Aline Kamakian
Arshak and Siranush |
The French evacuated the Armenians, and Haig and his mother were among those who were saved, while his father was killed in one of the battles.
Manushak and Haig |
Manushak and Haig with their relatives in Yerevan |
Havag Kamakian, who worked as a Maitre d’ at Beirut’s St. George Hotel, was a master of serving guests and setting the table flawlessly, while Vardui would create culinary masterpieces. She was well-versed in the traditional cuisines of both Musa Dagh and Tomarza. The su-bereg cheese pie from Tomarza was usually served after Musa Dagh harissa. “I often helped my mother to cook,” says Aline. “I always liked everything to do with the kitchen and entertaining people. But when I was young, I didn’t think I would become a restaurateur. Back then I was interested in finance.”
Aline Kamakian with her mother Vardui |
Aline Kamakian in front of the first “Mayrig” restaurant in Beirut, Lebanon |
“Mayrig’s” menu includes 70 traditional dishes, many of which are unknown even to Armenians themselves: Aline researched recipes that were almost forgotten and that require a lot of time and patience.
Aline Kamakiran with her book “Armenian Cuisine,” written in conjunction with Barbara Drieskens |