Basterma Ohannes, an Armenian eatery, opens in Jounieh

To accommodate customers, Basterma Ohannes has about twenty seats indoors and on a small terrace along the sidewalk. Photo DR

The aromas of manti and khashkhash skewers have already permeated the streets of the old bazaar of Jounieh (Kesruan) since the Ohannes restaurant opened last summer. A few months later, thanks to his success, Avedis Hovhannes-Khalajian, a rock ‘n’ roll chef, embarked on a new project: gourmet appetizers. Basterma Ohannes Restaurant, located a few meters from Ohannes Restaurant, will open its doors this Monday. “Customers can come and buy meat by the kilo, and basterma (beef jerky) is the flagship product of our establishment. We also offer sujuk and makanek. At the same time, hungry passers-by can have a bite to eat right on the spot,” says Arpie Khalajyan, wife of Avedis Hovhannes-Khalajyan, who is also involved in trade. Not far from the Lagon Ski Club, the gourmet eatery is housed in an old building “made from old stones and creating a sense of authenticity that reflects our identity. With jerky hanging from the ceiling, we were inspired by Parisian delicacies. We rely on old traditions. For the implementation of our project, we did not touch the main infrastructure, but still carried out some work, ”she describes. In total, opening the establishment required an investment of $65,000. Four employees have been hired and the chef himself will oversee the preparation of the sandwiches for the first few weeks after opening. Basterma Hovhannes marks a new stage in the success story of Avedis Hovhannes-Khalajyan. This meat lover first set foot in Qatar in 2015, opening a restaurant there. But in later years, he left the Persian Gulf and returned to Lebanon, where he opened his first restaurant, Ohannes, in Bauhria (Metn). The machine is addicted and he opens two new restaurants in Batrun (Northern Lebanon) and in Jounieh. But Avedis Ohannes-Khalajian does not intend to stop there: “The concept of meat appetizers Basterma Ohannes will expand. In the coming months, we will open another restaurant in Batroun,” says the chef’s wife.

On the run

To accommodate customers, Basterma Ohannes has about twenty seats indoors and on a small terrace along the sidewalk. Meat sandwiches are king on the menu. They come from the recipe that made Ohhannes so successful: Armenian flavors with Middle Eastern influences. “We offer basterm and sojuk sandwiches, as well as cheech tawuk. Our snack will allow us to attract more customers. Some passers-by don’t have time to sit down at Ohannes, so they can now grab a sandwich on the go. And then we know that there are lovers of Armenian cuisine who simply cannot afford a restaurant. With this snack, they will be able to taste traditional dishes at low prices,” emphasizes Arpie Khalajyan. The average ticket for a sandwich costs five dollars. For customers wishing to purchase meat, the price of sujuk is $14 per kilogram. For basterma, it reaches $ 25 per kilogram.

This article, produced in partnership with Hodema Consulting Services, does not serve any promotional purposes.

Source: L Orient Le Jour

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