Bezerani, the word is probably of Iranian origin and means "merchant". In Musaler, it was the name of a shepherd's meal. There are different types of bezerani. In the dish there was surki (Musaleran cheese) or olives. The mountains are full of olive and walnut trees, so a few olives, an onion, tomato paste, walnuts and olive oil. Here is the delicious shepherd's meal.

Anushapur, a sweet soup prepared for Easter (Little and Great Easter). It has a festive character. Dried fruits are cooked with buckwheat, nuts are added. It is cooked in all Armenian homes and taken with them when visiting guests, as an offering. There is also another version of anushapur, called mariamapur (named after the Mother of God), which, unlike anushapur, is prepared with doshab instead of honey.

Panrakhash, a simple and everyday rural dish. It is prepared in all Armenian regions, therefore it has many variations. There are panrakhash made with fried onions, or red hot peppers, or garlic, or eggs; with string cheese or grated cheese; with dry lavash or stale bread. It is simply cheese cooked in plenty of water, with lavash on top.

Ttvepas is a special dish for Maundy Thursday, from the cuisine of Persian-Armenians. Such sour dishes are common throughout Armenian cuisine, in memory of the episode of Jesus Christ being given vinegar to drink instead of water during his crucifixion. It is a soup with various herbs, vegetables, and dried fruits, without any oil. It is served with vinegar.

Meatballs, there is a hypothesis that meatballs were the most respected dish of the Cilician kingdom. The word comes from the round shape of the dish. There are different names in the dialects: klulik, korundchik, klur, kleior, etc. There are both meat and vegetable meatballs. Round, oval, oblong and small balls. Served fried, boiled, grilled, in soups or with yogurt and garlic.