wrote:
> Just came across a good deal on frozen ground lamb
>
> Looking for a simple, quick and easy recipe to use it up..
>
> The family is quite open to trying new flavors
>From the Adventures in Armenian Cooking website:
http://www.armeniapedia.org/index.ph...menian_Cooking
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Broiled lamb-burgers (LULE KEBAB)
1 lb ground lamb or chuck
1/3 cup dry bread crumbs
1 med onion, chopped fine
1/3 cup chopped parsley
¼ tsp. allspice
1/3 cup tomato sauce
1/3-½ cup water
1 tsp. salt
¼ tsp. blk. pepper
pinch of cumin (Kimion)
Mix all ingredients together. Shape like fingers 4" long by 1¼" thick.
Place in shallow pan and broil close to heat. Turn over when brown,
about 5 min. per side.
Makes 8-10 kebabs
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Lamb-burgers (LOSH KEBAB)
2 lbs. ground lamb or beef or both
1 lge. onion, chopped
½ tsp. pepper
2 tsp. salt
2 oz. tomato sauce
Mix meat, onion, salt, pepper and tomato sauce together. Shape into
patties. May be barbecued or broiled.
Makes 8-10
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Stuffed meatballs (KARPET POROV KUFTA)
Ingredients for outside layer:
1½ lbs. ground leg of lamb not too lean, ground twice
2 cups fine bulghour (cracked wheat)
1 egg sized onion, minced
1 tbsp. crushed, dry parsley flakes
¼ tsp. blk. pepper
¼ tsp. red pepper
1 tbsp. salt
Filling:
1 lb. lamb patties or ground lamb (shoulder preferred)
2 cups onions, finely chopped
½ cup fresh parsley, minced
1 tsp. basil
1 tsp. salt
pinch of blk. pepper
pinch of red pepper
Saute meat for filling in frying pan until all moisture is evaporated.
As meat starts to brown in its own fat, add onions and cook until
softened and slightly golden colored. Add parsley, basil, salt and
pepper. Stir and re move from heat and let cool at least one hour in a
cool place.
Outside layer:
Mix onion, parsley, peppers and salt together and crush with fingers.
Add this mixture to ground lamb and cracked wheat and mix thoroughly.
Start adding a little water at a time (approx. 1 cup will be used) and
knead mixture about 5 or 10 minutes until it becomes soft and sticks
together well. Make balls the size of a medium egg (about 25).
Working with one kufta at a time, make an indentation in center of each
ball with index finger and keep pressing round and round to make a
round opening with a thin wall. Place a heaping teaspoon of filling
inside each opening and gently close opening, sealing well, smoothing
surface and moistening fingers with water as you work.
After all kuftas are completed, boil 2 quarts water or lamb broth with
1 tsp. salt in a 4 quart saucepan. Drop kuftas into boiling liquid
12-13 at a time. When liquid starts to boil again, cook for 10 minutes.
The kuftas will rise to the top when they are done. If needed, add more
liquid for second batch.
Serves 5-6
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Stuffed vegetables (Bell Peppers, Tomatoes, Eggplants) (DOLMA /
Letsvadz)
4 lge. tomatoes
4 lge. green peppers
4 eggplants, slender kind
Filling:
1 bunch parsley, chopped fine
1 tsp. dill
2 scallions, chopped fine
2 lge. onions. grated
½ cup rice, washed
2 lbs. ground lamb and/or beef
1 tsp. cinnamon
½ tsp. black pepper
2 tbsp. butter
salt to taste
Cut off tops of vegetables and save. Hollow out the centers of each and
discard pepper and eggplant seeds. Discard pulp and save juice of
tomatoes. Mix filling together and stuff the vegetables Cover with tops
and arrange in baking pan. Cover with 2 cups of tomato juice or half
tomato juice and half prune juice. Also add 10-15 prunes into the pan
if desired. Bake, covered, 1½ hours in 325F oven.
Sour apples may also be stuffed.
Serves 6
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-Rusty