Sujukh, Khjugh, raw meatballs that have not been subjected to heat treatment. Beef and mutton (first-class) are used as raw materials for preparation, as well as various spices.

Honey pie, a sweet speciality of the people of Zeytun, made especially in the highlands, where virgin olive oil was abundant. They collected walnuts from the mountains, crushed them, and mixed them with honey. They baked lavash on the sach. The lavash was filled with the filling, then fried in oil. It reminds me of the taste of baklava.

Arshta (rshta, erishta, ddmach), a dish. It is made from unleavened, firm dough. The dough is rolled out thinly like lavash and, after folding it several times, cut into strips with a knife, then dried in the sun and roasted in a tonri or oven. It is considered a preserved food for the winter. It is used in the preparation of various dishes: pilaf, soup, etc. In addition to Armenians, some peoples of the East also prepare arshta.

Tatkhan, that is, a bowl for dipping bread in. A unique food made from seeds, grains, nuts, and various spices, which was especially popular in many regions of Western Armenia. After the harvest, the vegetables were dried, then roasted: pumpkin, sunflower, melon, and watermelon, then ground. When using, oil was poured over it and bread was dipped in it to taste.

Omelettes, fried eggs are very popular dishes. They are delicious, nutritious and quick to prepare. The word comes from the words "egg" and "egh", meaning to pour oil on an egg. In dialects, there are also often "eghdzu" or "eghadzu", as well as the variants "tsapatak" = fried egg. In ancient times, "omelettes" topped with honey were served to distinguished guests, as well as to the godfather and groom.