Losh kebab is a flat Armenian kofta made with ground beef and lamb. The meat is mixed with grated onion, finely chopped pepper, parsley, and red pepper, shaped in the palm into oval patties about 1.5 cm thick, then grilled over coals or in a grill pan. No bread or bulgur goes into the mixture; kneading the cold meat mixture thoroughly helps it hold together. Serve wrapped in warm lavash with sumac onions and grilled tomatoes.
Grate the onion reserved for the kofta and squeeze it in your palm to discard the juice; only the pulp goes into the mixture. Finely chop the pepper and parsley.
Combine the ground beef and lamb, onion pulp, pepper, parsley, red pepper powder, allspice, salt, and black pepper in a large bowl. With cold hands, knead for 6 minutes, until the mixture becomes sticky and pulls cleanly away from the sides of the bowl. Cover and refrigerate.
Thinly slice the onion reserved for serving into half-moons. Massage it with sumac and 1 g salt, then set aside; it will soften and turn purplish.
For a charcoal grill, wait until the coals are covered with white ash. For a grill pan, heat it over medium-high heat for 5 minutes. Place the whole tomatoes on the grill and cook for 8–10 minutes, turning, until the skins blacken and split.
Divide the chilled mixture into 12 equal portions, about 90 g each. With wet hands, shape them into oval, flat patties measuring 12 × 7 cm and 1.5 cm thick. Press a shallow hollow into the center of each with your thumb to keep the patties from doming on the grill.
Arrange the patties on the grill and leave them undisturbed for 4–5 minutes, until the underside releases easily. Turn 1 time and cook the other side for 4–5 minutes. Insert a thermometer into the center of the thickest patty; ground meat should reach 71°C / 160°F.
Warm each lavash on the grill for 10 seconds. Add two patties, sumac onions, and a grilled tomato that has been peeled and mashed to each lavash. Wrap and serve hot.
Chill the kneaded mixture for 30 minutes before shaping. If it is not cold, the patties may fall apart on the grill and release their fat into the fire. Allergen: Contains wheat (lavash).
Köfteleri yassı ve ince şekillendirmek lavaşa sarınca fark yaratıyor, kalın köfteler lavaşı yırtıyor. Islak elle şekillendirdim, kuru elde harç yapışıp köftenin yüzeyi pürüzlü kalıyor ve ızgarada o pürüzler yanıyor.
Soğanın suyunu almadan harca katınca köfte ızgarada dağıldı, rendeleyip sıkmak gerekiyor. Harcı da yoğurduktan sonra buzdolabında yarım saat dinlendirdim, soğuk harç ızgarada çok daha iyi duruyor.
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