Category
page 1Armenian breads
lavash
Lavash (; ) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is widespread in Armenia.
Matnakash
Matnakash () is a leavened traditional Armenian bread. The word matnakash means "finger draw" or "finger pull", referring to the way the bread is prepared. It is made of wheat flour with yeast or sourdough starter. It is shaped into oval or round loaves with longitudinal or criss-crossed scoring. The characteristic golden or golden-brown color of its crust is achieved by coating the surface of the loaves with sweetened tea essence before baking.
gata
traditional Armenian sweet pastry

tsoureki
Tsoureki () also known as bsatir, čʿorek, katʿnahuncʿ (), çyrek (Albanian), kozunak (), cozonac (Romanian), paskalya çöreği (Turkish), or šurēk (), is a sweet holiday bread made with flour, milk, butter, eggs, and sugar. It is commonly seasoned with lemon and orange zest, mastic resin, or mahleb.
Jengyal bread
Karabakhian dish