1. armenian
D inner
Good Food Good Mood
Armenian Dinner
TESTIMONIALS
“Armenian Dinner it’s a portrait the traditional meaning of ceremonial/eating habits/culture of Armenian people,
explaining the underlying gastronomical, energy and healthy-life themes developed by generations. It includes all
elements of fin dining: the timing, hygiene, sitting, eating, sequencing, combining/mixing, seasoning, digesting,
ergonomics and energetic, culture of kitchen, cooking methods and equipment used, and other considerations.
Some recipes of my culinary book inspired by my friend Armen, who lives in Armenia, where he grows and harvests
wild herbs that he makes into teas and essential oils, I learned and altered a little and presenting as a unique
variation of traditional dish in our menu. He’s a genius. Nobody on the planet knows what he knows about these
herbs and these flavors”.
Ana Sortun,
Best Chef on Mediterranean cuisine 2003 and 2006,
Co-owner & Executive Chef of Oleana “Best New Restaurant in America”
nominated by James Bread Foundation”..
“We had tested real Armenain flavors mastered by Armen. “Armenian bean and walnut pate” with a lively hint of
pomegranate syrup, and decorated like something from Japan. It was wonderful test of pleasure.”
Mark Orfaly,
Owner & Executive Chef of Pigalle restaurant, Boston,MA.
Best Chef on Mediterranean cuisine 2005,
nominated by James Beard Foundation,
“The concept of Armenian Dinner determines the link of Armenian traditional cooking to the Mediterranean, Middle
Eastern, and other national cousins and explaining the origin of the well known and rediscovered dishes. Its an very
interesting idea to promote elapsed ethnic Armenian cuisine with expectancy to multiply rediscovered ancient recipes
instead of “khorovadz” and “kebab” to make a possibility to enjoy real Armenian food as part of World Food
Culture, as a symbol of cultural and interpersonal communication. Congratulate you and wish you success with this
concept”
Armen Petrossian ,
Owner of Ptrossian Caviar and
CEO of Petrossian restaurants in Paris,
New York and Las Vegas.
« La conclusion revient à un des convives "Cette initiative, c’était comme une pièce de theâtre, d'ou l'on ressort tout
simplement heureux. Merci de l'avoir tentée. La magie a suivi ».
Alex Alexanian,
Owner & Executive Chef of Alexandrine restaurant,
Lion, France
« Cette Soirée qui a ravi les esprits et le palais de la trentaine de convives qui avaient la chance d'être là ce soir est
sans aucun doute à reproduire l'année prochaine pour approndir la connaissance de ces produits du terroir arménien
utilisés pour préparer des menus originaux et étonnants ».
Karine Arabian,
Fashion designer, Paris, France

2. Historically, if there is a dip in the general economy, the restaurant industry is usually effected far
less that the overall economy. To some degree this is because of people's perception that food,
regardless whether it is from the grocery or restaurants is a fundamental necessity of life and
spend accordingly.
The history of Armenian Dinner comes from the remarkable house of my friend Audrey from
Boston, where I have made an Ethnic Armenian dishes for friends, to enjoy Armenian food. Our
friend Mark Mooradian was so excited and passionate from Armenian dinner, so in the next day
share his wonder with epicurean friends from New England high restaurants and brings me to the
interesting trip to the restaurants of Mocef Medeb, Ana Sortun, Sari, Marl Orfaly, Ruth-Anne
Adams, Viki Lee Boyajian to introduce to the fabulous chefs of New England his proud of
Armenian Food Culture. They were surprised about Armenian Dinner idea and Sari came with the
offer to organize the Armenian Dinner Evening. All those Food Masters were invited and Best
chefs are supporting and assisting me with food preparation as to their Master Chef. And this kind
of teamwork makes available transform the love and enthusiasm into the fine meal.
