Keba (Armenian Meat Patties) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb ground lamb and 1/2 lb ground round steak or 3 C total | 2 C medium (No. 3 grade) bulghour | 1 C water for mixing |
| 1/2 green pepper, chopped | 1/4 C crushed dried mint | salt |
| cayenne pepper | ||
| 1 | Combine meat, bulghour, water, green pepper, mint and salt and pepper to taste in bowl. Mix all ingredients lightly. With hands dipped in cold water, form meat into small patties. Arrange patties, overlapping side by side, in pan. Fill pan with enough water to almost cover patties. Place a dish, bottom side up, on top to keep patties intact and to help drain off liquid after cooking. Cook, covered, 30-40 minutes until bulghour is tender. Drain liquid off immediately. |
| 2 | NOTE: Chopped sweet red peppers and/or chopped tomatoes can also be added to meat mixture for added color. |