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Armenian Cuisine by Aline Kamakian and Barbara Drieskens: Cookery book from the Mayrig Restaurant, Beirut, Lebanon

January 5, 2021 Gagik Stepan-Sarkissian

The chapters are typically divided by ingredient but more interestingly, throughout the book are interviews regarding the cuisine in different region of historic Armenia and their specialities such as Urfa, Musa Ler and Cilicia.

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In Cookbook Tags Armenian Cuisine, Mayrig, Aline Kamakian, Barbara Drieskens
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