A sheep's milk cheese made with skimmed milk and flavoured with herbs.
Long cylinders of phyllo pastry dotted with nuts and butter.
Fenugreek paste
Wednesday
Apricot
Each is to the Cilician Armenians what tabbouleh is to the Maronite Christian Lebanese. It is a salad of burghul and vegetables and pomegranate juice.
Green beans in a walnut sauce.
Lamb's brain fritters. An Armenian dish named after the fortress capital, not far from the modern capital of Erevan.
Carrot
