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From: anne@digi-g.UUCP (Anne Chenette)
Newsgroups: net.cooks
Subject: Re: Armenian cuisine comment
Message-ID: <289@digi-g.UUCP>
Date: Tue, 9-Oct-84 13:49:56 EDT
Article-I.D.: digi-g.289
Posted: Tue Oct  9 13:49:56 1984
Date-Received: Fri, 12-Oct-84 07:45:04 EDT
References: <>
Reply-To: digi-g!anne
Organization: DigiGraphic Systems Corp., Mpls.  MN
Lines: 24
Summary: 

> A review of a Scottsdale Armenian restaurant mentioned stuffed
> grape leaves and yogurt with crushed cucumbers. Both of these are 
> also Greek dishes. 

These dishes are also Turkish dishes - the former are called `dolma',
and the latter is called `cacik' (pronounce djadjeek - same word as
tzatsiki, really).  

I certainly don't condone one country's invasion of another, but I 
DO like the culinary results when one country adopts and adapts the 
invader's or invadee's cuisine.  (I firmly believe that we can 
achieve world peace through world cuisine, merely by ensuring that all 
diplomats and heads-of-state are gormands, but that's another subject.)

My experience with Greek, Armenian, and Turkish cuisine is that they 
are similar, but each have their own delicious variations.  For example, 
Turkish Doner is somewhat like Greek Gyros (and Egyptian Shawirma), but 
is made from sliced lamb, not ground lamb and beef.  

Alas, Minneapolis has no Armenian or Turkish restaurants.

				from a peripatetic eater,
				     Anne Chenette
				     ihnp4!umn-cs!digi-g!anne