Best Armenian Cookbooks

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Over history, the cuisine of Armenia has evolved immensely thanks to many cultural influences inherited through several wars and invasions. Armenian food has come to embody distinct influences from Europe, the Middle East, and the Caucasus. An immense diversity of cuisine emerged, with several regional variations available for a selection of timeless classic recipes. Whether you’re new to foods like Dolma, Lavash, Khorovats, and Harissa, or looking for a taste of home, the upcoming best Armenian cookbooks have you covered with guidance and inspiration suited to cooks of all skill levels.

Key Takeaways

Top 7 Best Armenian Cookbooks

Picture yourself savoring the delicate layers of pakhlava, mastering the art of crafting savory dolma, and indulging in the warm embrace of kufta. Each book on our carefully selected list of the best Armenian cookbooks is filled with delicacies like these and more, while many are also infused with history and storytelling that’s as rich as the flavors they describe.

Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia by Kate Leahy & Ara Zada

  • Total Pages: 248
  • Total Recipes: 60+ 
  • Recipes Preview: Eggs Three Ways (Greens With Eggs, Tomatoes With Eggs, Basturma With Eggs), Arishta (Fruit Leather Roll) With Mushrooms, Plum Sour Lavash
  • The Best Recipe We Wanted To Try: Jingalov Hats (Lavash Pockets Filled With Greens)
  • Affordability: Moderate

Lavash: The bread that launches 1,000 meals plus salads, stews, and other recipes from Armenia is an Armenian cookbook in its truest sense. Don’t expect much Armenian-American cuisine but rather traditional Armenian cooking straight from The Pearl of the Caucasus. After a brief introduction to the roots of Armenia and its cultural evolution, this vividly detailed book moves on to flatbread and noodles, sides and simple meals, feasting dishes like Khash (a traditional Armenian soup made from cow’s feet and head), Khorovats (Armenian barbecue), and other hearty meals, then finally fruit preserves and baked treats.

If you either enjoy baking bread or have a fondness for Armenian Cuisine, Lavash: The bread that launches 1,000 meals is a book that you’ll turn to time and time again. The instructions are clear enough for complete beginners to master the best of Armenian food. Glance at but one image, and you’ll be swept to the streets of Armenia, gaining an authentic feel for the culture and food. It’s both a beautifully written and gorgeously illustrated and photographed cookbook that explains how to cook Armenian cuisine exceptionally well.

About The Authors: Kate Leahy is a San Francisco-based food writer and recipe developer who boasts a co-authorship of nine cookbooks. Her culinary insights are featured in publications like The San Francisco Chronicle, EatingWell, and Edible Communities. Kate collaborates with Ara Zada, a Los Angeles-based chef and television personality who brings his expertise from esteemed kitchens such as Hatfield’s, Red Medicine, and The Tasting Kitchen to his popular cooking shows on YouTube and Twitch, where he passionately shares Armenian and Middle Eastern cuisines. 

The Armenian Cookbook by Rachel Hogrogian and Nonny Hogrogian

  • Total Pages: 176
  • Total Recipes: Unspecified 
  • Recipes Preview: Yerigamoonk (Lamb Kidneys), Ajem Pilaf, Bulghourov Spanakh (Spinach with Bulgur), Holland Rusk
  • The Best Recipe We Wanted To Try: Boerag (Cheese-Filled Pastry)
  • Affordability: Low

There are few books that present old-world Armenian cuisine, as well as The Armenian Cookbook. It’s not necessarily the highest level of gourmet food but rather classical simple recipes perfected to the finest degree. Many Armenians will remember this cookbook from their youth as it has been in and out of print, with the return raising resounding celebration due to the quality of the meal composition, history, and publication in general. Many, if not all, the recipes are generational dishes that have been handed down from family member to family member and thus will be familiar to those of Hayastan heritage. 

To many Armenians, The Armenian Cookbook is the quintessential guide to local gastronomy. Appetizers, soups, meat and poultry recipes, and hearty meals featuring grains and vegetables are all there. Explore the rich tradition of Armenian baking with recipes for some of the best breads and pastries you’ll ever taste, characterized by their unique flavors and plush, pillowy textures. Whether you’re an experienced cook, new to Armenian food, or a master of the kitchen, this book is sure to provide endless value. 

About The Author: Rachel Hogrogian, an Armenian-American author and educator, delves into Armenian culture, history, and cuisine. She extends her expertise to teaching Armenian studies at various institutions. Nonny Hogrogian, another Armenian-American, garners acclaim as both an illustrator and writer who collaborates with three Caldecott Medals gracing her children’s books.

