Saturday, October 22, 2011

Douzma Season is Here! (And so is our VIDEO)

It’s nearing the end of October, hurricane season is almost over, the temperature in South Florida has dropped into the low 80’s, and the humidity has finally reached a comfortable level.
What does this mean? It’s DOUZMA season!
Douzma, a Dikranagerdtsi favorite, means “lined up” or “alternating”, which indicates how the ingredients are assembled in the baking pan. To us, it means delicious!
We posted this recipe 2 years ago, but felt it worthy of another mention—just in case you missed it the last time.

And to make it worth your while, click here to see a video of us making it!

There’s one point I must stress: Be sure to use a starchy potato (such as a baking potato), rather than a waxy variety for best results. Trust me, I speak from experience!

Serves 5 to 6
  • 1 lb. ground lamb, beef or turkey - not too fatty (we used ground turkey)
  • 2 medium zucchinis, cut into 1/4 inch circles - or - 1 medium eggplant, sliced in half lengthwise, then into 1/4 in. slices - or- both!
  • 2 medium (starchy variety) potatoes, partially cooked, peeled and sliced into about 1/4 in. slices
  • Sliced tomatoes - as many as will fit in between above ingredients (about 2 medium)
  • Salt, pepper, and allspice
  • 1- 6 oz. can tomato paste, diluted in about 1 to 1-1/2 cups water; seasoned with additional salt, pepper and allspice to taste
Cutting the vegetables to the same thickness and similar size, plus partially cooking the potatoes in advance, assures even baking and helps decrease the baking time. 
1.    Preheat oven to 350°F.
2.    Mix meat with salt, pepper, allspice, and a little tomato paste, until well-combined. Form meat into 12 patties, about ½ inch thick.
3.  Dilute remaining tomato paste with 1 to 1-1/2 cups water, season with additional salt, pepper, and allspice, if desired. Pour a little sauce onto the bottom of the baking pan and spread to cover.
4.     Arrange all of the above vegetables, and meat patties alternately, in a standing position in a large roasting pan (approx. 9“x 13“), until all of the ingredients are used.
5. Pour the remaining sauce over the meat and vegetables.
6. Bake, uncovered for about 1 to 1-1/2 hours, or until vegetables are tender and top is lightly browned.

Serve with a chopped salad and bread for dipping for an extra-hearty meal!


  1. OH MY GOODNESS!!! What an amazing website :D!!!

    I feel so proud :)

    Thank you


  2. I like your site very much. Very delicious dishes. I am proud to be armenian!

  3. Oh my goodness...Thank you both for your enthusiastic remarks!

  4. Looks absolutely delicious. And simple! Can't wait to try it!!!

  5. Dikranagertzi to the BoneOctober 23, 2011 at 10:07 PM

    I laughed when I saw this heading. I thought the same thing and made douzma this week. I've never done it with tomato slices, I'll have to try it!

  6. I make this dish only with potatoes and ground meat/lamb with the tomato sauce. I have only know it made stovetop in a pan.

  7. we add chopped green pepper to the sauce as well

  8. I also use the spices for this dish. I think that they add more taste to the dish.