Armenian Gata

Gata is easily one of the most beloved Armenian desserts. It's a pastry with similarities to both croissants and rugelach, but with a personality of its own. Crisp on the outside, flaky within, with spirals of vanilla-laced sweetness throughout, it's a divine dessert any time of year.

Matzoon Cookies (Armenian Yogurt Cookies)

These Armenian Yogurt Cookies are a bit reminiscent of muffin tops! They have a cakey, muffin-like interior with crunchy walnuts and sugary, crisp edges.

Paklava (Armenian Baklava)

Paklava (Armenian baklava) features flaky, buttery layers of phyllo dough, a filling of cinnamon-spiced chopped walnuts, and clove-infused syrup.

Gâteau Basque

The grown-up version of a Pop-Tart, gâteau Basque combines elements of a cookie, a tart, and a pie, with a filling of pastry cream or cherry jam.

Lahmajun (Armenian Flatbread With Spiced Lamb)

These thin, chewy-crisp flatbreads—often called “Armenian pizza” by non-Armenians—are easy to make at home and best when eaten hot from the oven.

Armenian Khalkha (Simit/Kekhke)

An Armenian savory cookie that goes by many names: Khalkha / Simit / Kekhke. If you ask Armenians (I did) what they call it, you'll get a lot of different answers, but we are unified in loving these cookies! There are sweet versions too, but this is the savory one my family prefers.

Chorek / Choreg (Armenian Sweet Bread)

Chorek (choreg) is a very traditional Armenian sweet bread that is typically made around Easter and even Christmas. It is enriched with eggs, butter, milk, and sugar to make it slightly sweet, rich, and tender-crumbed.

Chocolate Pecan Galette

Filled with dark chocolate and crunchy pecans, this riff on the classic Thanksgiving pie is perfect not just during the autumn, but all year long.

Homemade Armenian Manti Recipe (Sini Manti)

These homemade baked Manti (Sini Manti) are traditional Armenian dumplings. They feature a savory beef filling, and a luscious yogurt-garlic sauce.

Basbousa Bel Ashta (Semolina Cake With Ashta Cream Filling)

This version of basbousa is filled with a rich clotted cream and drenched in a rose-scented syrup.