Dinner at Omar Khayyam’s by George Mardikian

  • Total Pages: 174
  • Total Recipes: Unspecified 
  • Recipes Preview: Thanksgiving Turkey Roast, Dolmas, Madzoon
  • The Best Recipe We Wanted To Try: Lamb Stuffed Artichokes
  • Affordability: Low

Dinner at Omar Khayyam’s is a cookbook that’s been with us since the 1950s, and it still remains fresh and practical to this day. Expect restaurant-quality meals made easy by an author who largely stands as a cornerstone of inspiration within the history of Armenian gastronomy. As an older cookbook, the recipes may be simpler than many would expect, but each reward with flavor far beyond expectations as well. Also, anyone lucky enough to dine at the author’s ever-famous restaurant will be happy to know that most of the meals featured here come out tasting even better than they remember. 

Not only is Dinner at Omar Khayyam’s filled with tasty recipes, but they’re affordable too. Putting together a stunning spread of Armenian food is made cost-effective, and there’s no learning curve to speak of, even for beginners, thanks to the superbly detailed, concise instructions. It is a cookbook that’s best understood as a partial autobiographical work that introduces the reader to Armenian customs and cuisine, with a solid backing of simple but stunning recipes that readers are sure to keep coming back to. 

About The Author: George Mardikian, an Armenian-American restaurateur, author, and humanitarian, founded San Francisco’s iconic Omar Khayyam’s, pioneering Middle Eastern cuisine in the U.S. Surviving the Armenian Genocide, he passionately advocated for human rights and received awards such as the Ellis Island Medal of Honor, the Freedom Foundation Award, and the Order of St. Gregory the Illuminator from the Armenian Church.

Taste of Armenian Cuisine by Goce Nikolovski

  • Total Pages: 112
  • Total Recipes: 370
  • Recipes Preview: Soujookh (Armenian Spiced Dried Sausage), Basterma (Armenian Beef Jerky), Stuffed Lamb Flank (Khabourga)
  • The Best Recipe We Wanted To Try: Vegetable Soup (Pahnjareghen Abour)
  • Affordability: Very High

Digital readers are likely to be intrigued by the great value offered by Taste of Armenian Cuisine. Available on Kindle only, it delivers a mammoth selection of reliable Armenian recipes. It’s actually one of the largest collections of Armenian recipes in circulation. The recipes are concise, precise, and simply explained in such a manner that even inexperienced cooks will find success. There are also nifty notes offering insight for beginners placed conveniently throughout the book. 

All the recipes in Taste of Armenian Cuisine have their English and Armenian names listed, even the categories. Delicious, easy-to-prepare recipes spanning all categories are available, and there are ample options. For example, vegetarian Armenian food has thirty-six recipes listed. It’s an impressive Armenian recipe collection at a very low price that is handy to have on hand, even if for inspiration alone. Keep in mind, other than a few introductory images, this cookbook has no pictures of any of the meals. The instructions are, however, crystal clear. 

About The Author: Goce Nikolovski is a renowned cookbook author with no less than thirty works published. His coverage of Armenia is heralded to be one of the most comprehensive in terms of sheer recipe selection. 

A Taste of Armenia: Traditional Recipes for the Armenian Cook by Christina Nersesian

  • Total Pages: 106
  • Total Recipes: 42
  • Recipes Preview: Armenian Meatballs, Lentil Soup, Apricot Cake
  • The Best Recipe We Wanted To Try: Cheese Borek
  • Affordability: Low

A Taste of Armenia: Traditional Recipes for the Armenian Cook presents homestyle cooking in a homely manner. The author communicates as if sharing insight with a loved one. Every tasty recipe has its origin and inspiration detailed and also describes what to expect in terms of taste. There are pictures of some dishes, but it’s home photography caliber, which many will find endearing and a hallmark of authenticity. Prospective readers should keep in mind that this is a shorter cookbook featuring roughly half the recipes of a book its size. Each of these is, however, perfected beyond any degree of fault and needs no improvements. 

It’s a cookbook that effectively shows the reader how to cook the most iconic home-cooked Armenian meals in the best way possible. The cooking instructions given by the recipes in A Taste of Armenia are extremely simplistic and some of the most concise seen, but this doesn’t detract a thing from the quality of the results. The preparation of excellent meals is streamlined, and handy notes are supplied beneath each dish, delivering handy tips and serving suggestions. Many may find the cost of this cookbook a little high, but if you’re looking for family recipes told in traditional style, this is the book for you. 

About The Author: Christina Nersesian is a Los Angeles-based Armenian-American cookbook author, food blogger, and photographer who showcases family recipes and stories from her Armenian heritage.

