Armenianbastermadriedcuredbeef Recipes
ARMENIAN MEAT PIES
A flat bread with a spicy meat topping. I've also seen them called Armenian Pizzas. This is a family favorite for years. Not the quickest recipe, but it is easy and very unusual.
Provided by rachel.smythe
Categories Savory Pies
Time 1h5m
Yield 16 pies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Bread dough equivalent to four loaves (I use the Rhodes pre-made dough).
- Let bread dough rise as if you are going to bake it. Plan ahead, if using frozen dough, this could take 6-8 hours.
- Heat oven to 450 degree F.
- Mix the raw hamburger, tomatoes, chopped green pepper and parsley together. You can mix by hand or with a mixer. Add the allspice, red pepper, garlic and salt.
- Pull off chunks of bread dough to form 1 1/2 to 2 inch diameter balls. Roll flat - about 1/4 inch thick. They should look like little pizza crusts.
- Place two to three bread crusts on a cookie sheet, and spread about 1/4 c to 1/3 c of the meat mixture on each unbaked crust.
- Bake for 15 - 20 minutes, until the meat isn't red and the bread is golden brown. You can bake 2 pans at once, but may need to rotate them.
- Eat hot.
- These freeze and reheat really well.
Nutrition Facts : Calories 92.3, Fat 3, SaturatedFat 1.3, Cholesterol 35.1, Sodium 334.4, Carbohydrate 3.2, Fiber 1, Sugar 1.5, Protein 12.9
ARMENIAN SHISH KEBAB
Make and share this Armenian Shish Kebab recipe from Food.com.
Provided by Mark Marcarian
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place lamb in a large container with a cover.
- In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
- Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
- About 1 hour before serving time, preheat broiler.
- Drain lamb kebabs, reserving marinade.
- Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
- Baste vegetables with some of reserved marinade.
- Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
- Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
- Leave broiler on.
- Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato.
- Baste again with any remaining marinade.
- Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).
- Serve with Rice Pilaf and Pita Bread.
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