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Agreed, and a fair point. Recently, at a few community events, I've noticed these kind of modifications upon familiar cuisine. My grandmother's cuisine was some of the best Armenian cuisine that I've seen anywhere, and most of this stuff was never used. For example: we never used humus. Probably, this has a lot to do with the Armenian diaspora in Middle Eastern Regions.
So, I'm not the only one who sees it that way. Most of this food probably originates from the Armenian Diaspora from Middle Eastern Regions. I agree, the Dolma is indeed Armenian, but also the Kofta, and if I looked more carefully, I might notice a few other things.
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