Armenian Supper Club at e5 Bakehouse

A Pomegranate Odyssey; From Istanbul to Yerevan

A Pomegranate Odyssey from Istanbul to Yerevan; that is what I called this supper event at e5 Bakehouse. The food I will be cooking is not only for tasting, but also for sharing some of the memories and stories of peoples of Asia Minor – the land which is a crossroads for numerous cultures. Of course Armenian culture has many things to celebrate. So I chose the medium of food to make a contribution to our shared memories.

See you there…

Irem / Chef at e5 Bakehouse & founder of Topik London 

*photos by Sebnem Ugural 

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fava and stuffed mussels / photo by Cihan Yildiz
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Chemen butter, Armenian spiced marinated olives, wood fired baked flat bread
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Topik
caramelised onions, currants, pine nuts in chickpea dough
Midye Salma
mussels with nutty, spiced rice 
Lahana Dolma  
cabbage rolls with minced beef and smoked warm yogurt
Borlotti Pilaki   
slow cooked beans in aromatic broth with fresh herbs
Yalanchi Sarma
lentil stuffed sour vine leaves
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            Golden walnut kadaif with pears and pomegranates 
 more details here

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