Bread10 min
Lavash
Paper-thin unleavened flatbread, blistered and scored in the tradition of the hearth.
Step-by-step →From the highlands of Armenia
ARMENIAN
FIRESIDE
FLAVOR
Ancient hearth dishes, told step by step. From charcoal-kissed khorovats to slow-beaten harissa — recipes rooted in the tonir ovens of the Caucasus, with the story behind each one.
15
Recipes
7
Regions
3000
Years of tonir
Signature Dishes
FEED THE
TABLE
Grill60 min
Khorovats
Charcoal lamb glazed in pomegranate molasses, the Sunday centerpiece of the Caucasus.
Step-by-step →
Dumpling90 min
Manti
Hand-pleated beef dumplings, fried crisp and buried under a crown of black walnut.
Step-by-step →COOK IN FOUR MOVES
Method01
Gather
Source pomegranate, walnuts and dried herbs — the spine of the pantry.
02
Build
Layer the base slow, letting each element give its flavor to the pot.
03
Simmer
Patience here — low and steady heat, never rushed.
04
Serve
Put it at the center of the table. In Armenia, food is shared, not plated.
The Story
FROM THE
STONE OVEN
The tonir — a clay oven sunk into the floor of the house — has shaped the Armenian table for thousands of years. Bread was slapped against its walls, stews were buried in its embers, and the family gathered around its mouth for warmth. Making and sharing lavash from it is recognised by UNESCO as intangible cultural heritage.
We document these dishes the way they are lived: with the technique, the reasoning, and the occasions that kept them alive — feast days, fasts, pilgrimages and long winters.
Browse every dish