The cookbook, “Armenian Cuisine“ by Aline Kamakian and Barbara Drieskens has a recipe called ‘Ouroukh Tzavarov” and refers to this dish as ‘kuftah with bulgur and mint’.
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| Meat and Bulgur Kuftah (Photo from www.columbuscameo.org) |
“The Complete
Armenian Cookbook’s” rendition by Alice Bezjian calls this dish ‘Orouk’, and
describes it as ‘bulgur kebab’.
Armenian Cookbook’s” rendition by Alice Bezjian calls this dish ‘Orouk’, and
describes it as ‘bulgur kebab’.
The names, spellings and ingredients might vary slightly,
but they seem to produce a similar, delicious-sounding end product.
but they seem to produce a similar, delicious-sounding end product.
Oroogh was served at the Seroonian Armenian Community
Center last month. The creative mind behind the recipe is Anahid
Shirozian, who prepares food at the community center. She was kind enough to
share her ‘Oroogh’ recipe with me.
Center last month. The creative mind behind the recipe is Anahid
Shirozian, who prepares food at the community center. She was kind enough to
share her ‘Oroogh’ recipe with me.
Oroogh
from Anahid Shirozian
from Anahid Shirozian
Yields about 10 servings
Ingredients:
Approximately 1/3 cup fine (#1) bulgur
1 ½ lb. ground beef (80-85% lean)
1 tsp. salt
½ tsp. allspice
¼ tsp. each: black pepper, Aleppo red pepper (cayenne
pepper can be substituted)
pepper can be substituted)
3 Tbsp. dried mint, crushed
1 small onion, finely chopped (optional)
½ cup water, if needed
Directions:
1. Soak the bulgur in ½ cup lukewarm water for about 10
minutes, or until water is absorbed. Drain any excess liquid.
minutes, or until water is absorbed. Drain any excess liquid.
2. In a large mixing bowl, combine the meat with the
bulgur, spices, mint, and onion, if using.
bulgur, spices, mint, and onion, if using.
3. Knead all of the ingredients together, adding some of
the water if the mixture seems too dry.
the water if the mixture seems too dry.
4. Divide the mixture into 10 balls. Using skewers, shape
each into a sausage shape, then slide it off the skewer and place it on a
lightly greased baking sheet. Continue this process until all of the meat has
been shaped.
each into a sausage shape, then slide it off the skewer and place it on a
lightly greased baking sheet. Continue this process until all of the meat has
been shaped.
5. Bake in a preheated 350 -375° oven for about 20
minutes, turning the meat about halfway through the baking process.
minutes, turning the meat about halfway through the baking process.
Special Notes:
- Aline Kamakian’s and Barbara Drieskens’ recipe suggests
brushing the shaped meat with oil before baking. - Alice Bezjian’s recipe suggests turning the baking tray
after 10 minutes in the oven, as well as turning the meat so all sides bake
evenly. She also recommends sprinkling about ¼ cup water over the meat the last
5 minutes of baking.
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