The signature ‘Mayrig selection’ of kebbe is a unique trio of soft, loosely formed patties, made with a puree of lentil (‘vospov’), potato and raw meat (‘tchi’).
While ‘dolma’ or stuffed vine leaves can be found in most cuisine across the Mediterranean. The Armenians have their own take on this dish; pandjarov sarma. It uses Swiss chard leaves as the wrapper, instead of vine.
More like the typical kebbe in appearance, printzov keufteh use rice to make the outer casing, which gives them a lighter and more crisp texture.
Dubbed ‘Armenian tabbouleh’ by Mayrig, the ‘itch’ salad is made with cracked bulgar wheat, bound together in a thick, creamy and slightly spicy tomato sauce. It is served with raw white cabbage and the leaves are used for dipping like bread.
Soubeureg is an Armenian signature dish. The pie, thought to share influences with Italian lasagna and Turkish boreki, is made with flaky pastry, which is boiled and baked with cheese.
Displaying the influence of countries along the Silk Road on Armenian cooking, mante dumplings are thought to originate from China. The pastry pockets are stuffed with minced meat, grilled and topped with yoghurt, tomato sauce and sumac.
The vospi (or lentil) salad is a simple dish enlivened with cumin and coriander. These flavours are common in Armenian cooking thanks to the influence of Indian ingredients from its position on the old spice trade routes.