Duzme from Mediterranean Meals for Mom (Photos courtesy of Helen Adourian)

Recipe Corner: Duzme from Mediterranean Meals for Mom


Helen Adourian is the successful blogger and entrepreneur at Mediterranean Meals for Moms. “Duzme (or douzma) is a traditional, comforting dish often made with ground beef (or lamb), onions, potatoes, parsley, tomatoes, eggplant, and zucchini. It is a simple recipe to make for your family or guests, and is perfect for large gatherings or parties,” Helen says. “Duzme really is Armenian (Dikranagerdtsi) comfort food. It means ‘lined up’ or ‘alternating,’ which indicates how the ingredients are assembled in the baking pan.”

Helen is also a licensed cosmetologist, fashion consultant, and entrepreneur. When she married her husband John, they traveled extensively which gave her extra time to discover and refine her true culinary passion and creativity. Having two sets of twins since then, Helen has made it her goal to cook a variety of healthy and organic foods for her family as often as possible. “I am a first-generation American-Armenian, and I especially like to incorporate and make traditional dishes and recipes from my family’s Turkish-Armenian background.”

“I was born in Chicago, Illinois, and live and work in California. My parents were both born in Turkey; my father is from Kayseri, and my mother is from Istanbul. Kayseri is renowned for its culinary specialties such as mantı, pastirma and sucuk. Manti is the most popular dish in Kayseri for the local people and tourists. My in-laws are from Dikranagerd, and I also post special family recipes that I’ve learned from my husband’s relatives.”

“I made a major lifestyle change for the past two years, and have lost 80 pounds. I share my journey and weight loss tips along with recipes and Armenian keto food on my Instagram Helens_Keto_Journey.” Helen owns her own business selling and promoting wine that is keto-friendly, low carb/low sugar, and organic. For details, see: www.helensketovino.com



Get the Mirror in your inbox:

1 lb. ground beef

1 small onion, minced

1 tablespoon red pepper paste

1 tablespoon tomato paste

1/2 teaspoon cumin

1 tablespoon allspice

Salt and pepper to taste

2 medium zucchini

3 small eggplant

5 small potatoes

2 small tomatoes


1 cup water

1 tablespoon tomato paste

Salt and pepper


Wash and slice zucchini, eggplant, and potato, and let sit in salted water (to avoid the eggplant from browning). Slice tomatoes and set aside. Be sure to slice vegetables to about the same thickness and size. Note: Cutting the vegetables to the same thickness and similar size, plus partially cooking the potatoes in advance, assures even baking and helps decrease the baking time.

In a separate bowl, combine the ground beef, minced onion, red pepper paste, tomato paste, cumin, allspice, salt, and pepper.

Slightly oil the bottom of a large round baking dish. Make small patties with the ground beef mixture and alternate each vegetable with the ground beef. Leftover vegetables may be placed in the center of the dish and decorated with sliced tomato (see photo).

Combine one cup of water with a tablespoon of tomato paste and salt and pepper, and pour evenly over the dish. Bake at 350F for 45-55 minutes or until the vegetables are soft. Serve with Armenian rice or bulgur pilaf and a fresh tossed salad.

Serves 4-6.

For this recipe, go to: https://helenadourian.wordpress.com/page/6/


Helen Adourian and her family

Food blogger Helen Adourian

“As I prepared more and more authentic home-cooked Armenian dishes what happened was several friends and family members started asking me for these recipes. As I began to post what I cooked on Facebook, many people were intrigued enough to ask me if I’d be interested in going to their homes to show them how to make and prepare these dishes. I did go to their homes and at that point, I decided to start blogging because I knew these were beloved and important family recipes, and they would always live on which is important for me personally and culturally. Sadly, my paternal grandfather was a very talented baker, but he never passed on his recipes to other family members, and now they are forever lost.”











Also see:

Helen’s Karni Yarik (Stuffed Eggplant) recipe at: https://helenadourian.wordpress.com/2013/10/05/karni-yarik-stuffed-eggplant/

Helen’s Easter Bread (Choreg) at: https://helenadourian.wordpress.com/2014/04/15/easter-bread-choreg/

Here’s Helen’s video about how to braid choreg, go to: https://www.facebook.com/MediterraneanMealsforMoms/videos/348268919143662





Get the Mirror-Spectator Weekly in your inbox: