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BAGS FLY AT NOON posted:My Armenian great-grandmother used to make something very similar when I was a kid that I can’t remember the name of and yeah it’s basically the heat from your hand and some form of acid that “cooks” the meat, although it’s more similar to the way citrus “cooks” the raw seafood in ceviche. I’m Armenian and my grandmother would make this for my grandfather and it creeped me out because of the raw meat factor. My family is Turkish Armenian and it was called che kufta. Now, lahmajoun and boreg, sign me up.
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Dec 23, 2022 19:10
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| # ¿ May 13, 2024 23:31 |
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BAGS FLY AT NOON posted:Yeah I asked my mother and she said it was che kufta, I had just forgotten the name since it has been so long. Lahmajoun and boreg own, and I could eat choreg all day. Miss me with the dolma though, I can’t stand the texture of the grape leaves. Choreg is amazing. Also Armenian string cheese and Basturma with pita. And agree on the dolma. Never cared for it.
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Dec 23, 2022 23:38
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It looks like all of these would be so soggy with the amount of sauces put on everything.
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Jan 15, 2023 15:07
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