Anna Kazatchek, Sandra Sfeir and Maryam Levy in front of their restaurant, Almas. Photo provided by Sandra Sfeir.
On a quiet street in Paris’ 10th arrondissement, behind a sage-green storefront, three young women work side by side in the kitchen on a chilly morning.Dough is kneaded, fillings prepared and trays lined with almas for the day — small stuffed breads, cousins of Russian pirojkis. Their almas are filled with flavors drawn from personal histories, from caramelized onion, chickpeas and tahini to fish with tamarind and coriander. Lebanese chefs in France Lebanese culture, activism and mezze: The Marseille triptych of Paul Khouri’s 'Asabiya' bar A vocation beneath the surface“Cooking is something I always wanted to do,” said Sandra Sfeir, a Lebanese native born in Montreal in 1992 and raised in Lebanon, between Hazmieh (Baabda) and the mountains of Kesrouan. “I used to host sit-down dinners for the family and spend hours in the kitchen....
On a quiet street in Paris’ 10th arrondissement, behind a sage-green storefront, three young women work side by side in the kitchen on a chilly morning.Dough is kneaded, fillings prepared and trays lined with almas for the day — small stuffed breads, cousins of Russian pirojkis. Their almas are filled with flavors drawn from personal histories, from caramelized onion, chickpeas and tahini to...
