Go Back
+ servings


The following recipe is from Chef Dan Janjigian, as a special to the Armenian Mirror-Spectator.  
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Main Course
Servings 10 patties


  • 1 lb ground lamb or beef or a combination of both
  • 1 small yellow onion
  • 3 cloves garlic
  • ¼ cup fine bulgur wheat or quinoa
  • tsp Kosher salt
  • 3 Tbsp. harissa paste
  • 1 tsp ground cumin
  • ½ bunch flat leaf parsley (chopped fine)


  • In a small bowl, combine the bulgur wheat with 1⁄4 cup of warm water and set aside. If using quinoa, follow box instructions to cook, then set aside to cool.
  • Peel and dice onion and garlic and pulse about 8-10 times in the food processor until the purée is wet. Move the purée to a fine strainer and set over a container to catch liquids as they drain off the mixture. After about 10 minutes, lightly press the mixture with a spatula to push out remaining liquid.
  • In a medium mixing bowl, add the onion purée, chopped parsley, cumin and a few grinds of black pepper, about 1⁄2 teaspoon. In the container with the onion water, add salt and harissa paste and stir to incorporate.
  • Using your hands, combine everything together and massage until well mixed and smooth. Form into oblong shaped balls and grill over high heat until medium or to your liking.
Tried this recipe?Let us know how it was!