Ghapama is an Armenian dish typically prepared by stuffing a pumpkin with rice, various nuts and dried fruits, butter, honey, and cinnamon, but there are also some recipes calling for meat. The dish is traditionally prepared between New Year and Armenian Christmas, or on other similar festive occasions, but especially during autumn and winter, when pumpkins are in season.

Once cooled, ghapama is served whole or sliced up in wedges, each appropriately sized as an individual portion. The popularity of the dish is so great it even has its own song titled Hey Jan Ghapama.

Widely regarded as an excellent hangover cure and a great remedy, khashi is a soup made by boiling beef intestines, tripe, shank, as well as other organs such as kidneys. Carrots, onions, bell peppers, and various greens may also be used. After the broth has been prepared, milk or pieces of milk-soaked bread can be added to the pot along with salt, pepper, and chopped garlic.

It is said that khashi was invented when the poor had to give away all their meat to the rich, being left only with the organs, heads, and hooves of the animals. Ever since the promotion of the soup as a particularly healthy dish, it became popular among all social classes.

Choereg is a type of sweet bread from Armenia that is traditionally prepared for Easter. The buttery, egg-enriched dough is flavored with mahleb, a type of spice made from cherry pit seeds, which gives it a unique flavor and the scent of cherries and bitter almonds.

Once braided, the bread is either sprinkled with sesame seeds or glazed with egg wash.

Eetch is a traditional dish mainly consisting of bulgur. It is typically consumed as a salad, a side dish, or as a spread over slices of bread or crackers. A common Lenten dish, eetch, also known as mock kheyma or meatless kheyma, has numerous variations, but the typical ingredients include fine bulgur, onions, tomatoes, tomato paste, bell peppers, lemon juice, olive oil, green onions, parsley, spices, and seasonings, incorporated well to make a robust and fragrant dish.

Tangy, sweet, and savory, the bulgur mixture is consumed warm, at room temperature, or chilled, usually drizzled with some olive oil and garnished with chopped parsley, green onions, and (sometimes) pomegranate seeds. Reminiscent in flavor of the Levantine dish known as tabbouleh, eetch is commonly eaten with pita bread and makes a perfect accompaniment to grilled or roasted meat or fish dishes.

Yalanchi is an Armenian dish made by stuffing grape leaves with a meatless filling. Translated from Turkish, the word yalanchi means fake or liar, referring to the fact that the filling contains no meat. The basic ingredients for the stuffing include rice, onions, lemon juice, pine nuts, and currants, as well as fresh herbs such as dill, parsley, and mint.

These grape rolls are always served cold, and it is recommended to pair them with a salad or matzoon (Armenian yogurt) on the side.

Churchkhela is a traditional Caucasian candy that is shaped into a sausage. This candy is made by dipping a long string of nuts (usually walnut halves) in concentrated grape juice, then leaving the concoction to dry.

It is so healthy and so nutritious that, in the past, it was even carried by Georgian warriors on their long journeys. Although walnuts are usually used in the preparation of churchkhela, they can be replaced by almonds, hazelnuts, or raisins.

Gata is a mildly-sweet Armenian pastry with a shiny glaze crust. It comes in two varieties: plain, or if made for weddings and festive occasions, decorated with an intricate design on its top. There are many variations of gata, usually specific to different regions and towns, but the basic recipe consists only of flour, sugar, butter, eggs, and often an Armenian yogurt known as matsoni.

Although this pastry is baked all year round and on every important holiday in Armenia, it holds great importance as a dish that is specifically prepared on Candlemas. The most popular variety of gata is khoriz, a pastry containing a single-layered filling made of sugar, flour, and butter, followed by gata breads from the villages of Garni and Geghard which are embellished, round and large (commonly a foot in diameter).