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Sep 21, 2013 12:35 PM

Top sandwich for pickle enthusiasts

The chicken shawarma sandwich at Armenian Market & Bakery (next to Waterotwn Mall) features fresh pita and chewy-but-moist chicken with a tasty sauce, but the high point of the thing is the intense pickle flavor. It hits a distinctly different flavor point, in contrast with most local shawarmas.

The rest of the market is underwhelming compared to your options along Mt. Auburn St, but go for the sandwich.

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  1. That is a great sandwich. Pita Thyme in Liberty Square hits a similar note - I think they both use pickled turnips.

    One other item they have that is great and unusual is homemade sou boureg. It doesn't have the standard parsley in it, but the noodles are handmade, and really good. I don't know of anywhere else that has this fresh.

    14 Replies
    1. re: nsenada

      <that is great and unusual is homemade sou boureg. It doesn't have the standard parsley in it, but the noodles are handmade>
      o.k. you got me, en. Uncle.
      Google and google image got me nowhere. Qu'est-ce que c'est? You said Noodles. Is this like an Armenian cheese lasagna? i thought borek were made w/ bread dough or filo. I just get so excited when someone is doing something 'that no one else is doing'. thx!

          1. re: bear

            It's unbelievably awesome, when made right. While the flavors are simple, it's one of the most difficult things I have every cooked. Getting those massive sheets of pasta rolled super-thin, boiled, cooled, baked, flipped, and baked again is a collossal pain, best attempted by a Ladies' Guild platoon. The key is a crunchy top and bottom layer, that's golden brown from being steeped in butter, with tender noodle layers in between, and a muenster-egg-parsley core.

            1. re: nsenada

              When I make it, I like to add some cottage cheese into the muenster-parsley-egg mixture.

              1. re: Infomaniac

                Yes - I have heard others do that as well.

                1. re: Infomaniac

                  do you find cottage cheese to have better flavor and texture than ricotta? or maybe ricotta is not used in Armenian cooking? And (i've always wanted to ask this) do you have any sense of what are the cheeses used by Eastern Lamejun in their spinach borek? thx.

                  1. re: opinionatedchef

                    I think cottage and ricotta cheese are both mild in flavor but the texture is the main difference. Cottage cheese is lumpier, vs ricotta which is more fine and grainy, and cottage cheese is what I've seen my family and ladies in the church use, and it's also listed in a lot of cookbook recipes I have. I don't see ricotta used much but I don't see why you couldn't use it too.

                    I've never had Eastern Lamejun's borek but love their lamejun so can't comment on what they use for cheese in their spinach borek.

                    When I make spinach ones I usually use feta and cottage cheese, and sometime I'll add in some muenster,

                    For cheese borek I usually use muenster and cottage cheese, and I usually soak the cubes of muenster in cold water for about 30 mins., and then mash it up a little with a potato masher before mixing it up with the cottage cheese, parsley and egg.

                    1. re: Infomaniac

                      is that a de-salting thing, im? I hope you'll try those spinach borek; they (their filling) are very unique to EL and they have tasted exactly the same for the 36 yrs I've been eating them (incl the sale from the original owners)!

                      btw, I've always wanted to ask this>> yrs ago EL used to sell Mussels stuffed with that rice mixture that they stuff their baby eggplant with now. Have you seen that done before? thx much for the education )

                      1. re: opinionatedchef

                        Yes, I make them all the time. It's called Midia Dolma if you want to do a search.

                  1. re: bear

                    Can you use a pasta roller on the thinnest setting, or is the dough more fill-like?

                    It actually sounds like something that's perfect for someone else to make for me, and I don't shy away from scratch cooking.

                    1. re: bear

                      I have also heard of this method - but of course you don't get that solid sheet of pasta. My grandmother used a special dowel to get it very thin. I think she made her own phyllo, too, something I wouldn't attempt even if I could.

                      1. re: bear

                        Oops, I meant phyllo-like. Sorry.

                        Incredible, that's for sure. Handmade I have a good friend who remembers making strudel dough with his grandmother and having it stretch across large areas of the kitchen. Such memory gifts.

                        Anyway, I need to get to Armenian Market and Bakery soon!

          2. I really like Armenian Market's homemade garlic pita chips.

            1. Has anyone tried their falafel?

              1. I think the pickles in the Clover "chick pea" sandwiches are pretty awesome.

                1. Luther, now that i have just discovered AM and that tremendous chicken schwarma sandwich that you rave here, i have learned an interesting CH lesson. The lesson is that i should peruse even the threads whose titles don't interest me because they can contain valuable info that does interest me. i.e. I'm not a big pickle person but the sandwich i sure wish i had known about before this!