Armenian cuisine consists of different traditional foods and methods of making these, which reflects the history of Armenians. The cuisine is rich in vegetables, meat, fish, and lentils, but the primary components are lavash, lamb, and eggplant. Popular foods are dolma, khorovats, ghapama, gata, baklava, harissa, jengyalov hac, etc. Dolma is minced meat mixed with rice and different herbs and spices, wrapped in grape leaves. In Armenian, khorovats means grilled meat or barbecue, and is typically made with lamb or pork. Ghapama is a stuffed pumpkin dish which consists of boiled rice and a variety of dried fruits and plums. Gata is a very common Armenian pastry, and each region has its own variant of the pastry, with different decorations, shapes, or sizes. Baklava is similar to a Turkish dessert with a similar name, and is made of layers of phyllo pastry filled with nuts. Harissa is similar to a thick porridge, made from roasted or cracked and fatty meat.
Armenian cuisine is an example of how history influences the culinary traditions of every land. It is full of different traditions and cooking methods tracing back to over 2000 years ago.