Ultimate Armenian Cookbook: TOP 111 Armenian traditional recipes you can cook right now (World Cuisines) Book 1 of 57: World Cuisines by Slavca Bodic

  • Total Pages: 144
  • Total Recipes: 111
  • Recipes Preview: Armenian Pickled Grapes, Meatballs With Nuts (Ishili Kufta), Kerusus (Armenian Sour Soup With Herbs)
  • The Best Recipe We Wanted To Try: Rice Pancakes With Arugula, Carrot, Onions, And Meat
  • Affordability: Moderate

If you’re on the hunt for a modern Armenian cookbook that delivers a contemporary take on classic flavors in a simple manner, the Ultimate Armenian Cookbook: TOP 111 Armenian traditional recipes you can cook right now presents great value. It’s American-Armenian cooking at its best and perfectly approachable for beginners and newcomers to the country’s cuisine. Those devoted to old-world cooking may criticize some of these recipes for their authenticity, but most will welcome the way that the author has breathed new life into treasured recipes and ingredient combinations. 

The Ultimate Armenian Cookbook: TOP 111 Armenian traditional recipes you can cook right now is the first of the ever-popular World Cuisines series, and as such, it sets a good standard in terms of quality. Every recipe cites its nutritional facts, preparation time, and cooking time, followed by ingredients and preparation. It offers a brief but well-rounded introduction to Armenian food, and one can’t fault the results produced when following the step-by-step instructions. 

About The Author: Slavca Bodic, a Serbian-American food blogger and cookbook author, is known for her World Cuisines series, delving into global flavors. Her passion for cooking, driven by travels and cultural experiences, shines in her books. Armenian cuisine holds a special place in her heart for its richness and complexity. Slavca resides in New York with her husband and two children, continually inspiring readers with her culinary adventures.

Russia: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia by Kay Shaw Nelson

  • Total Pages: 271
  • Total Recipes: 184
  • Recipes Preview: Lak Winter Stew, Rice-Filled Tomatoes, Green Beans And Eggs
  • The Best Recipe We Wanted To Try: Lamb Pilaf
  • Affordability: Low

While not exclusively an Armenian Cookbook, Russia: Recipes, Drinks and Lore from Armenia, Azerbaijan, Georgia, and Russia by Kay Shaw Nelson delivers some of the most comprehensive coverage of the flavors and culinary traditions of the region. This collection of authentic recipes showcases the region’s diverse and delectable offerings. Sprinkled with literary excerpts and captivating lore, the cookbook invites readers on a culinary journey through the Caucasus, where influences from Greeks, Romans, Persians, Arabs, Turks, Central Asians, and Slavic or Russian elements have shaped a vibrant and unique cuisine.

Today, the culinary style harmoniously combines Persian, Turkish, Greek, and Mediterranean influences with innovative touches, which are all wonderfully explained by this delightful cookbook. It is a cookbook that reads like a journal of the author’s travels through the Caucasus, delivering engrossing storytelling that provides ample context for every recipe. Other than the vivid portrait of the region painted, Russia: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia is also filled with a massive variety of different meals covering all dietary habits. There’s even a substantial collection of vegan dishes. Old-world cooking for all of the countries covered doesn’t get better, making this cookbook a great find for most cooks, not only Armenians. 

About The Author: Kay Shaw Nelson is a renowned researcher, historian, and cookbook author specializing in ethnic cuisine. With over twenty cookbooks to her name, the Hanover-based newspaper columnist and writer contributes regularly to Washington Woman Magazine and The Scottish Banner newspaper.

Best Vegan & Vegetarian Armenian Cookbooks

Our selection of the best vegan & vegetarian Armenian cookbooks beautifully showcases the art of crafting delectable Armenian dishes using plant-based ingredients. Whether you’re a seasoned vegan or simply looking to explore new flavors and incorporate more plant-based food into your diet, these cookbooks offer a delightful fusion of tradition and innovation.

Armenian Vegan: A Pure Vegan Cookbook With 200+ Recipes Using No Animal Products by Dikranouhi Kirazian

  • Total Pages: 198
  • Total Recipes: 200+
  • Recipes Preview: Pita Bread Salad WIth Purslane, Barley, and 6-Grain Soup, Armenian Ravioli
  • The Best Recipe We Wanted To Try: Lasagna With Eggplant, Mushroom & Tofu
  • Affordability: Low

Armenian Vegan: A Pure Vegan Cookbook With 200+ Recipes Using No Animal Products contains a bumper selection of foolproof Armenian-style recipes. There are amazing recipes for every mealtime and vegan counterparts to almost every traditional classic. The flavors featured combine in such a way that there’s no authenticity lacking. In actual fact, most can be considered elevated versions of the food most Armenians grew up with. The way that the author adds enticing twists is sure to inspire similar new additions from the reader, effectively showcasing how you raise the bar when cooking Armenian cuisine. 

