Barbecue is one of the special foods of the Armenian cuisine.It’s even hard to imagine a wedding, engagement, baptizing, or other celebrations without having Armenian barbecue on the tables. It is cooked on hot coals after burning a wood fire, almost always is made by men. The whole idea is to get together and have a great barbecue picnic on a sunny day as Armenian barbecue is usually made outdoors.Khorovats in Armenia is made from pork, though lamb, chicken and beef khorovats is also esceptionally tasty. Armenians eat khorovats with hands, not knife and fork, which makes the process more yummy!!! Every year there is held Armenian Barbecue Festival in Akhtala, Lori province.The organizers of the Barbecue Festival aim to raise popularity of Armenian national cuisine at world level.
Ghapama is a traditional eastern Armenian food, often served during new years and Christmas. It is pumpkin stuffed with rice, dried fruit, raisins, spices, etc.
Matzoon is a fermented milk product of Armenian origin.It is found in Caucasian cuisine, particularly in Armenia and Georgia. Matzoon is very similar to yogurt. It is made with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus lactic acid bacteria. Matzoon is made from cow's milk (mostly), goat's milk, sheep's milk, buffalo milk.
Oghi is an Armenian spirit distilled from fruits or berries. It is widely produced from home-grown garden fruits all across Armenia, where it is served as a popular welcome drink to guests and is routinely drunk during meals. Arguably, Armenian oghi is not "vodka" at all and merely became thought of as such during the Soviet regime in Armenia.Armenians make oghi from mulberries, cornels, apricots, plums and other berries and fruits. The most famous home-made oghi types are those made from mulberries and cornels which also have medical usage.