Armenian cuisine is a vibrant culinary tradition, although it still is relatively unknown in Australia. Despite its deep history and unique flavours, it is often overshadowed by more dominant food cultures. However, many dishes now popular worldwide, like stuffed vine leaves, spiced cured meats, and delicate pastries, can trace their origins back to Armenia. Due to historical conflicts, forced migration, and cultural assimilation, Armenian food has influenced various cuisines while often losing recognition for its contributions.
In this article, we’ll explore how Armenian cuisine has shaped global food trends, the historical events that led to cultural loss, and how this under-appreciated culinary heritage is making a comeback.
The Impact of Cultural Loss on Armenian Cuisine
The Armenian Genocide & Forced Migration
One of the biggest factors in Armenian cultural loss was the Armenian Genocide (1915-1923), during which over 1.5 million Armenians were killed or displaced by the Ottoman Empire. Survivors fled to countries like Lebanon, Syria, France, and the United States, bringing their food traditions with them. As they settled in new lands, Armenian recipes blended with local cuisines, resulting in culinary fusions but also a loss of distinct Armenian identity in many dishes.
Soviet Influence & Culinary Suppression
When Armenia became part of the Soviet Union (1922-1991), many traditional aspects of its culture, including food, were altered. Soviet policies prioritised more standardised, Russian-influenced cuisine, often renaming Armenian dishes or absorbing them into a broader “Soviet” food identity. This led to the decline of some uniquely Armenian recipes, as industrial food production replaced traditional cooking methods.
The Turkish Appropriation of Armenian Dishes
Because of centuries of Ottoman rule and later cultural erasure, many Armenian dishes became widely recognised as Turkish. Foods like lahmajoun (Armenian flatbread with minced topping), dolma (stuffed grape leaves), and sujuk (spiced cured sausage) are often mistakenly attributed solely to Turkish cuisine, despite their deep-rooted Armenian origins.
How Armenia Shaped Global Food Trends
The Armenian Influence on Middle Eastern, French, And American Cuisines
Armenians who settled in the Middle East introduced key culinary elements now considered staples of Lebanese, Syrian, and Persian cuisine. Armenian communities in these regions popularised dishes like basturma (air-dried cured beef) and manti (tiny dumplings in yogurt sauce), which are still widely enjoyed today.
The connection between Armenia and France dates back centuries due to trade and immigration. Some food historians suggest that Armenians played a role in early puff pastry and croissant-making techniques, thanks to their historical knowledge of layered dough pastries.
In the U.S., Armenian immigrants were among the first to introduce Mediterranean flavours on a mass scale. They helped bring pita bread, hummus, and yogurt to American supermarkets, contributing to their mainstream popularity.
Lost & Forgotten Elements of Armenian Cuisine
Due to displacement and economic hardship, many unique Armenian ingredients became scarce or substituted. Special wild mountain herbs, apricot wood for smoking meats, and heirloom grains that once defined Armenian cooking are now harder to find.
Armenia is one of the world’s oldest wine-producing regions, with evidence of winemaking dating back over 6,000 years. However, under Soviet rule, Armenia’s wine industry was largely suppressed in favour of Georgian wines, leading to a decline in its global recognition. Today, a new generation of winemakers is reviving Armenia’s ancient grape varieties and reclaiming its status in the wine world.
Many Armenian cookbooks and family recipes were lost during war and migrations. As a result, certain traditional dishes have been forgotten, while others have had to be reconstructed through oral history and diaspora communities.
Reviving Armenian Cuisine Today
Today, Armenian chefs and food historians are working to preserve and promote their cuisine. Through social media, food festivals, and restaurant initiatives, Armenian flavours are making a comeback, reclaiming their rightful place in culinary history.
With the rise of plant-based eating, Armenian cuisine is also evolving. Many traditional Armenian dishes rely on rich spices, nuts, and fresh produce, making them ideal for vegan adaptations. This modern approach allows more people to experience Armenian food while keeping its heritage alive.
As a result, we’ve decided to bring our contribution to the spread of Armenian cultural legacy and its rich gastronomy, with Cédric’s cooking classes.
As a descent of Armenian migrants to France, he grew up bathed in Armenian culture, in parallel to his French and Italian cultural backgrounds.
Discover more of Armenian food with Cédric on his first cooking event of 2025, on Sunday 23 February.
Sign up for the event here:
https://www.eventbrite.com.au/e/1030691414767?aff=oddtdtcreator
We hope to see you at the event!