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The Yegiazaryans at Su-Boereg and Monta Factory
Clip: 11/23/2019 | 2m 31sVideo has Closed Captions
The Yegiazaryans explain their process for churning out 10,000 sini-monta per day by hand.
Mother and son Evelina and Sarges Yegiazaryan explain their process for churning out 10,000 sini-monta (Armenian beef dumplings) per day, by hand. Having begun as a wholesale operation, they eventually opened their doors to the public, and since then, they've provided a hearty taste of home to members of the Armenian diaspora, while also broadening the palates of non-Armenian Angelenos.
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No Passport Required
The Yegiazaryans at Su-Boereg and Monta Factory
Clip: 11/23/2019 | 2m 31sVideo has Closed Captions
Mother and son Evelina and Sarges Yegiazaryan explain their process for churning out 10,000 sini-monta (Armenian beef dumplings) per day, by hand. Having begun as a wholesale operation, they eventually opened their doors to the public, and since then, they've provided a hearty taste of home to members of the Armenian diaspora, while also broadening the palates of non-Armenian Angelenos.
Problems with Closed Captions? Closed Captioning Feedback
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Take a virtual tour of cities across the U.S. to discover the wide-ranging diversity of immigrant traditions and cuisine. Get recipes and learn more about the faces and places from Marcus' journey.Providing Support for PBS.org
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Andy Kozanian at Kozanian Ranch Market
Video has Closed Captions
Clip: 11/23/2019 | 3m | Andy Kozanian explains uniquely Armenian foods, and shows Marcus how to make lavash. (3m)
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Clip: 11/23/2019 | 2m 53s | Marcus learns how to make khash (cow-foot soup) from L.A. surfer and chef Ara Zada. (2m 53s)
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Preview: 11/23/2019 | 30s | Marcus arrives in sunny Los Angeles to meet with Armenians influencing the food scene. (30s)
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