Ian Armenian menu reveals itself in preparations and aromas

There are two ways to eat at Ian: one is proving already known recipes from Brazilians for being part of Arabic kitchen, especially through the Lebanese community. Another is opting for dishes that escape this contour and are recognized as Armenians.

There is no more right choice than the other. If you choose the first, start with the folders. In the trio of babaganuche, dry curd and homus (R $ 56), the highlight is the eggplant paste. She takes Tahini without exaggeration and the welcome lemon touch that contrasts, in the extent, with a striking smoked.

Whoever asks Esfiha will notice that the dough is extremely soft. It gives the impression of a culinary that strives for delicacy and invites to eat more. There are several options of flavors. The opening of meat ($ 13) is the most requested. The entire menu walks through spices such as cumin, sumac (spice that mixes acidity and citrus touch) and zatar.

If this sounds familiar and you want to prove Armenia’s most particular flavors – which borders Turkey, Azerbaijan, Iran and Georgia – take the opportunity to ask the cheese shit with Sujuk sausage (R $ 16), cured and tasty spicy meat.

The raw kebab with reimá, which mixes the textures of raw meat (with slight peak) and cooked (very soft) ground beef on the same dish, delivers a surprise to the mouth. It is one of the dishes that give the possibility of asking for different sizes. The smallest has 160 grams and costs $ 40. The larger portion, to share, weighs twice as much and costs $ 68.

If it is with friends, the most interesting option among the kibes is the Ian Tower (R $ 74). It also comes with the two meat preparations (raw and cooked), and arrives accompanied by table, dry curd and onion crispy.

On the day of the visit, an in particular item was successful among children. If it is with (or without), be sure to taste the mantã. This Armenian dish is made up of several interconnected boats, manned by meat balls. Made to be eaten with your hands, boat by boat. Ask the waiter which side start, not to destroy the entire structure right away.

Before you devour it, pour the broth that comes into a separate pot. The fear that the dough would be soaked with him did not materialize. She followed firm and softer. Prove next to the dry curd that accompanies it.

Too bad, well for this dish, there was no smaller portion. The portion is great, and the danger is losing the appetite to prove more.

Chef Artur Muradian’s kitchen also has vegan and vegetarian options. Not exactly special creations, such as the pumpkin kebab (R $ 49). Or, on the salad part, the tab (salad with wheat, tomatoes, cucumber, onion, parsley and mint), which costs $ 34 the smaller portion and $ 56 the largest, to share.

In addition to food, the waiters, friendly and efficient from start to finish, deserves to be highlighted.

Dessert gains lightness with cream cream

It would be a shame to stop tasting the ATAIF widely filled with crushed nuts ($ 30). It is a joy to note that when watered with the orange flower broth, the pasta seems to gain lightness. Even more so when added to the cream of cream that accompanies it. He looks like a very delicate whipped whipped. It rejoices the taste and melt quickly in the tongue, asking for one more mouth.