In Armenian cuisine, meat holds a place of reverence, forming the centerpiece of many dishes that have been passed down through generations. Among the oldest and most beloved are the classic shashlik, the flavorful pastynery meat kchuchi, and a variety of poultry specialties, all prepared using traditional techniques that date back over 1,500 years.
The Armenian term for shashlik is “khorovats,” and it is a national culinary treasure. Depending on the method of preparation, it takes on different names: when grilled over open coals, it is referred to as “karsi khorovats”; when roasted in a deep casserole, it becomes “khazani khorovats”; and a special version made from beef and sheep tail fat is called “iki-bir.” In total, Armenian cuisine boasts more than twenty variations of this iconic dish. Prior to grilling, the meat undergoes a meticulous marination process, often in brandy, wine, or vinegar, ensuring that all pieces cook evenly while absorbing rich and nuanced flavors.
The preparation of Armenian meat dishes is a labor of love, involving multiple intricate steps that result in an unmistakable and deeply satisfying taste experience.
One standout is kyufta, delicate meatballs made from finely beaten meat, simmered gently in broth. The process begins with hand-slicing the meat into thin strips before it is pounded with a specialized mallet. Once a smooth and elastic texture is achieved, ingredients such as eggs, flour, salt, milk or water, cognac, caramelized onions, and spices are added. This mixture is then whipped by hand until light and airy, shaped into balls, and placed into warm water which is slowly brought to a boil. In just about thirty minutes, kyufta becomes a soft, souffle-like delight.
Another hallmark of Armenian culinary tradition is dolma, grape leaves stuffed with a savory meat mixture. The word dolma is of Turkish origin, meaning “to stuff,” but the dish itself has deep roots in Armenian heritage. The filling is made from minced fatty lamb, rice, onions, salt, black pepper, and herbs such as parsley, mint, oregano, and coriander. This mixture is carefully rolled into either fresh or pickled grape leaves and simmered for about an hour. Dolma is served hot, traditionally accompanied by matsun (a tangy Armenian yogurt) blended with minced garlic.
For those who appreciate bold, rustic flavors, tisvzhik is a must-try. This hearty dish combines beef heart, liver, lungs, and lard, all sliced into uniform pieces and sautéed until partially cooked. Onions, tomato paste, salt, and pepper are then added to the pan, which is covered and left to simmer until the ingredients are tender and infused with flavor. A final garnish of fresh herbs brings color and aroma to this robust offering.
Another unique creation is baskyrtat, a dish featuring paper-thin strands of boiled beef mixed with crushed walnuts and coriander, all enveloped in cool, creamy matsun. The contrast of textures and the nuttiness of the walnuts create a memorable flavor profile.
Borani is a beloved poultry dish in which chicken is fried to a golden finish and layered with tender eggplant slices, then topped with matsun for a creamy, tangy twist that balances the richness of the meat and vegetables.
Armenian cuisine also offers an impressive array of pilaf dishes, often enriched with meat, fish, or dried fruits, adding depth and a touch of sweetness to these comforting meals.
Each of these dishes showcases the Armenian devotion to quality ingredients, time-honored preparation methods, and the joy of communal dining.