Most of the recipes in Armenian Vegan come with an accompanying full-color photo, and readers will notice that the ones that do are typically the ones where visual guidance is needed. The quality of instruction scattered with notes from the writer’s life and family combine into a spellbinding read that’s hard to put down even if you aren’t directly cooking anything. With the wealth of straightforward meals put forth, even without the common complaint of an index being lacking, browsing is sure to ignite your cravings while keeping you glued to every place. The recipes in this book are all winners. 

About The Author: Dikranouhi Kirazian is an Armenian-American cookbook author, vegan chef, and animal rights activist originally from Lebanon. The San Diego-based writer also founded the Armenian Vegan Society, a non-profit dedicated to promoting a healthy, compassionate, and eco-friendly vegan lifestyle. 

The Vegan Armenian Kitchen Cookbook: Recipes and Stories from Armenia and the Armenian Diaspora by Lena Tashjian and Siroon Parseghian

  • Total Pages: 256
  • Total Recipes: 115+
  • Recipes Preview: Chickpea and Eggplant Stew, Walnut And Pomegranate Dip, Stuffed Grape Leaves
  • The Best Recipe We Wanted To Try: Lentil And Bulgur Pilaf
  • Affordability: Very Low

The Vegan Armenian Kitchen Cookbook: Recipes and Stories from Armenia and the Armenian Diaspora is one of the few cookbooks that list both the English and Armenian names for each dish. As one would hope, this is a key indication of the traditional authenticity to expect. Every recipe comes with a story that helps one understand the culture behind the food. There are even explanations of common food-related idioms used in Armenia. In the majority, it’s everyday practical dishes that are easy to incorporate into just about any lifestyle while at the same time serving as premiere examples of how to make simple food taste amazing.

There’s menu planning, recipes for all occasions, and help for holiday planning, Armenian-stye. It’s hard not to fall in love with the balance of beautiful, stunning food photography, whimsical tales, historical context for each dish, and recipes you’ll be yearning to try again. Whether you’re a complete beginner in the kitchen or an expert, The Vegan Armenian Kitchen Cookbook is sure to instruct and inspire. 

About The Author: Lena Tashjian and Siroon Parseghian, Armenian-Canadian cookbook authors, and vegan chefs, are the creators of The Vegan Armenian Kitchen Cookbook. This collection showcases plant-based recipes and stories from Armenia and the Armenian diaspora. They’ve also founded Vegan Armenian Kitchen, a platform highlighting Armenia’s diverse vegan cuisine.

Best Print-Only Armenian Cookbooks

With pages filled with cherished recipes passed down through generations, these print-only cookbooks offer a tangible connection to Armenian cooking heritage. Whether you’re seeking to recreate classic dishes or discover the hidden gems of Armenian culinary artistry, these books, with their timeless recipes and evocative stories, are the perfect companions for any food enthusiast.

The Cuisine of Armenia by Sonia Uvezian

  • Total Pages: 496
  • Total Recipes: 375
  • Recipes Preview: Banirov Tel Kadayif (Sweet & Crispy Pastry-Based Dessert), Tzavari Yeghintz (Bulghur Pilav), Chikhirtma (Chicken, Egg And Lemon Curd Soup)
  • The Best Recipe We Wanted To Try: Azadekeghov Tzvadzeghner (Armenian Stuffed Vegetables)
  • Affordability: Moderate

Readers are sure to be impressed by the massive selection of good recipes featured in The Cuisine of Armenia. All the country’s traditional classics are there, with oh-so-many outstanding innovations on traditional cuisine featured as well. In fact, this cookbook easily has one of the fullest expressions of Caucasian cuisine out of any publication, with an extensiveness of its selection that few other books can match. Yet, it’s the authenticity that will grip cooks from the get-go. There are few modernizations of recipes using strange, foreign ingredients. Yes, they’re all the outstanding elevated versions of meals Armenians will know and love, but they stay true to their roots in terms of meal composition. 

For some, The Cuisine of Armenia has been the go-to sourcebook for Armenian recipes and cultural insight since the 70s. Its recipes remain fresh and well suited to a modern kitchen to this day, but you may need to hunt down a few ingredients every now and then. Recipe names are listed in Eastern and/or Western Armenian and the instructions are faultless. The degree of authentic Armenian information and its timeless, treasured status make this the ideal cookbook for both collectors and cooks alike.

About The Author: Sonia Uvezian, an Armenian-American cookbook author, food writer, and culinary historian, is celebrated for her authoritative works The New York city writer is widely acknowledged as an authority on Middle Eastern, Caucasian, and Central Asian cuisines.

