Clean your grills; it’s time to prepare for the Fourth of July!
Instead of serving the usual hamburgers and potato salad, why not celebrate America’s independence with their Armenian-inspired counterparts instead? Your family and guests will thank you for it!
Entrée: Lule Kebab (seasoned ground
lamb shaped like a sausage) with Yogurt-Garlic Sauce Side Dish: Nanny’s Armenian
Potato Salad (no mayonnaise needed!) Dessert: Watermelon with Armenian string cheese and fresh mint
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| Grilled lule kebab and vegetables. |
Yields 5 or 6 kebabs – enough for 2 to 3 people (NOTE:
You can double the ingredient amounts for a larger crowd.)
Ingredients:
1 and 1/2 lbs. ground lamb 1/2 tsp. ground coriander 1 Tablespoon tomato paste – or – red pepper paste
(available in Middle Eastern stores – or- tomato paste mixed with a dash of cayenne pepper and paprika may be substituted for the red pepper paste.)
Pepper to taste
Directions:
**Gently mix all of the ingredients with salt and pepper (see note below) and
shape the kebabs like sausages — you don’t have to get fancy or worry about
making them perfect, but try to keep the thickness about the same so they cook
evenly.
(If you’d rather keep these hamburger-shaped, by all
means, do so.)
Cook on the grill until done – which, to us, means well done, or about 15 minutes in all.
Since these aren’t flat burgers, turn them periodically so they’ll cook
through.
**NOTE: To check the seasonings, make a mini-kebab
and cook it in a frying pan.
Tip: Toss some tomatoes, peppers
and onions in olive oil and sprinkled with salt and pepper.
Grill them along with the kebabs. Serve with a
salad and the pilaf of your choice. Serve with lavash or pita bread, onions and parsley, and yogurt-garlic sauce on
the side, if you like.
2 tablespoons lemon juice 1. In a small mixing bowl, combine yogurt, lemon juice,
garlic, and salt. Mix well. 2. Chill until ready to serve, allowing flavors to blend.
Can be refrigerated for up to 5 days.
NOTE: If you want a thicker sauce,
use Greek yogurt or labne – or – line a strainer with cheesecloth or coffee
filters. Place the strainer over a bowl. Pour the yogurt into the lined
strainer and place all in the refrigerator for several hours or overnight. Discard
the excess liquid that collected in the bowl, and place the thickened yogurt in
a separate storage container. Keep refrigerated until ready to use.
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| Armenian Potato Salad (Photo courtesy of Sonia Tashjian) |
NANNY’S ARMENIAN POTATO SALAD This recipe can easily be doubled.
1 to 1 1/2 lbs. potatoes, boiled, peeled and sliced 1/2 bunch flat leaf parsley, chopped 2 tsp. red pepper paste, diluted with a little water (Note:
Tomato paste mixed with a dash of cayenne pepper and paprika may be substituted
for the red pepper paste.) cumin, allspice, salt and pepper, to taste
1. In a small bowl, mix the red pepper paste with a little
water to thin it out. Set aside. 2. In a large bowl, combine the potatoes, onion, parsley,
diluted red pepper paste, and seasonings. Add olive oil; gently toss. Adjust
seasonings, if needed. Add a little lemon juice, if desired. 3. Serve at room temperature, or chilled.
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| Watermelon with Armenian string cheese |
For an effortless
dessert, serve seedless watermelon – sliced or cubed. Served with Armenian
string cheese or Feta cheese, garnished with chopped fresh mint, if you like.
NOTE: Armenian string cheese is sold in Middle Eastern
stores and in some Whole Foods stores.