Showing 1–50 of 57 results
“Three Fingers” Lamb BBQ
Beef kebab
Chicken kebab
Chicken Wings BBQ
Eggplant BBQ
Fat Tail BBQ
Fergana Pilaf
Fish kebab
Homemade cheese
Lori - the cheese from this region has always been tasty because of the prosperous greens for sheep feed in the pastures in the north region of Armenia.
Sheep milk cheese is mainly produced in the Vayotsdzor region of Armenia or in Yerevan. Quite salty.
Chechil, rope cheese is made from sheep's and goat's milk. The cheese is soft and milky, stretches well and has a white color.
Lamb Heart BBQ
Lamb kebab
Lamb Kidneys BBQ
Lamb Lamajo
Soft flatbread with crispy edges and juicy lamb mincemeat filling with spices make this dish so special. The traditional lamajo filling recipe involves lamb mincemeat mixed with tail fat.
The lamadjo dough is mixed with matsun (traditional Armenian yogurt).
The abundance of cilantro, basil, hot peppers and spices gives the dish a vivid Oriental flavor.
Lamb Liver BBQ
Lamb Loin BBQ
Lamb Tenderloin BBQ
Marinated chicken
Mix of Vegetables BBQ
Napoleon Veal BBQ
Well-grilled in the best traditions of Uzbek cuisine veal meet with a thin layer of tail fat.
Before grill, veal meet is pre-marinated in traditional oriental spices which give the dish a vivid taste.
Grilled on coals and grapevine.
Served with pickled onions, pomegranate seeds, and fresh coriander.
Parda
Pork kebab
Pork Loin BBQ
Pork Ribs BBQ
Pork Tenderloin BBQ
Potato kebab
Samarqand Pilaf
Veal BBQ
Veal BBQ Rolls
Well-grilled in the best traditions of Uzbek cuisine veal meet with a thin layer of tail fat
wrapped in a roll.
Before grill, veal meet is pre-marinated in traditional Oriental spices which give the dish an exquisite taste and juiciness.
Grilled on coals and grapevine.
Served with pickled onions, pomegranate seeds, and fresh coriander