The Armenian Table Cookbook: 165 Treasured Recipes that Bring Together Ancient Flavors and 21st-Century Style by Victoria Jenanyan Wise

  • Total Pages: 320
  • Total Recipes: 165
  • Recipes Preview: Tomato Dolmas On A Potato Bed With Breadcrumb Topping, Grilled Duck With Walnut Pesto, Easy Armenian Chicken Rice Soup
  • The Best Recipe We Wanted To Try: Caucasus-Style Cabbage Sarmas With Beef And Blanched Onion Stuffing And Tomato Caper Sauce
  • Affordability: Low

Authentic traditional Armenian cuisine streamlined and simplified for beginners doesn’t get much better than the mouthwatering recipes featured in The Armenian Table Cookbook: 165 Treasured Recipes That Bring Together Ancient Flavors. It delivers on its namesake, fusing together flavors that have been showcases of Armenian culture for countless years. Prospective readers should be warned that there are absolutely no pictures, but where this book lacks in imagery, it more than makes up for in comprehensive guidance and good recipes. 

Between stocking an Armenian pantry, the value of yogurt, Armenian Maza table, breads and savory pastries, new and old world salads, kufa (meatballs), lamb and other meats, poultry, game, and eggs, fish and seafood, a chapter on roasted, stewed and stuffed vegetables, pilafs and sweets, The Armenian Table Cookbook crafts a vivid tapestry of Armenia’s culinary world. Anyone originally from The Land of Noah is sure to fall in love with this Los Angeles Times-featured bestseller’s foolproof dishes, and those unfamiliar couldn’t hope for a better starting point. 

About The Author: Victoria Jenanyan Wise, an Armenian-American chef, author, and food historian who pioneered Berkeley’s inaugural farmers’ market. The Long Beach Armenian authority has co-authored multiple cookbooks, including The Armenian Table Cookbook, exemplifying her heritage. 

The Recipes of Musa Dagh — an Armenian cookbook in a dialect of its own by Alberta Magzanian & Anna Magzanian.

  • Total Pages: 197
  • Total Recipes: 200+
  • Recipes Preview: Yogurt Soup With Skinless Whole Wheat, Parsley And Egg Patties, Stuffed Eggplant, Zucchini & Yellow Squash
  • The Best Recipe We Wanted To Try: Lahmajoun (Armenian Pizza)
  • Affordability: Low

The culinary traditions of the Armenian villagers residing on the slopes of Mount Musa Dagh were characterized by their distinctiveness and uniqueness. These mountain-dwelling Armenians developed a cuisine that was shaped by their geographic isolation and the rich tapestry of their cultural heritage. Isolated from other regions, their culinary practices evolved in harmony with the natural resources of the mountainous terrain. The result is a cuisine richly showcased by The Recipes of Musa Dagh — an Armenian cookbook in a dialect of its own. From optimal use of produce and other fresh ingredients to creative preparation methods, this book exhibits a deep connection to the ancestral roots of the Musa Dagh Armenians. 

There are yogurts and cheeses, breads and butter, appetizers, salads, cold and warm soups, stews, potato-based dishes, vegetable-focused recipes, pilaf, stuffed vegetables including sarma and dolma, main dishes of all types, including a dedicated chapter to Keufteh (savory, seasoned meat patties with herbs), token fish, pickles, relish, dips and sauces, snacks, cookies, custards, puddings and other desserts with multiple recipes for baklava and kunafeh (sweet, crispy, cheese-filled pastry desserts). Chances are there’s enough variety in The Recipes of Musa Dagh to keep readers cooking happily for years. 

About The Authors: Alberta Magzanian, Anna Magzanian, and Louisa Magzanian are Armenian-American sisters, cookbook authors, and home cooks. They are the authors of an incredible Armenian cookbook in a dialect of its own that is a unique and personal collection of recipes and stories from their childhood in Musa Dagh, a mountain in Syria where Armenians settled after escaping the genocide. They learned to cook from their mother, who taught them the traditional and distinctive dishes of their region, as well as the dialect and culture of their people.

The Complete Armenian Cookbook Including Favorite International Recipes By Alice Bezjian

  • Total Pages: 256
  • Total Recipes: 300+
  • Recipes Preview: Khash (Armenian Soup Featuring Cow’s Feet), Khorovats (Armenian Grilled Meat), Manti (Armenian Dumplings)
  • The Best Recipe We Wanted To Try: Tutumov Rechel (Quince And Lemon Dessert)
  • Affordability: Very Low

Since the early 80s, The Complete Armenian Cookbook Including Favorite International Recipes has been regarded as one of the best Armenian cookbooks in publication. It’s a fantastic resource for anyone who is looking for Armenian cuisine that’s a true fusion of East and West. American-Armenians will find great value from this bestselling cookbook. Expect a collection of family recipes that trace back over eighty years. All are perfectly approachable by beginners while surpassing expectations in terms of flavor and general appeal. 

