Tuesday, September 19, 2017

Review of Roubi's Vegan Lahmajoun [Yerevan]


I'm often asked if I miss meat. Besides soujoukh (not the sweet one obviously), I don't miss meat, I miss specific meals with meat in them, aka lahmajoun and mante/manti.

I made a delicious vegan mante last year and put into practice the theory that it's all about the spices, broth and seasoning. Lahmajoun had to be similar, and before I even had a chance to tackle that dish, I saw a post in a Facebook group that vegan/vegetarian chef Roubi Nalbandian was making it in Yerevan. I messaged her about one month before I actually got anywhere near Armenia, basically telling her to "get ready" for me (not a threat I swear) and counted down the days.

One disgustingly hot day in August, I went with Bjorn and Arpine to Marilda Restaurant on Pushkin Street, where Roubi used to work, and ordered three lahmajouns at 350 drams each. I waited for a chi gareli comment from the waiter, but after I mentioned Roubi's name, all was well and the order was placed. We also ordered hmoz and beer because it was one of those days, and waited. About 10-15 minutes later, our food arrived:
I was beyond excited and immediately fell in love after first bite, as did my guests. I got into annoying detective-mode and loudly proclaimed that the mushrooms, parsley, garlic and salcha were what made this vegan lahmajoun so delicious. The seasoned mushrooms gave the entire meal a nice juiciness that perfectly mimicked minced meat, and the parsley and spices gave it that familiar and distinct flavour lahmajoun is known for.
I think any version I attempt will pale in comparison to Roubi's creation, so I am happy (as long as I am in Armenia) to get my vegan lahmajoun fix directly from her! For those interested in joining the not-so-secret vegan fight lahmajoun club, Roubi can be contacted directly on Facebook right here!

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