I’m very excited this week because we’ve been trying out different brands of lavash bread, and nothing has been quite perfect. Tonight, someone is bringing us barbari and lavash from Mt Ararat Bakery in Long Island, it’s supposed to be amazing.

The person bringing the bread is a man named Vahid who came to the 3rd or 4th night of the pop-up, and is so passionate about this bread that he is driving it here himself from Long Island! We’ll be serving it on the fresh herb platter and with the much loved jigar, lamb’s liver kebab. See you tonight!

As usual, we’re at Porsena Extra Bar, 21 E. 7th Street in Manhattan, between 2nd and 3rd. We serve from 5:30-10 pm, no reservations. Any questions about seating, call Porsena at 212 228 4923.

Lakh Lakh Menu for Monday October 27

Sabzi Khordan, herb and cheese plate with lavash bread. Traditionally eaten by tucking herbs, feta, radishes, and walnuts into the lavash and folding it into a rustic sandwich. (vegetarian)

Borani esfenaj, yogurt with spinach and oregano. A condiment meant to be eaten along with rice, stew, kebab, and other foods. (vegetarian)

Sambuseh, crispy phyllo triangles stuffed with mushrooms, walnuts, and panir cheese, with nigella seeds and spicy relish (vegetarian)

Ash-e anar, pomegranate soup with split peas, barley, and beets (vegetarian)

Koofteh berenji, lamb meatballs with garlic and mint in lemony tomato sauce

Qormeh-ye beh, quince and lamb stew

Syudlyu plov, Azerbaijani style rice cooked with milk, persimmons, and saffron

Jigar, lamb’s liver kebab marinated in garlic and cumin

Bastani nooni, saffron ice cream sandwiches with house made cardamom pizzelles

Cocktail: pomegranate molasses, rosewater, Prosecco, fresh pomegranate seeds