Armenian Dinner Concept opens his door and become a kind of visit card for my future
business trips around the world. During 2000-2009 it was organized in Boston, New York, Paris,
Rome, Milan, Moscow, Chennai, Harlem, Amsterdam, St. Petersburg, Yerevan, Chisinau and
many other places with participation of well-known Chefs on Mediterranean cuisine, gourmet
food lovers and epicurean business persons.
Using this opportunity, I would like to express my gratitude and appreciation to all
friends for their interest about Armenian food history, tradition and culture, as well as their
support on proportioning of rediscovered culture of ancient Armenian fine dining.
Armenian Dinner project with the using of rediscovered recipes:
o introducing the tradition and social gathering of ethnic food culture to the professional
cooks and gourmet,
o emphasize importance of healthful diet in the ancient Armenian culture as an integral part
of the daily lives of the Armenian people;
o underline that Armenian food culture is the part of world food cuisine and not an isolated
and emancipated from others;
o accentuate that now is a right time to promote the elapsed ethnic Armenian cuisine with
expectancy to multiply rediscovered ancient recipes instead of “khorovadz” and “kebab” to
make a possibility to enjoy real Armenian food as a symbol of cultural and interpersonal
communication.
Armenian Dinner is not just a fine meal – it is our history. It’s a rehabilitation of Armenian
tradition of sharing the food with family and friends to induce relaxation and enhance the overall
enjoyment of a fine meal that is passed from generation to generation into this day.
Armenian Dinner Menu
Armenian Dinner Event is the place to enjoy a Royal Meal of rediscovered ancient Armenian
recipes. Armenian Dinner services are all delivered in their extraordinary atmosphere which
includes a comprehensive art and culture collection from Ancient Armenian manuscripts. This

3. provides an authentic surrounding that at times seems to distract everyone as they analyze the
wealth of artifacts on display.
The menu is ethno botanist Armen Mehrabian's pride. It is a culmination of over 3000 years of
history of Armenian food and more then 20 years of his cooking. These favorites are differentiated
through the use of the freshest organic ingredients. Most people are not aware of how much better
the items taste when they are prepared with the freshest ingredients and made with love. The
Menu for Armenian Dinners made based on rediscovered ethnic culture of fine food and sacred
spices, as well as Armenian food calendar that taken into consideration food composition and
seasonality, traditional healthy diet and physical activity.
Armen always prefers wonderful prix-fixe menu that makes luxury affordable. He offering on the
menu the selected akrajajik (appetizers), aghtsan (salad), vegetable or see-food soup (apur), main
course (himnutest) with carefully selected side dishes (khortik) and delicious dessert always
served with fine herbal infusion as perfect finish to the ancient meal.
Atmosphere
For our Armenian Dinner we are choosing the well known restaurants and preferring the
architecture influenced by the René sans era or modern style enjoyment. We enhanced the tables
by flowers and moderately lighting with candles. The low lighting, architects, decoration and life
music of arfa or violin - make a cool and urbane ambiance and comfort atmosphere with music.
Everything etched in the nice and joyful atmosphere of Armenian Dinner and you’ll find a fine
dining establishment that focuses its culinary expertise on ancient-influenced Armenian food an
emphasis on test. The facility is usually spacious with seating for about 50 people. It is luxurious
and romantic. Table talk is no problem - noise level here is moderate.
More Reasons to Go
“Armenian Dinner” is appropriate for entertaining clients, romantic couples, epicureans and
gourmet. Armenian Dinner is often frequented prior the theatre and has a unique menu with
selected royal dishes that were served in ancient.
Eating & Drinking
Armenian Dinner organized only once a year in one of the selected high-end restaurant around the
World and once a quarter open for dinner only and toke the place in Yerevan. The menu of
Armenian Dinner is seasonal and rewritten according rediscovered recipes to stay fresh and
creative based on availability given by the time of year. The cuisine is influenced by the Armen
legacy and heritage of sensual delicacies. Recipes have been considered an exciting rediscovery of
flavors with a glamorous perspective.
Alcohol is served, and you’ll find that there is a marvelous wine coupage chosen by Armen
Mehrabyan with vintage options.
