#Krikor #Baskinta #Breakfast #Lebanesebreakfast #bakery #baking #manakish #manoucheh #freshfood #homemade
To the sound of chirping birds, I walked down the stairs to Krikor. Calmness takes over the mountain, the wind caresses the trees and Krikor sitting in his little hole in the wall under the low ceiling takes care of his oven a log at a time. Even the oven is special, created to host gas on one side and wood on the other giving off a smooth flame that cooks inside out while offering a crunchy envelope. Fifty-four long years of experience where Krikor mastered the art of breakfast. Fifty-four years of artisanal work to create a rare jewel not many know how to master.
At 3am, the dough is prepared and ready to enter the oven as and when the client asks for it. A layer of kashkaval cheese lies under the Awarma meat. Beef meets with lamb fat. Kashkawan, mozzarella, and local cheese all together freshly shredded, two eggs and more cheese… Baked for seven long minutes on a low fire before taking it out of the oven to add the final touches of taste and shine – that’s the fat. A bomb and surely not your average sandwich. This is breakfast, lunch, and dinner combined. A firm and lightly chewy dough with a crunchy bottom topped with a moist and melting egg and cheese, shining beautifully, a heavenly explosion inside your mouth to activate all your senses in an instant. Pure orgasm.
I am Anthony Rahayel, known as NoGarlicNoOnions; Award winner food blogger, TV presenter, marketer and passionate of life born and raised in Lebanon. Proudly based in the land of the cedars, my videos spread happiness and share joy.
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