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Most Armenians observe a strict fasting period for the six weeks leading up to Christmas.
On the night of January 5th to 6th, believers gather in Armenian churches to attend the midnight mass and celebrate the birth of Jesus.
To symbolize the light that Jesus brought into the world light processions take place, where believers carry candles and place them at symbolic locations.
In some Armenian communities, it is customary to receive blessed water in the church, which is then brought home and used for blessing the house and its inhabitants.
Christmas is a time for families to come together. Celebrations often take place within the family circle and in the community, with traditional Armenian dishes being prepared and shared. These include "Khashlama" (hearty lamb stew) "Khorovats" (grilled meat), "Dolma" (grape leaves stuffed with meat), "Basturma" (air-dried beef), "Lavash" (thin flatbread), and sweets like "Gata" (a sweet pastry) and "Anooshaboor" (Christmas pudding).

Ingredients:
1 kg lamb, cut into large pieces
4 potatoes, peeled and cut into large cubes
3 carrots, peeled and sliced into thick rounds
2 onions, roughly chopped
4 cloves of garlic, minced
3 tomatoes, diced
2 red bell peppers, sliced
1 green bell pepper, sliced
1/2 cup peas (fresh or frozen)
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
Water

Instructions:
1. Brown the lamb in a large pot with some oil until it's golden.
2. Add onions and garlic, continuing to sauté until softened.
3. Add bell peppers and tomatoes, then stir in the vegetables (potatoes, carrots, peas) and the spices.
4. Cover with enough water and bring to a boil. Reduce the heat and let it simmer for about 2-3 hours until the meat is tender and the flavors meld.
5. Add fresh parsley and mint, letting it simmer for an additional 10-15 minutes.
6. Season with salt and pepper to taste, then serve hot.

Enjoy your meal and happy holidays!