My article about “losh kebab” was published in the June 20 issue of Armenian Mirror Spectator! We always just called it shish kebab, but apparently in many or most Armenian circles, this particular kind of seasoned ground meat wrapped on a stick for individual servings is referred to as losh kebab. Name calling aside, it is mouth-wateringly delicious! And, eaten right off the individual serving stick, it’s also fun food for all. I prefer the lamb version, but it can be made with any ground meat–which helps to satisfy those with picky taste buds!

Unlike previous articles in this magazine, the number of photos allowed was minimal, and the article was limited to one page. So a lot of the pearls of wisdom–as well as the photos of the church women who were counted on to produce these culinary delights–was tightly limited. But the basics are here, including the recipe for the swoon-evoking reaction when you sample them. I also wasn’t able to get a direct link as in the past. So I photographed the article and am pasting it here.

I’ll be making a batch soon for a group of 12 (using 9-10 lbs of ground meat, likely a mix of lamb and beef for first-timers and picky children:-). I’ll be pairing it with, of course, traditional Armenian rice pilaf and a large green salad. The most likely sweet finale will be a near-orgasmic version of gurabia, a sugar cookie that can include nuts or dried fruit pieces.

And now I’m hungry!