Kofte Kebab with Rice Pilaf

I was lucky enough to grow up in, and continue to live in a little town that is a very diverse community.  Growing up, the town was split into two sections...the East End and the West End.  The west end consisted mostly of Italian and Irish immigrant families, while the East End was mostly Armenian and Greek families.  Growing up with the influence of the Armenian and Greek culture allowed me to have access to wonderful ingredients and recipes from the neighborhood as well as friends and family who shared their cultural background with me.

One of my favorite Armenian dishes to make is kofte kebab and rice pilaf.  The kebab are made from either ground beef, ground lamb, or a combination of both ( I prefer the combination).  Paired with traditional pilaf, this is a go to meal in my house.  One of the tricks with pilaf is to use a paper towel or dish towel covering the pan while cooking.  The towel absorbs most of the liquid and makes for a really fluffy rice!  I like to mix Greek yogurt, dried mint, minced garlic and olive oil as a condiment for the kebab.  I hope you enjoy the recipe as much as my family does!

Kofte Kebab

3/4 lb lean ground beef (85/15 or leaner)

3/4 lb ground lamb  (*see note below)

2 crushed garlic cloves

2 tbs. chopped parsley

2 tbs. tomato paste

1/2 onion, grated

1/2 tsp. ground cumin

1/2 tsp. ground turmeric

1/2 tsp. salt

1/4 tsp pepper

mix all ingredients together and form into football shape kebabs, about 3x2 inches.  Heat grill.  Place Kebabs on grill and grill for about 4-5 minutes on each side.  Remove and serve with rice pilaf.

Armenian Pilaf

1 1/2 cups basmati rice - whatever the ratio is for water to rice, replace the water with the same amount of chicken brother

1/4 cup angel hair pasta broken into pieces

2 tbs. olive oil

2 tbs. butter

1/4 onion finely diced

1 bay leaf

salt and pepper to taste

Add butter and olive oil to a saucepan and heat to medium heat.  When heated, add onion and saute until translucent.  Add the pasta and saute until it turns slightly golden brown. Add rice and stir to coat with the butter and oil. Turn heat down to low and add chicken broth, bay leaf, salt and pepper. Give rice a stir.  Bring to a simmer.  Cover the pan with either 2 layers of paper towel, or a dish cloth and then cover.  Simmer on low for about 15-20 minutes.  Check to see if water is absorbed.  Turn heat off, and leave pan on burner for about 5-10 minutes.  Fluff with a fork and serve.  Garnish with fresh parsley if desired and serve with the Kebab and a lemon wedge  I also serve it with grilled onions and plum tomatoes, yogurt and warm pita bread

*You can use beef only or lamb only.  Adjust the amount to 1 1/2 lbs.