Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site digi-g.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxj!ihnp4!stolaf!umn-cs!digi-g!anne 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