Alice’s Boureg

This is a video of my great aunt Alice Doney making Armenian boureg (a puffed pastry dumpling made with a ground lamb or cheese filling—nom nom nom) and talking about Armenian history and my family’s migration to the US. Some abrupt editing here as she goes between cooking and talking about the trauma of the genocide. There’s a photo in here of her as a child, with my grandmother Gladys and great-grandmother Esther. I didn’t know until seeing this video that Alice has published recipes—her simplifications of traditional Armenian dishes. This was really touching for me to see, and I’m inspired to make more Armenian goodies… stay tuned!

1 Response to “Alice’s Boureg”

  1. 1 Cathy Surabian McCreary July 12, 2009 at 9:49 pm

    Dear Alyce,
    I remember my Grandma making the best boureg ever, and unfortunately when she died in 1971, nobody else in the family has been able to make it the same. My grandma did make her own dough and made it all in one pan rather than the separate ones. I can’t wait to show my Dad your video. He will be 81 this month! Thanks for sharing. Cathy in Seattle

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A few years into making @mollyorangette Brother Timothy stuffing (THE BEST STUFFING EVER), I finally planned enough in advance so that instead of making do with English muffins, I actually made the specified English muffin bread (has anyone ever seen such a thing in NYC?). And I think I might have to start making it on the regular. Recipe from Beard on Bread. Is it weird that I'm excited about the color of my giblet stock? Finally got a blocking mat and some T pins. One holiday gift down, a half dozen more to go. Having a hard time figuring out gauge with these. Ripped back and started over 3 times. Still not as big as I'd like them to be, but they fit me (were intended for someone else) and I have yet to block them. This ginger apple torte from @food52 is a keeper. Extra good with banyuls.

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