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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.