It’s nearing the end of October, hurricane season is almost over, the temperature in South Florida has dropped into the low 80’s, and the humidity has finally reached a comfortable level.
What does this mean? It’s DOUZMA season!
Douzma, a Dikranagerdtsi favorite, means “lined up” or “alternating”, which indicates how the ingredients are assembled in the baking pan. To us, it means delicious! We posted this recipe 2 years ago, but felt it worthy of another mention—just in case you missed it the last time.
And to make it worth your while, you can check out a video of us making it below!
There’s one point I must stress: Be sure to use a starchy potato (such as a baking potato), rather than a waxy variety for best results. Trust me, I speak from experience!
- 1 lb lean ground lamb, beef or turkey
- 2 medium zucchinis (cut into 1/4 inch circles – or – 1 medium eggplant, sliced in half lengthwise, then into 1/4 in. slices – or- both!)
- 2 medium starchy baking potatoes (partially cooked, peeled and sliced into about 1/4 in. slices)
- Sliced tomatoes (as many as will fit in between above ingredients- about 2 medium)
- salt, pepper and allspice (to taste)
- 6 oz canned tomato paste (diluted in about 1 to 1-1/2 cups water; seasoned with additional salt, pepper and allspice to taste)
- Preheat oven to 350°F.
- Mix meat with salt, pepper, allspice, and a little tomato paste, until well-combined. Form meat into 12 patties, about ½ inch thick.
- Dilute remaining tomato paste with 1 to 1-1/2 cups water, season with additional salt, pepper, and allspice, if desired. Pour a little sauce onto the bottom of the baking pan and spread to cover.
- Arrange all of the above vegetables, and meat patties alternately, in a standing position in a large roasting pan (approx. 9“x 13“), until all of the ingredients are used.
- Pour the remaining sauce over the meat and vegetables.
- Bake, uncovered for about 1 to 1-1/2 hours, or until vegetables are tender and top is lightly browned.