About the Creator and Executive Chef
As mentioned earlier, Armen started cooking many years ago as an ethnic food lover. Armen came
from a famous family of Armenian herbalist and knights and both parents have a food
cooking sense and strong ceremony of trapeze. That’s why his quickly became professional to
cook for the entire family and friends in the holidays. His mother, who had seven generations of
traditional recipes, passes the love of smell and taste with trainings on cooking. Armen quickly

4. mastered these and began experimenting with his own dishes rediscovered from ancient Armenian
manuscripts and ethno-botanical research. The feedback from his family and friends was always
very positive.
Armen has had extensive experience in the U.S, Italy, France and in Armenia and several Master
Class diners with the world known Chefs.
Contacts for reservation:
Email: armen@armeniantea.com ; Tel: +37491-207957 Armen Mehrabyan,
A History of One MENU
(or an authentic Armenian dishes for the beginning of Autumn)
SEPTEMBER
Prepared by Ethno-botanist
Armen Mehrabyan.
SEPTEMBER is a month of preparation for storekeeping the harvested crops and food.
In Ancient Armenia this month was called HORI, from Armenian “horel” which means bury, put
into underground or in basement harvested crops (cereal, fruits, etc).
Meaning of dinner in Armenia was divided in two category: Dinner of usual people which was
Family dinner, which was called ENTRIK for kind of trapeze (when friends or relatives came
together and want to eat) and it was called “Hats u djur anel”, means to have a Bread and Water
together. Dinner what have a Kings was called KHJUYK EV GINARBUK, which means
Celebrity and Wine dranking (no drinking, but dranking). Kings always have a reception, even
when they have a usual dinner with their family.
So this last ceremony includes: 1) Guest welcome reception with serving aromatic water and
during that introduction of guests, 2) Official introduction of dinners menu and 3) Dinner
procedure itself.
1. Epremakhndzori bolorak / Special blend of spiced potato and selected goat cheese rolled
in Lavash bread.
This delicious appetizer made from Armenian lavash bread role with stuffed with special blend of
spiced potato and selected goat cheese and finished in grill. Epremakhndzor was called potato,
which is according to story Armenian Katolikos Eprem (1810-1815) bring potato from India to
Armenia. (Sources: V.Bdoyan , E.Lalayan, D.Vardumyan)
2. Chlbur sekhi matsukov / Yolk pate with capers and melon sauce.
It is made from boiled yolk especially spiced with greens and capers and served with melon sauce.
It is dated in XVI century and connected with the story of Armenian King Tigran Mandacuny,
who also has done a selection of famous Armenian melon TIGRANASEKH, which was
widespread in Europe via Rome by Armenian traders.

5. Both this dishes originated from ancient Armenian Basen region. (Sources: S.Orbelian and
G.Hakobyan)
3. Lalva Apur/ Black bean soup with fin roasted walnuts and sour cream
Actually in Armenia we had tree kind of beans from which Armenian was made soups and one of
them is Lalva – black bean. This soup is originated from Lori region and it is dated in between
966-991 AC. According to the history it was lovely soup of Lori’s Kyurike King which always
was prepared by his wife Aryusak who was also the mother of famous Armenian king David
Anhoghin. It was made from selected bean, finds roasted and spiced walnuts and dipped with
“arajan” – country stile of sour cream.
Then after the similar kind of soup starts to be made by villigares from Lory and was called Lobu
Kirkash, which is completely different with her texture and test and for sure that’s not a KING
SOUP. (Sources: V.Bdoyan , E.Lalayan, D.Vardumyan)
4. Dzmeruk megrakati matsukov / Watermelon with honey-milk sauce.
First cultivation of Watermelon was done by Armenian from Urartu, which was discovered by
Dr.Piotrovski in 1948 from Karmir Blur.
