What Is Armenian Food? | Aline Kamakian

About this episode

Aline Kamakian discusses Armenian food and its history while sharing her personal experiences and culinary journey.

Over a shared meal at Mayrig restaurant in Beirut, we sit down with Aline Kamakian, the restaurant's creator, to discuss and get a taste of Armenia's rich food history and the diasporic evolution of what she calls this "cuisine of contrasts". Aline shares her own family's history and lived experiences of the Armenian genocide and expulsion, and her relationship to her adopted home of Lebanon, as she paints a picture of the food she grew up eating. She explains how she's on a mission to spread Armenian cuisine and combat common misconceptions about "Armenian food" at large, and how she turned her idea for Mayrig into reality. As each dish is served, she explains its flavor profile and key ingredients: from Kebab Karaz, Basterma and Sujuk, to Mante and the unique characteristics of fenugreek.

People in this episode

Guest: Aline Kamakian

Topics covered

• Armenian food
• cuisine of contrasts
• food history
• diaspora
• Lebanon
• cooking

Keywords

• Armenian cuisine
• Mayrig restaurant
• Kebab Karaz
• Basterma
• Sujuk
• Mante
• fenugreek

Mentioned in this episode

Organizations: Mayrig

Places: Armenia, Lebanon

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