Laura Folland’s Cinnamon Paklava
This recipe was inspired by Laura’s aunt Carol, who was my dad’s BFF growing up.
Richard Hagopian’s Mouth-Watering Peda Burgers
Richard’s grandfather Abraham Hagopian and my great grandfather, Sarkis Marashian, were friends in Marash, Turkey. After fleeing the genocide, they met up in California’s Central Valley and served as one another’s “chosen family” for the rest of their lives. My dad has incredibly fond memories of Sunday afternoons with the Hagopians – listening to Richard play the oud and sampling the food that his grandmother Rose and my great-grandmother Rebecca would turn-out with practically no notice.
Richard is a renaissance man – an oud virtuoso who also farms and ran Hagopian’s International Delicatessen with his wonderful wife, Gerry. I was beyond honored when Richard agreed to make his famous peda burgers from the deli on Jul’s Armenian Kitchen. The burgers are a classic blend of meats and spices; Richard says it’s the peda (yeast-leavened rolls topped with sesame seeds) that really make the sandwich.
Richard Hagopian’s Mouth-Watering Peda Burgers
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Yield:
4-6 burgers
Prep time:
20 minutes
Cook time:
8-10 minutes or to your desired temperature
Total time:
30 minutes
INGREDIENTS
| 1 | lb. ground lamb |
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| 1 | lb. ground beef |
| 1 | oz tomato sauce |
| 1 | egg |
| Dash of ground cumin | |
| Salt and pepper to taste | |
| 6 | Peda rolls |
| Assorted toppings |
EQUIPMENT
- Outdoor grill or grill pan
INSTRUCTIONS
| 1. | In an Armenian coffee pot, stir the coffee and water continuously over medium heat on the stove until the mixture comes to a boil. |
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| 2. | Remove the coffee from the heat just before it boils, and repeat that process once to create foam. |
| 3. | Remove from heat and pour into the demitasse. |
| 4. | Serve with your favorite pastries or a savory combination of cheese, cucumber and lahvosh. |
NOTES
| 1. | We source our traditional Armenian peda bread from Valley Lahvosh in Fresno, California. |
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