Located at the crossroads of Asia and Europe, Armenia’s cuisine has been influenced by traders and conquers from the Mediterranean, Middle East and Eastern Europe.

It makes use of the freshest ingredients – Armenian fruit and vegetables are legendary throughout the region – and all kinds of spices, herbs, meat and fish.

Eating is an integral part of life in Armenia. Locals will find any excuse to have a feast, so don’t be surprised to be dragged into a family home as a guest of honour, enjoying a delicious meal made from recipes passed down from generation to generation.

1. Khorovats

Khorovats are the Armenian take on a kebab, https://kamalinews.id/ an inescapable part of dining in the country. In restaurants and in truck stops, on street corners and in family homes, you’ll find charcoal manghals (grills) and a man turning skewers loaded with huge chunks of meat over an open flame.

Pork, lamb and beef are the preferred cuts of meat and there is little marinading or seasoning. Armenians believe condiments detract from the natural flavours of the meat. And while you may sometimes see peppers and onions on the skewers, they are there purely for decoration.

2. Kyufta

Every Middle Eastern country has their take on the classic kofta, but nothing comes close to the Armenian version.

Like its near east cousins, minced meat is lightly spiced and mixed with crushed wheat and onions. They’re also rolled into a tapered spinning top shape. But instead of being grilled, Armenians cook them in a broth.

A simple chicken broth is usually used, with that little bit of Armenian zing created by a dash of pomegranate molasses and brown sugar. Well flavoured and rich, kyufta are served sliced with a squeeze of lemon juice.

3. Dolma

Pronounced ‘tolma’ in Armenia, dolma is another dish you may recognise and think you know. Made from a mix of minced meat, onion, rice, and various spices, all wrapped up in a vine leaf, they are a staple across the eastern Mediterranean. But there’s something different about the Armenia dolma – both on how they are prepared and in the ingredients used.

Every Armenian grandmother has their own dolma recipe, but all agree that the key is in how you prepare the leaves. The key is to remove them from boiling water as soon as they change colour.

4. Ishkhan

Armenia may be a landlocked country, but it still boasts its fair share of fishes dishes. The most famous is Ishkhan, based on a particular type of trout found in Lake Sevan.

The trout of Sevan are ‘meatier’ than most and, such was their fame, they were being exported across the region as early as the 15th century.

Ishkhan can be prepared in an infinite number of ways. You can order it be boiled, fried or braised with almonds. The most famous dish sees the fish cooked in wine and seasoned with basil, tarragon, chives and pepper.

5. Manti

Ask any member of Armenia’s widespread diaspora what dish they miss most from home and the answer is unanimous: manti, delicious baked dumplings served in tomato sauce with a garlicky yoghurt on the side.

It’s not just the taste they miss. It is arguably Armenia’s most sociable meal. Baked until crisp, eager hands will be snapping off the thumb-sized dumplings and dipping them in yoghurt almost as soon as the dish is plonked on the table.