Best Lahmajoun I've had — and I've tried a few

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 restaurant cooking, not an adaptation for foreign tastes. pomegranate wine was the obvious choice and the combination was perfect. the Armenian genocide shaped diaspora communities who carried the cuisine globally. Would return for this dish alone.