It’s summertime which, in South Florida means the rainy
season – and travel time. Power outages are common during this time of year,
and if it stays out for a long period, we certainly don’t want our frozen foods
to perish. So, we use up all of our frozen foods down to the last package of ground
lamb, and keep plenty of canned goods handy because you just never know.
lamb is losh kebab – an Armenian hamburger which is much like lule kebab except
that it’s shaped like a hamburger rather than a sausage. Served with your
favorite side dishes, it’s a meal worthy of a celebration, such as the Fourth
|Losh kebab with bulgur pilaf, salad, and yogurt sauce|
tsp. cayenne pepper can be substituted)
(or tomato) paste, and seasonings. Blend well. Set aside.
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 latex, non-latex, or vinyl gloves for this step.)
preferred degree of doneness.
favorite side dishes.
for the losh kebab served in a bun: sliced tomato, onion, lettuce, * yogurt-garlic