There’s a recipe for everything from small home-cooked meals to lavish creations ideal for entertaining. 

The Complete Armenian Cookbook also features a range of Mediterranean recipes that are hard to find elsewhere. A full span of the country’s cultural influences is presented through wonderful dishes that you’ll want to cook again. From Armenian-Russian to Greek, Lebanese, Persian, and Arabic-Armenian meals, it’s a diverse selection of recipes that shows the reader precisely how Armenian cuisine varies and evolved. Some of the featured recipes are so traditional and classical that many Armenians will likely discover dishes they’ve been looking for for years. 

About The Author: Los Angeles resident Alice Bezjian is an Armenian-American cookbook author and community leader. Her work encompasses over five hundred recipes, not only from Armenia and the Middle East but also from various global cuisines. Beyond writing, she founded and presides over the Armenian Women’s Cultural Association, advancing Armenian culture, education, and humanitarian efforts. 

Armenian Food: Fact, Fiction & Folklore Paperback by Irina Petrosian & David Underwood

  • Total Pages: 252
  • Total Recipes: 160
  • Recipes Preview: Kash (Beef Soup Including Beef Hooves), Armenian Roast a la Duzian, Basturma (Cured Coated Beef)
  • The Best Recipe We Wanted To Try: Green Walnut Preserves
  • Affordability: Low

Armenian Food: Fact, Fiction & Folklore is a fascinating and informative book that explores the history, culture, and traditions of Armenian cuisine. This comprehensive cookbook and exploration of Armenian culture focused on Eastern Armenian cuisine is divided into four parts. The first covers the origins and influences of Armenian food, the second describes the ingredients and techniques of Armenian cooking, the third presents recipes for various dishes and occasions, and the final section discusses the customs and rituals associated with food in Armenia. This is not a typical cookbook but rather a collection of stories, anecdotes, legends, and facts that reveal the richness and diversity of Armenian food. Readers are given historical and cultural context for each dish. Ample recipes are offered, and there’s an equal amount of trivia and tips as well.

For example, Armenian Food: Fact, Fiction & Folklore explains how lavash bread is made and stored, how apricots are related to Armenia, how yogurt became a staple food, how coffee is prepared and served, and how pomegranates symbolize fertility and prosperity. It also introduces readers to the legends, myths, folktales, proverbs, songs, poems, and festivals related to Armenia’s food. This cookbook shows exactly how food reflects the history, geography, religion, politics, and values of the Armenian people. If you are interested in learning more about Armenia and its cuisine, this is a cookbook that will educate, entertain, and inspire while making one feel like they are invited to a feast at an Armenian table.

About The Authors: Irina Petrosian and David Underwood are a husband-and-wife team based in Bloomington who share a passion for Armenian food and culture. Irina was born and raised in Yerevan, Armenia, and moved to the United States in 1991. David is a native of Indiana who met Irina while studying Russian at Indiana University. Together, they have traveled to Armenia several times and have collected recipes, stories, and photos of Armenian cuisine.

Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy by Barbara Ghazarian

  • Total Pages: 296
  • Total Recipes: 150+
  • Recipes Preview: Vospov Kufteh (Lentil Patties), Lahmajune (Armenian Pizza With Spiced Meat Toppings), Mujaddarah (Lentils, Rice, And Caramelized Onions)
  • The Best Recipe We Wanted To Try: Nivik (Ground Beef Or Lamb Stew WIth Bulgur Wheat And Spices)
  • Affordability: High

If you’re a vegetarian or want to incorporate more plant-based meals into your diet but still require a few meat and fish-based Armenian recipes for guests and loved ones, Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy is the perfect book for you. All of the recipes are top-class, and there’s a fantastic variety to pick from, but it’s the Armenian vegetarian recipes that overdeliver. There’s even a decent selection of vegan meals featured. The best part is that the meals are designed not only to be delicious, but they’re exceptionally healthy as well.   

It’s a cookbook that’s sure to resonate with those fond of Greek, Turkish, and other Middle Eastern foods as well, thanks to the full range of influences on cultural cuisine detailed within. Another upside to Simply Armenian is just how well-written the beginner-orientated instructions are. You’ll never find yourself wondering about quantities, ingredients, or techniques. Most meals can be cooked without the need to visit or order from a specialty store, and the authenticity is always there. 

About The Author: Barbara Ghazarian is an Armenian-American cookbook author, food journalist, and radio host of The Quince Chronicles, a radio show that celebrates the culinary and cultural diversity of America. She is the Monterey-based author of Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy, a best-selling and award-winning cookbook featuring classic and contemporary recipes from Armenia and the Middle East.

