clock menu more-arrow no yes mobile
Combo plate at Mini Kabob with chicken lule, pork tenderloin, rice, tomato, onion .
Adam Moussa

Every LA Armenian Restaurant Marcus Samuelsson Visits on ‘No Passport Required’

Where to find ponchik, lule kebab, manti, and more

View as Map
Combo plate at Mini Kabob with chicken lule, pork tenderloin, rice, tomato, onion .
| Adam Moussa

Armenians from all over the world have settled in Southern California, centered around the cities of Glendale and Los Angeles. In LA, the diaspora of Armenians come from about 80 different regions around the globe, leading to an incredible diversity not only within the community but in the Armenian food scene as well. Sharing meals with chefs, academics, and others from the community, and learning to cook dishes in No Passport Required’s “Los Angeles” episode, host Marcus Samuelsson learns more about the history of the Armenian diaspora and how the food draws inspirations from myriad culinary traditions.

In addition to the restaurants mapped below, Samuelsson makes Armenian-inspired Texas barbecue — like basturma-smoked beef short ribs — with III Mas BBQ’s Arthur Grigoryan; shares bowls of khash at a Zorthian Ranch feast; and eats duck lule kebab, octopus shawarma, and chi kofte at a party with chefs Michael Kay Keshishian and S.T. Takvoryan.

Find all the restaurants visited in the episode in this map, and stream the full “Los Angeles” episode here.

Read More
Note: Restaurants on this map are listed geographically.

Sahag’s Basturma Sandwich Shop

Copy Link

At Sahag’s Basturma, inside a Los Angeles strip mall, there’s a cured-meat master craftsman: Harry Tashyan. His family, originally from Kayseri, in modern-day Turkey, has been in the basturma business for over 300 years.

Sign at Sahag’s Basturma sandwich shop

Kozanian's Ranch Market

Copy Link

Owner Andy Kozanian goes back to Armenia a couple times a year to make sure his Glendale market has the best ingredients stocked for Southern California’s Armenian community. Find shelf-stable products as well as fresh, prepared dishes like lahmajun, tabbouleh, and lavash.

Papillon International Bakery

Copy Link

Jack Trosian, owner of Papillon International Bakery, says his business serves comfort food made modern and personal. The signature order at Papillon is the ponchik — a pastry fried with the stuffing already inside it — which, at the bakery, can be filled with traditional fillings or stuffed with things like Ferrero Rocher chocolates.

Mini Kabob

Copy Link

Mini Kabob co-owner Ovakim Martirosyan has been making pipe-like lule kebab for over 50 years. He honed his craft while in the Soviet Army; the shop’s kebabs are served in lavash wraps or over rice with a garlic cream called toum.

Phoenicia Restaurant

Copy Link

This restaurant is a hub for Glendale’s diasporic Armenian community. Over a meal with Armenians from Ethiopia, Syria, Armenia, and Lebanon, Samuelsson eats dishes including mujaddara and muhammara.

Heritage Eatery

Copy Link

Alissa Asmarian’s restaurant, Heritage Eatery, highlights recipes inspired by Armenian mothers and grandmothers, plated and served in a gourmet setting. The menu at Heritage Eatery includes dishes like eggplant caviar and ghapama, a beautiful whole pumpkin stuffed with fragrant rice that Asmarian teaches Samuelsson to make.

The black and white sign outside Heritage Eatery

Su-Beoreg & Monta Factory

Copy Link

At Su-Beoreg & Monta Factory, boat-like dumplings called manti (or monta) are stuffed with ground beef, pinched into shape, cooked, and coated with tomato sauce and garlic cream. Together, Evelina Yegiazaryan and her son Sarges Yegiazaryan cook about 10,000 manti by hand every day.

The red and white sign outside the monta shop.

Mid East Tacos

Copy Link

Armen Martirosyan’s Mid East Tacos offers up Armenian-influenced kebab and falafel tacos and kebab burritos inside LA’s Smorgasburg market. Martirosyan — the son of Mini Kabob co-owners Ovakim and Alvard Martirosyan — hopes to make his family proud. He also shows Samuelsson his favorite off-menu move: Serving kebabs wrapped in lavash in lieu of tortillas.

Loading comments...

Sahag’s Basturma Sandwich Shop

Sign at Sahag’s Basturma sandwich shop

At Sahag’s Basturma, inside a Los Angeles strip mall, there’s a cured-meat master craftsman: Harry Tashyan. His family, originally from Kayseri, in modern-day Turkey, has been in the basturma business for over 300 years.

Sign at Sahag’s Basturma sandwich shop

Kozanian's Ranch Market

Owner Andy Kozanian goes back to Armenia a couple times a year to make sure his Glendale market has the best ingredients stocked for Southern California’s Armenian community. Find shelf-stable products as well as fresh, prepared dishes like lahmajun, tabbouleh, and lavash.

Papillon International Bakery

Jack Trosian, owner of Papillon International Bakery, says his business serves comfort food made modern and personal. The signature order at Papillon is the ponchik — a pastry fried with the stuffing already inside it — which, at the bakery, can be filled with traditional fillings or stuffed with things like Ferrero Rocher chocolates.

Mini Kabob

Mini Kabob co-owner Ovakim Martirosyan has been making pipe-like lule kebab for over 50 years. He honed his craft while in the Soviet Army; the shop’s kebabs are served in lavash wraps or over rice with a garlic cream called toum.

Phoenicia Restaurant

This restaurant is a hub for Glendale’s diasporic Armenian community. Over a meal with Armenians from Ethiopia, Syria, Armenia, and Lebanon, Samuelsson eats dishes including mujaddara and muhammara.

Heritage Eatery

The black and white sign outside Heritage Eatery

Alissa Asmarian’s restaurant, Heritage Eatery, highlights recipes inspired by Armenian mothers and grandmothers, plated and served in a gourmet setting. The menu at Heritage Eatery includes dishes like eggplant caviar and ghapama, a beautiful whole pumpkin stuffed with fragrant rice that Asmarian teaches Samuelsson to make.

The black and white sign outside Heritage Eatery

Su-Beoreg & Monta Factory

The red and white sign outside the monta shop.

At Su-Beoreg & Monta Factory, boat-like dumplings called manti (or monta) are stuffed with ground beef, pinched into shape, cooked, and coated with tomato sauce and garlic cream. Together, Evelina Yegiazaryan and her son Sarges Yegiazaryan cook about 10,000 manti by hand every day.

The red and white sign outside the monta shop.

Mid East Tacos

Armen Martirosyan’s Mid East Tacos offers up Armenian-influenced kebab and falafel tacos and kebab burritos inside LA’s Smorgasburg market. Martirosyan — the son of Mini Kabob co-owners Ovakim and Alvard Martirosyan — hopes to make his family proud. He also shows Samuelsson his favorite off-menu move: Serving kebabs wrapped in lavash in lieu of tortillas.

Related Maps