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.
|Mock Kheyma Ingredients|
The Armenian Kitchen’s version of MOCK KHEYMAIngredients:
1 c. fine bulgur (#1)2 cups warm water
½ of a 6 oz. can tomato paste3 Tbsp. red pepper paste
1 medium onion, finely chopped1 bunch parsley, washed, stems removed, finely chopped
1 small orange or yellow pepper, seeds removed, finely chopped3 to 4 Tbsp. fresh lemon juice
3 Tbsp. olive oil1 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.