Harissa, an Armenian national dish. Wheat groats and chicken, lamb, or beef are cooked in water, mixed with a wooden spoon until they form a paste. When eaten, melted butter (sometimes also spices) is poured over it.

Basturma, Chormis, Apukht, specially processed and dried meat. Basturma is also called meat previously seasoned with vinegar, salt, onion and pepper for barbecue. Caraway seeds are selected, washed and pounded, mixed with crushed garlic, ground red pepper, and enough water is added to obtain a mass of thin sour cream. The beef brisket and soft pieces of meat from the loin are coated with the resulting mixture.

Barbecue, a dish made mainly of meat. The meat for barbecue is cut into small pieces and seasoned. The meat used to make barbecue is sheep (lamb), goat (goat), pork, chicken, rabbit, bear, as well as other domestic and wild animals, birds, and fish. The meat is grilled by stringing it on metal or wooden skewers, then the skewers are placed over hot charcoal, often using a brazier, tonir, fireplace, etc. as a fire pit.

The dish mshosh is one of the recipes of the rich cuisine of Van. The word is derived from the abbreviation of the word mshmosh (apricot). There are different types of mshosh, the main ingredient is lentils, to which pumpkin, green beans or beets are added. However, the classic mshosh is made with lentils, dried apricots and walnuts.

Lenten dolma is a type of dolma made without meat, which is especially popular during Lent or New Year's.