This Armenian specialty is a crispy, flaky, sweet bread that is slathered with tahini and doused in sugar prior to baking. You can make it at home like I did or buy it fresh in the Armenian district (Bourj Hamoud) in Beirut.
Click here for the recipe.
Bourj Hamoud is the place to explore if you like narrow alleyways, artisans working outside of their shops while chatting with passers-by, stores with lots of bling and prices at least 30% lower than in the other districts in Beirut. A foreigner in Bourj Hamoud will not get gawked at and the general atmosphere is that of a beehive with lots of discoveries in store. More to come, with photos and addresses in the next few weeks.
These wild cyclamens all over the mountains in Lebanon this time of year.
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