Armenien food reflects Mediterranean, Eastern European and Middle Eastern influence. Eggplant, onions and garlic are central to a summer Armenian diet. Dried fruits, nuts, rice and dry preserved olives are used in the winter months. Yogurt (mahdzoon) is a key ingredient in Armenian cooking and is used as a beverage and hot or cold soup.

Popular Armenian appetizers include many pastries, including Boeregs which are filled with cheese. Hummus is also popular to serve, which is a smooth chickpea paste.

Throughout Armenia, barbecue meats are popular. Khorovats or kebobs are extremely popular cooked on the barbecue, although they are served differently that than the popular Shish Kabobs that are served throughout the United States because they are made with the meat still on the bone. Many type of meats used including beef and chicken.

Desserts almost always contain a fresh fruit, depending on what is ripe and in season at the time of year. Pastries are popular for dessert, including Ghataif and baklava. Women of the area pride themselves on their own cake recipe, which is commonly stuffed with fruit and nuts.

• The Gutsy Gourmet: History of Armenian Cuisine