Indo-European Foods, Inc. Recipe for Orouk (Bulgur Kebab)

Serving the New World Since 1966

(Bulgur Kebab)

(courtesy of Mrs. Alice Bezjian, Complete Armenian Cookbook.)

3/4 cup (#1 Fine) bulgur wheat
1/2 cup water
1 pound ground beef or lamb
1 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon black pepper
1/4 teaspoon hot red pepper
1 small onion, chopped
1 tablespoon dried mint, crumbled
1/2 cup water
corn oil

Soak the bulgur with the water for ten minutes. Add the meat together with all the spices. Knead by hand with the water, mixing well. Divide the mixture into thirty-six small balls. Shape each on a skewer like a small hot dog, about two inches long. Remove from the skewer and arrange on a baking tray lightly greased with corn oil. Bake at 400 degrees for ten minutes, turning the tray as well as the meat so all sides bake evenly. Sprinkle about quarter cup water over the meat and bake five minutes more. Serve hot with tomato salad or as an appetizer.