3 dishes people actually cook in Armenia: what they are, how long they take, and what you need to buy.
What can you cook from Armenia? 3 traditional Armenia dishes, from Dolma (110 min, the quickest) to Harissa (1150 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Armenia on the map. Drag to spin the planet.
Armenian tolma grinds purple basil and parsley straight into the meat and is eaten with cold garlic yogurt.
An Armenian Easter porridge of shelled wheat and chicken cooked for hours, then beaten by hand until the meat disappears into a single creamy mass.
Armenian barbecue leans on grapevine embers and an onion marinade, never on oil or a spice rub.
Copper documents three dishes from Armenia: Dolma, Harissa and Khorovats. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 1 is shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Armenia entries. Every ingredient list on this page is complete, with quantities, and free to read.
Dolma is the quickest at 110 minutes. Harissa is the longest at 1150 minutes, most of it unattended. The median is 450 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Armenia here is rated easy, but every one has the full method written out step by step, free to read. Dolma is the shortest way in.
Armenia is part of Caucasian.
Countries close to Armenia on the globe — and close on the plate.
COPPER