|Losh kebab with bulgur pilaf, salad, and yogurt sauce|
Tuesday, July 2, 2013
It’s summertime which, in South Florida means the rainy season – and travel time. Power outages are common during this time of year, and if it stays out for a long period, we certainly don’t want our frozen foods to perish. So, we use up all of our frozen foods down to the last package of ground lamb, and keep plenty of canned goods handy because you just never know.
Our recipe of choice for the last package of frozen ground lamb is losh kebab – an Armenian hamburger which is much like lule kebab except that it’s shaped like a hamburger rather than a sausage. Served with your favorite side dishes, it’s a meal worthy of a celebration, such as the Fourth of July!
Makes 4-5 generous burgers
1 1/4 lb. ground lamb
¼ cup finely chopped onion
1/4 cup fresh parsley, finely chopped
1/4 cup plain dry bread crumbs
1 egg, beaten
1 Tbsp. red pepper paste (1 Tbsp. tomato paste and 1/8 tsp. cayenne pepper can be substituted)
½ tsp. ground coriander
½ tsp. allspice
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. Aleppo red pepper
1. In a small mixing bowl, combine the beaten egg, red pepper (or tomato) paste, and seasonings. Blend well. Set aside.
2. Place meat, onions, parsley, and bread crumbs in a large mixing bowl. Using your hands, mix well. Add the egg mixture to the meat, mixing well until all ingredients are well-blended. (NOTE: If you’re squeamish about handling raw meat and egg, you may want to wear non-powdered, sterile latex, non-latex, or vinyl gloves for this step.)
3. Shape into 4 or 5 good-sized patties.
4. These can be grilled, broiled, or pan-fried to your preferred degree of doneness.
5. Serve with or without your choice of bread and your favorite side dishes.
Optional toppings for the losh kebab served in a bun: sliced tomato, onion, lettuce, * yogurt-garlic sauce, etc.