We heard through the grapevine that the recipe prepared for the festival was a specialty of St. Mary parish priest, Father Vartan Joulfayan. Impressive, I must say!
If you’ve been following our website, you know that we’re fans of lule kebab, especially if it’s made with good quality ground lamb- and - just as there are numerous recipes (and spellings) for other Armenian foods, lule kebab is no exception. See our own recipe for lule kebab.Since I’m always searching for recipes – new and old – I asked Father Vartan if he would share his lule kebab recipe with The Armenian Kitchen. Happily, and without hesitation, he did so. Thank you, Father Vartan!
As soon as I received his version, it was clear that I had to make it. My dinner guests would certainly include Bonnie and David, who eagerly accepted our invitation for a very special Memorial Day meal.
(Please read our comments and end result which follow Father Vartan’s recipe.)
|Father Vartan's lule kebab recipe as prepared by The Armenian Kitchen.|
Father Vartan Joulfayan’s Lule Kebab Makes about 12 lule kebabs
|Lule Kebab Ingredients|
1 medium size onion, cut into quarters
2 garlic cloves
2 lb. of lean ground beef
1 tablespoon of tomato paste
5 tablespoon of tomato sauce
1/2 cup of plain bread crumb
1 teaspoon of Cumin
1 teaspoon of Paprika
1 teaspoon of red Aleppo pepper (if available)
1 1/2 teaspoon of salt
1 teaspoon of black pepper
One half teaspoon of dried Oregano
1 bunch of finely chopped Parsley
Juice of One half of fresh lemon
1 raw egg
|Finely ground onions and garlic|
3. Add the remaining ingredients to the meat, mixing well by hand.
|Measured Lule kebab portions|
|Lule Kebab - shaped, uncooked|
NOTE from Father Vartan: It can be accompanied by the "Lion's Milk/Raky."
Comments from The Armenian Kitchen and guests:
We intended to grill our lule kebabs on our outdoor electric George Foreman grill - unfortunately, we don't own a gas grill - until a thunder and lightning, rain-filled mini storm raged through the area. It only lasted about 20 minutes, but it was enough to prevent us from cooking outside. Thankfully, we didn't lose electricity, and decided oven-baking was the way to go.
I placed the kebabs on a roasting rack which sat over a foil-lined baking pan, and baked the lule kebabs for about 35 minutes, turning them after about 20 minutes, at 375°F.
Our End Result:
Our kebabs turned out just as plump, tender, and juicy as we remembered them at the Food Fest. Our guests – and we - enjoyed the flavor and texture as well. The addition of bread crumbs, egg, tomato sauce, and liquidy onions accounted for the tender consistency of the kebabs. The accompaniments – fresh parsley and onions, along with roasted peppers and tomatoes (the oven was already on, so I roasted the veggies in there, too), Armenian-style potato and egg salad, and locally grown corn- on- the- cob elevated the meal into a holiday feast.
Grilling would have enhanced the taste even more, but safety first!
For dessert: watermelon and Armenian coffee.............. delicious!