If you live near an Armenian church and happen to notice when they are hosting a bazaar/festival, make sure you stop in for lunch! You might automatically be enticed by the Shish Kebab, but don't pass up the opportunity to try the Losh Kebab instead. They are usually served up with a serving of pilaf, some salad, and pita bread. And, of course, you can get Paklava for dessert. Losh Kebab is the Armenian answer to the Hamburger. In this case, it's either lamb or a combination of beef and lamb. You might also see them served as Lule Kebab, which is when they are shaped into a tube and skewered before grilling.
1 lb lean ground beef
1 lb ground lamb
1 lg onion, diced small
1 green bell pepper, diced small
1 c fresh chopped parsley
3 T tomato paste
1/2 t allspice
1 t black pepper
2 t salt
1/4 t cayenne pepper
1/4 c flour
1 T fresh lemon juice
Mix all of the ingredients together until well blended and form into oval patties (makes 8-10).
Grill or broil to preferred done-ness.
I received a small panini press as a Christmas gift this year and hadn't used it yet. Since I don't have a grill anyhow, rather than broiling them, I sprayed the panini press with PAM and cooked the burgers on it for about 8".
Because they are so juicy and flavorful, you really don't need to put anything on them, but as an American kid growing up eating hamburgers with ketchup, etc., I'll skip the lettuce, pickles, and mustard, but I do automatically feel the need to use a little ketchup. Some people like them with thin sliced raw onion or tomato, or even more parsley. You might also come across them served with a Tzatziki type yogurt dip.