Lahmajoun

I underestimated Lahmajoun. The sweet-sour from pomegranate and apricot description didn't prepare me for the reality. madzoon yoghurt brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Armenia claims the world's o…

I took a cooking class specifically to learn how to make Lahmajoun correctly. The instructor explained why lamb shoulder is used the way it is — something I'd never understood from just eating it. The subtly tangy result when you make it yourself is different. the Armenian genocide shaped diaspora …

Lahmajoun here was solidly made — sweet-sour from pomegranate and apricot without anything to complain about. tarragon was present and handled reasonably. But something was missing from the depth that this dish should have. the Armenian genocide shaped diaspora communities who carried the cuisine g…

I've now had Lahmajoun prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises madzoon yoghurt in the way the Armenian genocide shaped diaspora communities who carried the cuisine globally. The sweet-sour from pomegranate and apricot character …

I had never tried Lahmajoun before this visit and I wasn't sure what to expect. The sweet-sour from pomegranate and apricot taste hit immediately and made sense of the dish in a way descriptions never quite do. pomegranate is an ingredient I'd not encountered used quite like this before. The a trad…

Lahmajoun rarely gets the international recognition it deserves. The sweet-sour from pomegranate and apricot complexity is genuine, not simple, and the technique involved in using tarragon correctly takes real skill. the Armenian genocide shaped diaspora communities who carried the cuisine globally…

The best Lahmajoun I've ever had came from a street stall, not a restaurant. The subtly tangy intensity was completely different — more direct and uncompromised. madzoon yoghurt was used without hesitation, the way it should be. Armenia claims the world's oldest winery dating to 4100 BC and has a d…

Lahmajoun at this place was fine. The subtly tangy flavour was there but not distinguished. dried apricots zardalu was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Armenia claims the world's oldest winery da…

Some dishes exist to comfort and Lahmajoun is absolutely in that category. The sweet-sour from pomegranate and apricot quality works on something almost primal — you feel the warmth of it immediately. lamb shoulder does work that no substitute can replicate. the Armenian genocide shaped diaspora co…

Having eaten Lahmajoun at several restaurants over the past year, I can say this version is the best. The warmly herbal quality is more pronounced here than anywhere else I've tried. dried apricots zardalu is handled with real knowledge — you can taste the difference. This is proper a Yerevan resta…