I ordered tabbouleh in the south of France and it also was heavy on the bulgar. It wasn’t an Armenian restaurant.
The ratio was a surprise for me.
Seems analogous to Kaymak.
For any of you interested, our local PBS station is hosting an Armenian cook as part of their World Kitchen series tomorrow, Sunday at 2pm EST.
You’ll have to sign up to watch. Recipes for Zhingyalov Hats and Tahn can be found here:
Nominations for next quarter are now live: Spring 2025 (Apr-Jun) Cuisine of the Quarter - NOMINATIONS
Shame this didn’t quite shake out. I’m surprised so few people (including myself here) actually made any Armenian dishes.
I blame my PIC. Slacker 
Contributions don’t have to end just because the quarter does. Tell him to get in the kitchen where he belongs! 
Good point! I forgot these go on for eternity, so there’s still time 
Maybe once the warmer temps start he can make his aMAZing kebabs and pilaf and ganach lupia!
Arishta
Lots of Armenian trout recipes.
Sevan trout from Armenia is a special trout
Armenian Tourlou, similar to Ratatouille or Briam
