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  2. Armenian cuisine - Wikipedia

    en.wikipedia.org/wiki/Armenian_cuisine

    Armenian cuisine (Armenian: Հայկական խոհանոց) includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed.

  3. Category:Armenian cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Armenian_cuisine

    Armenian cuisine is as ancient as the history of Armenia. The country, located in the Caucasus region of Eastern Europe and West Asia makes a combination of different tastes and aromas in their cuisine. Closely related to Eastern Mediterranean cuisine, various spices, vegetables, fish, and fruits combine to present unique dishes.

  4. Gata (food) - Wikipedia

    en.wikipedia.org/wiki/Gata_(food)

    Gata in Khoncha during Nowruz. Some Gata resemble croissants, made from an enriched bread dough rolled into paper-thin, table-wide sheets using an “okhlavoo” (a wooden dowel dedicated to dough work), smeared with butter, rolled up like a carpet and cut into spirals that bake up layered and crisp.

  5. Culture of Armenia - Wikipedia

    en.wikipedia.org/wiki/Culture_of_Armenia

    Armenian cuisine is as ancient as the history of Armenia, [26] and is known for often having a distinct smell. Closely related to Eastern European [ 27 ] [ 28 ] and Mediterranean cuisine , various spices , vegetables , fish , and fruits combine to present unique dishes.

  6. List of dishes from the Caucasus - Wikipedia

    en.wikipedia.org/wiki/List_of_dishes_from_the...

    Ghapama (Ղափամա) – Armenian baked pumpkin with rice, dried fruits and honey inside. Holtmash (ХьолтӀмаш) — Chechen and Ingush dumplings made from cornmeal stuffed with nettles. Kchuch (Կճուճ) — Armenian dish made of mixed vegetables and meat and fish.

  7. Khash (dish) - Wikipedia

    en.wikipedia.org/wiki/Khash_(dish)

    Armenian khash Fresh and prebaked sheep heads being sold in a market Khash ( Armenian : խաշ ) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach ( tripe ). It is a dish of Armenian origin.

  8. Dolma - Wikipedia

    en.wikipedia.org/wiki/Dolma

    The origins of dolma, as suggested by The Oxford Companion to Food, likely stem from Armenian culinary traditions before becoming integrated into Turkish cuisine. [9] William Pokhlebkin, a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage: [10]

  9. Category:Culture of Armenia - Wikipedia

    en.wikipedia.org/wiki/Category:Culture_of_Armenia

    Armenian cuisine (6 C, 53 P) Culture of the Republic of Artsakh (6 P) E. Entertainment in Armenia (10 C) Events in Armenia (6 C, 1 P) F. Armenian festivals (2 P)