In season you may get (and do ask for), Georgian lobiov pashtet (loh-bee-OV pahsh-TEHT, a pate made of red beans and walnuts, garlic and spices); s’khtoruk (s’kh-to-ROOK, pickled garlic stems–a treat not to be missed); spanakh (spah-NAHKH, spinach mixed with eggs or with s’khtor matzun (s’kh-TOR mah-TZOON), garlic mixed with yogurt); sunk (SOONK, mushrooms–pickled, spiced, fried, mixed into a pate);

The waiter will also bring (de rigeur) a large plate of kanachi (kah-nah-CHEE, Greens). These are very tasty herbs that include fresh tarragon, rosemary, oregano, thyme, dill, and others. It customary to have two or three types of tomato or yogurt based sauces on the table as well. You may never eat more powerful s’khtor (s’kh-TOR, garlic) than in Armenia.