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The Boston Globe

Food & dining

Jocelyn Wise caters to her Armenian roots

Jocelyn Wise.

One of her grandmother’s stews was a green bean and lamb dish called fassoulya, slow-cooked with cheap, bony cuts, and plenty of garlic, mint, and lemon. “Armenian food was peasant food,” says Wise, 50, who grew up in Andover. Stews are thick enough to sop up with bread, but thin with meat, which was an expensive ingredient.

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