| 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 |
| 1 tsp | salt |
| 1/2 tsp | sugar |
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.
Back to Dan's Favorite Recipes.
Copyright © 1997