Doug and I know a thing or two Dikranagerdsi recipes, but when we saw Anahid Dinkjian’s post for a Dikranagerdsi dish called Khatoon Boodhi on FB, we looked at each other and shrugged our shoulders because we’d never heard of it.
Could it be a recipe from the land of our ancestors? We set out to find the answer.
|Araksi Dinkjian's Khatoon Boodhi|
This recipe pictured above was made by Anahid’s mother, Araksi who received the recipe from her husband Onnik’s mother, from Dikranagerd.
Therefore, the assumption we made is that this is a Dikranagerdsi dish.
To further establish the recipe’s origin, I checked on Charles Kasbarian’s (C.K.) Armeniapedia page to see if he had it listed in the index of his ‘The Dikranagerd Mystique Armenian Cookbook (In Process)’. The name ‘Kadin Boudi’ is in the index, however, the full recipe isn’t – at least not yet.
(A word to all: Spellings vary greatly in Armenian recipes names.)
C.K. points out the following explanation of the recipe's name:
|Our version of the Dinkjian's Khatoon Boodhi made with ground turkey. Served with yalanchi, salad, and lavash (not pictured).|
Khatoon Boodhi - Rice and Meat Patties from Araksi Dinkjian
Yields 8 to 9 patties
½ cup uncooked short grain rice (such as Carolina Rice), cooked according to package directions
½ lb. raw ground lamb
½ lb. raw ground beef
1 medium onion, coarsely chopped
Seasonings measured according to your own taste – salt, pepper, Aleppo pepper, ground coriander
1 beaten egg for meat mixture
1 beaten egg for dipping
Canola oil for sautéeing and pan frying
Cook ½ cup rice according to package directions. Once cooked, allow rice to cool completely.
Sauté chopped onions in 1 to 2 Tbsp. canola oil until soft but not brown. Allow onions to cool completely.
In a large bowl add the ground lamb and beef, the cooked and cooled rice and onions, 1 beaten egg, and the seasonings measured to your taste. Mix ingredients with your hands until well-combined.
|Patties shaped and ready to dip in egg.|
|Coat each patty with beaten egg before cooking.|
Place enough canola oil to coat the bottom of a large skillet. Turn burner on to medium heat. Add patties to skillet without crowding them. You might have to cook them in smaller batches, Pan fry patties until golden on both sides and meat is cooked through.