Food, Drinks & Traditional Dishes in Yerevan

Often referred to as an Armenian pizza, this incredibly popular street food consists of a very thin, round piece of dough. It is heavily topped with a flavourful paste of minced meat, minced vegetables, and aromatic herbs. It is baked quickly in a very hot oven until the edges become wonderfully crisp. Locals typically squeeze fresh lemon juice over the top and roll it up by hand before eating. It is the perfect, inexpensive fast food to grab while exploring the city centre.

These tiny, meticulously folded dumplings are baked until they achieve a delightful golden crunch. They are filled with seasoned minced meat and served swimming in a warm, comforting broth. A generous dollop of garlic infused yoghurt is heavily spooned over the top before eating. The contrast between the crispy edges of the dumplings and the tangy, creamy sauce is absolutely spectacular. It is a hearty, deeply satisfying dish found in many traditional taverns.

This beloved traditional pastry is a must try for anyone with a sweet tooth. It is a rich, dense bread typically filled with a crumbly, sweet mixture of butter, flour, and sugar known as khoriz. The dough is often beautifully decorated with intricate patterns before baking. Every bakery and family has their own specific recipe, making each slice slightly unique. It pairs flawlessly with a strong cup of dark, locally brewed coffee.

This is the undisputed king of local cuisine, referring to chunks of meat grilled expertly over hot coals on a skewer. While pork is the most common and beloved choice, beef, lamb, and chicken are also widely prepared. The secret lies in the marinade and the communal, almost ceremonial aspect of the grilling process. It is traditionally served wrapped in fresh lavash bread alongside fire roasted tomatoes, aubergines, and bell peppers. You will find it everywhere from upscale restaurants to rustic establishments in the river gorge.

A remarkably unique and healthy flatbread that originated in the mountainous Artsakh region but is hugely popular in the capital. The thin dough is generously stuffed with up to twenty different types of finely diced wild herbs and greens. It is then cooked dry on a hot griddle until lightly blistered. The resulting flavour is fresh, earthy, and slightly tart. Watching the bakers expertly fold and cook these flatbreads in the local bakeries is a mesmerising experience.