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!
|Losh kebab with bulgur pilaf, salad, and yogurt sauce|
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.