Aline Kamakian and her mother Vartouhie's walnut and cinnamon Sare Bourma

Makes 30 pieces

For the pastry, filling, and syrup:

1. Mix the flour with the sunflower oil.
2. Add the eggs one at a time and gradually pour in the water while kneading.
3. Cover and let rest for 30 minutes at room temperature.
4. For the filling: Mix the walnuts, sugar and cinnamon in a bowl until well combined.
5. For the syrup: Melt the sugar in the water over low heat. Let boil just for a few seconds, then remove from heat and let cool. Add the rose water and orange blossom water.
   
   

Assembly

1. Roll out the dough between two sheets of parchment paper to form a square about 1 millimetre thick.
2. Cut the dough into several rectangles, each 17 x 12 centimeters.
3. Melt the butter and use a pastry brush to lightly butter a rectangle of dough.
4. Place a tablespoon of filling in the center of the dough and spread it across the whole surface.
5. Fold the rectangle lengthwise, like a fan, five times.
6. Then bring the ends toward the middle in a "B" shape and place everything on a greased baking sheet.
7. Repeat with the remaining pieces in the same way.
8. Bake in the oven at 170°C for about 10 minutes.
9. When out of the oven, soak the biscuits in cold syrup.
10. Place on a tray and enjoy at room temperature.

Aline Kamakian and her "Mayrig" Vartouhie's story

It's no wonder that this woman, full of talent, ideas and positive energy, appears in this section that celebrates good cooking and culinary heritage. She opened Mayrig in July 2003 and named her restaurant in honor of her mother, Vartouhie Mardirian, and her father, who died when she was 17. It's a story of heritage and culture to preserve, present in every recipe, sometimes revisited by the daughter.

"I was 13 when my mother had to undergo surgery that left her bedridden for six months. That's when I started to learn to cook. Before or after school, I would try out her recipes and those of my paternal aunt, whom I was very close to and who passed away a few years ago. My mother was never precise in sharing her recipes. She would give her recipe, but sometimes forgot steps or ingredients because they seemed so obvious to her. She still gives bits and pieces of her recipes without clear instructions or measurements, just 'a little of this, a little of that!' and things haven’t really changed to this day! Even now, whenever I prepare one of her recipes, I never quite measure up to her standards," explains Aline Kamakian.

"Today, as always, and especially after the double explosion on August 4, 2020, at the port of Beirut and all the losses we've suffered, my priority remains my team. Being able to protect them, keep them, help each team member keep their spirits up, continue with them, and give them hope in Lebanon. We've reopened Mayrig and Batchig, and opened Lahmajun in Dubai, Abu Dhabi and Saudi Arabia. We've also launched Kamakian, our organic Armenian product line, in response to a demand from our clients who couldn't find such products on the market. We're online and deliver our products worldwide," the chef continues.

"Mayrig is my passion for cooking, and for Armenian cuisine in particular, for more than 20 years. It’s a bit of my mother (and all Armenian mothers), a bit of my father, a bit of me, and a lot of Armenia…" she concludes.

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