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September 21st 2008: Armenian Food Festival


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Food
Sou boureg (left): an oil-rich multi-layered noodle dish of mild cheese
and parsley.  Dolma (right): good.
My vegetarian sandwich being made.  The chef took a piece of lavash,
spread it with yogurt, laid on squares of feta cheese, placed on sliced
cucumbers, sprinkled it with walnuts, added diced tomatoes, then topped
it with salad greens and parsley, and finally rolled it up. Sometime,
some olives snuck in.
Aside from the olives, the sandwich was good.
Sha-abait: a cool (in temperature) dessert of custard in phyllo dough. 
Okay.  I ate it at home (though it was cold when I bought it).
Sou boureg (left): an oil-rich multi-layered noodle dish of mild cheese and parsley.
Dolma (right): good.
My vegetarian sandwich being made. The chef took a piece of lavash, spread it with yogurt, laid on squares of feta cheese, placed on sliced cucumbers, sprinkled it with walnuts, added diced tomatoes, then topped it with salad greens and parsley, and finally rolled it up. Sometime, some olives snuck in.
Aside from the olives, the sandwich was good.
Sha-abait: a cool (in temperature) dessert of custard in phyllo dough. Okay. I ate it at home (though it was cold when I bought it).
Other
Many pretty hookahs.
Many pretty hookahs.