Ghapama for a dinner party — went down extremely well

I made Ghapama for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly tangy profile was the main talking point — no one had quite experienced pomegranate used that way before.

the Armenian genocide shaped diaspora communities who carried the cuisine globally. I explained the a Yerevan restaurant context as I served it which helped people appreciate it fully. Armenian cognac was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.