The recipe of this desert was discovered after many years research have done by me and finally its
represents you as a one of the unique example of hospitality of Armenian Kings to their guests,
who are after long way from the Silk Road trading arrive to Armenia in Navasard month (August),
when watermelon was ready to refresh travelers from the long way.
Ingredients selection and preparation recipes
(For 4 servings)
Appetizers
PATAR
Fin grilled onion with delicious garlic, served with whole olive spiced with Paradise Seeds, Olive
oil and Balsamico. Bread specials are served in side for meze.
This meze was a part of daily cousin of Kyurikians-Bagratuni Royal family (since time of King
George, 982 ac.).
Ingredients:
Onion – 3 medium size onions, sliced by rings and roasted in olive oil with 2 chops of fin-cut garlic and
spices.
Green, Red and Black olives – 12 pieces of each
Paradise seeds – 10 seeds
Olive oil – 250 ml
Balsamico – 20 ml
Bread – 8 slice of fine choral grilled bread

6. Direction: Place ready made onion in the centre of plate and put the olives on the top. Add the olive oil,
balsamico and spices. Fine grilled hot bread will be used for dipping and eating.
Salads
BRINDZOV SINDRIK
Fine rice with hot Pepper, dried Apricot and Armenian saffron (Chartamus) and Solomon Seal
served with sliced lemon and olive oil dip.
The recipe of this delicious salad of Argutian-Yerkaynabazuks family was found by support of
Hakopyan family from Sanahin.
Ingredients:
White rice – 2 cups will be boiled in the previously made Charthamus water made with 30 gram of cuted
dried apricot and 2 fin-cut pepercino, then leaved to become a cool.
Solomon Seal – 100 gram will be boiling and made slight salty for salad purposes.
Olive oil – 20 gram olive oil will be placed in to the ball and add the 2 lemon squashy.
Direction:
Ready made rice will be placed into the plate, decorated by Solomon Seal and add by Olive-
Lemon dipp.
Soups
PIPERTOV APUR
Traditional soup made from Wild Musk Mallow, spiced with fresh chives, garlic, vinegars and
whole wheat.
The recipe of this lovely soup of people from Lori region of Armenia was passed from generation
to generation owing to grandmother Martho from Odzun.
Ingredients and Direction:
Whole wheat - 30 gram are boiled in 1 liter of water and
Musk Mallow – 100 gram of selected fresh leaves are add into boiling wheat. Close to the ending the soup
will be spiced with fresh chives and garlic.
We recommend to serve Grape vinegar with soup.
Entrees
HORTI KUTAP
Veal rolls stuffed with roasted walnuts in sweet-and-sour apricot sauce, served with stuffed
apricot.
It was a one of the famous dishes of Gentry’s of the historical Gandzak region of Armenia.
Ingredients & Direction:
:
500 gram Veal filet are prepared for roll preparation and marinated in ½ portion of ready made sweet-
sour apricot sauce. (5 fresh apricot, 1 piece of garlic, 4 gram fenugreek, 2 gram oregano and 10 gram non
rapt vine juice are boiled and made a sauce)
50 gram Walnuts are chopped and grilled.
Marinated Veal file are cut and stuffed with roasted walnuts and grilled in olive oil.

7. For 8 pieces of Staffed apricot we will need grilled in olive oil sliced staff of grilled 2 onions, 2 green
pepper and 1squash. These grilled vegetables are stuffed in cornel cleared fresh apricot and put into oven
for grilling.
Serving: 4Veal rolls are placed into the plate and from a side stuffed apricot and the rest ½ portion
of ready made sweet-sour apricot sauce are add into the veal rolls and stuffed apricot.
Desserts
PAGHLAVA SELECTION
Paghlava selection served with apricot jam and vanilla ice cream.
Delicious baklava was a pearl of dessert table of ancient Armenian nobility.
Beverages
TEA
Apricot Tea Compote.
For more details about this tea history, please visit www.armeniantea.com
Wine
Armen Mehrabyan choice (Coupage of 40% Cabernet Sauvignon and 60%With Wine of Idjevan).