Aline Kamakian’s Homemade Su Beureg

1. Mix the eggs and salt, and beat lightly.
2. Add the flour and knead thoroughly until you get a smooth dough.
3. Divide the dough into 14 equal parts, roll them into balls, then cover them with a clean, dry kitchen towel.
4. Let rest for 30 minutes.
5. Boil 6 liters of water in a large pot.
6. In the meantime, wash the cheeses several times to remove excess salt.
7. Drain well and let them dry slightly.
8. Mix the cheeses with the parsley and red pepper powder.
9. Roll each dough ball into a very thin circle about 35 cm in diameter.
10. For this, flour the work surface and tools well to prevent the dough from sticking.
11. Grease the bottom of a large ovenproof dish with half the fat (butter or shortening).
12. Place a first layer of uncooked dough at the bottom of the dish.
13. Roll out a second ball of dough into a thin circle and gently dip it into the boiling water for 10 seconds.
14. Remove it and immediately rinse in cold water.
15. Unfold it under cold water, drain well, then place it in the dish.
16. Repeat this process for 4 layers of dough, brushing the fourth with melted butter.
17. Add 3 more layers of dough using the same method.
18. Evenly distribute the filling on the seventh layer without pressing it down.
19. Cover with 4 more layers of boiled dough, again brushing the fourth with butter.
20. Add two final boiled layers.
21. Finish with a layer of uncooked dough.
22. Fold the edges down toward the bottom of the dish to seal the preparation well.
23. Turn on all the burners of the gas stove and set the large dish on top.
24. For 30 minutes, regularly rotate the dish to evenly distribute the heat.
25. When the bottom starts to brown, let cool 20 minutes so the cheese firms up a bit.
26. Take a second dish of the same size, grease the bottom with the remaining fat, and carefully flip the beureg.
27. If the surface is too moist, lightly absorb it with paper towels.
28. Heat for an additional 20 minutes, turning regularly, until the other side is also golden.
29. Let cool for another 30 minutes to make cutting easier.
30. Usually cut into squares about 8 x 10 cm.
31. Once cut, portions can be frozen, then thawed for serving as a mezze.

This recipe is from the book "Armenian Cuisine". Much more than a simple cookbook, this work is an intimate and passionate journey into the heart of Armenian culinary traditions, told through the complementary voices of Aline Kamakian, chef and inheritor of this rich heritage, together with Barbara Drieskens, an attentive observer. The book blends personal stories, family transmission accounts, and kitchen secrets, offering the reader an authentic dive into a culture often unknown. From the traditional Easter brioche to everyday dishes, each recipe pays tribute to the Armenian mothers who have kept alive the flavors of their homeland.