Meal #39 – Armenia

We were warned by our Indonesian correspondent Naomi (who is currently frolicking around Europe with our Paris correspondent Lisa) that it was important to book before attempting to dine at Café Armenia. Ignoring her warnings we rocked up last Sunday for an Armenian lunch, only to find the restaurant closed – even though they advertise that they are open 7 days a week for breakfast, lunch and dinner (it was even written on the door!). So taking no chances this week, we booked online – and for our troubles the booker received a complimentary glass of Armenian red wine…filled to the brim! Nice :)

Café Armenia
179 Booran Rd
Caulfield South
Open 7 days
9.30 – 2.30 for breakfast and lunch
5.30 – 11.30 for dinner

Café Armenia promotes itself as “The only restaurant in Melbourne where you can enjoy Armenian cuisine” and appears to be the hub of the Melbournian Armenian community; it is filled with the sound of families and friends speaking Armenian, and there is a stunning Armenian photo-landscape above a stage where live Armenian music is played on Saturday nights (unfortunately we left before this began). This eatery appears to be the most authentic cultural encounter we’ve experienced yet (including the horrid Armenian fashion sense, with females diners wearing leopard-print stretch tops and red snake-skin boots!)

This week’s amazing assortment of astute Armenian assessors were Rami, Caroline, Paul, Deb, Marty, Sai and Nick.

Entrée:

Beans – Dip with kidney beans, garlic, walnuts
Pickles – Cucumber, cabbage, cornflower, sweet and hot paprika
Eggplant – Eggplants, walnuts & garlic

Mains:

Soups:

Chanakhi – Spicy soup with beef, beans, potatoes and garlic in a special sauce
Solianka – Soup with ham, sausages, olives and lemon

Barbecues:
All served with fried potatoes and fresh vegetable salad

Lamb off the bone
Chicken
Vegetarian – tomato, capsicum, eggplant

Entrée:

Before the meal started we were treated with complementary pita bread and a spicy tomato dip. The pita bread was also used for the bean dip, which had a subtle flavour and a thick consistency. The pickled vegetables were great – the best being the cucumbers and the large, sweet paprika (chillies). The small, hot chillies packed a punch, especially when you were expecting the sweet chillies! The highlight of the entire of meal, however, was the eggplant stuffed with walnut and garlic paste, the three flavours mixing amazingly well.

Mains:

The two soups were well received, with large servings and chunky ingredients making them a great meal within themselves. The spicy chanakhi was considered the better of the two soups sampled.

The barbeque lamb was tender and juicy, with a wonderful taste that only comes with masterfully barbequed meat. The barbeque chicken was also tender and juicy, with a marinade that emphasised its natural flavours. We were disappointed that there were only six pieces served with each dish. However, the meats were served on large, sword-like skewers that made the meal seem far more dangerous and exciting than your usual night out.

Unfortunately the barbequed vegetables were not of the standard of the meat dishes, and were a great disappointment – especially as they were not served with the promised fried potatoes.

Overall:

Café Armenia offers an authentic Armenian experience, demonstrated by the fact that it is aimed at the Armenian community of Melbourne. The food, on the whole, was amazing (especially the entrées) and well priced. The staff were friendly and attentive, and the complimentary pita bread and dip was unexpected, but appreciated (as was the complimentary glass of wine for booking on the internet!). This restaurant offers a unique opportunity to not only taste an uncommon cuisine in Melbourne, but to experience the culture from which it arose.

Next Stop: Armenia
Which Skippy kid can skip a meal from a cuisine knows for its lamb and vegies on the Barbie? Armenian cuisine may be as ancient as the history of Armenia, it seems rather modern Australian to have vegetables, fruits and grains take centre stage in a meal, with lamb as a basic ingredient.

Closely related to Eastern Mediterranean cuisine, various spices, vegetables, fish, and fruits combine to present unique dishes. Throughout history, Armenian cuisine has had cultural exchange with its Greek, Persian, Turkish and Arab counterparts. Armenia is also famous for its wine, brandy and vodka. In particular, Armenian cognac is renowned worldwide, and was considered by the British Prime Minister, Winston Churchill, as his favourite. You can't travel the world without a stop at a place known for its ability to get a drunk even drunker.

Armenian cuisine is not so much a static set of traditional recipes as it is an attitude and approach to food and to cooking. Partly, this has to do with the fact that a standard mixture of seasonings - known as chaimen - flavours most prepared dishes.

Besides the chaimen, garlic, onions, peppers, lemons, cinnamon, oregano, mint, tahine (tahini, a sesame seed paste), mahleb (ground cherry pits, available in Middle Eastern specialty stores) and olive oil round out the rest of the Armenian seasoning cupboard.

Dinner (jash)

The evening meal occurs after 5 p.m., with restaurants and bistros serving until midnight or the last guest leaves. A full course meal in Armenia begins with appetizers (also known as salads), that feature herbs (greens), cheese, sliced sausage, basturma and sujukh (dried spicy beef), prepared bean and vegetable salads and bread. First course is usually soup (spas, borsch, piti are specialties to ask for), or other prepared specialty (mushroom julienne is something to try). The main course is a variation on meat or fish, though there may be two main courses, varying between the two. Tradition demands that fruit and dessert always completes the menu, along with a demitasse of Armenian coffee and sweets.

For more information go to:
http://www.tacentral.com/dining.asp
http://middleeasterncuisine.suite101.com/article.cfm/the_essential_armenian_pantry
http://en.wikipedia.org/wiki/Armenian_cuisine