A FOOD TRADITION

Armenian Lebanese cuisine

Armenian Lebanese cuisine developed through the established Armenian communities of Beirut, Bourj Hammoud, Anjar and other parts of Lebanon, combining Western Armenian culinary practice with local Levantine ingredients and markets. Bulgur, lamb, beef, eggplant, peppers, tomato, garlic, yogurt and herbs are prominent. Characteristic techniques include fine chopping, spice blending, hand-forming filled doughs, baking flatbreads, grilling meats and preserving sausages or vegetables. Representative dishes include mante, small meat-filled dumplings served with yogurt; lahmajoun, a thin baked dough topped with seasoned minced meat; and eetch, a bulgur salad or pilaf flavored with tomato, onion and herbs. The tradition is Lebanese in setting while retaining a broader Armenian diaspora identity.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.