Armenian culinary goodness

Even those who’ve never been to Yerevan have heard of pakhlava and khash. One of the most prominent features of Armenian cuisine is its tendency to rely on the quality and freshness of the produce, instead of an excess of spices to please the palette. As a result, the dishes are full of flavor that comes from the ingredients, not the additional seasoning. Please don’t watch this slideshow of the delicacies Armenia has to offer on an empty stomach. You have been warned.

Apple pie - of course, the tastiest is baked by grandmothers.
Crayfish Soup: a local specialty from Lake Sevan, one of the largest freshwater high-altitude lakes in the world.
Udoli Dolma: tender lamb cooked with dry fruit and wrapped in cabbage leaves.
Lamb Roll: it’s all about the quality of meat — a good chef knows not to overcook it.
Hachar Porridge: Anglophiles will be pleasantly surprised to learn that Armenians also love this healthy and nutritious breakfast dish.
Lamadzho: flatbread with cheese, the local version of a pizza (but much better!)
Khash: made of boiled cow’s head (and sometimes feet), it is the perfect hangover cure. Armenian tradition dictates that khash should only be eaten during months that have an “r” in their names, but if you find yourself on Mount Aragats, you’re in the clear – it’s perfectly acceptable to eat khash there all year-round
Harissa: wheat grits with chicken, one of the universally loved dishes usually served in the fall and winter as comfort food.
Chicken in Orange Sauce: Armenian cuisine is all about tradition, but that doesn’t mean Armenians don’t get creative. This dish, although less of a historical staple, has all it takes to captivate an Armenian’s heart: flavor, tanginess and sweetness.