Tatar boraki, boraki or alboraki, is an Armenian dish, which is mainly made with meat and dough. To make meat boraki, each dough is rolled out in the shape of a lavash, cut into squares or rounds, and a minced meat roll seasoned with onion, pepper, herbs, and salt is placed on top. The dough is folded so that the meat remains in the center, then cooked in beef broth. In the second case, the boraki dough is cut into small pieces, cooked in boiling salted water. It is eaten with garlic-flavored yogurt, adding melted butter on top.

According to Persian legend, the Borani dish originated from the name of Burandukht, the daughter of the Sasanian king Khosrov. She loved yogurt very much and when she ascended the throne, dishes with yogurt were named Borani in her honor. In traditional Armenian cuisine, there are various Boranis: meat, vegetable, and cereal, the similarity of which is the presence of yogurt.

The Armenian New Year's table must have Tarehats, also known as tar, sahnehats, krkene, dovlat, mid-year bread, talauzi, upurnika, ghalachi, etc. Tarehats are made round or oval. Seeds or dried fruits are sprinkled on the surface, which symbolize the abundance of the current agricultural year's harvest. A mid-year seed or coin is placed inside, which symbolizes wealth and good luck. On the night of the feast, the tarehats are cut and distributed to the members of the household and animals. The one from whose share the mid-year seed comes out is expected to bring success to the household.

Kelekyos is a springtime festive dish from the cuisine of the Van-Vaspur province. It is prepared in a large pot and served like khash at a crowded table. Everyone pours dry lavash into their plate, then plenty of boiled lentils, then hot chortan, and finally, onion stew with mountain greens (garlic, thyme, mint). The rich prepared onion stew with thalli (ghavurma) oil and meat.

Ghavurma or Thal, Volgorma, homemade canned meat. In ancient times, our ancestors prepared ghavurma in late autumn, which they used until spring. After washing the beef or mutton, they leave it in a perforated container until it is well drained (there is also the option of keeping it in brine). Then they cook it, drain it again, then, removing the large bones, fry the meat and brown it in the oil collected from the surface of the meat juice, pour it into a clay (pot, jar) or enameled dish, squeeze it well and pour hot melted oil (old - melted butter) on top.