|2 1/4 cups||sifted flour (or 1 cup bread flour, 1 1/4 cup regular)|
|3/4 cup||water, lukewarm|
|1 packet||yeast, dissolved|
|1/4 cup||vegetable oil|
Mix all ingredients together, thoroughly, with enough luke warm water to give the paste a consistency slightly softer than pie dough. Knead thoroughly (about 10 minutes). Cover dough and let it rise (2-3 hours).
|1 lb||lamb shoulder, ground fine|
|2 cups||onion, chopped fine|
|1/4 cup||parsley, chopped|
|1/2||small red pepper, chopped|
|salt and pepper, to taste|
|1 tsp||fresh mint leaves, chopped|
|1/2 clove||garlic, chopped|
|1/2 can||tomato paste|
|1/2 small can||whole tomatoes, drained|
Mix the ingredients together in the order shown. Roll dough into circles about 8 inches in diameter, and spread meat mixture over the surface. Bake at 450 degrees for about 15 minutes.
Origin in an old Armenian cookbook. HTML by Dan Bornstein, firstname.lastname@example.org, http://www.milk.com/home/danfuzz/.
Back to Dan's Favorite Recipes.
Copyright © 1997