I’ll only eat kheyma under strictly controlled conditions – it must be made in my own kitchen, by my hubbie and/or me, using the best quality meat purchased at a tried- and- true butcher, and ground in our own grinding machine. Needless to say, we don’t have it often.
Luckily, the Lenten season provides us with a mock (sud) version, using no meat whatsoever. A friend of mine found a recipe for mock kheyma and passed it along. After examining the recipe, I made a few changes according to the ingredients I had on hand, and got busy in my kitchen. The final product was very similar to my grandmother’s sarma gurgood recipe, except that the mock kheyma can be shaped.
The Armenian Kitchen’s version of MOCK KHEYMAIngredients:
1 c. fine bulgur (#1)
2 cups warm water
½ of a 6 oz. can tomato paste
3 Tbsp. red pepper paste
1 medium onion, finely chopped
1 bunch parsley, washed, stems removed, finely chopped
1 small orange or yellow pepper, seeds removed, finely chopped
3 to 4 Tbsp. fresh lemon juice
3 Tbsp. olive oil
1 tsp. ground coriander
Salt and pepper, to taste
1. Place the bulgur in a large mixing bowl.
2. Mix the tomato paste and red pepper paste in the 2 cups of warm water until well-blended. Pour the tomato-red pepper mixture over the bulgur. Stir to combine; cover bowl with plastic wrap. Allow the bulgur to absorb the liquid for about 15 minutes.3. Add the remaining ingredients, combining well. Cover and refrigerate at least for 1 hour.
4. Just before serving, shape like lule kebab (or sausages) and serve with chopped parsley, slivers of raw onion, and pita bread.