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Stuffed Zucchini with Meat and Rice (Dolma)
submitted by Kohar Mardiros Pelter
California
2lb. (1kg) medium –sized Italian zucchini
3-4 large tomatoes
3-4 large bell peppers
2-3 semi-hot, red or green chili peppers
Stuffing:
1/2 lb. ground beef or lamb
2 cups of rice
1 small onion, chopped finely
1-2 ripe tomatoes, diced finely
2 tablespoons of tomato paste
2 tablespoons of tomato sauce
1 tablespoon of pepper paste
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon all-spice
1/2 teaspoon cinnamon
1 tablespoon of fresh lemon juice
Sauce:
2 large Freshly squeezed lemon juice
4-5 large garlic cloves, finely minced
2 tablespoons dry mint, finely crushed
3-4 cups water
Salt, to taste
How to prepare the stuffed zucchini:
Wash the zucchini in cold water, cut the tips and scrape the skin gently. Core the zucchini with a long corer and keep the insides in a separate bowl. Wash the tomatoes and core the pulp. Chop the pulp and use it in the stuffing
Wash the peppers, remove the seeds completely and remove the hot veins to avoid spiciness.
Stuffing preparation: Mix the rice with the meat, onion, fresh chopped tomato, lemon juice tomato and pepper paste, tomato sauce, salt, and the spices. Add a ¼ cup of water as needed until the consistency of the stuffing is moderately soft.
Fill all the vegetables with the stuffing. Do not overfill. Allow a bit of room for the rice to expand. Arrange the stuffed zucchinis, tomatoes and peppers side by side in a large cooking pot; zucchinis at the bottom and facing inwards. Fill the pot with the mixture of water and lemon juice. Add the minced garlic, crushed dry mint, and salt to the water solution in the pot.
Cover the pot with a lid and start cooking on medium heat. Cook for 1hr-1.5hr or until rice is soft and zucchini is tender to touch. Arrange the zucchinis, tomatoes, and the peppers on a platter and drizzle spoonfuls of the sauce on them
m)Serve the dish with extra cooking sauce and yogurt dip (jajikh or tsetsiki).
How to prepare the zucchini insides:
All the cored insides of the zucchini
1tb of oil
1 medium onion, finely chopped
1tsp salt
½ tsp black pepper
A pinch of all-spice
¼ cup water
Heat the oil in a large skillet. Sauté the onion until translucent. Add the zucchini. Sauté lightly and add water, salt, pepper and all spice. Cover the skillet and let it cook for ½ hr-1hr until the zucchini is tender. Serve when slightly cooled as a side dish or separately!
Armenian-Style Hamburger
This is so much like the kufta but little less ingredients and easier.
submitted by Paulette Kelley
3/4 lb. ground lamb
1/4 lb. ground beef
1 medium onion, chopped fine
2 tablespoons chopped parsley
2 tablespoons green pepper, chopped fine
3/4 cup tomato juice
salt and pepper to taste
Knead all the ingredients together. Let stand. Shape into patties, place on a baking pan and broil both sides. Serve with the drippings.
Kufta (Fried Meat Patties)
submitted by Paulette Kelley
3/4 pound ground lamb
1/4 pound ground beef
1 1/2 cup bread crumbs
1 medium sized onion, chopped fine
2 egg yolks
1/2 cup milk
1 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon kimion
1/2 teaspoon pepper
1/2 cup chopped parsley
Knead all except 1/2 cup bread crumbs ingredients together. Shape into good sized patties.
Dip in remaining 1/2 cup bread crumbs and fry in butter until done.
Mock Lahmajoon (Armenian pizza)
(It's 'mock' because the full recipe has you make the dough mixture too from scratch)
submitted by Paulette Kelley
1 lb. ground lamb
2 cups onion, chopped fine (or use frozen)
1/4 cup parsley, chopped
1/2 small green pepper, chopped
1/2 clove garlic, chopped (optional)
1/2 small can tomato paste
1/2 small can chopped tomato, drained
salt and pepper to taste
Mix all ingredients and spread thinly on lavash (flat bread). Bake in 350 degree oven until bread is toasted and meat is cooked.
Shish Kebab ( my mother, Alice Koumjian's recipe)
submitted by Margaret Yacoubian
Broomall, PA
(3) 4 lb. legs of lamb (shank end) yields 90+ pieces
3 ½ Tbs. salt, mixed with meat, day ahead
1 ½ Tbs. salt, added next day
2-3 Tbs. ground kinz (coriander)
¾ tsp. black pepper
½ cup tomato sauce
2 large onions, sliced
3-4 Tbs. oil, such as, Crisco
After lamb has been cubed, add all ingredients, except 1 ½ Tbs. salt & mix well. Cover with plastic & refrigerate overnight. The next day, add the remaining salt & mix well. When ready to grill, put cubes of meat onto skewers, removing onions & placing onions into a deep pan. Grill kebabs over charcoal, turning to brown all sides. Remove cooked kebabs & put into pan with onions, tossing together & keeping covered. Grilled vegetables, such as, Italian peppers, tomatoes & mushrooms go well with the lamb as does a side dish of rice pilaf.
Serves12.
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