One of the staple foods of Armenians is lavash bread, which is baked in a tonir (oven). To make lavash, the dough is kneaded from flour, warm water, khash (sourdough), and salt and placed in a warm place to ferment. After the dough is finished, it is divided into 300-400 gram balls and rolled out with a rolling pin into long, wide sheets 3-4 mm thick.

Khash, a hot liquid soup. One of the oldest Armenian dishes, which spread throughout the Caucasus and the South Caucasus and probably had a ceremonial nature. It was originally a food for the poor. Khash was originally popular in the Syunik region. Beef legs (as well as pork, lamb or even chicken), tripe, garlic, salt, and herbs are used in the preparation of khash. After cleaning and washing the parts (traditionally in Armenia they are placed under running water for 10-12 hours), it is boiled for 6-8 hours. Garlic, salt, and herbs are served at the table to season the food.

Khashlama, a traditional Armenian dish made from lamb. It is prepared with mutton (lamb), beef, and rarely pork and chicken. In a deep pot with thick walls, layers of chopped onions, chili peppers, tomatoes, carrots, and other vegetables are arranged according to preference, then the chopped meat is arranged, followed by another layer of vegetables. Spices, various greens, and bay leaves can be added. After pouring a small amount of water, salt and pepper are added to taste, after which the pot is closed with a lid and placed on a low heat. In order to give khashlama a special aroma, it is often cooked with beer or wine.

Dolma (dalma), a dish with a filling placed in vegetables or leaves (usually grapes). The filling is usually made from rice, but can also contain a lump of cooked meat. It is usually served with yogurt and crushed garlic.

Ghapama (khapama), Armenian dish. Most often prepared for New Year and Easter. It is made with pumpkin: the skin is peeled, the top is cut off like a lid, the seeds are removed, boiled rice, raisins, oil, honey and spices are poured inside. It is cooked in a clay pot, in a tonrum, and baked. Ghapama is also cooked with meat: the meat mixed with buckwheat, onion and basil in the stomach of a lamb or goat is cooked for about 5-6 hours in a pot covered with a lid and covered with dough (to prevent steam from escaping) in a tonrum.