Template:Armenian cuisine

This article is part of the series
Armenian cuisine Հայկական խոհանոց
Ingredients Vegetables and fruits Apple Apricot Bean Bell pepper Cabbage Carrot Chickpea Cornelian cherry Cucumber Eggplant Green bean Lentil Mushroom Okra Pomegranate Potatoes Pumpkin Spinach Tomato Herbs and spices Black pepper Cilantro Dill Garlic Nut Onion Paprika Parsley Tarragon Walnut
Breads Bokon Choreg Gata (food) Lavash Matnakash
Soups Arganak Aveluk Blghourapour Brindzapour Dzavarapour Flol Karshm Katnapour Katnov Khash Kololik Krchik Mantapour Matsunaprtosh Pekhapour Putuk Sarnapour Spas Sunkapour Tarkhana T’ghit Vospapour
Appetizers and salads Chechil Dolma (Summer) Dolma (Winter) Topik
Main entrées Fasulya Ghapama Harisa Kchuch Tjvjik
Grilled meats Gharsi khorovats Kebab Khorovats
Beverages Mineral Waters Arzni Bjni Dilijan Jermuk Non-alcoholic beverages Armenian coffee Tahn Tarkhun Beers Ani Ararat Erebuni Gyumri Kilikia Kotayk Distilled beverages Armenian Brandy Oghi (Multiple var.) Houx Mulberry Vodka Wines Armenian wine (main article) Pomegranate wine Grape varieties of Armenia Areni Kakhet Meghrabujr Mschali Nerkarat Rkatsiteli Voskehat
Desserts Alani Kadaif Anoushabour Pastegh T’tu Lavash
Instruments Tonir
Related cuisines Balkan Caucasian Central Asian Greek Iranian Levantine Middle Eastern Mongolian Ottoman
Armenia portal