Geoff Dervishian’s Preserved Olives
If you live near an olive tree and have always wanted to try your hand at preserving, this recipe gives you that jump start.
Cory Anderson’s Killer Kheyma
Growing up, I would get super excited when we attended a function where kheyma was served. I would load the perfect bites onto my crackers, take my plate off to a quiet corner, and go straight to hog heaven, as my mother would say. This recipe was developed by a beloved friend of Jamee’s family, the late Laura Dedekian, and tweaked to perfection by Jamee’s first cousin, Cory. As Jamee’s dad, James Ashjian, said: “Kheyma is like Armenian steak tartare.” It’s a true delicacy, and I urge you try it with the Italian dressing in the Ashjian family fashion, at the brilliant suggestion of Jamee’s grandma Florence.
Cory Anderson’s Killer Kheyma
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Yield:
6-8 servings
Prep time:
30 minutes
Cook time:
Set up for 6 hours
Total time:
6 hours and 30 minutes
INGREDIENTS
| 1lb. | prime beef, ground twice by a butcher |
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| 1 | cup fine bulghur, rinsed |
| 1/4 | cup cold water, plus a few ice cubes |
| 4 | oz. spicy vegetable juice (such as Spicy V8) |
| 1 | medium red onion, chopped small |
| 2 | green onions, chopped |
| 1 | large handful of parsley, chopped |
| Italian dressing and moistened lahvosh, for serving | |
| 1 | tsp salt |
| 1/2 | tsp white pepper |
| 1 | dash of cayenne Pepper |
EQUIPMENT
- Your hands – or gloves if handling raw meat grosses you out.
Meanwhile, chop the red and green onions and parsley and set aside.INSTRUCTIONS
| 1. | Rinse and drain the bulghur until it runs clear, to remove any dust. |
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| 2. | Soak the bulger in the ice-cold water and ice cubes and mix with your hands. |
| 3. | Wait 10-15 minutes to allow the bulghur to bloom. |
| 4. | Meanwhile, chop the red and green onions and parsley and set aside. |
| 5. | Add the spicy vegetable juice to the bulger mixture and mix. |
| 6. | Add the meat and spices and mix well with your hands. |
| 7. | (The meat should be moist but not wet.) |
| 8. | Form the kheyma into a dome shape on your serving dish, cover, and let it set up in the fridge for 6 hours. |
| 9. | Before serving, top with the parsley and green onion. |
| 10. | Serve on with Italian dressing to enjoy your kheyma in traditional Ashjian family fashion! |
NOTES
| 1. | They kheyma must be cold while you are working with, so always keep an ice cube in the bowl. |
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