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Chef Andranig on Lahmajun

Beef stays in salty water for 24 hours.
after 2-3 days, once meat is dry, chamand (All-spice) is spread on the outside.
Important to slice thin.

Ways to eat: could be fried with eggs, used in a sandwich.

?(Soujou), another meat, is cut in thicker slices. Typical Armenian meat.

For sandwich, he is using tomatoes and pickles.

2 collaborative sandwiches were made from catalan bread and Armenian meats.

In Armenia, everything relies around bread.