No one does lahm b’ajin like an Armenian bakery. A good one must be a paper-thin flatbread, topped with a moist and spicy meat mixture.
Marshousheh means “the scattered” and is simply scattered bulgur over cooked cabbage. Easy! This recipe represents the epitome of mountain food: simple, rustic, filling, and easy to prepare.
The ultimate breakfast, a manousheh (plural manaiish) is a flatbread, a pizza-like pie, covered with za’atar (thyme, sesame seeds, sumac, and salt) mixed with oil, and baked in the oven, or over a saj, which is a concave steel plaque with fire beneath it, and the flatbread cooks on the top. Its distinctive smell is typical of an early-morning mountain breakfast.
One thing is sure: Mujadara lentils must be small, round, and dark brown. Those have a deep nutty flavor that will make all the difference for this purist’s dish.