Armenian Dinner Sandwich Recipes

Steps:

• In a nonstick skillet, heat oil over med-high heat; cook onion and garlic, stirring often, for 3 minutes.
• Add paprika, allspice, salt and pepper; cook, stirring, for 1 minute.
• Add beef; cook, breaking up meat, for 5 minutes or until no longer pink. Drain off any fat.
• Add tomatoes and tomato paste, breaking up tomatoes with a fork; bring to boil.
• Reduce heat to medium.
• Add green pepper and parsley; cook, stirring often, for 10 to 15 minutes or until most of the liquid has evaporated.
• Divide beef mixture among tortillas; fold tortillas in half to form pockets.
• Sprinkle beef filling with cucumber, and feta cheese.

Steps:

• Fry ground beef or ground Bison in 10-12 inch skillet over medium heat, breaking up until it is fine and no pink remains. Drain off any excess grease and return to skillet.
• Add onion soup packet and water. Stir to distribute evenly. Reduce heat to low and simmer covered until onion is tender, about 15-20 minutes and replacing the cover when done stirring.
• Turn off heat. Stir in yogurt. Let sit 5-10 minutes until heated through - do NOT allow to boil - remove from heat, if necessary.
• Stir in mint, cover and let sit for 3-5 more minutes.
• Spoon into pita bread halves and serve. Add sliced tomato if desired.

Steps:

• To soften cracker bread, hold the round of lavosh under a spray of cold water for 10 to 15 seconds per side.
• Sandwich between damp tea towels for about 1 hour until soft and pliable.
• Meanwhile, beat cream cheese in a bowl until light and stir in the horseradish, salt and pepper and the milk.
• Spread ½ of the cream cheese on one of the softened lavosh.
• Arrange 1/2 the spinach and/or sprouts on the cream cheese.
• Cover with 1/2 of the roast beef, then with ½ of the tomato slices.
• Roll up jellyroll style.
• Repeat with the second lavosh.
• Wrap in plastic wrap and refrigerate until serving.
• May be made a day ahead.
• Cut with a serrated knife into 12 thick slices.