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Variety of stuffed dishes in Armenian cuisine

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Variety of stuffed dishes in Armenian cuisine

Armenian cuisine is known for its rich taste, unique combinations of spices and a wide variety of hot stuffed dishes.

The Armenians have a long history of preparing dishes with different types of stuffing. These dishes are often served during  special occasions such  as weddings, holidays, and family gatherings. In this blog post, we will explore the variety of stuffed dishes in Armenian cuisine.

Armenian dolma

Dolma is one of the most popular stuffed dishes in Armenian cuisine. It is made by stuffing vegetables such as grape leaves, eggplants, bell peppers, and tomatoes with a mixture of rice, minced meat, herbs, and spices. The dish is usually served with yogurt or garlic sauce.

Garni yarag

The name of this hot dish comes from the expression Garnu yarag, which means Garnu valley. Garnu Yarakh got its name from the way it is prepared. After frying the eggplant, a crack is made from the top and a depth is obtained, like a “valley”, “erakh”, in which beef is stuffed with fried onions in tomato paste.


Prepared with pumpkin. the skin is peeled, the upper part is cut off like a lid, the seeds are removed, boiled rice, raisins, butter, honey and spices are poured into it. It is prepared in a clay pot, fried, spread. Ghapama is also cooked with meat. meat mixed with wheat, onion and basil in the stomach of a lamb or an ox, boiled for about 5-6 hours in a pot covered with a lid and covered with dough (so that no steam escapes), and then fried

Armenian cuisine is known for its variety of stuffed dishes. From dolma to Garni yarag and  ghapama, these dishes are an essential part of Armenian culture and tradition. They are not only delicious but also reflect the history and heritage of the Armenian people. If you ever have the chance to try Armenian Cuisine, make sure to try one of these stuffed dishes. You won’t regret it.