John and Pat Nashmy of North Jersey share the same love of Armenian-Assyrian-Middle Eastern food as we do. Pat, who is part German and part Italian, has mastered some of John’s best-loved family recipes. As a matter of fact, John was so delighted with her recent preparation of Gouvedge, he had to share their recipe and photos with us.

John purchased 5 lbs. of lamb neck bones from, as he put it, an outstanding butcher in Wharton, NJ, Sussex Meat Packing. He said, ” As the weather has been so miserable with the cold and snow, this was the perfect thing to make. We are again expecting snow and this will be a welcome dish for dinner!”
Pat uses the Gouvedge recipe from the “Assyrian Cookbook”, created by the women of the Assyrian Orthodox Church of the Virgin Mary, Paramus, N.J., then takes it up a level or two.

Gouvedge preparation pictures:


Zucchini, string beans and eggplant

Okra



Lamb neck bones and onions

The finished product.

Looks delicious, John and Pat; wish we could have joined you!

Pat Nashmy’s Gouvedge Recipe


1 Medium Eggplant, peeled & cubed.
1 Large Zucchini, peeled & cubed.
1 16oz Package French Cut String Beans.
1 16oz Package Okra, defrosted and tops trimmed.
1 Large Onion, sliced.
1/2 Cup Minced Flat Leaf Parsley.
2 Cloves ( to taste ) Garlic, peeled & quartered.
Salt & Pepper to taste.
Paprika to taste.
1 Large Can Tomato Paste.
2 lbs Leg of Lamb, sliced 1/2″ Thick -or- 4lbs Lamb Neck Bones ( Preferred )
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Deep Lasagna Pan or Deep Oven Skillet or Roaster
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Directions:
Cook Meat or Neck Bones in water (just to cover) with Sliced Onion, Salt & Pepper until it comes to a boil.
Remove from heat & cool.
Remove meat from pot and add Tomato Paste to make broth.
Layer Eggplant starting at bottom, then Zucchini.
Season with Salt & Pepper lightly.
Put Garlic and Parsley around
Next layer String Beans & Okra, season again as above.
Cover top with Meat.
Pour Broth over the entire dish.
Season again as above & sprinkle on Paprika & remaining Garlic.
Bake covered @ 375 degees F. for 2 Hrs.
Bake for an additional 1 Hr uncovered.
Baste Meat with Broth during the last 1 Hr.
Serve with Bulgar or Rice & Crusty Bread.