Armenian Heritage through Culinary Delights at Mayrig

by rashida · Published August 7, 2016 · Updated September 28, 2019

Mayrig, Armenian for mother, was founded by Aline Kamakian as a tribute to her grandmother Manouchag. Highlighting the heritage of Armenia through their cuisine and hospitality, Mayrig revives the traditional Armenian menu that features a collection of secret recipes carried by Manouchag from Armenia to Lebanon during the genocide. Along with Armenian homeland flavors, the ancestral recipes are influenced from Lebanese and Mediterranean cuisines.

As we progress through this colorful gastronomic journey, you will see how every dish combines the most humble and uncomplicated ingredients to create something filled with a variety of flavors that’s a treat to every platter. All this, accentuated with their homely vibrant interiors and impressive Downtown location makes it one of the best dining experiences in Dubai.

We started off with two of their signature drinks – my favorite Pina Colada and Green Apple Lemonade.

Here’s a look at some of the absolute deliciousness served as starters at Mayrig. As they rightly describe it, the food truly is “a bit of their homeland served on your platter”.

Pictured here is a collection of their salads – Itch (Tabbouleh), Haigagan salad, Zeitoun salad, Vospi salad and Sempougov salad. The other starters include Hommos Sojouk, Madzounov Dolma, Soubeureg, Gdzou Patates and Quail eggs on Basturma.

Let’s get sassy with salads. This all-vegetarian salad platter combines the best of Armenian flavors highlighting their dewy-fresh harvests, array of colorful ingredients and the homely wholesome touch with influences from Lebanese and Mediterranean cuisines.
Clockwise from bottom left:
– Zeitoun salad brings together the tangy tenderness of olives with a walnut crunch, accented by fresh tomatoes and parsley
– Vospi salad features a mix of healthy lentils and pomegranate molasses in a sweet savory mouthful
– Sempougov salad with smoked eggplants, tomatoes and leaves – their version of Baba Ghanoush
– Itch, the Armenian Tabbouleh offers a delectable twist. It has burghul (cracked wheat) cooked in crushed tomatoes giving it a gravy-like textures and is traditionally eaten scooped up in fresh cabbage leaves – Haigagan signature Armenian salad combines fresh cucumbers, tomatoes and parsley in a tangy lemony mix
All in all, these simple ingredients create healthy, delicious wonders on one inviting platter.

Everytime we think Lebanese, we think Hummus. So it’s quite natural that a cuisine inspired by the flavors of Lebanon would definitely have their own version of this classic.
The Hommos Sojouk is a creamy chickpea paste combined with crumbled Armenian sausage and topped with a dash of their favorite spice, sumac.
The savoriness of the sausage blends perfectly with the decadent hummus making it a wholesome meal on its own.
We tried this classic with crispy Arabic bread, but you can also have it with salads or use it as a dip for kibbeh and more.

Next on our list of starters was the plump, juicy and eggplantilicious (yes, I made up that word) Madzounov Dolma.
These stuffed eggplants are basted in olive oil to give it a very traditional flavor and enhance its fragrance. Smothered with creamy curd and a hint of sumac on top, these eggplants are really tender. One bite and you can see all that delicious tomato and parsley stuffing oozing out. This, right here, is modern food mastery using ancient recipes.

Let’s just say this is Armenia’s own version of serving bird and beef in one bite – the Havgitov Basturma. And when I say bite, it’s really one very delicious bite of crispy traditional toast layered with Armenian smoked beef, commonly known as Basturma, and topped with an eggs-citing “sunny side up” quail eggs with a sprinkle of sumac.
I had never really tried quail in any form before, but since we all know I’m open to various birds and beasts now (T&C apply), trying out the little egg of this little bird was truly eggs-travagant. Okay, enough of the eggy jokes.
I couldn’t really find this dish on Mayrig’s menu, it’s probably a breakfast favorite. But while you’re there, make sure you ask them for Basturma with quail eggs and they’ll be more than happy to serve this turf and farm combination to you.

And like always, don’t forget to tell them where you read about it… Of course, on truetotaste!

These really taste just like my Mayrig used to make them. The Gdzou Patates or spicy fried potatoes feature large pieces of fresh spuds marinated in spicy ingredients and flavored with coriander. The potatoes are deliciously tender on the inside, crispy on the outside and perfectly spiced. In an Indian household, they would be paired with rice or roti, but this Armenian version can be eaten as is or with Arabic bread.
Must have, I wouldn’t mind packing away more portions of these for later. Or maybe I’ll just ask for the recipe next time!

This one is sure to get you super cheesy. Inspired by the mountainous regions, Soubeureg makes a simply comforting choice for wintery evenings in Armenia.
This layered pastry combines three different kinds of Armenian cheese that highlights the freshness and greenery of the mountains. As you bite into this deliciousness, you can see the creamy cheese oozing out so decadently from the pastry. Try this. Really. You won’t regret.

There should always be something theatrical about presenting food. And the Mante at Mayrig does it perfect. Traditionally served in the very same manner, this dish starts with minced meat dumplings. A tomato sauce with a soupy consistency is poured over it adding a fragrant warm moist touch. It is then topped with a generous layer of fresh yogurt and sprinkled with lots of sumac.
When combined, those tender dumplings offer a mix of flavors, blending in the sweet and sour curd with savoriness of meat.
This signature dish comes in a hearty portion making it good for two people.

Watch the video of the Mante ritual on my Instablog @truetotaste

Mayrig gets really creative with desserts. Combining two absolutely sweetilicious childhood favorites, the Moussaler dessert features Ashta – pistachio milk flavored ice cream, topped with crunchy Lebanese cotton candy and garnished with more pistachio crumbles. Highlighting sweet and nutty flavors with a creamy consistency, this refreshing delight is definitely the best way to cool down on a hot summer’s day.

Mayrig is a heritage rich restaurant that really takes you on a colorful journey across Armenia and its authentic cuisine. Right from the glass blown lanterns to the pink walls and the lush seating, everything brings forth the culture of Armenia and the little bits that make it worth the experience.