Comparing Harissa across three restaurants — an honest verdict

I ate Harissa at three different restaurants in the same week to compare. The results were illuminating. The use of madzoon yoghurt varied significantly — only one got it right. The sweet-sour from pomegranate and apricot profile should be consistent but interpretation differs widely.

the Armenian genocide shaped diaspora communities who carried the cuisine globally. The best version came from a traditional home holiday table, which felt authentic. Armenian brandy was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Harissa is larger than you'd think.