Losh Kebab on Fresh Flatbread
I love Armenian food! As I may have mentioned once or elebenty billion times on my old blog, my husband is half Armenian and I have learned a few of the dishes. I’ve learned enough that these days, I even improvise with success. So, here is my version of losh kebab – grilled lamb burgers.
First, I chopped up half a red bell pepper with my nifty new Santoku knife. It’s a Calphalon and I got a great deal at Homegoods. It feels great in my hand, very balanced. And, food doesn’t seem to stick to it as much as with a traditional chef’s knife.
Along with the pepper, I chopped up a small onion and two small tomatoes and mixed it together with half a pound of ground lamb and one pound of ground beef. If I had fresh parsley on hand, I definitely would have used that, but I was improvising so I used about a tablespoon of dried instead. I ground some black pepper, tossed in a teaspoon of kosher salt, and for flavor and moisture, about a quarter of a cup of dry red wine.
I formed the mixture into eight small patties and preheated the grill. I like to serve losh kebab with pita bread but I didn’t have any. What I did have though was more of that ubiquitous bread dough. I remembered Ivory Hut saying you could make naan with it and thought hey, that’s a flat bread you could wrap around something and make a sandwich out of it. I also didn’t have any ghee, so I melted a little regular butter in my cast iron skillet along with some grapeseed oil to raise the smokepoint. I don’t have a lid that fits that pan, so I had to use one that was a little smaller, which created quite the cacaphony as it fried away.
With a little patience, I had a stack of these beauties which I kept warm in a low oven while I tended to the grill.
I grilled some onion slices along with the lamb patties and once everything had a nice char, I got ready to plate.
I put two patties on each flatbread and topped it with the grilled onions, a few sliced tomatoes, and some tahini sauce – tahini paste mixed with warm water and lemon juice until pourable.
Fold over and molly biskit! (That may or may not be a phoenetic spelling of an Armenian saying that means something to the effect of “eat it like it is your own.” At least that’s what my mother-in-law used to say, so I’m going with it!)