| 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, danfuzz@milk.com, http://www.milk.com/home/danfuzz/.
Back to Dan's Favorite Recipes.
Copyright © 1997