Traditional Armenian cuisine (Bread, Tolma, Khorovats) is
diverse and rich in food prepared from cultured and wild
plants and fruits, game and fish; but much of the Armenian
cooking is based on lamb, either grilled and served as shashlik
with flat bread, or prepared as soup (the most popular being
bozbash, a dish which exists in infinite variations) or
stew, often in combination with fruit or nuts.
- The most common breakfast contains cheese, honey, jam,
butter, sausage and similar cold meals, eggs, franks, tea
- Dinner includes hors d’oeuvres, soup, hot meat or
fish dishes, fruit, pastries, tea or coffee.
Supper is similar to dinner, without the soup.