Manghal: In Praise of Authentic, Inexpensive Armenian Cuisine
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The first time I had Armenian cuisine was exactly six years ago, when I'd recently transplanted to Lebanon. My friends raved of a cozy corner newly opened in Mar Mikhael, and in no time, we became regulars. The novelty of bulgur-intensive itch , kebab with cherries, and the dumpling-yogurt-sumac trifecta called mante left me totally speechless. As my knowledge of the Beirut culinary grid improved, I branched out to more established footholds, namely Mayrig. Soon thereafter, sibling venue Batchig launched in Antelias, boasting a modern interpretation of classic dishes at more affordable prices. By the time Onno expanded to Hamra and Badaro in the format of a franchised bistro, I could start to discern differences in taste , method of preparation, and presentation across Armenian eateries. My opinions on which did what better had evolved to confident conclusions. And this was one of them: authentic, inexpensive, downright delicious Armenian food is hard to come by in Be