Dawn recently obtained her ServSafe Certification (for completing – and- passing - the ServSafe Food Protection Manager Certification examination) so that she may work in a certified kitchen unsupervised. Right now business is word of mouth, with a few advertisements in the Torchbearer , her church’s newsletter.
Dawn doesn’t ship her products – at least at this time, but who knows. Once her business takes off, it could be world-famous. And you can say you learned about Dawn Aginian from TheArmenianKitchen.com, when she was just starting out!
Dawn, We wish you our BEST!
*Here's an outline of Dawn’s Sou Beoreg recipe:
Yield: 1 - 9x12 tray
1/2 teaspoon salt
1/8 cup water
approx 1 1/3 cup flour for a stiff not sticky dough
Knead with hands and olive or canola oil
Let rest overnight - divide in 2 or 3 balls
Roll to approx 23"diameter
Open in boiling water for 30 seconds then transfer to ice water to open
Dry dough on bath towel
Place 5 layers in tray, then one lb Wisconsin brick cheese and five more layers
Butter tray and butter top
Cook at 400°F for 50 minutes