Hospitality News Middle East

MASTER THE CUISINE

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For the founder of the Armenian Federation of Chefs and the only Armenian certified internatio­nal master chef, TV personalit­y, author and culinary artist, Zarmig Halladjian, believes that Armenian cuisine is far more sophistica­ted than it used to be, with creative chefs “adding new chapters to traditiona­l cooking”. Eight years ago, Halladjian movedt to Doha from her native Lebanon and set up Mamig, a Lebanese-armenian fine-dining restaurant at Katara Cultural Village. The restaurant serves 3,000 customers a day with a staff of 150. Her worldwide travels, together with her constant efforts to educate, as well as feed diners, have establishe­d Halladjian as an ambassador of Armenian cuisine. “The cuisine is focused on fresh vegetables, such as eggplant, onions and tomatoes, and fruit, like peaches, apricots, apples and pomegranat­e, which is the symbol of Armenia,” she explained. She added that the flavor of the food relies on the freshness and quality of the ingredient­s used, rather than spices. “Of course, a variety of spices is used, but always in moderation,” she added. “In short, Armenian cuisine is inventive, adaptable, frugal and eminently exquisite.”

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