We spoke with Ichkhanian Bakery’s owner and manager, Elie Ichkhanian. We discovered that back in 1946, Yeghia, Elie’s grandfather, established the bakery in the Lebanese capital’s Zokak El Blatt district. After his death, his wife Azad took over, carrying on the family legacy and expanding the business by adding new traditional dishes and setting up a catering facility. Later, his son Jean Ichkhanian carried on with the same zeal as his father.
Which is your most popular item?
We have only few items, the Armenian, the Syrian and the vegetarian Lahm bi ajeen, manti and Soubeureg. My favorite is the Armenian Lahm bi ajeen.
How would you recommend people to eat the Lahm bi ajeen?
Add to the Armenian Lahm bi ajeen eggplant, lemon, spices and salt, and enjoy…
Do you have plans to expand?
Ichkhanian Bakery currently has two locations, one in Jal el Dib and the other in Zokak El Blatt (both in Beirut). We have another branch coming up soon. Stay tuned to know where to enjoy Ichkhanian’s specialties next.
