Not long ago, I posted a recipe for Khatoon Boodhi from Araksi Dinkjian.
In that same post I mentioned Charles Kasbarian’s recipe of the same name, but with a slightly different spelling. Charles is in the process of putting together an online Dikranagerdsi cookbook, and this is one of his main dish recipes.
He kindly shared his recipe with me and gave me permission to share it with you!
- 1 lb. ground lamb (I used locally sourced lamb from Fox Trot Farm.)
- ½ cup plain rice (cooked and cooled)
- 1 medium onion (chopped)
- ½ cup string cheese, tel banir (chopped – I used Sun-Ni Armenian string cheese)
- ¼ cup parsley leaves
- 1 tsp. dill weed
- ½ tsp. salt
- ½ tsp. paprika
- 1 tsp. ground coriander, aka kinz
- ½ tsp. black pepper (daghdigh) (freshly ground)
- 2 large eggs (One for the croquette mixture; the other used as a coating before cooking.)
- plain flour (for coating)
- olive oil (for shallow frying)
- Combine meat, rice, onions and cheese, then pass through a grinder or food processor until ground to a reduced consistency.
- Add salt, pepper, spices, and 1 lightly beaten egg.
- Mix and knead thoroughly.
- Divide the mixture into eight equal portions.
- Take each portion, one at a time, and roll into a cylindrical shape, uniform in circumference, and place in a large shallow plate.
- Beat second egg and pour over the croquettes, turning them until fully coated.
- Transfer the croquettes to another large shallow plate containing flour, turning them until fully coated.
- Shallow fry the croquettes, turning them until well browned.