Khashlama is a straightforward and traditional meat dish originating from the Caucasus region. Although time-consuming, the dish is made by simply boiling large chunks of meat, usually beef or lamb, in hot water. The traditional version of this famous dish does not include other ingredients, except a few spices, making the boiled pieces of meat the star of the dish.

Because of this, khashlama contains only the finest meat cuts available. The origins of the dish believe to be in the Georgian Kakheti region, where it is regarded as a regional signature dish. However, it is also widely popular in the neighboring Armenia, causing disputes over the true origin of the dish. 

Lavash is a traditional flatbread claimed by many food specialists to be Armenian in origin, but it is well-known and prepared throughout Western Asia (most noteably Iran and Türkiye) and the Caucasus (most noteably Azerbaijan). The dough consists of wheat flour, salt, and water leavened only with a sourdough starter.

Once the dough has risen, it is shaped into small lumps that are rolled flat and then slapped against the inside of a clay oven called tonir. Depending on the part or region of Armenia, these flatbreads can vary in thickness, size, shape, and the method of kneading. 

Considered the national dish of Armenia, harissa is a thick porridge made by slowly simmering korkot (dried or roasted cracked wheat) together with fatty pieces of lamb or chicken meat. Said to have been invented in the Ararat plains, the origins of the dish can be traced back to ancient times, as well as to Gregory the Illuminator, the patron saint of Armenia, who would offer it as a charity meal.

Even to this day, harissa is considered a charity meal, and is traditionally prepared each year for Easter, as well as to commemorate the Musa Ler resistance during the Armenian genocide of 1915. When it comes to the method of preparing, there are two diverging opinions; one claims it is forbidden to stir harissa until it is cooked all the way, while the other insists it should be stirred as soon as the wheat is half-cooked. 

Kyalagyosh is a traditional yogurt soup served over toasted pieces of flatbread. In order to prepare the soup, eggs, flour, strained yogurt, and sour cream are combined until smooth, and then simmered with boiling water and chicken bouillon. The soup is then traditionally flavored with a mixture of dried maralot’i, thyme, mint, or cilantro and onions which have been previously sautéed in some butter and oil.

Aromatic and warming, the soup is poured over crispy toasted pieces of flatbread (traditionally lavash) and it can be consumed hot or chilled. Typical accompaniments include fresh bread, onions, vodka, lentils, beef, and spiced garlic. An age-old dish, the soup was a typical morning dish prepared for guests in Armenian villages. 

Traditionally cooked in a tonir, a built-in underground clay oven, dzhash is a tomato-based stew that can be made with either meat or legumes, but always includes vegetables. The stew is often generously seasoned with a variety of spices.

There are numerous versions of this stew, some of them even popular in the neighboring Turkey, such as the signature dish from Gaziantep, made with meat, summer squash, mint, and lemon juice, or the wedding stew that's prepared in Marash, consisting of meat, pumpkin, and chickpeas as the main ingredients.