List of Top 15 best Armenian food / dishes
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This list is composed from 3500 Armenian food-lovers votes.

#1 Khorovats is a barbequed Armenian meat kebab.The meat may be marinated before grilling, but it does not have to be. It can be made with lamb, pork, beef, chicken, or even veal. This is generally a dish reserved for "festive occasions".

#2 Dolma is one of the most popular dish in Armenian culture. Dolma is prepared from minced lamb or beef mixed with rice, fresh herbs and spices, wrapped in grape or cabbage leaves. Armenians use seasonings such as coriander, dill, mint, pepper and cinnamon. The taste of the dolma varies in each region.

#3 Manti are common to many Central and West Asian cuisines, small parcels of spiced ground lamb or beef surrounded by thin wheat dough wrappers that are typically steamed or boiled. However, Armenian manti, sometimes called "sini manti," are a little different. The diminutive, canoe-shaped, and open-faced dumpling are baked until crisp instead, and are served in a tomato-infused meat broth.

#4 Lahmajoon (Armenian pizza) is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked.

#5 According to Armenian lore, the patron saint of Armenia, Gregory the Illuminator, was offering a meal of love and charity to the poor. There weren't enough sheep to feed the crowds so wheat was added to the cooking pots. They noticed that the wheat was sticking to the bottom of the cauldrons. Saint Gregory advised, "Harekh! Stir it!" Thus, the name of the dish, harissa, came from the saint's own words. Harissa has been offered as a charity meal ever since. The dish is traditionally served on Easter day. It is still prepared by many Armenians around the world.

#6 Gata is an Armenian pastry or sweet bread. There are many variations of gata in Armenia and typically specific towns or regions will have their own version. It can be found in a variety of shapes, sizes and may be decorated or left unadorned.

#7 There are different kinds of kufta (stuffed meat balls).

#8 Burek is a family of baked filled pastries made of a thin flaky dough, typically filled with meat, cheese or vegetables.

#9 Basturma is a highly seasoned, air-dried cured beef.

#10 Spas is a yoghurt-based soup. It is a traditional dish in Armenia.It can be served hot or cold. Besides yoghurt, the main ingredient is hulled wheat or rice.

#11 The name khash originates from the Armenian verb xašel (խաշել), which means "to boil". Is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach.

#12 Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor.

#13 In Armenian Christian tradition, matagh is a lamb or a rooster slated for sacrifice to God, a ritual which has continued from the pagan past. In many regions of Armenia today, this pagan-Christian synthesis is very much alive in the regular slaughter of chosen animals in front of churches. The meat is to be prepared in a simple way stove top (usually Khashlama) with minimal spices.

#14 Ghapama is an Armenian stuffed pumpkin dish, often prepared during the Christmas season.

#15 Zhingyalov hats is a type of flatbread stuffed with finely diced herbs and green vegetables. It is a traditional dish of Armenians from Nagorno-Karabakh and Syunik.

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