savour the flavoursof Eastern Zangezur
The cuisine of Eastern Zangezur reflects the region’s close relationship with the land. Local dishes are based on agricultural produce and wild herbs, gathered fresh from the hills and meadows. Meals are hearty, seasonal, and infused with the aromas of mountain flora.
One such dish is chashyr govurmasi (wild herb fry-up), made with the wild-growing chashyr plant: it is first boiled, then gently fried with onions and butter, and finished with eggs. Served with plain or garlic yogurt, it’s a perfect example of how simplicity and freshness define the local table.
Another regional favourite is chapish bughlama, a slow-braised lamb dish that combines tender meat with traditional dairy ingredients like clotted cream (chiya) and nehre butter. Cooked slowly with onions and seasoned with spices, it’s typically accompanied by garlic yogurt.
Eastern Zangezur’s food culture cannot be separated from its dramatic natural setting. The region is known for its forested slopes, cool rivers, and alpine meadows. One of its most treasured natural landmarks is the Basitchay State Nature Reserve, famous for its centuries-old Oriental Plane trees — towering giants that have stood for generations.
History is ever-present here, too. Scattered across the landscape are remnants of ancient caravanserais, stone bridges, and examples of architectural heritage — quiet reminders of the region’s place on once-vital trade routes and its deep-rooted cultural legacy.
To taste Eastern Zangezur is to experience a living tradition — shaped by the mountains, nurtured by the land, and preserved in every bite.
