Armenian Food Delivery

Khorovats is Armenia's national dish — pork, lamb, or chicken marinated in onion, pomegranate, and herbs then grilled over wood coals. The smoky char and juicy interior define Armenian barbecue. Served with lavash flatbread, fresh vegetables, and pomegranate sauce.

Dolma (or tolma) is a globally recognised Armenian dish: seasoned rice and minced lamb wrapped in vine leaves (or stuffed into vegetables), slow-cooked in a tangy tomato broth. Armenian dolma typically uses tart grape leaves from the Ararat valley.

Mante are tiny baked dumplings, no larger than a fingernail, filled with spiced lamb. They are served in a bowl of warm garlic-yoghurt broth and topped with sautéed butter and dried mint. One of the most distinctive Armenian dishes — similar to Turkish mantı but oven-baked.

The Armenian lahmacun is a thin, crispy flatbread topped with a spiced minced lamb and vegetable mixture, baked in a wood-fired or stone oven. It is eaten rolled up with fresh herbs, tomato, and a squeeze of lemon. Sometimes called "Armenian pizza" but the comparison understates its unique flavour.

Khash is Armenia's most traditional winter dish — slow-boiled beef trotters and feet, cooked for 8-12 hours until the broth is milky and intensely gelatinous. Eaten very early in the morning with lavash, garlic paste, and radishes. A cultural ritual as much as a meal.

A flatbread from the Artsakh region filled with 20+ varieties of fresh wild herbs, fried in a pan without oil. Every bite is fragrant and herby. Traditionally eaten in spring when the herbs are fresh. Fully vegetarian and very popular among health-conscious diners.

Gata is a traditional Armenian sweet pastry made from layers of dough filled with sugar, butter, and flour. Different regions have different versions: Yerevan gata is thicker; Garni gata is thinner and more brittle. Often served at celebrations, funerals, and for visitors.

Armenian harissa (not to be confused with the North African chilli paste) is a thick porridge of slow-cooked wheat and chicken, stirred for hours until it becomes inseparable. It has deep national significance — historically prepared in large cauldrons during famines. Comforting, filling, and subtly flavoured.