BEIRUT — “My Lebanese heritage taught me that good taste is easy to achieve by using just a few fresh, simple ingredients. “This ancient stew is popular in Iran (from where it originated) as well as in Iraq,” says Joumana. Some describe it as a ‘hearty mutton Persian soup thickened with chickpeas.’” A similar dish in Armenia is also called abgoosht. “Sangak or nân-e sangak is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. It is usually made from wheat flour or a variation of three parts whole wheat flour with one part white flour.

Source: New York Times September 21, 2023 14:46 UTC