One of our go-to recipes is good-old losh kebab – an Armenian ‘hamburger’ which is much like lule kebab.
‘Lule’ means ‘rolled’ and clearly refers to its sausage shape. Losh kebab generally uses the same meat mixture recipe as lule kebabs; the only difference is that Losh kebabs are shaped like traditional hamburgers.
Losh kebab is particularly popular with Armenians in New England, however, as New Englanders settled in other areas, their losh kebab recipe and popularity traveled with them.
In 2012, Tom Vartabedian, a dear departed friend from New England, wrote this article for The Armenian Weekly singing the praises of losh kebab.
- 1¼ lbs. ground lamb (Ground beef may be substituted or combined with the lamb.)
- ¼ cup onion (finely chopped)
- ¼ cup fresh parsley (finely chopped)
- ¼ cup plain dry bread crumbs
- 1 egg (beaten)
- 1 Tbsp. red pepper paste (1 Tbsp. tomato paste plus 1/8 tsp. cayenne pepper may be substituted.)
- 1 tsp. ground coriander (or to taste)
- ½ tsp. ground allspice
- 1 tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. Aleppo red pepper (optional)
- In a small mixing bowl, combine the beaten egg, red pepper (or tomato) paste, and seasonings. Blend well. Set aside.
- Place meat, onions, parsley, and bread crumbs in a large mixing bowl. Using your hands, mix well. Add the egg mixture to the meat, mixing well until all ingredients are well-blended. (NOTE: If you’re squeamish about handling raw meat and egg, you may want to wear non-powdered, sterile, disposable food preparation gloves for this step.)
- Shape mixture into 4 or 5 good-sized patties.
- These can be grilled, broiled, or pan-grilled to your preferred degree of doneness.
- Serve with your choice of bread and your favorite side dishes.
- Optional toppings: sliced tomato, onion, lettuce, * yogurt-garlic sauce - see recipe below in Notes.