Bon appetite!

Anoushabour
(Christmas Pudding)

A delicate cookie is consisted of butter, confectioners’ sugar and flour and often listed in international cookbooks as “Armenian Christmas Cookies.” Anoushabour – which, as its Armenian name ( ‘anoush’ means ‘sweet’ and ‘abour’ is ‘soup’) implies - is almost as much a thick, sweet soup or porridge as it is a pudding - is traditionally served on New Year’s Eve and in the week after, leading up to January 6,th the day Armenians celebrate the Birth of Christ.

Lavash
(Armenian Bread)

There are many legends and songs about old times in Armenia. It is considered to be the place where mankind started life. From the beginning of our country’s history of "lavash’’ has been mentioned as a bread that is mainly Armenian. Armenians consider "lavash" a type of holy bread. That is why they make a cross on the dough before baking the bread. "Lavash" symbolizes the love, respect and generosity of the Armenian people.
"Lavash" goes along with us everywhere. On wedding ceremonies it is put on the shoulders of the bride and groom. "Lavash" is laid on the table with great respect and love. It is baked in a special stove called a "tonir". The length of ‘’lavash’’ must be 60-70cm and the width must be 30-40 cm. It should not be thicker than 3 mm. Today there are places in Armenia where "lavash" is baked in autumn and kept for winter. This is due to the fields of wheat that have been stamped on by enemies and burnt. A handful of saved flour has produced "lavash" - the holiness and pride of Armenian tables.

Khash
(Խաշ)

Khash remains a purist meal with great parsimony in ingredients. The main ingredient in khash is cow's feet, although other cow parts, such as the head and stomach (tripe) may also be used. The feet (known in Armenian as totikner) are depilated, cleaned, kept in cold water in order to get rid of bad smell, and boiled in water all night long, until the water has become a thick broth and the meat has separated from the bones. No salt or spices are added during the boiling process. The dish is served hot. One may add salt, garlic, lemon juice, or vinegar according to one's tastes. Dried lavash is often crumbled into the broth to add substance. Khash is generally served with a variety of other foods, such as hot green and yellow peppers, pickles, radishes, cheese, and fresh greens such as cress. The meal is almost always accompanied by vodka (preferably mulberry vodka) and mineral water.

Dolma
(տոլմա)

In Armenian cuisine, minced lamb meat with rice is wrapped into grape leaves (tpov tolma - թփով տոլմա) or occasionally in cabbage leaves (kaghambi tolma - կաղամբի տոլմա). This dish is condimented with coriander, dill, mint, pepper, cinnamon and melted butter. Sometimes chestnuts and peas are part of the mix. Sour milk is often used as a sauce. Eggplants, potatoes, tomatoes, peppers, onions, quince and apples are also stuffed with lamb meat and also called dolma. Echmiadzin tolma utilizes eggplants, green peppers, tomatoes, apples, and quinces.

Harissa
(Հարիսա)

It is a traditional iconic Armenian dish similar to kashkeg, a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.The dish has been passed on since ancient times. Harissa is traditionally served on Easter day. It is still prepared by many Armenians around the world and is also considered the national dish of Armenia.