Armenian cuisine shares some ground with its Georgian and Turkish neighbors, but it has a character of its own, built around slow cooked meats, fresh herbs and fruit used in both sweet and savory dishes. A good place to start is lavash, the thin soft flatbread baked in a clay tonir oven; it is so central to daily life that it is recognized by UNESCO as part of Armenia's intangible cultural heritage, and it accompanies almost every meal.
Khorovats, Armenia's answer to the barbecue, usually features pork, lamb or chicken marinated simply and grilled over wood coals, then served alongside grilled tomatoes, peppers and eggplant. It is a fixture of family gatherings and roadside restaurants alike, and no trip to Armenia is complete without at least one khorovats meal.
Dolma in Armenia most often means grape leaves or cabbage leaves stuffed with spiced minced meat and rice, gently simmered and served with a garlicky yogurt sauce called matsun on the side. A meat free version using vegetables and lentils appears during religious fasting periods and is worth trying even outside those dates.
Khash, a rich soup made from slow simmered beef or lamb trotters, is a winter specialty traditionally eaten early in the morning with plenty of crushed garlic and dried lavash; it is an acquired taste for some visitors but a genuine local institution, especially in colder months.
For something lighter, look for a salad built around pomegranate seeds, walnuts and fresh herbs, reflecting Armenia's long history growing both. Pomegranates in particular appear everywhere, from juices sold on the street to the syrup narsharab drizzled over grilled meats.
Finish any meal the way Armenians do, with strong coffee brewed in a small pot called a jazzve and a plate of gata, a sweet layered pastry flecked with a cinnamon sugar filling; both are widely available in Yerevan's cafes and make an easy way to slow down after a day of sightseeing.