Armenia

Khorovats

Pork or lamb skewered and grilled over vine wood, the centre of every gathering.

Tolma

Grape or cabbage leaves rolled around rice and meat, eaten with garlic yoghurt.

Lavash

Paper-thin bread baked against a tonir wall, listed by UNESCO as heritage.

Harissa

Wheat and chicken stirred for hours into a smooth porridge, eaten at Easter.

Khash

Cow's feet boiled overnight, eaten at dawn in winter with garlic and vodka.

Ghapama

A pumpkin stuffed with rice, dried fruit and nuts, baked whole and cut at table.

Basturma

Beef cured under fenugreek paste and pressed, sliced translucent.

Sujukh

Spiced dry sausage, sliced with cheese or fried with eggs at breakfast.

Spas

Yoghurt and wheat soup with mint, served hot in winter and cold in summer.

Ishkhan

Lake Sevan trout grilled whole with herbs, the lake's endemic prize.

Zhingyalov hats

Flatbread packed with twenty kinds of wild herb, from Artsakh.

Matnakash

Soft oval bread scored with the fingers before baking, hence the name.

Gata

Sweet pastry with a buttered flour filling, stamped with a pattern before baking.

Pakhlava

Walnut layers in honey, cut in diamonds and scented with cardamom.

Sudzhukh

Walnuts strung and dipped in grape must until coated, dried for months.

Kufta

Beef beaten to a paste and poached as a smooth ball, served with butter.

Tan

Salted diluted yoghurt drunk cold with grilled meat.

Oghi

Fruit spirit distilled from mulberry or apricot, offered as a welcome.

Areni

Red wine from a village where the world's oldest winery was excavated.

Soorj

Coffee boiled in a jazve and read from the grounds when the cup is turned.