Reader Feature: KHEYMA – Ourfatsi-style from the family of Ara Kassabian

Ara Kassabian is one of my go-to people for certain Armenian recipes. A few years ago, he shared several Lenten- appropriate recipes with The Armenian Kitchen in the comment section of another post. Since readers might not have seen it, I’m presenting his family’s Kheyma recipe as a Reader Feature. I have already posted Ara’s Turluh (tourlou) recipe, which is really delicious. Kheyma isn’t just for Lent; it can be served any time of the year.

Kheyma – Ourfatsi-style

In reference to Kheyma Ara stated, “This is a recipe that comes from my aunt’s sister-in-law (Digin Arshalouys). My aunt married into a family of Ourfatsis and this recipe is from that region. I am reproducing the recipe as I received it from my mom.”

Kheyma – Ourfatsi Style

Serves 4 to 6

Ingredients:

1 (16 oz.) can of chickpeas, drained, BUT save the liquid – and – reserve 2 Tbsp. chickpeas for garnish
(NOTE: It’s best to remove and discard any loose skins from the chickpeas before proceeding with Step #1. It’s tedious, but worth it!)

1 1/2 cups (or a little more) of #1 (fine) bulgur (available in Middle Eastern stores and some specialty grocers)

salt, pepper (Aleppo red pepper is preferable) – to taste
cumin, to taste, optional
2 cloves garlic, minced, optional
1 (8 oz.) can tomato sauce

Red pepper paste mixed with the tomato sauce (optional)

juice of 1 small lemon

2-3 tablespoons of tahini (sesame seed paste) mixed with a little water.

1 small onion, minced

2-3 green onions (scallions), finely chopped

A bunch of Italian flat-leaf Parsley, finely chopped

Garnishes: Reserved whole chickpeas, minced parsley and red pepper slices (fresh or roasted red peppers may be used)

Directions:

1. In a medium sized bowl, mash the chickpeas with the back of a spoon or fork, leaving it fairly coarse. Set aside.

2. In a large bowl, add the chickpea liquid from the can. Add the bulgur and stir until it is combined with the liquid. Set bowl aside until bulgur softens, about 15 minutes.

3. After the bulgur softens, add the mashed chickpeas and stir to combine. Add salt, pepper, cumin, and garlic, if using. Stir in the tomato sauce mixed with red pepper paste, if using. Mix them until well-combined. Add lemon juice, tahini, onion, and parsley. Add more lemon juice or water if it is too thick. Adjust seasonings, if necessary.

4. Mound the kheyma on a platter and garnish with the reserved chickpeas, minced parsley, and red pepper slices.

Serve with Romaine lettuce leaves, fresh grape leaves (in season), red pepper slices, crackers, or just put some in a bowl and eat it with a spoon