Categories: Main Dishes

Losh Kebab – an Armenian Hamburger Recipe

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.

Losh kebab patties sizzle on the grill at the Lowell Folk Festival, MA, 2012. Photo from ‘The Armenian Weekly’
Print

Losh Kebab

It's shaped like a hamburger, but tastes like Armenian lule kebab due to its special ingredients.
Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.

Notes

*Yogurt-Garlic Sauce
Ingredients:
16 oz. plain yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
salt to taste
 
Directions:
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  which is made fromGreek yogurt by lining a strainer with cheesecloth. Place the strainer over a bowl. Pour the yogurt into the lined strainer. Cover with additional cheesecloth and weight it down. Place all in the refrigerator for several hours or overnight. Discard the excess liquid that collected in the bowl, and place the thickened yogurt (labne) in a separate storage container. Keep refrigerated until ready to use.

 

(Visited 162 times, 2 visits today)

Recent Posts

Cranberry-Orange-Pecan Muffins

Although I haven’t lived in New Jersey for decades, in my heart, I’ll always be…

1 week ago

Breads: Armenian-style, and a Lavash story by Andrew Janjigian

‘Bread is the Staff of Life’. Who hasn’t heard that phrase before? Life-sustaining Armenian breads…

1 month ago

Ghapama – Stuffed, baked Pumpkin, Kef-style with a song

I started writing a ghapama blog item several months ago, but ended up putting the…

1 month ago

Armenian Cracker Bread Recipe

Armenian cracker bread is one of our favorite accompaniments with string cheese, olives and a…

2 months ago

Roasted Grapes with Yogurt and Whipped Cream

Grapes grown in Armenia are known for their special sweetness. We’ve never eaten grapes from…

4 months ago

Talking about Armenian Food with Comedian Mary Basmadjian, my (future) Best Friend

Talking about Armenian food with comedian Mary Basmadjian.

5 months ago

This website uses cookies. find out more.