Douzma Season is Here! (VIDEO)

13 years ago

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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!

Douzma

A comforting, wintery baked casserole with hearty vegetable and meat patties in a tomato sauce.

Course Main Course

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Ingredients

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

Instructions

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.

Video

Notes

Cutting the vegetables to the same thickness and similar size, plus partially cooking the potatoes in advance, assures even baking and helps decrease the baking time.

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View Comments

amy says:

October 23, 2011 at 3:03 am

OH MY GOODNESS!!! What an amazing website :D!!!

I feel so proud :)

Thank you

-Shaghig
http://www.rawveganunistudent.blogspot.com
Ани says:

October 23, 2011 at 8:32 am

I like your site very much. Very delicious dishes. I am proud to be armenian!
Robyn says:

October 23, 2011 at 3:54 pm

Oh my goodness...Thank you both for your enthusiastic remarks!
Marash Girl says:

October 24, 2011 at 12:00 am

Looks absolutely delicious. And simple! Can't wait to try it!!!
Dikranagertzi to the Bone says:

October 24, 2011 at 3:07 am

I laughed when I saw this heading. I thought the same thing and made douzma this week. I've never done it with tomato slices, I'll have to try it!
SHAKUEY201 says:

October 24, 2011 at 1:43 pm

I make this dish only with potatoes and ground meat/lamb with the tomato sauce. I have only know it made stovetop in a pan.
Anonymous says:

November 1, 2011 at 1:08 am

we add chopped green pepper to the sauce as well
bigpaperwriter.com/blog/page/11 says:

March 30, 2018 at 7:05 pm

I also use the spices for this dish. I think that they add more taste to the dish.