Home Again: Armenian Recipes from the Ottoman Empire by Mari Firkatian

  • Total Pages: 350
  • Total Recipes: 100+
  • Recipes Preview: Armenian String Cheese, Lentil Soup, Stuffed Eggplant
  • The Best Recipe We Wanted To Try: Rose Petal Jam
  • Affordability: Very Low

Home Again: Armenian Recipes is a memoir cookbook that’s a true gem among publications. The cuisine of the Ottoman Empire, a vast and influential realm that extended across regions, including Armenia, was renowned for its rich and diverse flavors. It is characterized by a harmonious blend of aromatic spices, fresh herbs, grilled meats, fruits like pomegranates and apricots, and the nation’s staple, olive oil. This culinary tradition was shaped by centuries of cultural interactions and conquests, resulting in a remarkable fusion of Middle Eastern, Mediterranean, Central Asian, and Balkan influences.

Every last recipe featured in Home Again is delivered with ample historical and cultural context. The author deliberately looks at the connection between food and its ancestral roots, making this cookbook a must for historians, collectors, and anyone who wants to understand Armenian food to its fullest. Every recipe has been tested and reworked to make it easy to perfect in a modern household. If you enjoy reading and value the perspective of a family’s culinary traditions, you won’t be able to put this book down. 

About The Author: Mari Firkatian is a Connecticut-based Armenian-American cookbook author, professor, and historian. As the descendent of a family who survived the genocide, Mari currently serves as a professor of history and international studies at the University of Hartford, where she teaches courses on Eastern Europe, the Middle East, and the Ottoman Empire. 

The Armenian Cookbook Paperback by Rachel Hogrogian

  • Total Pages: 176
  • Total Recipes: Unspecified
  • Recipes Preview: Avash, Khash, Khorovats 
  • The Best Recipe We Wanted To Try: Kololak (Stuffed Vegetables)
  • Affordability: Moderate

Although smaller than many would expect, do not underestimate The Armenian Cookbook, for it is a treasure-trove of knowledge waiting to be uncovered. It’s a cookbook that’s been treasured since its original release in 1975 and one that’s likely to be coveted for years to come. Authentic preparation steps back traditional ingredient composition, coming together to form amazing meals that embody Armenian flavors in every way. The dishes are all meals Armenian families will know and love, with instructions that make even the most complex creations simple to prepare. 

The details provided on each meal are nothing short of outstanding. Not only are they informative and brief enough to digest in quick bites, but the author’s commentary is also extremely entertaining. Whether read as a sheer recipe collection alone or for inspiration and cultural context, The Armenian Cookbook in paperback shines. Adorable yet practical illustrations adorn the pages, further adding to its charm. It’s homestyle cooking that’s sure to become staples in many households and an engrossing read overall. 

Treasured Armenian Recipes by Marie Manoogian

  • Total Pages: 126
  • Total Recipes: Unspecified
  • Recipes Preview: Madzoon (Armenian Yogurt), Cheoreg (Armenian Sweet Bread), Boudi (Armenian Beef/Lamb & Paprika Sausage)
  • The Best Recipe We Wanted To Try: Katah (Armenian Pastry With Walnuts)
  • Affordability: Low

Treasured Armenian Recipes is a re-release of the original that has been circulating since 1949. As a publication of the General Benevolent Union Detroit Women’s Chapter, it contains some of the most treasured Armenian and Armenian-American recipes around. It has seen several reprints over the years due to its overwhelming popularity and is largely accepted to be the quintessential Armenian cookbook. Every timeless classic is there with straightforward instructions that make the most elaborate meals easy. 

The spiral-bound format of Treasured Armenian Recipes makes it a handy book to have on hand in the kitchen. Laying flat, there’s no more functional quick-reference. Prospective readers should, however, keep in mind that the traditional nature of the recipes means that certain measures are lacking. The cook is often instructed to season to taste, and doneness is gauged by hallmarks of appearance, so a certain degree of experience in the kitchen will be beneficial. There’s so much information waiting in this short cookbook that it’s astounding. 

About The Author: Marie Manoogian is an Armenian-American cookbook author, editor, and community activist who lives in Watertown, Massachusetts. She is also the president of the Armenian Women’s Welfare Association, a non-profit organization that supports various humanitarian and educational projects for Armenians. 

