Eastern European cuisine has been forged by the natural resources of the region that find their way into many recipes. The basics of Eastern European food stayed pretty much the same for hundreds of years because they were based on a limited choice of ingredients and traditional cooking methods. Fertile farmlands produce grains to create the staggering varieties of bread, noodles and dumplings, vodka, and to serve as feed for the pigs, ducks, and lambs that end up in so many recipes. The triangle of three countries: Armenia, Georgia, and Azerbaijan, has its own regime of food and cooking in Eastern Europe. These regions have post-Soviet and Eastern European Influence on lifestyle and food culture.
Since a long time, due to cross border and cultural movement, these regions have multi-faceted yet unique cuisines. These countries have much in common: their histories and fates intertwined throughout the centuries. Still, each country and cuisine is unique in its own right. Notably, an area situated between the Black Sea and the Caspian Sea is known as the Caucasus; this mainly occupied by Russia, Armenia, Georgia, and Azerbaijan. Therefore, precisely the food in this region is more South Caucasus than East European.
Managed by South Caucasus residents, Lahmajoon cafeteria brings these three countries’ flavours in Abu Dhabi. Some of the famous South Caucasus dishes: Lahmajoon (Lahmacun), Khachapuri, Vayri Beljan, Cinnamon Sako, Tan, etc. are served in Lahmajoon cafeteria. The flavours of each dish are real, original, and natural; the packaging is apt, and service is prompt.
Armenian food is predominantly served in Lahamajoon cafeteria, but a few Georgian dishes make an impression such as Khachapuri. Khachapuri is Georgian bread that is a staple of many communities in South Caucasus. Traditionally baked and artistically shaped with cheese and eggs, Khachapuri is a complete meal. Satiation of cheese, protein supplement by eggs, and bread as a carrier, Khachapuri loaded with simplicity and satisfaction.
Flatbreads in the Middle East have been cooked in tandoors and on metal frying pans (tava) for thousands of years. They have been used to wrap meat and other foods for convenience and portability. However, it was not until the broader adoption in medieval times of the large stone oven that flatbreads stuffed or topped with meat or other foods were baked together, cooking the bread and the topping at the same time. A variety of such dishes, such as sfiha and manakish, became popular in countries formerly parts of the Ottoman Empire, especially Turkey, Armenia, Syria, Lebanon, and Iraq. Lahmajoon (Lahmacun) is such adoption of flatbread, a thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin, and cinnamon, then baked. This authentic dish is served as it is in Lahamajoon cafeteria; well, the name of cafeteria itself given after the recipe – Lahmajoon, so you may figure out the authenticity.
Apart from Khachapuri and Lahmacun, Lahmajoon cafeteria serves other East European and Middle Eastern dishes: Pizza, Fajitas, Zatar, Salads, etc. So along with the flavours of South Caucasus, you have the options of European and Middle Eastern Flavours in this cafeteria.
If you ignore the unbalanced Vegetable pizza toppings, which are not spiced appropriately, and plastic boxes for packaging the hot food, Lahmajoon is an excellent eatery with dominant South Caucasus (Armenian) and subsidiary Middle Eastern and European Food.
Get your food delivered during the lockdown and enjoy the South Caucasus flavours seating at home.
Average Cost: AED 60 for two people (approx.)
Location: Najda Abu Dhabi
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