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Aveluk is one of the distinctive flavours of Armenian cuisine. Its expressive, slightly tart character is especially interesting for guests who want to discover more than the best-known Armenian dishes while visiting Dilijan. What is aveluk? Aveluk is a plant used in Armenian cooking. It is dried and then prepared in different ways. Depending on the recipe, it may appear in a salad, a warm dish or as part of another preparation. Why try it in Dilijan? Dilijan’s cool climate a

Ավանդական հայկական խոհանոց Դիլիջանի Հին կենտրոնում

Spas is one of the most familiar soups in Armenian cuisine. Its gently tangy dairy base, grain and fresh herbs create a dish that can feel light or comforting depending on how it is served. What is Armenian spas? The base of spas is usually matsun or tan, combined with a grain such as wheat or rice. Many recipes also use egg and a small amount of flour to help create an even texture. Onion, coriander, mint or other herbs may be added according to the family recipe and the sea

Tzhvzhik is a traditional Armenian hot dish made from carefully prepared offal, often combined with onion, pepper and herbs. Recipes vary from family to family, but the idea remains the same: simple ingredients, careful cooking and a direct, distinctive flavor. What is lamb tzhvzhik? Lamb tzhvzhik uses lamb offal as its base. The ingredients are cleaned thoroughly, cut into even pieces and cooked with onion. Pepper, herbs and a restrained selection of spices add aroma without

Khashlama is a slow-cooked dish associated with Armenian family meals and hospitality. Recipes vary from one household and region to another, but the central idea stays simple: meat and vegetables are cooked gently so their flavors come together. A dish built around patience Khashlama is known for its unhurried preparation. Slow cooking helps the ingredients soften and creates a rich broth without requiring complicated techniques. Different versions Armenian khashlama can be

A meal does not always have to start with the heaviest dish on the menu. At HOVK in central Dilijan, you can build lunch or dinner around the kind of meal you want that day — light, warm or more substantial. Start light A strained-matsun salad with cucumber and fresh herbs gives the table a cool, fresh beginning. Another distinctly Armenian direction is aveluk salad, with its recognisable character and connection to local culinary tradition. Add something warm Spas is one of