Armenian Cooking by Alice Antreassian

  • Total Pages: 189
  • Total Recipes: 300+
  • Recipes Preview: Spinach And Cheese Pie, Lamb and Apricot Stew, Eggplant Casserole
  • The Best Recipe We Wanted To Try: Pilaf With A Purpose
  • Affordability: Very Low

Armenian Cooking by Alice Antreassian is a culinary gem that beautifully captures the essence of Armenian cuisine. The author’s deep connection to her Armenian heritage shines through on every page, offering readers a glimpse into the traditions, flavors, and stories that make this cuisine so special. One of the highlights of this cookbook is its accessibility for cooks of all skill levels. Clear and detailed instructions accompany each recipe, making it easy for both beginners and experienced chefs to recreate authentic Armenian dishes. Unfortunately, the scarcity and revered status of this book within Armenian culinary history puts its price out of range for many readers, but to collectors, it’s a true treasure. 

Personal anecdotes and cultural insights are interwoven with recipes, adding a layer of depth to each recipe that allows readers to connect with the food on a more profound level. Between the storytelling, time-honored recipes, and full explanations of traditional techniques, Armenian Cooking offers everything that the modern chef needs to cook and bake old-world Armenian food to perfection. It is largely considered the bible of Armenian cuisine and is a near must-have for any serious chef who wants complete context into their cooking. 

About The Author: Alice Antreassian is a passionate culinary expert and author born in 1922 with deep roots in Armenian cuisine. Growing up in an Armenian household filled with the aroma of traditional dishes, she developed a profound love for the art of cooking. For more timeless cookbooks from the same author, each treasured as collectibles, readers can’t miss Classic Armenian Recipes: Cooking Without Meat – Revised 1983 2nd edition and The 40 Days of Lent: Selected Armenian Recipes.

Frequently Asked Questions – Armenian Cookbooks

Have you been left with any lingering questions concerning Armenian cookbooks and the cuisine featured? We may have the answers you’re looking for waiting here. Armenian and Middle Eastern cuisine share many similarities. As a result, many Middle Eastern online stores stock Armenian ingredients for those recipes that call for something specific. So if you’re in need of an exotic ingredient, our review of the best Middle Eastern online grocery stores has reliable retailers for US shoppers ready for quick orders.

What Is The Most Popular Armenian Dish?

Undoubtedly, the crown jewel of Armenian cuisine, cherished by culinary connoisseurs worldwide, is “Dolma.” This iconic dish, carefully crafted by generations of Armenian cooks, exemplifies the fusion of flavors, artistry, and tradition. It involves tender grape leaves or vegetables like eggplants, bell peppers, or cabbage leaves, expertly stuffed with a delectable mixture of minced meat, often lamb or beef, fragrant rice, aromatic herbs like parsley and mint, and an array of warm spices, including cumin and paprika. These parcels of culinary perfection are then simmered slowly in a flavorful broth until they reach a harmonious union of tastes and textures. The exquisite balance of meaty richness, herbaceous freshness, and the subtle tang of lemon or pomegranate molasses makes dolma not just a dish but an edible masterpiece that symbolizes the heart and soul of Armenian gastronomy. 

What Is Traditional Armenian Food?

At the heart of this Armenian cuisine lies the cherished bread, Lavash, a soft, thin flatbread essential to every Armenian meal. Starters often feature vibrant salads, such as Shirazi Salad (tomatoes, cucumbers, onions, parsley) and Tabbouleh (bulgur, parsley, mint). For mains, dolma beckons with its grape leaves or cabbage leaves stuffed with a tantalizing mix of rice, meat, and spices. Kebabs are an art form, with options like Shish Kebab (grilled meat skewers) and Lyulya Kebab (minced meat). Khorovats, Armenia’s national dish, delivers marinated, grilled meats. Aromatic stews like Khashlama and hearty, spiced rice dishes like Khashil round out the spread. Don’t forget dessert – relish the sweet delight of Armenian Pakhlava or the honey-soaked layers of gata. 

What Are The Common Spices In Armenia?

Armenian cuisine relies on an intriguing array of spices that paint its dishes with rich, nuanced flavors. A cornerstone is dried mint, lending freshness and fragrance to salads and meat dishes alike. Cinnamon, both ground and in stick form, imparts a warm, sweet depth to stews and desserts. Cumin adds earthy notes, while coriander contributes citrusy undertones. Paprika, both sweet and smoked, imparts a bold, smoky essence to kebabs and rice dishes. The earthy warmth of allspice enhances various meat preparations, while sumac infuses tangy, lemony brightness. Mahleb, ground from cherry pits, imparts a subtly sweet, nutty flavor, often used in desserts like gata. Urfa biber, a Turkish chili, lends smokiness and moderate heat to various dishes. Dried basil adds a fragrant, herbal dimension, frequently found in salads and meat rubs. Dried marjoram offers a delicate, citrusy note to stews and kebabs. Dried tarragon provides a hint of licorice, enhancing chicken and vegetable preparations. Additionally, fenugreek seeds offer a maple-like sweetness. These distinct spices are rooted in Armenian culture.


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