ARMENIA: Grilled Lamb Patties (Losh Kebabs) with Stewed Green Beans (Ganach Lupia)

I often get asked if I have a favorite. I don't. But I do tend to categorize the recipes as one-and-done, would make again, and cannot wait to make again. This fell into the latter category. Both the lamb patties and the stewed beans were excellent.

Many versions of the beans contain stewed meat as well, but I oped for a lighter version, as I rarely cook double meat. Unless you are a vegetarian, I suggest using the anchovy paste, as it adds a depth of flavor that works splendidly with the tomatoes and beans.

Grilled Lamb Patties (Losh Kebabs)

½ medium yellow onion

½ red bell pepper

2 tablespoons minced fresh flat-leaf parsley

1 teaspoon mild biber salçasi pepper paste, mild harissa, OR tomato paste + ½ teaspoon smoked paprika

1 teaspoon tomato paste

½ teaspoon table salt

⅛ teaspoon ground allspice

⅛ teaspoon freshly ground black pepper

½ teaspoon unflavored gelatin

1 lb ground lamb

2 tablespoons panko breadcrumbs

Pita, tomato slices, additional parsley, and/or plain yogurt for serving

1. Cut the onion into a few chunks and put into a small food processor. Stem and seed the pepper. Cut the flesh into a few chunks and add to the processor. Purée until mixture is a course paste. Place into a sieve over a bowl and let drain while prepping the rest of the ingredients.

2. In a large mixing bowl, add the parsley, pepper paste or its substitute(s), tomato paste, salt, allspice, pepper, and gelatin. Press a spoon onto the back of the onion/pepper mixture to extract as much liquid as possible. Discard the liquid and add the remaining solids to the mixing bowl. Mix until combined. Add in the lamb and panko, and use your hands to bland all together thoroughly.

3. Divide the mixture into 8 portions. Roll each into a ball, then use your hands to flatten to make a patty. Use your fingers to push down the center of the patty so it is thinner than the edges, which will yield a flatter patty once grilled.

4. Place in fridge, covered, for 30 minutes to 24 hours.

5. Grill over high heat, flipping nce there are notable grill marks on each side, for about 4-6 minutes per side.

6. Serve with pita, tomato slices, additional parsley, and/or plain yogurt.

Stewed Green Beans (Ganach Lupia)

2 lbs fresh green beans

2 tablespoons olive oil

1 large yellow onion

2 cloves of garlic

1 tablespoon tomato paste

4 anchovies or 1 teaspoon anchovy paste

1 tablespoon mild biber salçasi pepper paste, mild harissa, OR tomato paste + 1 teaspoon smoked paprika

1 teaspoon ground allspice

Salt and pepper to taste

1 ~14oz can of diced tomatoes

1. Trim the green beans. Chop the onions and mince the garlic.

2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until soft and translucent (about 5-7 minutes).

3. Stir in the garlic, tomato paste, anchovies canned tomatoes, red pepper paste or its substitutes(s), and the allspice. Cook for a few minutes until the mixture is fragrant. Add in the can of tomatoes and cook another 2 minutes.

4. Add the green beans Pour in 1 to 1.5 cups of water, bring to a boil, and then reduce the heat to low.  Cover the pot and let it simmer for 30 to 45 minutes, stirring occasionally, until the green beans are tender and the sauce has thickened.

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FUN FACTS:

• Armenia was the first nation to adopt Christianity as a state religion, in 301 AD.

• In 2008 archaeologists discovered a 5,500-year-old leather shoe in an Armenian cave — the oldest known leather shoe in the world. The same cave complex is also home to the world's oldest known winery, dating back more than 6,000 years.

• Armenia was the first nation to require chess in schools, a curriculum that has produced 44 grandmasters.