She is the youngest in a Sidonian family, consisting of 5 girls and 3 young men, who worked their way through life in every direction, with the exception of Mirna, away from this profession in which they did not find comfort.
Al-Gharmati said in an exclusive interview with the website "Sky News Arabia":
• "I inherited from my father the preparation of comfort sweets in all its forms, and they are diverse and each has a special taste".
• "I was helping him when he was 12 years old. Right after school, I go back to the small factory, to find my comfort and study next to him".
• "I inherited the profession from him strictly. My father was an expert in making this kind of candy, and I tried to follow the most accurate notes from him and apply them. He was fond of this profession and was keen to visit the factory in the last days of his illness before his death".
• "even though Lebanon Going through a difficult crisis, people come to my store from inside and outside, asking for the special sweets that I make".
• "The stifling economic and living crisis in Lebanon led to a decline in the sale of this sweet, but it remained a woman sweets undisputed".
On the anniversary of the birthday, the people of the city of Sidon and the surrounding area accept to ask for sweet lokum, which is an old Lebanese and Sidonian custom in particular.
The prices of lokum sweets have increased recently, according to Mirna, due to the high cost of the materials manufactured from them, especially walnuts, hazelnuts and pistachios, but they are still desirable.
How does Mirna prepare the broth?
The spokeswoman explains: "We mix the starch, sugar, lemon salt, mastic, and water over a fire in a copper bowl, and stir the mixture for about an hour with the spatula (a long wooden spoon) until it becomes a paste. use of machines".
And"Despite the fatigue it takes to prepare it, its name becomes Raha.".
Mirna keeps the secret of her pure pharmaceutical industry, and does not reveal to anyone the ingredients and method of preparation, because she remembers her father’s will: "Do not reveal your profession secret to anyone".
and rejection: "All I care about is my name being associated with the name of my father, who is still alive in the market".
Follow up: "I got married, worked and lived with my father in the same house. Today I continue the industry I founded with passion. It is not just a profession to earn a living today, but a legacy that must be preserved as part of Sidon’s memory, history and traditions".
Al-Ghamti added: "My father learned this profession from his uncle, the teacher, Muhammad al-Naqouzi, Ibn Saida, and it is basically a Turkish dessert".
In addition to the memorial of the Prophet’s birthday, the delight of lokum is distributed as a kind of "mercy" On the poor, its cubes are also presented to the guests.
Delicious lokum cubes are frequently distributed at the entrances to mosques, sealed packages, "Mercy" On the poor, or in honor of a dead loved one, also in orphanages andschoolsas the candy flourishes "milk" The factory is made from the comfort of lokum on Eid al-Adha and Eid al-Fitr every year.
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The 40-year-old drank the profession, in which she may not find comfort due to the difficulty of preparing dessert, as this requires physical effort and muscular muscles, in addition to experience and concentration, otherwise the “cook” will be spoiled and everything will be for nothing.
Who is Mirna Al-Gharmati?
Mirna’s name shines in the market Sidon Al-Bahri, especially after managing the Raha Al-Halqum Sweets Factory, which was founded by her late father.
She is the youngest in a Sidonian family, consisting of 5 girls and 3 young men, who worked their way through life in every direction, with the exception of Mirna, away from this profession in which they did not find comfort.
Al-Gharmati said in an exclusive interview with “Sky News Arabia”:
• “I inherited from my father the preparation of comfort sweets in all their forms, and they are diverse and each has a special flavour.”
• “I used to help him when he was 12 years old. Right after school, I go back to the small factory, to find my rest and study with him.”
• “I inherited the profession carefully from him. My father was a veteran in making this kind of sweets, and I tried to follow the most accurate notes from him and apply them. He was fond of this profession and was keen to visit the factory in the late days of his illness before his death.”
• “even though Lebanon It is going through a difficult crisis, people are coming to my store from inside and outside asking for the special sweets that I make.”
• “The stifling economic and living crisis in Lebanon led to a decline in the sale of this sweet dessert, but it remained a woman sweets Undisputedly.”
On the anniversary of the birthday, the people of the city of Sidon and the surrounding area accept to ask for sweet lokum, which is an old Lebanese and Sidonian custom in particular.
The prices of lokum sweets have increased recently, according to Mirna, due to the high cost of the materials manufactured from them, especially walnuts, hazelnuts and pistachios, but they are still desirable.
How does Mirna prepare the broth?
The spokeswoman explains: “We mix starch, sugar, lemon salt, mastic, and water over a fire in a copper bowl, and stir the mixture for about an hour with the spatula (a long wooden spoon) until it becomes a dough. Private papers without the use of machines.
And “despite the toil that it entails, its name becomes Raha.”
Mirna keeps the secret of her pure Pharmaceutical industry, and does not reveal to anyone the quantities and method of preparation, because she remembers her father’s will: “Do not reveal the secret of the profession to anyone.”
She continues: “All my concern is to associate my name with the name of my father, who is still alive in the market.”
She continues: “I married, worked and lived with my father in the same house. Today, I continue to manufacture my foundations with passion. It is not just a profession to earn a living today, but a legacy that must be preserved as part of Sidon’s memory, history and traditions.”
Al-Gharmati added, “My father learned this profession from his uncle, the teacher, Muhammad al-Naqouzi, Ibn Saida, and it is basically a Turkish dessert.”
In addition to the memorial of the Prophet’s birthday, the lokum rest is distributed as a kind of “mercy” to the poor, and its cubes are presented to guests.
Cubes of sweet lokum are often distributed at the entrances to mosques, sealed boxes, as a “mercy” for the poor, or in honor of a dead loved one, and also in orphanages andschoolsAlso, the “Malban” dessert made from the comfort of lokum flourishes on Eid al-Adha and Eid al-Fitr every year.