Categories: Main DishesSoups

Patligan (Eggplant Moussaka) and Armenian Meatball Soup: Two More Treasured Recipes from the cookbook, ’Armenian and Selected Favorite Recipes’

In a previous post on The Armenian Kitchen, I introduced
the cookbook,
’Armenian and Selected Favorite Recipes’ published in 1970 by the
Holy Trinity Armenian Apostolic Church (Fresno) Ladies Guild, and the
information in which to order a personal copy.

Today I am sharing, with permission, two more of the cookbook’s
Patligan (Eggplant Moussaka) and Armenian Meatball Soup. Both
recipes recently appeared in The Armenian Mirror Spectator’s Recipe Corner by
Christine Vartanian Datian.

Christine and I hope you’ll enjoy them!

Patligan – Armenian-style Eggplant Moussaka

Patligan (Eggplant Moussaka)

Serves 6


1 medium eggplant, peeled

1 lb. ground lamb or beef

1 medium green bell pepper, chopped

1 medium onion, chopped

Pinch of sweet basil (rahan)

1- 15 oz. can diced tomatoes

1- 8 oz. can tomato sauce

2 large cloves garlic, chopped

1 Tbsp. Shortening (butter or oil may be substituted)

Salt and pepper to taste


Slice the peeled eggplant in ¼-inch slices and sprinkle
generously with salt. Let stand 15 minutes.

Wash the salt off the eggplant with water. Squeeze lightly
and pat dry. Set aside.

Lightly brown meat in a tablespoon of shortening. Add the
bell pepper, onion, basil, tomatoes and tomato sauce, garlic, and salt and
pepper, and stir. Cook for 5-10 minutes, tossing. Arrange eggplant in a
prepared baking dish alternating with meat mixture, and top with meat mixture.

Bake in a 350-degree oven for 35-45 minutes, or until
bubbly and golden, and eggplant is tender.

Armenian Meatball Soup
Armenian Meatball Soup
Serves 6-8


2 lbs. ground lamb or ground chuck

3/4 cup finely chopped parsley

1 medium onion, chopped

1 teaspoon salt

1 teaspoon sweet basil

1/4 teaspoon black pepper

1/4 cup white rice

2 1/2 quarts water

1 cup tomato sauce

Salt and pepper


Garnishes: paprika and lemon slices, optional


Mix the first seven ingredients together in a large bowl
and knead for a few minutes. Shape into balls the size of walnuts and roll in
flour. Set aside until ready to cook.

Prepare broth by combining the water, tomato sauce, salt
and pepper in a large pot. Bring broth to a full boil. Add the meat balls a
few at a time. Reduce heat to low and cook for 35-40 minutes, stirring

Serve meat balls in hot broth. Garnish with paprika and
sliced lemon, if desired.
A side of rice or bulgur pilaf, and Armenian madzoon (yogurt)
will complete the meal nicely.

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