-style works wonders)
• 4 cloves fresh garlic, finely minced (for that punchy kick)
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp fresh dill, finely chopped (for a herby brightness)

Instructions

1. **Grab** a medium mixing bowl and **add** the yogurt, ensuring it’s at room temperature for smoother blending.
2. **Peel** and **mince** the garlic cloves finely to avoid any harsh bites in your dip.
3. **Drizzle** in the olive oil, then **sprinkle** the sea salt and black pepper over the yogurt.
4. **Chop** the fresh dill and **toss** it into the bowl for that extra layer of flavor.
5. **Stir** everything together until fully combined and creamy. Tip: Let it sit for 10 minutes to let the flavors meld beautifully.
6. **Taste** and adjust seasoning if needed, but remember, the garlic will mellow out over time.
7. **Chill** in the fridge for at least 30 minutes before serving to enhance the dip’s texture and taste.

How this dip transforms simple veggies or bread into a feast is nothing short of magic. **Serve** it chilled with a drizzle of olive oil and a sprinkle of dill on top for that Instagram-worthy finish. The garlic’s sharpness mellows into a warm embrace, making every bite a perfect balance of tang and creaminess.

Armenian Lamb and Eggplant Stew

Armenian Lamb and Eggplant Stew hits different—**bold flavors**, **tender meat**, and **smoky eggplant** come together in this hearty dish. A must-try for anyone craving comfort with a twist.

Ingredients

• 1.5 lbs **succulent lamb shoulder**, cut into 1-inch cubes
• 2 **glossy, purple eggplants**, diced
• 1/4 cup **rich extra virgin olive oil**
• 1 **large, sweet onion**, finely chopped
• 3 **garlic cloves**, minced
• 1 tbsp **vibrant tomato paste**
• 1 tsp **ground cumin**, aromatic and earthy
• 1 tsp **smoky paprika**
• 1/2 tsp **finely ground black pepper**
• 2 cups **homemade chicken stock**, rich and flavorful
• 1/2 cup **fresh parsley**, chopped
• Salt to taste

Instructions

1. Heat **extra virgin olive oil** in a large pot over medium-high heat until shimmering.
2. Add **lamb shoulder cubes** and sear until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Stir in **onion** and **garlic**, cooking until soft and fragrant, about 3 minutes.
4. Mix in **tomato paste**, **cumin**, **paprika**, and **black pepper**, coating the lamb evenly.
5. Pour in **chicken stock**, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, until lamb is tender. Tip: Skim off any foam for a clearer stew.
6. Add **diced eggplants**, cover, and cook for another 20 minutes until eggplants are soft. Tip: Stir occasionally to prevent sticking.
7. Season with **salt**, sprinkle with **fresh parsley**, and remove from heat.

Velvety eggplant melts into the stew, while the lamb stays **fork-tender**. Serve over **fluffy couscous** or with **crusty bread** to soak up every last drop.

Armenian Sweet Bread (Choreg)

Unlock the secret to this fluffy, aromatic Armenian Sweet Bread that’s about to become your weekend baking obsession.

Ingredients

• 4 cups all-purpose flour, sifted for lightness
• 1 cup warm whole milk, creamy and just right for yeast activation
• 1/2 cup granulated sugar, for that perfect sweetness
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large eggs, farm-fresh and room temperature
• 1 tbsp active dry yeast, the magic starter
• 1 tsp ground mahleb, for a unique floral note
• 1/2 tsp salt, to balance the flavors
• 1 egg yolk beaten with 1 tbsp water, for a glossy finish

Instructions

1. In a large bowl, whisk together warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add melted butter, eggs, mahleb, and salt to the yeast mixture. Mix until well combined.
3. Gradually add sifted flour, stirring until a soft dough forms. Tip: If the dough sticks, add flour 1 tbsp at a time.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours or until doubled.
6. Punch down the dough and divide into 3 equal parts. Roll each into a long rope and braid together on a baking sheet.
7. Cover the braid and let rise for another 30 minutes. Tip: For extra fluffiness, preheat your oven to 350°F during this last rise.
8. Brush the braid with the egg yolk mixture for a golden crust.
9. Bake at 350°F for 25-30 minutes until deeply golden. Tip: Tap the bottom; it should sound hollow when done.

This bread boasts a tender crumb and a subtly sweet, floral aroma. Serve it warm with a dollop of honey butter for an unforgettable treat.

Armenian Potato and Meat Pie (Kete)

Get ready to dive into layers of flavor with this Armenian Potato and Meat Pie. Golden, flaky crust meets a hearty, spiced filling—comfort food at its finest.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup plain yogurt, creamy and tangy
• 1 large egg, farm-fresh and beaten
• 1 lb ground beef, lean and finely textured
• 2 medium potatoes, peeled and diced into small cubes
• 1 large onion, finely chopped
• 1 tsp paprika, vibrant and smoky
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 cup water, ice-cold

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly golden crust.
2. In a large bowl, mix the sifted flour and cold, cubed butter until the mixture resembles coarse crumbs. Tip: Use your fingertips for a lighter touch.
3. Stir in the creamy yogurt and beaten egg until a dough forms. If too dry, add ice-cold water, 1 tbsp at a time.
4. Divide the dough into two balls, wrap in plastic, and chill for 30 minutes for easier handling.
5. Meanwhile, brown the lean ground beef in a skillet over medium heat, breaking it into fine pieces. Tip: Drain excess fat for a cleaner taste.
6. Add the finely chopped onion, diced potatoes, vibrant paprika, salt, and freshly cracked black pepper. Cook until the potatoes are tender, about 10 minutes.
7. Roll out one dough ball to fit a 9-inch pie dish. Spoon the meat and potato filling evenly over the crust.
8. Roll out the second dough ball to cover the filling. Seal the edges by crimping with a fork or your fingers.
9. Bake for 35-40 minutes, or until the crust is golden and flaky. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

Kick back and savor the contrast of the flaky crust against the savory, spiced filling. Perfect for a cozy dinner or sliced into squares for a grab-and-go snack.

Armenian Walnut Stuffed Figs

Make your taste buds dance with these Armenian Walnut Stuffed Figs—**sweet, nutty, and utterly addictive**. Perfect for a fancy snack or a show-stopping dessert.

Ingredients

• 12 plump, fresh figs
• 1/2 cup finely chopped walnuts
• 2 tbsp rich honey
• 1 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• Pinch of sea salt

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking.
2. Wash the figs gently under cool water and pat them dry with a clean towel.
3. Using a sharp knife, make a small ‘X’ at the top of each fig to create an opening for stuffing.
4. In a small bowl, mix the chopped walnuts, honey, cinnamon, vanilla extract, and sea salt until well combined.
5. Carefully spoon the walnut mixture into each fig, pressing lightly to fill the openings.
6. Place the stuffed figs on a baking sheet lined with parchment paper, ensuring they’re not touching.
7. Bake for 10-12 minutes, or until the figs are slightly softened and the walnut mixture is fragrant.
8. Let them cool for 5 minutes before serving to allow the flavors to meld beautifully.

**Tip:** For an extra crunch, toast the walnuts before chopping. **Tip:** Drizzle with a bit more honey before serving for added sweetness. **Tip:** Serve warm with a scoop of vanilla ice cream for a decadent twist.

The figs turn **lusciously tender**, while the walnut filling stays **crunchy and spiced**. Try pairing them with a sharp cheese for an unexpected flavor contrast.

Conclusion

Sampling these 18 Delicious Armenian Recipes Traditional offers a delightful journey into the heart of Armenian cuisine, perfect for home cooks eager to explore new flavors. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos